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Easy Banana Nut Bread Recipe

by trends March 20, 2025, 6:30 am 1.6k Views

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This Easy banana walnut bread The recipe is easy, it can be done in less than 15 minutes and is versatile with what it has in its pantry. This banana bread bakes a delicious crumb, which is perfectly sweet, seasoned with the perfect amount of accessories.

Easy banana nut bread in the cutting table.

If you are like me, I suppose you have 3 or 4 bananas of depressing appearance on your counter at this time. Or that could have been last week and you already threw them into the freezer. If so, this recipe is for you.

What you will need for easy banana nut bread

Butter or oil. This recipe allows you to use butter or oil. I used olive oil and I was delicious. A neutral oil will also work (avocado oil, vegetable oil or canola oil).
Balls. Your nut choice is great! And you can also leave it in case you don’t have any. Think of nuts, nuts, chopped nuts or pinions.
Seeds. Again, super optional. You can use pumpkin seeds, sesame seeds, millet, your options.
Bananas. I like to use 1 1/2 mugs of pureh bananas. That matched approximately 4 small ripe bananas.

For the rest of the ingredients, see the recipe card at the bottom of this publication.

How to make an easy banana walnut bread recipe

One of the best things in banana bread is how versatile, without a uproar and infallible is. That said, this is how I do mine:

1. Grows a 9 × 5 inches pan of 8 × 4 inches. Align it with parchment paper.

2. Place bananas in a cutting table and crush. It seems to me that this is the easiest way to mix bananas.

3. Transfer them to a large bowl. Add banana puree, sodium bicarbonate, oil (or butter), sugar, vanilla extract (I like to make my own homemade vanilla extract) and eggs.

4. Pour the salt and flour. Fold until they combine, making sure not to mix. Then, double nuts (if used), seeds (if used) and chocolate chips (if used).

5. Pour the dough into its prepared bread. And extend it in a uniform layer.

Easy banana walnut bread in the molder before it is baked.

6. If you wish, you can add a sliced banana at the top, along with a pinch of seeds as garrison.

7. Transfer to the baking for baking for 55 to 60 minutes, until a skewer inserted in the center is clean.

Easy banana nut bread in the cutting table with coffees.

Variations

Balls – Use what you have in your pantry. In the photo, I used nuts.
Seeds – omits everything together or use what you have. I used pumpkin seeds.
Chocolate sparks – You can omit it or you can use whatever you have. I used some random semi-dulse chocolate sparks that I had.
Butter or oil – I used olive oil but I have done this with melted butter. Other oils such as avocado oil, vegetable oil or canola also work.
Brown sugar or white sugar – Both work. I also used brown sugar but I have also made this recipe with white sugar.
Rum or bourbon – You can add 1 tablespoon to increase the taste. Personally I did not use it for this recipe, but it would be delicious.

Frequent recipe questions

Can you use frozen bananas for banana bread?

Quick answer: absolutely. But there is a warning. You don’t want to use them directly from the freezer. Allow them to defrost in the fridge during the night or defrost in a bowl at the counter of your kitchen. And then you will notice some residual fluid at the bottom of the bowl; Dump that and then continue using the and breaking the bananas.

Can I freeze banana bread?

Banana bread could not be simpler. All you have to do is let it reach room temperature completely. And then wrap it firmly in a plastic wrap. When I am freezing, I like to make two layers of plastic wrap. I like to label it, add a date and then keep it in the freezer for up to 3 months.

How do I store this easy banana bread?

Store banana bread on the counter for up to 1 week. I only wrap it in a plastic wrap. Actually, the second or third day is better, in my humble opinion.

Slabadas of banana nut bread in the cutting table.

What to serve with this easy banana nut bread

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To make banana bread

Preheat the oven at 350 degrees F. grease and flour an 8 × 4 inches or 9 × 5 inches; And reserve. I also like to put a piece of parchment that covers only the central length with its ends coming out for easy launch.
Place bananas on a cutting board and crusure with a fork. I find is the easiest way to mix them.
In a large bowl, mix bananas puree, sodium bicarbonate, oil (or butter), sugar, vanilla extract, eggs and salt. Fold in the flour, until it is combined, making sure not to mix excessively. Then, double nuts (if used), seeds (if used) and chocolate chips (if used).

Add the coverage (if you wish):

Pour the dough into the prepared pan. If you wish, you can add a sliced banana at the top, along with a pinch of seeds as garrison. Transfer to the baking for baking for 55 to 60 minutes, until a skewer inserted in the center is clean.
Let the bread cool for 10 minutes in the pan, then invest the bread and cool in a cooling rack. Banana bread will remain delicious and hydrated for up to 5 days when it is wrapped safely in a plastic wrap.

Options I used:

Balls: Walnuts; Seeds: Pumpkin seeds; Oil: Olive oil
To freeze banana bread: Fully cool at room temperature. Wrap firmly in two layers of plastic wrap, put it on, give the date and transfer to the freezer for up to 3 months.