Perfect Banana Nut Bread

This Perfect Banana Nut Bread is incredibly moist and dense and it’s delicious by itself or slathered with butter. Just a tiny hint of warm cinnamon complements the flavor of this delicious bread even more.

Have I ever told you how much I love bread of any kind?  Okay, well I’m telling you again.  I love bread…biscuits, dinner rolls, sweet rolls, nut bread..you name it.  If it’s bread I love it.  It’s also my diet’s downfall.  Not only do I eat too much of a good thing in one sitting, but I also love to slather it with butter.

So let’s talk about this banana bread.  In my opinion, good banana bread is moist yet dense and full of flavor and I also like mine loaded with nuts, preferably pecans.  Pecans are my favorite, but of course, walnuts would be great too.

Tips for making Banana Bread

• Use very ripe spotted bananas, not black bananas…if the skins are black they have started to become fermented, and they will taste fermented.  If you bite into a ripe spotted banana, the mushy texture might make you say yuk, but the banana flavor is at its peak.  A firm banana has less flavor and it’s harder to mash.  Also, a very ripe spotted banana contains 75 to 80 percent water.  That equals moist bread!
• Kick up the flavor.  Sure ripe bananas have a good flavor, but it sure doesn’t hurt to kick the flavor up a notch.  How do I do this?  Cinnamon!  Cinnamon is a great complement to bananas.  I  add just enough to complement but not overpower the banana flavor.

• Don’t over mix the batter.  Over mixing the batter results in tough bread.  We want tender bread.  When adding the dry ingredients, only mix until the flour is about two-thirds incorporated.  Then fold in the nuts, but only fold in.  Do not mix.

• Don’t underbake the bread.  Unlike cake, it’s okay if the bread has a crack on top.  Do the toothpick test and make sure it’s done all the way through.  The bread will be a nice golden brown on top by the time it’s done.  Bake it on an oven rack that’s in the middle of the oven.  A bottom rack will make it get too brown on the bottom…a top rack will make it brown too much on the top before it gets done in the middle.  If you’re worried that it’s browning too quickly on top, you can cover it with foil for the last few minutes.
• Some readers have commented about having too much batter for a single loaf pan. I don’t have that problem. The only thing I can assume is that maybe they’re adding extra banana to keep from wasting leftover banana. If you feel you have too much batter, feel free to divide the batter in two smaller loaves or one large loaf pan.

If you love Banana Bread, you might also like my Banana Cupcakes With Cinnamon Buttercream.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Perfect Banana Nut Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews

• Author: Cindy Gibbs @ My Country Table
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 Slices 1x
• Category: Bread
• Method: Bake
• Cuisine: American

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Description

This Perfect Banana Nut Bread is incredibly moist and dense and it’s delicious by itself or slathered with butter. Just a tiny hint of warm cinnamon complements the flavor of this delicious bread even more.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup (1 stick) real unsalted butter, melted
• 1/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 1/2 cups very ripe bananas, mashed (about 4 medium)
• 1 teaspoon pure vanilla
• 1 cup chopped pecans or walnuts

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Instructions

1. Preheat oven to 350 degrees.
2. Grease the bottom only of a 9″ x 5″ x 3″ loaf pan.
3. In a medium bowl, whisk together the dry ingredients and set aside.
4. Add the melted butter and sugars to the mixing bowl of a stand mixer, (or use a hand mixer). Using the paddle attachment, mix the butter and sugars for about one minute at medium speed, until the mixture is light and smooth. Add the eggs and mix for about one additional minute until the mixture looks light and lemony. Add the vanilla, mashed bananas, and buttermilk and mix for an additional 30 seconds at medium speed.
5. Add the dry ingredients and mix at low speed for about 30 seconds, just long enough to incorporate most of the flour. Add the nuts and mix for an additional 30 seconds, long enough to blend in the nuts and finish incorporating the flour.
6. Pour the batter into the prepared loaf pan and spread the batter out evenly. Tap the loaf pan lightly on a countertop to remove any air bubbles.
7. Bake the bread until it’s golden brown on top, and a toothpick inserted into the center of the bread comes out clean., about 1 hour & 15 minutes. The baked bread should have a long vertical crack along the top.
8. Run a sharp knife around the edges of the pan a couple of times. Allow the bread to sit for five minutes. Invert the bread onto a wire cooling rack and turn it over, with the top facing up. Allow the bread to completely finish cooling, before slicing
9. Slice bread and serve at room temperature or slightly warmed or toasted.
10. Store bread in an airtight container.
     

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Notes

• This bread freezes wonderfully.  Make sure to wrap it twice in plastic wrap, then heavy foil.  Date it and freeze it for up to 3 months.