Description
This Banana Nut Bread recipe yields a moist, flavorful loaf enriched with mashed ripe bananas, chopped walnuts, and warm cinnamon. Topped with a crunchy turbinado sugar and walnut crust plus a sweet glaze made from powdered sugar and condensed milk, it’s an irresistible treat perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
Wet Ingredients
- 4 medium ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Nuts and Toppings
- 1 cup coarsely chopped walnuts, plus more for topping
- 1 tablespoon turbinado sugar, for topping
Glaze
- 1/3 cup powdered sugar
- 1/3 cup sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy. This creates a tender crumb in the finished bread.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract, mixing until fully incorporated.
- Mix in Bananas: Stir the mashed ripe bananas into the wet mixture, making sure they are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently just until combined—do not overmix to keep the bread tender.
- Fold in Walnuts: Finally, fold in 1 cup of chopped walnuts evenly through the batter.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional walnuts and turbinado sugar on top to create a crunchy, caramelized crust.
- Bake: Bake the bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes to prevent overbaking.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and sweetened condensed milk to make a smooth glaze. Drizzle this glaze evenly over the cooled banana bread.
- Serve: Slice the bread into 12 even pieces and serve. This bread is delicious fresh or toasted with butter for breakfast or as a sweet snack.
Notes
- This recipe produces a moist and flavorful banana bread that keeps well for several days when stored wrapped at room temperature.
- For a nut-free version, simply omit the walnuts or substitute with seeds such as sunflower seeds.
- Using very ripe bananas enhances the sweetness and moisture of the bread.
- The turbinado sugar topping adds a delightful crunch and subtle caramel flavor.
- Glazing the cooled bread with sweetened condensed milk and powdered sugar adds a creamy sweetness that complements the cinnamon and nuts.
- To store, keep tightly covered or wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition
- Serving Size: 1 slice with glaze
- Calories: 375 kcal
- Sugar: 32 g
- Sodium: 236 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 54 mg
