Banana Nut Bread

There’s something incredibly comforting about the smell of a warm, homemade banana bread wafting through your kitchen. It’s the kind of aroma that makes a house feel like home and instantly brings a sense of nostalgia. If you’ve ever wanted a banana bread recipe that’s moist, flavorful, and packed with just the right amount of sweetness and spice, then this Banana Nut Bread by Lindsay Conchar is the one you’ve been waiting for.

Perfect for breakfast, a snack, or even a simple dessert, this recipe transforms humble ripe bananas into a loaf that’s soft, tender, and bursting with flavor. And with the addition of crunchy walnuts or pecans, every bite is a harmonious blend of texture and taste.

Whether you’re a seasoned baker or a complete beginner, this recipe is straightforward, forgiving, and incredibly rewarding. Let’s dive into why this Banana Nut Bread deserves a permanent spot on your baking rotation.

Why You’ll Love This Banana Nut Bread

• Supremely Moist: Thanks to the combination of melted butter, oil, and ripe bananas, this bread stays soft and tender for days.
• Rich Banana Flavor: Using 2 cups of mashed bananas ensures every slice is full of authentic banana goodness.
• Balanced Sweetness: Light brown sugar adds a deep, caramel-like sweetness without overpowering the banana flavor.
• Perfect Cinnamon Hint: Just a touch of ground cinnamon enhances the bread’s warmth and complexity.
• Nutty Crunch: Chopped walnuts or pecans give the perfect contrast in texture without being overwhelming.
• Beginner-Friendly: Easy-to-follow instructions make this recipe accessible for bakers of all skill levels.

Ingredients Breakdown

This recipe makes 8–10 slices of Banana Nut Bread and is organized by components for clarity:

Dry Ingredients:

• 2 cups (260g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Wet Ingredients:

• 1/4 cup (112g) unsalted butter, melted
• 1/4 cup vegetable oil
• 3/4 cup (168g) packed light brown sugar
• 2 large eggs
• 2 cups (450g) mashed bananas (about 4 large ripe bananas)
• 1 tsp vanilla extract

Add-Ins:

• 1 cup (120g) chopped walnuts or pecans

Tools & Equipment Needed

To make this Banana Nut Bread perfectly, you’ll need:

• 9×5-inch loaf pan
• Nonstick cooking spray
• Large mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Cooling rack
• Toothpick or cake tester

Optional: Stand mixer or hand mixer (makes mixing easier but not required)

Step-by-Step Instructions

1. Preheat and Prepare the Pan

Set your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and set it aside. Proper pan preparation ensures your bread will release easily once baked.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Set aside. This ensures your leavening agents are evenly distributed, giving you a light, fluffy bread.

3. Combine Wet Ingredients

In another large bowl, whisk together the melted butter, vegetable oil, and brown sugar until smooth. Then, add the eggs, mashed bananas, and vanilla extract. Whisk again until fully combined. The mixture should be thick but pourable.

4. Combine Wet and Dry Mixtures

Add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid over-mixing, as this can make the bread dense and tough. Once combined, fold in the chopped walnuts or pecans.

5. Bake the Bread

Pour the batter into your prepared loaf pan and bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 55 minutes.

6. Cool Before Slicing

Allow the loaf to cool in the pan for 20–30 minutes before transferring it to a cooling rack to finish cooling. This prevents the bread from breaking apart when sliced.

7. Serve and Enjoy

Slice and serve at room temperature. This bread pairs beautifully with a cup of coffee, tea, or even a slather of butter.

Tips & Variations

• Nut-Free Option: Simply omit the nuts or substitute with seeds like sunflower or pumpkin seeds.
• Dairy-Free: Replace the butter with coconut oil or a vegan butter alternative.
• Extra Moist: Add 1/4 cup of Greek yogurt or applesauce for a slightly denser, extra-moist texture.
• Spice Variations: Add a pinch of nutmeg or cardamom for a unique twist.
• Chocolate Lover’s Variation: Fold in 1/2 cup of chocolate chips along with the nuts for a decadent treat.

Flavor Profile & Pairings

This Banana Nut Bread is sweet but not overly sugary, soft and moist yet slightly crisp on the edges. The bananas provide a deep, fruity flavor, while the cinnamon adds a subtle warmth, and the nuts contribute a delightful crunch.

