Banana bread fresh from the oven

Nutty Banana Bread Recipe

The Nutty Banana Bread recipe is overall very easy to make. It is a classic quick bread, flavorful, slightly crunchy and a delightful family favorite.

Banana bread sliced and ready to eat.
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Nutty Banana Bread Recipe

Classic quick break, the banana bread is an all time family favorite. This rich, flavorful, nutty bread goes well as a breakfast pastry or just for snacking at anytime of day.
Course Dessert
Cuisine American, Liberian
Keyword all season, Banana Bread
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 Servings
Calories 260kcal
Author Musu Stewart
Cost $8-$10

Equipment

  • 1 loaf pan, 9 inches length x 5 inches wide x 2 inches deep
  • 1 Medium Mixing bowls
  • 1 whisk or rubber spatula

Ingredients

  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 cups very ripe mashed bananas
  • ¾ cup crushed walnuts or pecans
  • Cooking Spray or shortening

Instructions

  • Grease a metal 9×5-inch loaf pan with nonstick spray or shortening. Setaside. Preheat the oven to 350°F (177°C). Place the rack in the middle to prevent the top of your bread from browning too soon.
  • Combine/whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves together in a large bowl. Make well in center of flour mixture.  Set aside.
  • In a medium mixing bowl, combine beaten eggs, mashed bananas, oil and sugar. Mix with a rubber or wooden spatula until fully combined, about 2 minutes.
  • Add the banana mixture all at once to the flour mixture. Mix thoroughly with spatula until no flour pockets (dry ingredients) remain. Do not over-mix. Fold in the nuts.
  • Pour the batter into the prepared baking pan. Bake for 60–65 minutes. If necessary, loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes Check every 5 minutes after 60 minutes.
  • Remove bread from the oven and allow the bread to cool in the pan set on a wire rack. Remove bread from the pan and cool further until ready to slice and serve.

Notes

Bread can be stored at room temperature for 2 days or in the refrigerator for up to 1 week.