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Banana Nut Bread

Banana Nut Bread

The ultimate comfort food, Banana Nut Bread is moist, sweet, and bursting with flavor. Perfect for breakfast or as a delicious snack, this easy recipe will satisfy your cravings. Make it today for a delightful homemade treat!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ teaspoon salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons milk see note
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 ¾ cups powdered sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons vanilla
  • 2 tablespoons milk nondairy milk, or heavy whipping cream
  • ¾ cup toasted chopped pecans

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 350°F (175°C). This step is essential for ensuring your bread bakes evenly.
  2. Grease an 84 or 95-inch loaf pan with shortening or butter and coat it with sugar. This will help the bread release easily after baking, giving it a lovely crust.
  3. In a large bowl, mash the overripe bananas using a fork or potato masher until smooth. The more mashed they are, the more they will blend into the batter.
  4. Add in the vegetable oil, granulated sugar, eggs, baking soda, cinnamon, and salt. Stir until the mixture is well combined and creamy.
  5. Next, incorporate the all-purpose flour, milk, vanilla, and vinegar. Mix until just combined; be careful not to overmix, or your bread may turn out tough.
  6. Gently fold in the chopped pecans until they are evenly distributed throughout the batter.
  7. Pour the batter into your prepared pan, smoothing the top with a spatula. This step ensures even baking.
  8. Bake in your preheated oven for about 45 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  9. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely.
  10. In the meantime, prepare the frosting by whisking together the powdered sugar, cinnamon, and salt. Gradually whisk in the vanilla and milk until you reach the desired consistency.
  11. Once the bread is cool, frost the top with the mixture and sprinkle with toasted chopped pecans for added crunch.
  12. Finally, store any leftover bread in an airtight container for up to 3 days or slice and freeze for up to 1 month.

Notes

  • Tip 1: If you use buttermilk, skip the vinegar.
  • Tip 2: If you use cow’s milk, you can use nonfat, 2% or whole. Add 1 teaspoon vinegar to the milk and let it sit 5 minutes, while you mix the other ingredients.
  • Tip 3: If you use non-dairy milk (i.e. soy, almond, cashew, oat), just add 1 teaspoon vinegar to the mixture when you’re mixing.
  • Tip 4: Swap ½ cup unsalted butter for the oil for a rich buttery taste.
  • Tip 5: Make walnut banana bread with chopped walnuts or banana pecan bread with chopped pecans!