Suggested Side Dishes

• Cream cheese or peanut butter spread
• Fresh fruit like berries or sliced apples
• Yogurt for a breakfast parfait

Nutritional Overview

Per Slice (1 slice, approx. 1/10th of loaf):

• Calories: 369 kcal
• Protein: 6.2 g
• Carbohydrates: 46.4 g
• Sugars: 20.5 g
• Fat: 19 g
• Sodium: 142.2 mg
• Cholesterol: 49.4 mg

Dietary Considerations: Contains eggs, dairy, and nuts. Can be modified for dairy-free or nut-free diets.

Make-Ahead & Meal Prep Tips

• Advance Prep: Mash bananas ahead of time and store in an airtight container in the fridge for 1–2 days.
• Storing Bread: Keep at room temperature in an airtight container for 3–5 days, or refrigerate for up to a week.
• Reheating: Warm slices in the microwave for 10–15 seconds to restore that just-baked softness.

Frequently Asked Questions

Q1: Can I use overripe bananas?
Absolutely! Overripe bananas are perfect—they’re sweeter and mash easily, adding natural moisture and flavor.

Q2: Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may vary slightly.

Q3: Why is my banana bread dense?
Avoid over-mixing the batter and ensure your baking powder and soda are fresh. Overripe bananas can also add extra moisture that affects density.

Q4: Can I freeze this bread?
Yes, wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Q5: Can I double this recipe?
Yes, double the ingredients and bake in two loaf pans. Keep an eye on baking time; it may vary slightly.

Cooking Timeline (at a Glance)

Task	Time
Prep ingredients	15 minutes
Mix wet & dry ingredients	5–10 minutes
Baking	60–65 minutes
Cooling	20–30 minutes
Total Time	1 hour 15 minutes

Serving Suggestions

• Slice and serve with butter or cream cheese.
• Pair with fresh fruit for a wholesome breakfast.
• Toast lightly for added warmth and texture.
• Make mini loaves or muffins for portion-friendly servings.

Recipe Variations

1. Banana Chocolate Walnut Bread: Add 1/2 cup of chocolate chips with the walnuts.
2. Cinnamon Swirl Banana Bread: Drizzle a mixture of brown sugar and cinnamon on top before baking.
3. Banana Berry Nut Bread: Fold in 1/2 cup fresh blueberries or raspberries for a fruity twist.
4. Vegan Banana Nut Bread: Use flax eggs and coconut oil instead of eggs and butter.

Ingredient Spotlight

Bananas

Bananas are the star of this recipe. Choose ripe, speckled bananas for maximum sweetness and moisture. Store unripe bananas at room temperature until fully ripened. Overripe bananas can be peeled, mashed, and frozen for later baking.

Walnuts

Walnuts add a nutty flavor and crunchy texture. Toasting them lightly before folding into the batter enhances their aroma. Pecans are a great alternative if you prefer a slightly sweeter nut.

Pro Cooking Tips

• Use a toothpick test to ensure the bread is perfectly baked. Avoid opening the oven door too often.
• Let the bread cool in the pan first to prevent breakage.
• For a golden crust, brush the top lightly with melted butter before baking.

Storage & Freezing Guide

• Room Temperature: Up to 5 days in an airtight container.
• Refrigerator: Up to 1 week, tightly wrapped.
• Freezer: Wrap slices individually or the whole loaf in plastic wrap, then foil. Freeze up to 2 months.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount Per Slice
Calories	369 kcal
Protein	6.2 g
Carbohydrates	46.4 g
Sugar	20.5 g
Fat	19 g
Saturated Fat	4.5 g
Fiber	2 g
Sodium	142.2 mg
Cholesterol	49.4 mg

Dietary Notes: Contains eggs, nuts, and dairy; modifications possible for vegan, dairy-free, and nut-free versions.

Expanded Conclusion

This Banana Nut Bread is more than just a loaf—it’s a warm hug in baked form. Soft, moist, and full of banana flavor with a hint of cinnamon and crunchy nuts, it’s a recipe that’s sure to become a staple in your kitchen. Perfect for breakfast, brunch, or an afternoon snack, it’s versatile, easy to make, and utterly irresistible.

So grab your ripe bananas, preheat your oven, and give this Banana Nut Bread a try. Slice, share, and savor—it’s comfort, flavor, and nostalgia all in one. And don’t forget: every kitchen is better with the smell of fresh-baked bread filling it.

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