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Banana Nut Bread full Recipe

Banana Nut Bread

banana nut bread made with very ripe bananas, brown sugar and toasted walnuts. An easy one-bowl loaf with a golden top and a tender, flavorful crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Cool time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 (unit: slices)
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large very ripe bananas about 1¼ to 1½ cups / 340 g, mashed
  • ½ cup 113 g unsalted butter, melted and slightly cooled
  • ¾ cup 150 g light or dark brown sugar, packed
  • 2 large eggs at room temperature
  • ¼ cup 60 g plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1¾ cups 220 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 1 cup 115 g chopped walnuts or pecans, toasted
  • 1 tablespoon coarse sugar for the top (optional)

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Fork or potato masher
  • Whisk and rubber spatula
  • Measuring cups and spoons (or kitchen scale)
  • Baking sheet
  • Wire cooling rack
  • Toothpick or instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Spread the chopped nuts on a baking sheet and toast them for 6 to 8 minutes, until fragrant and lightly golden. Let them cool.
  3. In a large bowl, mash the bananas with a fork until mostly smooth.
  4. Whisk the melted butter and brown sugar into the bananas until combined.
  5. Add the eggs, yogurt and vanilla and whisk until smooth and glossy.
  6. Sprinkle the flour, baking soda, salt and cinnamon over the wet ingredients. Fold with a spatula until just combined, with a few small streaks of flour still showing.
  7. Fold in about three-quarters of the toasted nuts, saving the rest for the top.
  8. Pour the batter into the prepared pan and smooth the top. Scatter the remaining nuts over it, and sprinkle with coarse sugar if you like.
  9. Bake for 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil after 40 minutes.
  10. Cool in the pan for 15 minutes, then lift out and cool on a wire rack for at least 15 minutes more before slicing.

Notes

  • Use very ripe bananas with brown or black skin for the best flavor and moisture.
  • Weigh the flour or spoon and level it, since too much makes the bread dry.
  • Don’t overmix. A few flour streaks are fine.
  • The bread is done at about 200 to 205°F (93 to 96°C).
  • Store, wrapped, at room temperature for 2 to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.
  • To make muffins, bake in a lined 12-cup tin for 20 to 24 minutes.
  • Contains wheat, egg, milk and tree nuts.
Tip: For the most reliable result, check the center with an instant-read thermometer. The bread is done at around 200 to 205°F (93 to 96°C).