Ingredients
Wet Ingredients
- 1 cup banana puree
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup canola or vegetable oil
Dry Ingredients
- 2 cups cake flour (250 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/2 cup coarsely chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×5-inch loaf pan with parchment paper and spray the paper and sides generously with non-stick baking spray. Set this aside.
- Make banana mixture: Puree ripe bananas in a food processor or blender and measure out 1 cup. Return the banana puree into the processor, add the buttermilk, eggs, vanilla extract, and oil. Blend everything together until it becomes a smooth liquid mixture.
- Combine dry ingredients: In a medium-sized bowl, whisk together the cake flour, granulated sugar, baking soda, baking powder, and salt until evenly mixed. Then pour in the liquid banana mixture and whisk gently to combine thoroughly without overmixing. Fold in the coarsely chopped walnuts evenly.
- Bake the bread: Pour the batter into the prepared loaf pan and spread it out evenly. Place in the preheated oven and bake for 60 to 75 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully lift the bread out using the parchment paper and let it cool completely on a wire rack before slicing and serving.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Make sure not to overmix the batter to keep the bread tender.
- If you prefer, substitute walnuts with pecans or leave them out for a nut-free version.
- Store banana nut bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American