Michele's Banana Nut Bread

Indulge in the comforting aroma of **Michele's Banana Nut Bread**, a timeless treat that's perfect for breakfast, snacking, or dessert. Made with ripe bananas, warm vanilla, and the perfect crunch of chopped walnuts (or pecans), this recipe achieves a moist, tender loaf with a hint of sweetness from both granulated and brown sugar. A touch of optional cinnamon elevates the flavor, making this classic banana nut bread feel extra special. With a quick 15-minute prep time and a one-hour bake, you'll love how simple yet satisfying it is to whip up this homemade favorite. Perfect for using up overripe bananas, this recipe offers a crowd-pleasing way to enjoy baked goodness that’s delicious warm or at room temperature. Store leftovers easily for up to a week, though it rarely lasts that long!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar, packed
• 2 Large eggs
• 4 medium Ripe bananas, mashed
• 1 teaspoon Vanilla extract
• 0.75 cup Chopped walnuts (or pecans)
• 0.5 teaspoon Ground cinnamon (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

Step 3

In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and well combined.

Step 4

Add the eggs, mashed bananas, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.

Step 5

Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; stir just until combined.

Step 6

Gently fold in the chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 8

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Step 9

Remove the banana nut bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.

Step 10

Slice and serve your Michele's Banana Nut Bread warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1233.4g)

Amount per serving	% Daily Value*
Calories	3659.6

Total Fat 169.6g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat g
Cholesterol 630.3mg	0%
Sodium 2610.2mg	0%
Total Carbohydrate 504.8g	0%
Dietary Fiber 25.4g	0%
Total Sugars 261.4g
Protein 58.1g	0%

Vitamin D 80IU	0%
Calcium 251.9mg	0%
Iron 17.2mg	0%
Potassium 2567.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 6.2%

Carbs: 53.4%