Nutty Banana Bread
Nutty Banana Bread offers a moist, flavorful treat with ripe bananas and crunchy walnuts, enhanced by warm spices. Perfect for breakfast, snack, or dessert, it's simple to make and loved by all ages for its comforting aroma and rich taste, making it an ideal addition to any baking repertoire.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 cup butter or margarine, soft ⓘ
- 3/4 cup sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 medium ripe bananas, mashed ⓘ
- 1/4 cup cold water ⓘ
- 1 1/4 cups finely chopped walnuts ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Mix all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg in a bowl and set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time until well combined.
- Add mashed bananas and vanilla extract; mix well.
- Gradually add the dry flour mixture, beating until just blended.
- Stir in the chopped walnuts.
- Pour the batter into a well-greased 9 x 5-inch loaf pan.
- Bake for 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack before removing.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe with plenty of brown spots. If you don't have walnuts, pecans or almonds work well as substitutes. To enhance flavor, consider adding chocolate chips or dried fruits. If you prefer a healthier version, replace half of the butter with applesauce. Always check for doneness a few minutes before the suggested baking time.
Serving Suggestions
Slice the nutty banana bread and serve it warm or at room temperature. It pairs beautifully with a dollop of cream cheese or a smear of almond butter for added richness. Enjoy it alongside a cup of coffee or tea for a delightful breakfast or snack. Consider serving with fresh fruit for a balanced meal, or browse more American recipes for additional inspiration.
Storage & Reheating
Allow the banana bread to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. To reheat, warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nutty Banana Bread contains roughly 177 calories, with 3g protein, 34g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (41% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 645mg per serving (28% 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 whole wheat flour for half or all of the all-purpose flour. Keep in mind that whole wheat flour may yield a denser texture, so you might want to add a bit more water or a splash of milk to achieve desired consistency.
How can I tell when the banana bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Can I add other ingredients like chocolate chips or dried fruits?
Absolutely! Feel free to mix in about 1 cup of chocolate chips, dried cranberries, or raisins to the batter along with the walnuts. Just make sure to keep the total quantity of add-ins balanced to ensure the bread bakes evenly.
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).