This BANANA NUT BREAD is perfectly moist and incredibly flavorful! Perfect to have on hand for breakfast, a snack, and a healthier dessert!
I hope you all had a wonderful Thanksgiving with your loved ones! We successfully hosted our first Thanksgiving… well I guess successful is subjective. But hey, the turkey wasn’t dry and it was so exciting to use our china and some of our wedding gifts! And after all these years of our parents slaving in the kitchen and getting the house perfect for holidays, it was fun to host and let them kick up their feet a little more than usual!
Love my little fam. 🙂
I’m sure you had your fair share of desserts last week, so I thought I’d share something to help you get back on track and feel a little lighter!
With Christmas right around the corner, I’m trying to push the reset button and eat a bit healthier before all of the parties begin. This banana bread is perfect to have on hand for breakfast, a snack, or even something to take care of your post-dinner sweet tooth!
This recipe is SO. EASY. With five steps, I promise you can’t mess it up. And there are always a few too-ripe bananas (I just can’t eat ’em) at the end of the week, so there is really no excuse.
This banana bread recipe is from my co-worker, Jan, and it’s always gone before noon when she brings it to the office. It’s perfectly moist and incredibly flavorful. It’s light and fluffy yet filling. And the chopped walnuts add the perfect nutty flavor and crunch. If you’re feeling crazy, you can replace the walnuts with chocolate chips! I even like to spread some peanut butter or Nutella on a slice every now and then.
So how was your Thanksgiving, and what was the best thing you ate?! I would love to know! 🙂
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Yields 1 loaf
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1 1/2 cup sugar
- 2 eggs (room temperature)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup flour (measured then sifted)
- 4 tablespoons buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- 1 cup chopped walnuts (optional)
- Preheat oven to 300 degrees F. Line 1 large loaf pan with parchment or wax paper (do not grease or flour).
- In a medium sized bowl, mash bananas with a fork (bananas should be overly ripe- the mushy ones with all the black dots). Set aside.
- Whisk together flour, baking soda, and salt, and set aside.
- Cream butter and sugar together for 2-3 minutes (I use my paddle attachment on my mixer).
- Add eggs, one at a time, and beat until well combined.
- Add mashed bananas and vanilla extract and mix well.
- Add half of the flour mixture and mix on LOW speed until just combined. Add buttermilk and mix on LOW until just combined. Add the remaining flour and mix on LOW until just combined.
- Stir in walnuts with a spatula. Be careful not to overmix.
- Pour batter into prepared pan and bake for one hour.
- Cool completely before removing from pans.
Store in airtight Ziploc or container for up to 5 days. Freezes well.