Banana Nut Bread

If you're looking for a recipe with a moist, soft texture that can be used as breakfast or dessert, then this is the banana nut bread for you. Find out how to make banana nut bread and enjoy it warm from the oven!

Course Baked Goods

Cuisine American

Keyword bread

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 251kcal

Author Maike Corbett

Equipment

Stand Mixer

Ingredients

WET INGREDIENTS

2 medium bananas ripe, cut into 1 inch pieces
½ cup vegetable oil
1¼ cups buttermilk
2 teaspoons vanilla extract
2 large eggs

DRY INGREDIENTS

1 ¾ cup flour
½ cup sugar
1 teaspoon baking soda
½ cup pecans chopped

US Customary - Metric

Instructions

Preheat the oven to 350° Fahrenheit and grease a loaf pan.
Combine bananas, vegetable oil, buttermilk, vanilla extract, and sugar in a large bowl. Use a hand or stand mixer and beat on medium speed until well combined.
Spoon flour and baking soda into the batter. Continue to beat until the batter is smooth. Add the chopped pecans.
Pour the batter into a greased loaf pan.
Bake at 350º Fahrenheit for 1 hour and 15 minutes.
Insert a toothpick to check for doneness. If it comes out clean, take the bread out of the oven. Transfer on a cooling rack and allow to cool to room temperature.

Notes

NUTS - Both walnuts and pecans are great options for this banana bread recipe. But you can easily swap pecans for walnuts without compromising texture or taste.

*You don't need to own a stand mixer for this recipe.

Nutrition