I know everyone says that they make the best banana nut bread ever, but seriously, I make the best banana nut bread ever. EVER! There are few things I confidently call best, and this simple, made from scratch bread is definitely in my top three.
One of my favorite childhood memories was waking up to the smell of banana nut muffins on Saturday mornings. (Martha White Banana Nut Muffin mix, to be exact). While I love the nostalgia of a bagged mix, it’s just as easy to make this recipe from scratch using simple pantry staples: flour, sugar, baking soda, salt, vanilla extract, cinnamon, oil, walnuts, egg, and chocolate chips. If you’re allergic to nuts, don’t worry! Simply omit the walnuts or, if you’re feeling fancy, toss in some raisins instead.
The trick to flavorful, tender banana nut bread is the ripeness of the bananas. The riper, the better. Here are some tips for achieving peak banana ripeness:
- Paper bag method: Store bananas in a closed paper bag in a warm spot. Bananas release ethylene gas as they ripen, and the bag traps it to speed things up.
- Keep them together: Bananas ripen faster in a bunch; separating them slows the process.
- Oven ripening: Place unpeeled bananas on a baking sheet and bake at 300˚F for 15–20 minutes, flipping halfway, until the peels are completely black.
There’s a fine line between very ripe and rotten. Bananas that are too far gone will have a fermented smell, leaking juices, mold, or an extremely mushy texture. To prevent overripening, if your bananas are ripe but you aren’t ready to bake, place them in the fridge.
Bake this banana nut bread in a traditional 9x5x3-inch loaf pan or divided into four mini loaves using 5.75 x 3.25 x 2.25-inch pans. Use a muffin pan for on-the-go breakfasts or school lunches. Whether fresh from the oven or a day or two later, it’s just as delicious. It freezes beautifully in all forms and makes a wonderful gift for loved ones at the holidays. I love to pair it with my homemade Greek Yogurt with fresh banana slices, too.
If I have enough bananas on hand, I double or triple the recipe and even send a loaf or two to the firehouse when my husband heads into shift. Ultimately, whether you keep it all for yourself or share with loved ones, this banana nut bread is simple, comforting, and delicious, making it the ultimate homemade treat.
Featured image courtesy of Jeff Siepman on Unsplash
Banana Nut Bread
Description
This deliciously nutty, perfectly sweet banana nut bread is packed with toasted walnuts, cozy spices, and rich chocolate chips. Each loaf bakes up with a deep golden crust and a soft, tender center. It’s the kind of banana nut bread that makes you feel right at home, no matter where you are.
Ingredients
Instructions
Step 1
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Preheat oven and gather ingredients
Preheat oven to 350°F and gather ingredients.
Step 2
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Mix sugar with wet ingredients
Mix the sugar, oil, and egg until fully combined and creamy. Then, add vanilla extract and ripe bananas.
For a slightly lighter flavor, use melted coconut oil instead of olive oil.
Step 3
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Mix dry ingredients
In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Once combined, add gradually to the wet mixture. Be sure not to over-mix. Add chocolate chips and chopped walnuts and mix by hand. The batter will be thick!
I generally add about 1c of semi-sweet chocolate chips.
Step 4
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Bake
Pour the batter into a greased (or parchment paper lined) bread pan and fill about 3/4. Bake in the preheated oven for about 60 minutes or until golden brown and dry in the center. If the center needs more time, place aluminum foil over the bread to prevent further browning.
To switch it up, use a muffin tin instead of a bread pan! This recipe will yield ~12 muffins.
