If you’ve been searching for the best Banana Walnut Bread recipe, this is it! Even though I usually don’t care for banana nut bread recipes, this homemade banana nut bread is the one I keep coming back to.
In this video, I’ll walk you step-by-step through how to make it, plus share what to do if your bread bakes on the outside but stays undercooked inside (hint: it may be your oven temperature!). Grab your ripe bananas and let’s bake the most delicious Banana Walnut Bread you’ll ever try!
➡️BANANA NUT BREAD RECIPE: https://www.familysavvy.com/the-best-banana-nut-bread-recipe-video/
INGREDIENTS
2 cups sugar
3 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/4 cup vegetable oil
1 teaspoon vanilla extract
3 very ripe bananas mashed
1 cup chopped walnuts
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🔗LINKS
Shop everything mentioned in this video here: https://shopmy.us/collections/2313363
Batter Bowl (Unfortunately, my original batter bowl is discontinued, but this one is very similar!): https://go.shopmy.us/p-24936226
Kosterina Olive Oil (Use this link for 15% off your first order!): https://go.shopmy.us/p-24936275
USA Pullman Loaf Pan: https://go.shopmy.us/p-24939373
USA Pan Bakeware Seamless Nonstick Standard Bread Loaf Pan, Small (Pack Of 6): https://go.shopmy.us/p-24936892
Mackenzie-Childs | Sterling Check Dinner Plates (Set of 4): https://go.shopmy.us/p-24936400
Mackenzie-Childs | Sterling Check Dinner Plate: https://go.shopmy.us/p-24936454
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Artist: Lunar Years
Hello my friends. If you want a recipe for banana nut bread that’s absolutely delicious, super easy, and makes two loaves, watch along while I make my recipe. Hello everyone. I hope you’re well. Today I’m going to share one of my favorite nut bread recipes. It’s banana nut bread. This is an oldie but a goodie. It’s, in my opinion, one of the best banana nut breads you can make. And the great thing about this recipe is that it’s not only easy, but it yields double fruit because you’re going to end up with two loaves. I love having two of whatever you make because you can either give one away, take one to someone who needs a treat or a meal, or you can put one in your freezer. If I don’t know anyone who needs banana nut bread, I will wrap it really well, freeze it, and pull it out for our small group or if company comes by. It’s wonderful having the nut bread frozen and ready to pull out whenever you need it. And it freezes beautifully if you wrap it well. I just start by spraying my pans. And I’m going to link to everything, the pans, the bowl. I’ll link to with a discount code to my favorite oil that makes this healthier. These are my pans. These are actually they are called Oh, there’s a name. Pullman pans. They have straight sides, but any any loaf pan will do. So, I’ve got two of these. And Pullman pans actually have lids that you slide on and off. I always throw my Pullman lids away. I don’t know really why they have lids, but they there’s a reason. But anyway, I love my pans because I love straight sided bread. I think it looks really pretty on a plate. I’m going to start by spraying. And you must use a flour spray. Baker’s Joy is one, Pam is another. You just need to make sure that it has flour. And if you grab Baker’s Joy, it’s always going to have flour. And you want to spray really well. Now, I’m going to set these aside, but you want to spray them where there’s no part of the pan left that’s not sprayed. Otherwise, it might stick. Now, we’re going to start with our ingredients. I have my favorite beautiful batter bowl. It’s easy to mix and then pour from this. So, now we’re going to start with our ingredients. I’m going to start with my wet ingredients. And banana is considered a wet ingredient of sorts. This recipe calls for three very ripe bananas. And if your bananas are small, you can do four. These are medium. And what I found is you just use your judgment because some of these bananas are going to have bruises. So, I’m going to not probably use one of any of these. I’m going to have to sort of piece them together. So, let’s see how many of them are right but not rotten. Oh, we have a great one here. So, we have one. And see, these are pretty right. I like to make sure they’re pretty speckled. Okay. Now, see that one? That’s I don’t I’m going to look for another one. If I have to, I’ll cut that one up. Okay, guys. This one’s perfect. Starting to get brown, but it’s not. So, we’ve got two. And I think this one’s going to have a bruise. Yeah, that one has a bruise. That’s why if you’re making banana nut bread, make sure that you’ve got more bananas than what your recipe calls for because you’re going to have some you have to toss. Okay, that one is perfect. So, we have three very ripe bananas and these others. Now, I’m going to mash these up. No, I’m not. I’m not going to mash them up. I’m going to put them here because I’m going to mix them up. I start by mixing up my wet ingredients with the bananas. So, there’s our bananas. I buy paper bowls of all sizes. Not really to eat out of. I mean, we’ll eat cereal out of them, but I hate washing bowls and drying them and putting them away or unloading bowls from the dishwasher. So, I keep them to put all of my ingredients and toss them after baking or cooking. And the cleanup is minimal. I love it. And this just had bananas in it. So, I’m going to set this aside and