Brown Sugar Banana Nut Bread
This is a delicious and easy to make banana nut bread recipe. It is the perfect way to use up ripe bananas and it is a great snack or breakfast food.
This is a delicious and easy to make banana nut bread recipe. It is the perfect way to use up ripe bananas and it is a great snack or breakfast food.
- Carbohydrate 62.9918961749315 g
- Cholesterol 21.9687500155337 mg
- Fat 11.2398413952684 g
- Fiber 1.91740276021575 g
- Protein 5.13898833471293 g
- Saturated Fat 5.3227822261435 g
- Serving Size 1 1 Serving (153g)
- Sodium 372.79155590852 mg
- Sugar 61.0744934147157 g
- Trans Fat 0.937525639409951 g
- Calories 365 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
- Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.
Very ripe bananas do the heavy lifting in this loaf by supplying both natural sweetness and essential moisture. Fruit that has turned thoroughly brown on the skin contains starches converted entirely to simple sugars, yielding a sweeter interior than firm yellow fruit. Mashed fruit incorporates easily into dairy fats without requiring high-speed mechanical equipment.
Creaming butter and brown sugar until light introduces tiny air pockets that help leaven the batter alongside the baking powder. Brown sugar contains molasses, which adds acidity and moisture that granulated white sugar lacks. This acid reacts with chemical leaveners to support a proper rise inside a standard nine-by-five-inch metal loaf pan.
Mixing the wet ingredients into the flour just until combined prevents the gluten networks from overdeveloping, which stops the crumb from becoming tough. Stirring chopped walnuts directly into the batter adds structural contrast to the soft interior. Toasting those nuts beforehand intensifies their oils before they enter the pan.
Serve slices alongside hot black coffee or unsweetened tea to balance the high sugar content of the bread. Stored in an airtight container at room temperature, the loaf remains moist for up to three days without refrigeration.
