Description
This Banana Nut Bread recipe is a moist and flavorful loaf that combines ripe bananas, crunchy walnuts, and warm cinnamon for a delicious treat. Perfect for breakfast, snacking, or dessert, it features a soft crumb with a sweet glaze topping made from powdered sugar and sweetened condensed milk. Easy to prepare and baked to golden perfection, this classic quick bread is sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
Wet Ingredients
- 4 medium ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup coarsely chopped walnuts, plus more for topping
- 1 tablespoon turbinado sugar, for topping
Glaze
- 1/3 cup powdered sugar
- 1/3 cup sweetened condensed milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and a pinch of salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Mix Bananas: Fold the mashed bananas into the wet mixture until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently to avoid overmixing. Stir in the coarsely chopped walnuts until evenly distributed.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra chopped walnuts and turbinado sugar on top to create a crunchy topping.
- Bake: Place the loaf pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, cover loosely with foil during the last 15 minutes.
- Prepare Glaze: While the bread is baking, mix together the powdered sugar and sweetened condensed milk in a small bowl until smooth.
- Cool and Glaze: Once the bread is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack. While still warm, drizzle the glaze evenly over the top.
- Serve: Allow the glaze to set for a few minutes before slicing the bread into 12 slices. Enjoy as a breakfast treat, snack or dessert.
Notes
- This Banana Nut Bread is easy to make and results in a moist, delicious loaf perfect for breakfast or dessert.
- Using ripe bananas ensures maximum sweetness and moisture in the bread.
- Walnuts can be substituted with pecans or omitted for nut-free variation.
- The glaze adds extra sweetness but can be skipped if preferred.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice with glaze
- Calories: 375 kcal
- Sugar: 32 g
- Sodium: 236 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 54 mg
