Banana Nut Bread
Rich and buttery with a tender crumb from the buttermilk, this beautiful loaf of bread, golden mahogany in color with the delicate sweet flavor of bananas, loaded with the delightful crunch of toasted pecans.
Equipment
- 3 small (8.5” x 4.5”) loaf pans
- Electric mixer
Ingredients
- 1 cup butter two sticks, room temperature
- 3 cups sugar
- 4 extra-large eggs room temperature
- 2 cups buttermilk
- 3 teaspoons baking soda
- 4 cups flour
- 2 cups mashed ripe bananas about 5 bananas, 4 if large
- 1 cup toasted chopped pecans
- 2 teaspoons pure vanilla extract
Instructions
- 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 and blend 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.
Notes
This bread freezes really well. To freeze, wrap it tightly in plastic wrap and slide it into a freezer bag.