Banana Nut Bread Recipe: Classic and Perfectly Moist
Few things are as comforting as the smell of fresh-baked banana nut bread wafting through the house. This Banana Nut Bread recipe has been a family favorite for years, and with 29 loaves baked in one evening, it’s safe to say it’s perfect for sharing, gifting, or stocking the freezer.
Soft, moist, and packed with ripe bananas and crunchy walnuts, this recipe creates a rich and flavorful bread that’s perfect for breakfast, an afternoon snack, or dessert. Whether you’re baking mini loaves for individual servings or full-sized ones to slice and share, this recipe guarantees consistent, delicious results every time.
Ingredients for Banana Nut Bread Recipe
Dry Ingredients:
- 7 cups White Lily All-Purpose Flour
- 8 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
Wet Ingredients:
- 1 ⅓ cups shortening
- 2 ⅔ cups sugar
- 8 large eggs
- 4 cups peeled and pureed overripe bananas
Add-Ins:
- 3 cups chopped walnuts
Step-by-Step Instructions
1. Prepare Your Ingredients and Oven:
- Preheat your oven to 350°F (175°C).
- Grease 8–9 mini loaf pans or 4 regular loaf pans, ensuring even coverage.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Wet Ingredients:
- In another large bowl, beat the shortening and sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
4. Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients and the pureed bananas to the egg mixture, alternating between the two.
- Mix until everything is fully incorporated, but don’t overmix to avoid tough bread.
5. Fold in the Walnuts:
- Add the chopped walnuts to the batter and stir until evenly distributed.
6. Fill the Pans:
- Pour the batter into the greased loaf pans, filling each about ¾ of the way full.
7. Bake the Banana Nut Bread:
- Mini Loaf Pans: Bake for 45 minutes.
- Regular Loaf Pans: Bake for 1 hour.
- Use a toothpick or cake tester inserted into the center of a loaf to check for doneness—it should come out clean.
8. Cool and Serve:
- Remove the loaves from the oven and allow them to cool in the pans for 10 minutes.
- Carefully transfer the loaves to a wire rack to cool completely before slicing or wrapping.
Tips for Success
- Use Overripe Bananas: The more overripe (even blackened) the bananas, the sweeter and more flavorful your bread will be.
- Don’t Overmix: Gently mix the batter to keep the bread soft and tender. Overmixing can lead to a dense texture.
- Customize the Nuts: While walnuts are classic, you can swap them out for pecans, almonds, or even chocolate chips.
- Freezing Option: Wrap cooled loaves tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before serving.
Why This Banana Nut Bread Recipe is a Winner
- Perfect Texture: This recipe delivers a moist, fluffy loaf every time.
- Large Batch: Makes plenty of loaves for gifting or freezing.
- Customizable: Add different nuts, spices, or even dried fruits for your own unique spin.
- Crowd Pleaser: Perfect for holidays, potlucks, or just filling your home with the cozy aroma of baking.
Conclusion: A Timeless Treat
This Banana Nut Bread recipe is the ultimate crowd-pleaser, whether you’re baking for family, friends, or yourself. Its soft texture, rich banana flavor, and crunchy walnuts make it a classic that’s hard to beat. Bake up a batch (or 29!) and enjoy the satisfaction of a homemade treat that’s perfect for any occasion.
So grab your overripe bananas, preheat the oven, and let the baking begin—you’ll have a kitchen full of golden loaves in no time!
