Banana Nut Bread
A moist and flavorful banana nut bread recipe by Paula Deen, perfect for breakfast, snacks, or dessert, enhanced with ripe bananas and walnuts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- Pinch salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
Additions
- 1 cup coarsely chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8×4-inch (20×10 cm) loaf pans and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Mixing
- Stir in the mashed bananas until just mixed.
- Gently fold the flour mixture into the wet ingredients until everything is fully incorporated.
- Use a rubber spatula to fold in the chopped walnuts.
Baking
- Divide the batter evenly between the prepared loaf pans.
- Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the tops darken too quickly, cover with foil.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve plain or with butter, cream cheese; pairs well with coffee or tea. Store in an airtight container for up to three days. For longer storage, freeze wrapped slices for up to three months. Use very ripe bananas for optimal sweetness and flavor. Avoid overmixing; a few lumps are acceptable. Variations include adding chocolate chips or dried fruits.