Are you craving the warm, comforting aroma of freshly baked banana bread? This recipe, inspired by the culinary queen herself, Martha Stewart, delivers a moist, flavorful loaf packed with the goodness of ripe bananas and crunchy nuts. Perfect for breakfast, brunch, an afternoon snack, or even dessert, this banana nut bread is a crowd-pleaser guaranteed to become a staple in your kitchen. It's surprisingly easy to make, making it an ideal recipe for both beginner bakers and experienced home cooks looking for a delicious, homemade treat. This recipe offers a simple approach to a classic, creating a healthy and satisfying addition to your meal repertoire. Get ready to enjoy the best banana nut bread you’ve ever tasted!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts or pecans
Instructions:
Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. This simple step ensures your banana bread releases easily once baked.
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This combines the dry ingredients evenly, preventing lumps in your final loaf.
Wet Ingredients: In a large bowl, cream together the softened butter and both sugars until light and fluffy. This creates a smooth batter and incorporates air for a lighter texture. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Bananas and Nuts: Gently fold in the mashed bananas and chopped nuts. The gentle folding action prevents the nuts from sinking to the bottom.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your bread during the last 15 minutes, as ovens can vary.
Cool and Enjoy: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly. Once cool, slice and enjoy!
Tips for the Best Banana Nut Bread:
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough bread.
- Check for doneness: Start checking for doneness around 50 minutes to prevent overbaking.
- Store properly: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Variations:
- Chocolate Chip Banana Nut Bread: Add ½ cup chocolate chips to the batter.
- Spiced Banana Nut Bread: Add ½ teaspoon ground nutmeg and ¼ teaspoon ground cloves to the dry ingredients.
- Streusel Topping: Sprinkle a streusel topping (made with flour, brown sugar, butter, and oats) over the batter before baking.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and easy-to-make banana nut bread recipe! It's a perfect example of simple homemade cooking at its finest. Let us know in the comments how your baking experience goes!