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Banana Nut Bread

Classic banana bread that has incredible flavor and the best texture. The crumb topping is the absolute best!!

Ingredients

For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • a dash of nutmeg
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs (room temperature)
  • 4 very ripe bananas (mashed)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans (toasted and chopped)
For the crumb topping:
  • 3 tablespoons flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoon unsalted butter (softened & cut into pieces)
  • 1/4 cup chopped pecans

Instructions

Preheat oven to 325 degrees. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper, set aside. Measure out  3/4 cup of pecans, lightly chop into small pieces and toast in a small pan over medium heat for a few minutes. Set aside.

Make the crumb topping first: In a bowl combine flour, brown sugar, & cinnamon. Whisk together. Add in butter and use a pastry cutter, a fork, or your hands to incorporate the butter into the dry ingredients. Small crumbs/pieces should form. Fold in pecans. Set aside.

In a separate large bowl combine the butter, brown sugar and white sugar together. Mix on medium speed using a hand mixer until light and fluffy. Add in the eggs and continue mixing until thoroughly combined. Use a wooden spoon and mix in the mashed bananas, buttermilk and vanilla. Slowly add in the dry ingredients (still mixing with a wooden spoon) and mix everything together just to combined. Once everything is combined stop mixing, DO NOT over mix the batter. Gently fold in the pecans. Pour the batter into the load pan and sprinkle the top of the batter with all of the crumb topping.

Bake in the oven for 1 hour to 1 hour and 10 minutes. Bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool on a wire rack for 10 to 15 minutes before removing it from the load pan. Let bread cool a little longer on a wire rack after removed from loaf pan. Serve warm or at room temperature.

Notes

recipe adapted from: Yummy Addiction