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Cold weather, rain, and gray skies leading up to thunderstorms and tornadoes. That pretty much describes a typical Spring day here in Iowa. One day the temperatures are in the upper 70’s, and the next day you might not even reach 40 degrees. Crazy weather calls for comfort food, like this delicious homemade Banana Nut Bread…..
The kind of Banana Nut Bread that our moms used to make without a mix! You might remember those Banana Daiquiris that I made last week, well I had a few too many bananas left over and I decided to put them to good use.
Yes, those bananas are pretty ugly, but that actually makes them sweeter…..so don’t throw them away! Mash them up and turn them into a delicious Banana Nut Bread that is perfect for snacks and quick breakfasts on the go. 😉
See, they are perfectly delicious on the inside. You know that old saying “don’t judge a book by it’s cover”? Well apparently it applies to bananas as well. 🙂
How to make Banana Nut Bread:
Preheat the oven to 350 degrees. Spray the inside of a 9 x 5 x 3 inch loaf pan with baking spray and set aside. Whisk together the mashed banana {2 to 3 bananas equal 1 cup}, oil, milk, egg, and sugar…..
Add the flour, salt,and baking powder and stir just until combined…..
Stir in the finely chopped pecans {or walnuts} and pour into the prepared pan…..
Bake for 55 to 65 minutes, until golden brown and a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool for 5 to 10 minutes in the pan before moving to a cooling rack…..
Allow to cool then slice and serve…..
Store the leftovers in a sealed container, or zipper top bag for up to three days…..assuming it lasts that long!!
Last year I made a Whole Wheat Banana Nut Bread for the Grain Mill Challenge…..
Don’t like bananas, how about Lemon Blackberry Bread…..
Enjoy!!
Banana Nut Bread
Ingredients
- 1 cup mashed, ripe banana
- 1 cup granulated sugar
- 3 Tablespoons safflower oil
- 3/4 cups milk I used cashew milk
- 1 large egg
- 2 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5 x 3 inch loaf pan with baking spray and set aside.
- In a large bowl, whisk together the banana, milk, egg, sugar, and oil.
- Stir in the flour, baking powder, and salt just until combined.
- Stir in the chopped pecans and pour into prepared pan.
- Bake for 55 to 65 minutes until top is golden brown and a toothpick comes out clean when inserted into the center of the loaf.
- Remove from oven and allow to sit for 5 minutes in the pan before moving to a wire cooling rack.
This is one gorgeous loaf, Lisa — I love my banana bread! I secretly want my bananas to get spotty just so I can make some too! Pinned. 🙂
Hi Lisa, I do hope you’ll come over to Food on Friday: Bananas to bring this to the party! Cheers from Carole’s Chatter
My kiddos will purposely leave bananas on the counter to get brown, just so we can make banana bread! Btw, I heard y’all had some rough weather up in Eastern Iowa today- tornado season is never fun! Stay safe!!
I just made banana bread yesterday! This looks awesome too. 😀
Your banana nut bread looks wonderful!!! I love love love making banana bread, it’s just one of those things that always makes you feel good 🙂 The lemon blueberry loaf sounds wonderful too!!!
Nothing like a good, made from scratch banana bread!
It looks so tasty! I love banana bread and having had it with nuts before. Definitely something to try!
Yep – this is exactly the banana bread I grew up on! Those old overripe bananas are key!