Description
This Banana Nut Bread recipe is a moist, flavorful loaf perfect for breakfast or dessert. Made with ripe bananas, chopped walnuts, and a hint of cinnamon, it is topped with a crunchy sugar crust and a sweet glaze, delivering a delightful combination of textures and flavors in every slice.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 4 medium ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped walnuts (plus more for topping)
Topping Ingredients
- 1 tablespoon turbinado sugar (for topping)
- 1/3 cup powdered sugar
- 1/3 cup sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until light and fluffy. This creates a smooth base and incorporates air into the batter.
- Add Bananas, Eggs, and Vanilla: Mix in the mashed ripe bananas, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts: Stir in 1 cup of coarsely chopped walnuts, distributing them evenly through the batter.
- Pour Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional walnuts and the 1 tablespoon of turbinado sugar evenly over the surface for a crunchy crust.
- Bake the Bread: Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Prepare the Glaze: While the bread cools, whisk together the powdered sugar and sweetened condensed milk in a small bowl until smooth.
- Glaze the Bread: Once the bread is slightly cooled but still warm, drizzle the glaze over the top so it seeps into the bread and adds extra sweetness and moisture.
- Cool and Serve: Allow the banana nut bread to cool completely in the pan for about 15 minutes, then transfer to a wire rack to cool fully before slicing.
Notes
- This banana nut bread is delicious warm or at room temperature and makes a great breakfast or snack.
- Using ripe bananas with brown spots increases sweetness and moisture.
- Adjust walnuts to your preference or substitute with pecans for a different flavor.
- Pressing turbinado sugar on top creates a crunchy and sweet crust that contrasts wonderfully with the moist bread.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate wrapped for up to 1 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
