Updated on January 16, 2024
Banana nut bread is a comforting and delicious snack with a cup of coffee, tea, or milk.
It’s one of the first snacks I learned to make as a kid. It is a recipe that’s practically foolproof and simple.
You can make it in a loaf pan, or an 8 x 8 cake pan and serve it more as a cake than sweet bread. It also makes great muffins!
This recipe is heavy on banana and lighter on sugar. That’s a good thing. Plus, it stores well and tastes just as good (or, better) the next day.
Banana nut bread can be frozen, too. Just wrap it well and defrost it for one of those days when you crave the comfort of baked goods but don’t feel like baking.
Jo’s Banana Nut Bread
A perfect snack!
Servings: 10
Calories: 224kcal
Ingredients
- 3 bananas, ripe
- ¾ c. soft butter or 2/3 c. vegetable oil
- ½ c. sugar
- 2 eggs
- 2 c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla You can also use butter flavor extract
- ¾ c. coarsely chopped walnuts or pecans
- 1 T. turbinado sugar (optional)
Instructions
- Preheat oven to 350 degrees. Spray pan with cooking spray.
- Mash bananas into mixing bowl. Beat in softened butter or oil.
- Add in sugar, then eggs. Beat well.
- Sift together dry ingredients, then beat into batter.
- Stir nuts into batter, then pour batter into pan.
- Sprinkle turbinado sugar on top.
- Bake for 45-50 minutes.
- Cool about 15 minutes, then remove from loaf pan and cool thoroughly before slicing.
Notes
The turbinado sugar sprinkled on top enhances the sweetness of the banana without adding a lot of sugar as in a typical banana bread recipe.
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That’s a wonderful looking banana bread loaf! Love banana bread and appreciate the lower sugar version.