Description
This classic Banana Nut Bread recipe yields a moist, flavorful loaf packed with ripe bananas and crunchy pecans. Perfect for breakfast, snacks, or dessert, this easy-to-make bread uses simple ingredients and straightforward baking techniques to deliver a tender crumb and rich taste.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, softened
- 2 eggs
- ½ cup buttermilk
- 1 cup mashed ripe bananas (about 2 bananas)
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1½ cups sugar
Add-ins
- ½ cup chopped pecans
Instructions
- Preheat the Oven: Set your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan to prevent sticking. This ensures even baking and an easy release when the bread is done.
- Prepare the Buttermilk Mixture: Pour the baking soda into the buttermilk and let it sit for a minute. This will help activate the baking soda and contribute to the bread’s rise and tender texture.
- Mix the Batter: In an electric mixer bowl, beat the softened butter and sugar together until the mixture is light and fluffy, which creates air pockets for a lighter bread. Add the eggs one at a time, mixing well after each addition. Gradually add the flour and salt, followed by the buttermilk and baking soda mixture. Beat until just combined. Fold in the mashed bananas and chopped pecans gently to evenly distribute them without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense bread.
- You can substitute walnuts for pecans if preferred.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freezes well: wrap tightly and freeze for up to 3 months.
