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Banana Nut Bread Recipe

Maria is a master of public health and a master gardener. She and her husband, known as The Gardener & The Cook, live in coastal Alabama.

Don't you wish you could take a bite of these banana nut muffins?

Don't you wish you could take a bite of these banana nut muffins?

Too Many Bananas

After a bumper crop of bananas in our central Florida backyard a few years ago, I had to move quickly to handle almost 200 bananas. Soon after that, fearing our unexpected late-season crop would freeze, we cut down a large bunch of about 100, before they were completely ready. Of course, they ripened while sitting on the kitchen counter. Both times we gave some to neighbors, froze some, and made lots of banana bread. The second time, Bo was out of town, so my neighbors helped me remove the large stalk from the plant.

We have since relocated, and while we can grow banana plants here, I’m concerned the growing season is not quite long enough. Time will tell.

This was our first banana crop when we lived in central Florida. Did you know bananas are actually herbs, and not fruit?

This was our first banana crop when we lived in central Florida. Did you know bananas are actually herbs, and not fruit?

The Hunt for a Recipe

Neither of us had made banana bread before, so the search was on for a good recipe. The first recipe I tried was not so good, and we trashed over half the loaf. It didn’t rise, and was too moist — almost gummy. The next recipe was much better, but still not up to our standards, so I began tweaking it to make it my own. The first bite was absolute perfection — far better than I dared to hope. Here it is.

What to do with all these bananas?

What to do with all these bananas?

Ingredients

  • 4 large (Cavendish) bananas (or 8 small bananas)
  • 1/3 cup butter (I used vegan butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 cup sugar (I used finely ground organic partly refined sugar)
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 1/2 cups whole wheat flour
  • 1 cup finely chopped pecans or walnuts (optional)
The loaf will take longer to bake than the muffins, but can be sliced to the size you want.

The loaf will take longer to bake than the muffins, but can be sliced to the size you want.

Instructions

  1. Gather all ingredients, and measure out the required amounts of each.
  2. Preheat oven to 350°F (177°C).
  3. Mash bananas in a large mixing bowl. (I used my mixer to do this as it's faster.)
  4. Melt the butter. (Do this while the mixer is running.)
  5. Add melted butter to the bananas.
  6. In a measuring cup or small bowl, beat the egg, then add vanilla.
  7. Pour egg/vanilla mixture into the mixing bowl with bananas.
  8. With the mixer running, add the sugar.
  9. Add salt and baking soda.
  10. Add flour gradually, also while the mixer is running.
  11. Add nuts, if desired.
  12. Pour into muffin pan or loaf pan.
  13. For muffins, bake for 25-30 minutes. For a loaf, bake for 1 hour. Cooking times will vary depending on your oven.
A nice warm muffin is a nice treat. Look at all those pecans. Of course, the nuts are optional.

A nice warm muffin is a nice treat. Look at all those pecans. Of course, the nuts are optional.

© 2022 MariaMontgomery