Double-Nutted Banana Bread
A moist, nut-filled banana bread with rich banana flavor, perfect for breakfast or snack, appealing to banana lovers and nut fans alike.
Ingredients
Instructions
- Mix flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar.
- Add eggs, beating after each addition.
- Stir in vanilla and mashed bananas.
- Add water and chopped nuts; mix well.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour and 10 minutes.
- Cool in pan for 5 minutes, then remove and cool completely.
Tips & Substitutions
For a moist banana bread, ensure your bananas are very ripe. If you don't have nuts on hand, you can substitute with chocolate chips or dried fruit for a different flavor profile. Mixing in a bit of cinnamon or nutmeg can enhance the overall taste. If you're short on time, use a hand mixer to cream the butter and sugar quickly.
Serving Suggestions
This double-nutted banana bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea. For a fun twist, consider serving it alongside a refreshing Strawberry Shakes for a sweet brunch or dessert. A side of fresh fruits or yogurt can also complement the flavors well.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 15 seconds or toast slices until lightly golden.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Nutted Banana Bread contains roughly 385 calories, with 7g protein, 39g carbohydrates, and 25g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1006mg per serving (44% of the Daily Value).
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. This may give the bread a denser texture, but it will still be delicious. Just make sure to monitor the baking time, as whole wheat flour can affect the moisture level.
What can I do if my banana bread is too dry?
If your banana bread turns out dry, it may be due to overmixing or overbaking. To remedy this, you can add a little extra water or mashed banana into the batter next time, or try reducing the baking time slightly. If you have leftovers, try serving it with a drizzle of honey or maple syrup to add moisture.
Can I make this banana bread gluten-free?
Yes, you can make this banana bread gluten-free by using a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or add it separately to help with the bread's structure. The baking time may vary slightly, so keep an eye on it as it bakes.
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).