The Best Banana Nut Bread that’s soft, moist, and slow-baked. Your whole house will smell like a bakery shop! I added coconut sugar in place of brown sugar–which gives it a nice smokiness. Lastly, you do not need any special equipment like a hand-mixer in order to make this recipe.
What I love most about banana bread is that it is so versatile. Add chocolate chips, dried fruits, nuts, or nothing at all! It’s all good to me. Actually, one morning while I was drinking a cup of Mastic Turkish Coffee, I walked over to the countertop to only discover that we only had one speckled banana left! How was I supposed to make banana bread out of one banana?
Can you make banana nut bread out of frozen bananas?
Yes, you can! That’s exactly what I did. I used one fresh and two frozen. When doing so, make sure to nook it in the microwave for about 2-minutes. Allow all the excess ice to melt and drain the liquid. Simple as that.
Tips for making the best banana nut bread.
1.) Use bananas that are nice and speckled. This will ensure that they are nice and sweet.
2.) Position the rack in the center of the oven. Grease and flour the loaf pan before adding the parchment paper. Then once more after the parchment paper has been placed. This will make sure nothing sticks (this is my favorite Martha Stewart tip).
3.) Low and slow is the key. Bake on a low-temperature of 325°f. Otherwise, the outside will be done while the inside is still gooey and uncooked.
4.) Before mixing in any “add-ins” like nuts or chocolate chips, dust them generously with baking soda or flour before adding them to the batter. This will ensure an even distribution though-out the banana bread.
Note: there is no need to dust the nuts (or any other “add-ins”) with baking soda or flour as long as they are on top of the batter.
In a large mixing bowl, add the bananas and mash until smooth and creamy (I mash them really, really well, until they almost turn into thick smoothie-like consistency).
When ready, add the eggs, whisk well until a homogenized mixture forms.
Next, add the coconut sugar, pure maple syrup, melted and cooled coconut oil, vanilla extract, and mix well. Set aside.
Next, we will start with the dry ingredients:
In a separate large mixing bowl, add the flour, salt, baking soda, and cinnamon and whisk to combine. Now it the time to add in the nuts (or any other add’ ins) toss and coat evenly. Set aside.
Let’s put it all together:
Add the dry ingredients to the wet ingredients and gently fold until well combined. Set the batter aside to rest for 10-minutes (this is an important step). Preheat the oven to 325 °f.
When ready, transfer the batter to a pregreased ( I used coconut oil) and floured 9 x 5 loaf pan lined with parchment paper that has also been greased and floured. Top the batter with nuts or other toppings.
Transfer the pan to a preheated oven and bake for 60 minutes or until lightly brown, and a toothpick inserted into the center of the loaf comes out clean.
Cool completely before serving.
How long does banana bread last? Seal in a large plastic bag for up to 3 days at room temperature to freeze for up to 3 months.
Don’t have coconut sugar? Use 1/2 cup brown sugar instead.
Don’t have pure maple syrup? Use 1/2 cup cane sugar instead.
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