There is something truly special about the smell of banana bread baking in the oven. It fills the whole house with a warm, sweet aroma that just feels like home. It’s the kind of comfort that makes any day feel a little bit better. You are going to love this simple and delicious Banana Nut Bread Recipe.
This is not just another banana bread. We are talking about an extra moist banana bread with a tender crumb and a crunchy, caramelized walnut topping that adds the most amazing texture. It’s a straightforward recipe that delivers amazing results every single time.
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Why You’ll Love This Recipe
First off, the texture is just wonderful. The combination of very ripe bananas and plain yogurt makes this bread incredibly moist. It stays fresh and delicious for days. Seriously, it might even taste better on day two as the flavors settle in.
Then there’s the flavor. We use brown sugar for a deeper, caramel like sweetness that pairs beautifully with the bananas and warm cinnamon. It’s a classic combination that is always a hit with everyone. It’s truly the best banana bread recipe moist and full of flavor.
And let’s talk about that topping. Instead of just mixing nuts into the batter, we create a simple caramelized walnut topping. It adds a sweet, buttery crunch that takes this simple quick bread to a whole new level of goodness. It looks so pretty too.
Finally, this recipe is so easy to follow. You don’t need any complicated techniques or fancy equipment. It’s a fantastic recipe for beginners and seasoned bakers alike who want a reliable and tasty treat.
Ingredients
Here is what you will need to gather to make this wonderful banana bread with walnuts recipe moist and delicious. Simple ingredients create the best results.
For the Banana Bread
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup plain yogurt
- 3 medium bananas, mashed (about 1 1/2 cups)
- 1 cup coarsely chopped walnuts
For the Caramelized Nut Topping
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup (or honey)
- ½ cup walnuts chopped
Step-By-Step Instructions
Ready to get baking? Just follow these simple steps, and you’ll have a warm loaf of banana bread in no time. It’s easier than you think.
Step 1: Get Your Oven And Pan Ready
First things first, preheat your oven to 350°F or 180°C. Go ahead and grease a 9×5 inch loaf pan. I like to line mine with parchment paper, leaving a little overhang on the sides. This makes it super easy to lift the bread out later.
Step 2: Combine The Dry Ingredients
In a medium bowl, whisk together the all purpose flour, baking soda, salt, and ground cinnamon. Give it a good mix to make sure everything is evenly distributed. Then just set that bowl aside for a moment.
Step 3: Cream The Butter And Sugar
In a large bowl with a stand mixer, or using a hand mixer, beat the room temperature butter and brown sugar together. You want to do this for about 4 minutes until it becomes light and fluffy. This step adds air to the batter for a lighter bread.
Step 4: Add The Wet Ingredients
Now add your eggs one at a time, mixing for about 20 seconds after each one. Then, mix in the vanilla extract, plain yogurt, and your mashed bananas. Keep mixing until everything is just incorporated. Your batter will smell amazing already.
Step 5: Mix It All Together
Pour the dry flour mixture into the wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix here. You just want to see no more flour pockets. Gently fold in the chopped walnuts.
Now, pour the batter into your prepared loaf pan and spread it out evenly. Your Banana Nut Bread Recipe is almost ready for the oven.
Step 6: Prepare The Topping
To make the topping, melt the butter in a small saucepan over medium heat. Stir in the maple syrup and whisk it all together. Add the chopped walnuts and cook for about 1 to 2 minutes, stirring constantly, until the mixture thickens up. Spoon this yummy topping evenly over the batter in the pan.
Step 7: Bake The Bread
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. A good tip is to cover the pan loosely with aluminum foil after about 30 minutes. This prevents the top from getting too dark before the inside is cooked.
You will know it’s done when a toothpick inserted into the center comes out clean. A few moist crumbs are okay, but you don’t want wet batter.
Step 8: Let It Cool
Once it’s baked, let the bread cool in the pan for about 5 to 10 minutes. Then, use the parchment paper handles to lift it out and place it on a wire cooling rack. Let it cool completely before you slice into it. I know it’s hard to wait, but it helps the slices hold together.
How To Store Leftovers
If you happen to have any leftovers, storing this banana bread is easy. Once it’s completely cool, wrap the loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container.
It will keep at room temperature for up to 4 days. Honestly, the flavor seems to get even better on the second day. The banana and spice flavors really come together beautifully overnight.
For longer storage, you can freeze it. Wrap the entire loaf or individual slices in plastic wrap and then a layer of foil. It will keep well in the freezer for up to 3 months. Just thaw it on the counter when you’re ready for a slice.
