Blender Banana Nut Bread
A moist, flavorful banana nut bread with a tender crumb, featuring ripe bananas and crunchy nuts—perfect for breakfast, snacks, or dessert for banana lovers.
Ingredients
Instructions
- Sift the self-rising flour and place it in a mixing bowl.
- In a blender container, add eggs, soft shortening, milk, lemon juice, bananas, and sugar. Blend until smooth.
- Add nuts to the blender and blend until well chopped.
- Pour the banana mixture over the flour and stir lightly until combined.
- Pour the batter into a greased 9 1/2 x 5 1/2-inch loaf pan.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
- For miniature loaves, bake in three pans for about 30 minutes.
Tips & Substitutions
For a richer flavor, consider using mashed ripe bananas that are heavily speckled with brown spots. If you don’t have self-rising flour, you can substitute it with all-purpose flour and add 2 teaspoons of baking powder and 1/2 teaspoon of salt. This Blender Banana Nut Bread can be customized by adding chocolate chips or dried fruits for extra sweetness.
Serving Suggestions
This banana nut bread is delicious on its own, but it also pairs beautifully with Ice Cream Butterscotch Sauce for a decadent dessert. Serve it alongside a warm cup of coffee or tea for breakfast or as an afternoon snack. For a festive touch, consider serving it with a side of fresh fruit or yogurt.
Storage & Reheating
Store any leftover banana nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 15-20 seconds or toast for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Banana Nut Bread contains roughly 615 calories, with 10g protein, 84g carbohydrates, and 28g fat. It is an excellent source of vitamin C (29% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas in this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them completely before mashing, and drain any excess liquid to avoid making the batter too wet. This can add extra sweetness and moisture to your banana nut bread.
How can I make this recipe healthier?
To make a healthier version, you can replace half of the sugar with unsweetened applesauce or honey. Additionally, consider using whole wheat flour instead of self-rising flour for more fiber. You can also reduce the amount of shortening and use Greek yogurt for a lighter texture.
What kind of nuts can I use in this recipe?
You can use any type of nuts that you prefer or have on hand. Walnuts and pecans are classic choices, but almonds or hazelnuts can also add a unique flavor. Toasting the nuts before adding them to the batter can enhance their flavor and crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).