eat some cereal in it later. Here’s another wet ingredient. We have eggs. So, I have four eggs. It’s always good when you’re making a bread, something that you’re going to be mixing and that you want to be careful not to overm mix. You want to make sure that you mix the wet ingredients first, especially if you’ve got eggs. Otherwise, if you just mix up dry ingredients and then throw wet ingredients on top, it’s a little harder to get the wet ingredients smooth and to break up all the eggs. And this has four eggs. So, that’s why I’m starting with that. And then the only other wet ingredient, the oil. And this is what I love about my favorite most oftus oil, Costa. This is a powerhouse of antioxidants. It is the best extravirgin olive oil. It comes from Greece. I actually had Kina Man, I may not be pronouncing her last name correctly, but Kina, she was on my podcast and she shared about her family’s vineyards in Greece. She shared all about the process that they use to refine their oils and it’s just amazing. This particular one, their everyday extra virgin as opposed to the white bottle, the original. This one you can use in place of canola, avocado, vegetable oil. This is allpurpose and it’s very mild. And I use it to make cakes, reds, everything. And it feels so good to know you are adding all of these antioxidants that your family will be benefiting from even in something like cake or bread. So I want y’all to look at this. That feels so much better than pouring canola oil in there. Inflammatory oils. I’m going to get my Brun mixer and I’m just going to mix this enough to break up the egg and banana. Then we’re going to finish with our ingredient. Could also be using an immersion blender, which as I’m thinking about this, that would have been just as easy. This mixer is super super easy. I don’t like big chunks of bananas, so I mix this pretty pretty well. Okay, so I’m going to set this aside. And now I’m going to add the dry ingredients. We have our flour. That’s three cups of carefully measured and leveled flour. Then we have our sugar and 1 teaspoon each of baking soda and salt. And the flour is plain. That’s why you’re adding the baking soda and salt because it’s not selfizing. I forgot how much batter. I probably probably could have gotten a bigger bowl, but I love this bowl and it’s going to be fine. It’s just full. Oh, I forgot to add this when I added my wet ingredients. This is about a teas teaspoon clear vanilla. I thought, oo, am I putting almond extract? Clear vanilla. You don’t have to use clear. That’s just what I had. The rule of thumb, you don’t want to over mix. It can make your bread tough. Mix until all of the flour is no longer visible. You don’t see the white powder. So, that’s what I’m going to do right now. Okay. This is optional, not for me because I would never make this without nuts. If you’re allergic to nuts, you can, but these are the walnuts. You can use pecans, but walnuts to me are the best. And they are loaded with even more healthy antioxidants, healthy fats in addition to the olive oil. And I barely mix this. I just want to get rid of this first. I’m really doing this like it’s an immersion blender. You can also use your KitchenAid. I love my KitchenAid, but for mixing breads, I like to do this cuz I have more control and the bowl is easier to just maneuver. If I want to see if I have any powder, any flour at the bottom, it’s easier to do it than the mixers because you have to lower the bowls. Okay, so here we go. Now, we’re just going to pour it into the pans. Oh, it smells so good, y’all. Okay, I’m just judging when I have half. I’ve got to get the spatula and scrape. Okay, I think it’s fairly even. Y’all, I’m very messy when I cook. I think I did a very good job. I always sort of do this tap tap the pants on the countertop to get out any air bubbles. And all of this that got on the sides, I’m going to wipe that off cuz you don’t want it to burn and it’ll start smelling up your kitchen if you have burned like debris or burned batter. Okay, so here we are. The oven has been preheating at 350. So, I’m putting these in the oven and I will come back after they’re baked to show you the final result. I have made this banana nut bread. I’ve had it tested and I’ve never had this happen, but it developed these huge cracks on top and it’s raw in the middle. The edges are perfect. So, there are two main reasons why a nut bread or some type of bread would be raw in the middle and perfectly done on the outside. The most likely is that your oven is too high. My oven has been running a little hot because I’ve had this happen with some other things that I’ve always made and they’ve turned out great and now I’m having this issue. So, I’m going to start turning my oven down to 325 and see if that helps. Other instances is you might have too much liquid. The only liquid that was in this was the oil. So, that is probably not the culprit. Another thing you can do to avoid this, when you have things in smaller pans, it takes less time for them to cook all the way through. So, I am going to think about doing a lot of this in my mini loaf pans, and I would have six to eight loaves instead of two larger ones. That’s another solution. But anyway, the bread is really great. Just follow these tips and hopefully yours will turn out great. Leave comments if you have any. And until next time, be blessed and stay savvy.
Dining and Cooking