Tips
Use Very Ripe Bananas. The bananas with lots of brown spots or even black skins are what you want. They are much sweeter and have a more intense banana flavor, which is key for the best banana bread recipe moist and delicious.
Mash Bananas Well. Take a minute to mash the bananas thoroughly with a fork or a potato masher. You want a smooth consistency. Big lumps can affect the texture of your final bread.
Room Temperature Ingredients. Make sure your butter and eggs are at room temperature. They will mix together much more easily, creating a smoother and more uniform batter. This is a small step that makes a big difference.
Don’t Overmix. I know I mentioned this before, but it is really important. When you combine the wet and dry ingredients, mix them until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough or dense bread.
A Fun Variation. If you love chocolate, try making a banana chocolate chip bread. Just reduce the walnuts in the batter to a half cup and fold in a half cup of semisweet chocolate chips. It is so good.
Patience is a Virtue. Let the bread cool before slicing. If you try to slice it while it’s still warm, it can be quite crumbly. Letting it cool completely helps the bread set, making for cleaner slices.
Conclusion
There you have it. A truly wonderful Banana Nut Bread Recipe that is sure to become a family favorite. It’s moist, flavorful, and has that amazing crunchy topping that sets it apart. It’s the perfect treat for breakfast, a snack, or even a simple dessert.
Baking this bread is such a rewarding experience. The process is simple, and the result is a beautiful, delicious loaf that will make your kitchen smell incredible. I hope you enjoy making and eating this bread as much as I do. Happy baking!
FAQ
Can I Use Something Other Than Yogurt?
Yes, absolutely. If you don’t have plain yogurt, you can substitute it with an equal amount of sour cream or even buttermilk. Both will add moisture and a slight tang that works well in this recipe.
Can I Make This Recipe Into Muffins?
This batter works great for muffins. Simply divide the batter into a lined muffin tin, filling each cup about three quarters full. Bake at 350°F (180°C) for about 20 to 25 minutes, or until a toothpick comes out clean. The topping works wonderfully on muffins too.
Why Is My Banana Bread Dense?
A dense banana bread is usually caused by a couple of things. The most common reason is overmixing the batter after adding the flour. Another reason could be using underripe bananas, which don’t provide as much moisture. Also, be sure your baking soda is fresh, as old leavening agents won’t work as well.
What If I Don’t Have A Stand Mixer?
No problem at all. An electric hand mixer works just as well for creaming the butter and sugar. If you don’t have that, you can even do it by hand with a whisk and a little bit of effort. The most important part is getting the butter and sugar mixture light and fluffy.
Banana Nut Bread
This extra moist banana nut bread features a tender crumb and a crunchy, caramelized walnut topping. A straightforward recipe that delivers amazing results every time, perfect for a comforting treat.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan, and line it with parchment paper, leaving a slight overhang on the sides for easy removal.
- In a medium bowl, whisk together the all purpose flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
- In a large bowl, using a stand mixer or a hand mixer, beat the room temperature unsalted butter and brown sugar together for about 4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing for about 20 seconds after each addition. Then, mix in the vanilla extract, plain yogurt, and mashed bananas until just incorporated. The batter will smell wonderful.
- Pour the dry flour mixture into the wet ingredients. Mix on low speed until everything is just combined, being careful not to overmix. Ensure there are no more flour pockets. Gently fold in the coarsely chopped walnuts. Pour the batter evenly into your prepared loaf pan.
- To prepare the caramelized nut topping, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in the maple syrup (or honey) and whisk it together. Add the chopped walnuts and cook for about 1 to 2 minutes, stirring constantly, until the mixture thickens. Spoon this topping evenly over the batter in the pan.
- Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To prevent the top from getting too dark, cover the pan loosely with aluminum foil after about 30 minutes of baking. The bread is done when a toothpick inserted into the center comes out clean (a few moist crumbs are acceptable, but no wet batter).
- Once baked, let the bread cool in the pan for about 5 to 10 minutes. Then, use the parchment paper handles to lift it out and transfer it to a wire cooling rack. Allow it to cool completely before slicing to help the slices hold together.
Notes
For the best flavor, use very ripe bananas with plenty of brown spots or even black skins.
Mash bananas thoroughly to a smooth consistency; large lumps can affect the bread’s texture.
Ensure butter and eggs are at room temperature for easier mixing and a smoother batter.
Avoid overmixing the batter after adding flour, as this can lead to a tough or dense loaf.
For a chocolate chip variation, reduce walnuts in the batter to a half cup and fold in a half cup of semisweet chocolate chips.
Allow the bread to cool completely before slicing to ensure cleaner cuts and prevent crumbling.
Nutrition
Calories
Sugar
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