Banana-Nut Bread

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You’ll go nuts for this streusel-topped recipe for banana bread. Once you’ve mastered the classic, try our PB&J, dark chocolate-raspberry, blueberry-coconut, and mango-ginger variations.

Banana-Nut Bread
Prep Time:
25 mins
Bake Time:
55 mins
Cool Time:
10 mins
Total Time:
25 mins
Servings:
16

Ingredients

  • 2 cup all-purpose flour

  • 1 ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • teaspoon ground ginger

  • 2 eggs, lightly beaten

  • 1 ½ cup mashed bananas (4 to 5 medium)

  • 1 cup sugar

  • ½ cup vegetable oil or melted butter

  • ¼ cup chopped walnuts

  • 1 recipe Streusel-Nut Topping (optional)

Streusel-Nut Topping

  • 3 tablespoon packed brown sugar

  • 2 tablespoon all-purpose flour

  • 4 teaspoon butter

  • ¼ cup chopped walnuts

Directions

  1. Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

  2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

  3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

Streusel-Nut Topping

  1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Blueberry-Coconut Banana Bread:

Prepare Banana Bread as directed, except toss 1/2 cup fresh or frozen blueberries with 1 tablespoon all-purpose flour. Fold into the batter. Sprinkle an additional 1/4 cup fresh or frozen blueberries on top of batter in pan(s). If using the topping, add 1/4 cup flaked coconut to the topping.Nutrition Facts per 1 slice: 219 calories, 3 g protein, 33 g carbohydrate, 9 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 17 g total sugar, 1% Vitamin A, 5% Vitamin C, 108 mg sodium, 2% calcium, 6% iron

Dark Chocolate-Raspberry Banana Bread:

Prepare Banana Bread as directed, except stir 1/2 cup dark chocolate pieces into the batter. After spooning batter into pan, swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 294 calories, 4 g protein, 43 g carbohydrate, 12 g total fat (3 g sat. fat), 24 mg cholesterol, 2 g fiber, 24 g total sugar, 1% Vitamin A, 6% Vitamin C, 112 mg sodium, 3% calcium, 9% iron

Mango-Ginger Banana Bread:

Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup chopped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near center comes out clean.Nutrition Facts per 1 slice: 214 calories, 3 g protein, 35 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 2% Vitamin A, 7% Vitamin C, 108 mg sodium, 2% calcium, 6% iron

PB&J Banana Bread:

Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 252 calories, 4 g protein, 36 g carbohydrate, 11 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 1% Vitamin A, 5% Vitamin C, 128 mg sodium, 2% calcium, 6% iron

Nutrition Facts (per serving)

213 Calories
9g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 213
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 108mg 5%
Total Carbohydrate 32g 12%
Total Sugars 16g
Protein 3g
Vitamin C 2.4mg 12%
Calcium 17.2mg 1%
Iron 0.9mg 5%
Potassium 140mg 3%
Folate, total 40.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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