Description
Pioneer Woman’s Banana Nut Bread delivers Southern comfort with rich, moist crumb and delightful nutty warmth. Fragrant cinnamon and ripe bananas blend perfectly, inviting you to savor each nostalgic slice of homemade goodness.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed (about 1 cup)
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1 ¼ cups granulated sugar
Wet Ingredients:
- ½ cup butter (or margarine, softened)
- 1 teaspoon vanilla extract
- ¼ cup milk
Leavening and Seasoning:
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ to 1 cup chopped pecans or walnuts (optional)
Instructions
- Warm the oven to 350°F (175°C), ensuring the rack is positioned in the center for even heat distribution.
- In a spacious mixing vessel, thoroughly blend softened butter and granulated sugar until the mixture becomes airy and pale, creating a smooth foundation for the bread.
- Incorporate pure vanilla extract and thoroughly whisked eggs into the creamed mixture, stirring until the ingredients harmonize seamlessly.
- Sift together all-purpose flour, fine salt, and baking soda in a separate bowl, eliminating potential lumps and ensuring uniform distribution of dry components.
- Gradually introduce half of the sifted dry ingredients to the creamy base, then gently fold in ripe mashed bananas combined with whole milk, followed by the remaining dry ingredients. Mix with a delicate touch until barely integrated, preserving the batter’s tender texture.
- If desired, delicately fold chopped walnuts or pecans into the batter, distributing them evenly throughout the mixture.
- Prepare a 9×5 inch (23×13 centimeters) loaf pan or multiple smaller pans by thoroughly coating with butter and dusting with flour, preventing potential sticking.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula to ensure an even rise. Bake for 45-60 minutes for a standard loaf, or 20-25 minutes for muffins, until a wooden skewer emerges clean when inserted into the center.
- After removing from the oven, let the bread rest in the pan for 10 minutes, allowing it to stabilize. Carefully transfer to a wire cooling rack, permitting complete cooling before slicing and serving.
Notes
- Keep leftover bread slices in the freezer for convenient grab-and-go breakfast or afternoon snacking options.
- Sifting flour and other dry ingredients ensures a smooth, lump-free batter with perfectly distributed leavening agents.
- Room temperature ingredients blend more seamlessly, creating a consistently tender and moist banana bread texture.
- Overripe bananas with dark spots are the ultimate flavor and moisture powerhouses for this classic quick bread.
- Toasting walnuts or pecans before mixing unleashes deeper, more intense nutty flavors and adds delightful crispness.
- Experimenting with mix-ins like chocolate chips, dried cranberries, or a dash of warm spices can elevate the traditional recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 13 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg