Banana Nut Bread

Rich and buttery with a tender crumb from buttermilk, this is a beautiful loaf of bread, golden mahogany in color with the delicate sweet flavor of bananas and loaded with the delightful crunch of toasted pecans. Perfectly wonderful for sharing!

Most of us have a handful of recipes that are frequently requested and this falls into that bucket. Banana Nut Bread is probably one of the most popular of all quick breads and this is one of my favorite recipes. Quick breads are great for breakfast or brunch, snacks or dessert and they make a beautiful food gift for family or friends.

To get the most out of this bread, start with really ripe bananas and toasted pecans. They’re folded into a batter made of butter, sugar and eggs mixed with flour, buttermilk mixed with baking soda and a generous splash of pure vanilla extract.

My best tip in making banana nut bread is to use really, really ripe bananas. No artificial flavoring, please no. Instead, grab those bananas lying on your counter, the ones looking all dark and wretched, as they’re perfect for baking. I seem to always end up with two or three bananas left uneaten from a bunch. So I peel them and freeze them – they’ll keep for 3 to 6 months in your freezer. Then they’re on hand when you’re ready to bake or make anything with bananas.

Some additional notes for baking quick breads – start with butter and eggs at room temperature. This helps to create lighter, tender bread. And take care not to over mix the batter once you begin adding the flour or your bread could be tough. Blend the flour in on low speed and just until the flour disappears.

Always toast your pecans to bring out their flavor and provide that desired crunch. Simply spread them out on a rimmed baking sheet and toast them for about 8 to 10 minutes in a 350-degree oven. Toast an extra batch and keep them in the freezer for later. True to its category, this bread comes together quickly. Best of all, it gets better by the day and freezes beautifully. The flavors meld together and intensify, plus the bread is actually moister day two and three than the day you bake it.

So, make a loaf or two for you and maybe share one with a favorite family member or friend.

Banana Nut Bread

2 sticks butter, 1 cup at room temperature

3 cups sugar

4 eggs, room temperature

2 cups buttermilk

3 teaspoons baking soda

4 cups flour

5 bananas, mashed well (4 if the bananas are large) – about 2 cups

1 cup toasted chopped pecans

2 teaspoons pure vanilla extract

Cream the butter on medium speed until it’s light and whipped. Slowly add the sugar to the butter, pouring in about ½ cup at a time. Continue beating the butter and sugar together until it’s fluffy, about 3 to 5 minutes.

Using low speed add the eggs one at a time, mixing into the butter and sugar before adding another.

In a separate bowl or measuring cup mix the buttermilk with the baking soda. (I use a 4-cup measuring cup to allow room for the buttermilk to expand – and it will expand!) Stir the flour into the batter on low speed adding about a cup at a time alternating with the buttermilk, beginning and ending with the flour. Blend just until the flour is mixed into the batter.

Add the mashed bananas, the toasted pecans, and the vanilla extract, blending in on low speed.

Scoop the batter into 3 small (8.5” x 4.5”) loaf pans that have been greased and floured or sprayed with cooking spray. You can also line the baking pans with parchment paper making it easy to remove them.

Bake the bread at 350-degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the bread starts to brown on top too much, cover the loaves loosely with foil.

Cool the bread in the pans for 10 minutes then remove the loaves and cool completely on a wire rack. To freeze, wrap it tightly in plastic wrap and slide it into a freezer bag. Makes 3 small loaves of bread.