Moist banana nut bread recipe
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar (packed)
- 1 cup mashed banana (about 2 very ripe bananas peeled)
- 1/3 cup butter (melted)
- 1/2-2/3 cup chopped pecans or walnuts (plus extra
- Carbohydrate 29.8632393203322 g
- Cholesterol 73.7215277777778 mg
- Fat 21.7341190974153 g
- Fiber 0.47976806189065 g
- Protein 2.38494326585791 g
- Saturated Fat 13.5232937847529 g
- Serving Size 1 1 Serving (67g)
- Sodium 357.602111363959 mg
- Sugar 29.3834712584415 g
- Trans Fat 1.63552878478593 g
- Calories 320 calories
Step-by-step
- Preheat the oven to 350F. Grease an 8x4-inch loaf pan. Set aside.
- In a large bowl, whisk mashed banana and melted butter together until well-combined.
- Whisk in sugars until incorporated.
- Add egg and vanilla, and whisk until well-combined.
- Stir in flour, baking soda, salt, and cinnamon until combined.
- Add nuts, and whisk until just incorporated.
- Pour the batter into your prepared loaf pan, and sprinkle with additional nuts.
- Bake for 45-60 minutes, or until a wooden toothpick inserted into the center comes out clean. I check the bread around 35-40 minutes and tent with foil if it is browning too quickly.
- Let cool in pan for a 5-10 minutes.
- Remove bread to wire cooling rack, and let cool completely before slicing.
Unlike a quick-baking muffin that dries out within twenty minutes in the oven, this dense loaf requires careful thermal management inside an 8x4-inch metal pan. Achieving the right structure depends entirely on not overtaxing the gluten when folding the dry ingredients into the wet base. Utilizing a heavy aluminum loaf pan rather than thin glass prevents the exterior from scorching before the dense center sets at 350 degrees Fahrenheit. Assessing interior doneness without digital probes requires mastering specific visual and physical markers that indicate completion.
- Insert a wooden toothpick into the exact center of the loaf; zero wet batter should cling to the wood when withdrawn.
- Tent the top with aluminum foil around the thirty-five-minute mark if the exposed nuts and sugars begin darkening prematurely.
- Allow the loaf to rest undisturbed in the metal pan for precisely ten minutes to let residual heat finalize the interior crumb structure before inversion.
- Cool the baked bread entirely on a wire rack to promote air circulation and prevent moisture condensation from softening the crust.
Precise cooling on a wire rack ensures the crumb sets correctly before slicing. Proper handling prevents a gummy texture from ruining the final product.
