BEST EVER BANANA NUT BREAD: So Good, You’ll Never Make Another Banana Bread Recipe Again

I have tried countless Banana Bread recipes through the years, but after trying this one, sent to me by a viewer almost a year ago, I’ll never go back to another recipe again. This is THE BEST EVER BANANA NUT BREAD. What makes it so great? It’s probably the fact it calls for FOUR bananas and TWO whole sticks of butter. I’m telling you, it makes a difference. My thanks to Genny Provencio for sharing this wonderful recipe.

Best Ever Banana Nut Bread

2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 overripe bananas (divided)
1 cup sugar
2 sticks unsalted butter, melted and cooled
2 large eggs
1 tsp. vanilla extract
1/2 cup pecans, chopped

Preheat oven to 350º and lightly grease a 9×5” loaf pan (or two smaller loaf pans)

In large bowl, sift the flour, baking soda, and salt and set it aside.

Lightly mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

In a separate larger bowl, with an electric mixer, whip the remaining 2 bananas and sugar together for 3 minutes, until you have a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated, don’t over blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan(s). Tap the pan on the counter to get any air bubbles out.

Bake for 1 hour or up to 1 hour and 15 mins for a 9×5″ pan. If using two smaller pans, bake approximately 45 minutes, or until golden brown and a toothpick inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.

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*All music in this video used with rights from Storyblocks:
1:50 “Happy Go Lucky Jammy Jam” – Music Design by Jason Inc.
4:08 “Feeling Good”

Hi everyone, I’m Marcy and if you have four overripe bananas, I’m going to share the best possible banana bread recipe that you can use them in. Now, I know most of us already have a banana bread recipe, but believe me when I tell you, you’ve got to try this one. [Music] I have tried countless banana bread recipes through the years and usually go between the one that I grew up with and one that I make with my sourdough starter. But shortly after I moved back to New Mexico, a viewer, Jenny Provenio, sent me this recipe. And turns out she used to work at the elementary that I attended and she actually remembers me as a kid. So, we’ve exchanged emails a couple of times, and I had to tell her that this is the best banana bread I have ever had. It’s probably because you use two whole sticks of butter. But, let me go ahead and go over all the ingredients. You’ll need two cups of all-purpose flour, one and a half teaspoons baking soda, half a teaspoon salt, four overripe bananas, one cup of sugar, two sticks of unsalted butter that have been melted and cooled, two large eggs, one teaspoon vanilla extract, and half a cup of chopped pecans. Now, I’ve also made this recipe with chopped pistachios and then I just used pistachio extract or you can use um almond extract and it is so so good. I’ve made this recipe so many times. It’s wonderful. Uh it also calls for a 9×5 in loaf pan that you want to grease and flour. I don’t have one that size, so I use two smaller ones, which does change the baking time, but I’ll go ahead and explain that as we get to that point. Let’s go ahead and get started. First, preheat your oven to 350°. Then, in a mediumsized bowl, sift the flour along with the baking soda and the salt. [Music] Once sifted, set the bowl aside. Place two of the bananas in a small bowl and lightly mash them with a fork. You want them to have a bit of texture so you’re not mashing them completely. [Music] Now, in a separate, larger bowl, I’m going to cream together the two remaining bananas and the sugar. I’ll be using my electric hand mixer for this and just whipping until I’m left with a light and fluffy banana cream. [Music] Next, add in the melted butter, the two eggs, and the one teaspoon of vanilla extract. [Music] Continue using the electric hand mixer to beat everything together. [Music] Once fully mixed, we can add in the dry ingredients. Here again, you want to mix just until everything is combined, scraping the sides of the bowl with the rubber spatula as necessary. [Music] [Music] Once everything is incorporated, add in the chopped pecans and the lightly mashed bananas. And this time, you’ll want to just fold them in with a spatula. You should still be able to see pieces of banana swirling around in the batter. [Music] Now, pour the batter into your prepared baking pan or pans and spread it out as evenly as possible with a spatula. [Music] Give the pans a quick tap on the counter to get out any air bubbles [Music] and place them into the oven to bake until golden brown. And a toothpick inserted in the middle comes out clean. [Music] A 9×5 pan can take anywhere from 1 hour to an hour and 15 minutes, but because I’m baking mine in two pans, the smaller one took only 45 minutes and the larger one took 50 minutes. Just be sure to keep an eye on it. [Music] [Applause] [Music] So, you’re going to want to leave the uh bread in the pan to cool for about 10 minutes before you take them out and turn them onto a cooling rack. Then, you want it to cool completely before you slice and serve it. We got sort of a late start today, so it already got dark on me, but this banana bread is cool now, so I can go ahead and cut into it. I did want to point out first, though, that you can actually see the pieces of banana in there. Really makes a difference. The four bananas as opposed to the two bananas that were in my old recipe. It just makes it really wonderful when you bite into one of those pieces of banana. But I’m gonna go ahead and cut into this. And I already know that Tony will heat his and put butter on it, but I like mine just plain. [Music] [Music] I also like the end pieces. So, let me grab this one. And it looks so good. [Music] It is so delicious. It’s got just the right amount of sweetness. Very banana, if that’s a word. And then, of course, you’ve got the pecans in there that make it wonderful. And that extra butter is what makes it so moist. It’s not going to be one of those dry bananic breads at all. It’s absolutely wonderful. I want to thank Jenny Provenencio for sending in this recipe. And Jenny, I will be sending you a free Marcy inspired chili snob t-shirt for letting me use your recipe. You know, Jenny also sent me a recipe for a uh delicious pumpkin cake that I made several times this past winter. So, maybe I’ll share that with you all this coming fall. But, uh, I just want to say in the meantime that I really hope you try this recipe and definitely let me know in the comments what you think because, uh, I’m telling you, as soon as I tried this one, I never went back to my old recipe again. Thanks so much for checking out this video. If you liked it, please give it a thumbs up and subscribe to this channel if you haven’t already. I also invite you to follow me at Marcy Inspired on Instagram and Facebook. Until next time, blessings from my kitchen to yours.