Best Ever Banana Nut Bread

I lured you in with my title  “Best Ever” Banana Nut Bread.  The truth is this banana bread is damn good.  All these years and what seems like a thousand recipes later, I finally stumbled on a recipe that is going to become part of my permanent file.

There is this vague recollection in the forest of my mind that banana cake was made for my birthday in my very early years. It must have stuck because I have a fondness for things banana, except for bananas foster.  There is something about setting bananas on fire, and having your bananas served up warm, wet and gooey. Sorry, I digress.

Let me end by saying if you have overripe bananas hanging around on your kitchen counter or bagged up by the dozen in the freezer, then this post serves as your inspiration to get making Banana Bread!

Banana Nut Bread
Makes on 9×5-inch Loaf
Recipe from Food and Wine


Ingredients:
3/4 cup coarsely chopped walnuts (3-ounces)
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1-1/4 cups)
1 teaspoon pure vanilla extract
Directions:
1.  Preheat the oven to 350 degrees F.  Coat a 9×5 inch loaf pan with cooking spray.  Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
2.  In a medium bowl, whisk the flour with the baking soda, cinnamon and salt.  In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy.  Add the mashed bananas and vanilla and beat until smooth.  Stir in dry ingredients until throughly blended.  Fold in the nuts.
3.  Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean.  Let the loaf pan cool in the pan for 10 minutes before turning it out onto a rack to cool completely.  Wrap the bread in plastic and refrigerate for up to 5 days or freeze for up to 2 months.
Enjoy!

26 thoughts on “Best Ever Banana Nut Bread

  1. I will be making this as this summer I have made so many loafs as I have been determined to find the best banana bread. I like all of the goodies that you have in your bread. It sounds wonderful.

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  2. Is there really a bad banana nut bread? I don't think so! Kenny and love it with a fresh fruit plate, coffee in the morn or even with a scoop of homemade vanilla ice cream. Will have to try your version as mine uses cream cheese and I don't always have it on hand when in the mood to make one! Sounds grrrreat!

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  3. You did lure me with Best Ever in the title but there isn't a bad banana bread. This one looks rich and I could bite the screen right now!! Thanks for your comment for Sunday posting. You made ME smile with that:-)

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  4. Your banana bread looks and sounds delicious! I do not care to eat a banana, but I love banana bread and bananas foster. 🙂 This best ever recipe for banana bread is in my file now to make soon.

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  5. This was the typical outlet for overripe bananas at our place but haven't had it in quite a while. I really like the looks of yours with all those nuts – my favorite part.

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  6. We go through so many bananas in this house, yet we always end up with a couple that have to be saved for banana bread. We just finished our last batch, so it's time for another. I shall try yours. 🙂

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  7. I have fond memories of banana bread too. My mother would always make this when the banana's became over-ripe and then a beautiful banana loaf appeared! I think this is a wonderful banana bread. I would love it with cream cheese spread on top. Blessings dear. Catherine xo

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