This banana nut bread is super moist and packed with tasty walnuts. It’s the perfect treat for breakfast or as a snack during the day!
If you’re like me, you might find yourself sneaking a slice right out of the pan—it’s just that good! Plus, it’s so easy to make; just mix, bake, and enjoy!
Key Ingredients & Substitutions
Bananas: Ripe bananas are a must for natural sweetness and moisture. If you don’t have ripe ones, you can speed up ripening by placing them in a paper bag. If bananas are out of season, unsweetened applesauce could work as a substitute, but the flavor will change slightly.
Walnuts: Chopped walnuts give a delightful crunch and nutty flavor. You can replace them with pecans if that’s what you have on hand. For nut allergies, try using pumpkin seeds or leave them out completely.
Buttermilk: It adds moisture and a slight tang. If you don’t have it, mix milk with a little vinegar or lemon juice to create a quick substitute that mimics buttermilk. Plain yogurt can also stand in quite nicely!
Butter: Using unsalted butter is ideal since you can control the salt content. If you prefer a lighter option, coconut oil can be used, but it will add a subtle coconut flavor.
How Do You Get the Perfect Moist Texture?
The key to a moist banana nut bread is not to overmix your batter after combining the dry and wet ingredients. Overmixing introduces too much air, leading to a denser loaf. Mix until the flour is just incorporated; a few lumps are perfectly okay!
- Use overripe bananas for the best sweetness and moisture.
- Make sure your butter is softened but not melted, as melted butter can change the texture.
- If you can, let the finished bread cool completely before slicing. This allows the flavors to settle and the texture to firm up a bit.
Moist Banana Nut Bread with Walnuts
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk or plain yogurt
Extras:
- 1 cup (120g) chopped walnuts, plus a few extra for topping
How Much Time Will You Need?
This moist banana nut bread takes about 15 minutes to prepare and 60 to 70 minutes to bake. After baking, allow it about 15 minutes to cool in the pan, then let it cool completely on a wire rack. So, set aside about 1 hour and 30 minutes in total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5 inch loaf pan will help prevent the bread from sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will ensure that the baking soda is evenly distributed throughout the flour.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until combined.
5. Incorporate the Bananas and Buttermilk:
Mix in the mashed bananas and buttermilk until the mixture is just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding them gently together until just combined. Remember, overmixing can lead to a dense bread.
7. Add the Walnuts:
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
8. Bake the Bread:
Pour the batter into the prepared loaf pan. Sprinkle a few extra walnuts on top for a nice touch. Place it in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cool, slice the bread and enjoy it on its own or with a spread of butter or cream cheese. You can also store any leftovers in an airtight container for a few days.
Happy baking! Enjoy your deliciously moist banana nut bread with walnuts!
FAQ for Moist Banana Nut Bread with Walnuts
Can I Use Different Nuts in This Recipe?
Absolutely! While walnuts are a traditional choice, you can substitute them with pecans or macadamia nuts. If you’re looking for a nut-free option, try using pumpkin seeds or sunflower seeds for some crunch.
What Can I Do If My Bananas Aren’t Ripe Enough?
No worries! You can quickly ripen bananas by placing them in a paper bag for a day or so. If you’re short on time, bake them at 300°F (150°C) for about 15-20 minutes until they’re blackened. Let them cool before using!
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it. This way, you can enjoy slices for up to 3 months!
Can I Make This Recipe Dairy-Free?
Yes, you can easily make this recipe dairy-free by substituting the buttermilk with a dairy-free alternative, such as almond milk mixed with a teaspoon of vinegar or lemon juice. Use coconut oil or a dairy-free butter spread in place of the unsalted butter as well!
