My Favorite Banana Nut Bread
A moist and flavorful banana nut bread featuring ripe bananas, pecans, and a tender crumb, perfect for breakfast, snacks, or dessert with a hint of vanilla.
Ingredients
Instructions
- Combine butter and sugar.
- Cream until light and fluffy.
- Add eggs and mashed bananas, mixing well.
- Combine dry ingredients including self-rising flour and soda.
- Stir dry ingredients into banana mixture just until all ingredients are moistened.
- Stir in chopped pecans and vanilla extract.
- Spoon batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 250°F for 1 1/2 hours, until tests are done.
Tips & Substitutions
For a richer flavor, consider browning the butter before mixing it with sugar. If you don't have self-rising flour, you can substitute all-purpose flour and add 2 teaspoons of baking powder and 1/2 teaspoon of salt. Make sure your bananas are very ripe for optimal sweetness and moisture. This recipe can also be adapted with different nuts or spices, such as walnuts or cinnamon.
Serving Suggestions
Serve slices of banana nut bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or a spread of butter for added richness. For a delightful breakfast, enjoy it alongside a cup of Cool Coffee Eggnog or a fresh fruit salad. This bread also makes a fantastic snack or dessert option, perfect for sharing with friends.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Banana Nut Bread contains roughly 736 calories, with 11g protein, 59g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (28% of the Daily Value), protein (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium. It also contributes 8g 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 for this recipe?
Yes, frozen bananas can be used! Just thaw them completely and drain any excess liquid before mashing. They should be very ripe, which will enhance the flavor of your banana nut bread.
What can I use instead of pecans?
If you're not a fan of pecans, you can easily substitute them with walnuts or almonds. Both options will give your banana nut bread a different texture and flavor, while still being delicious.
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, replace the eggs with flaxseed meal mixed with water or applesauce, and use a vegan butter alternative. This way, you can enjoy delicious banana nut bread without the animal products.
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).