So you know how everyone has that one food that they just love?! Like how minions love bananas type love??! Well that’s how the hubs feels about banana nut bread. He LOVES banana nut bread. Funnily enough, after 11 years together I’ve never made him banana nut bread (bread baking intimidates me). Every once in a while I’ll search around for what looks like a killer banana nut bread recipe but for whatever reason it just never happened. Recently I had 4 bananas that were waaaayyyyyyy past their prime and I really didn’t want to toss them, I hate wasting food. Then it hit me, this was my opportunity! I’ve heard that the secret to bomb banana nut bread is super ripe bananas and that’s exactly what I had. So the quick search for a good recipe began and that’s how I found this gem of a recipe.
And it’s killer.
Not only did I have perfectly over ripened bananas, I also had everything on had for this recipe including the buttermilk!!!! I didn’t have the walnuts on hand but I did have pecans and those were just as good.
I really think the best part of this bread is the crumb topping. Holy moly is it GOOD!!!! Perfect flavor, perfect texture. The slight crunch from the topping compliments the soft, moist texture of the bread. This bread is thick, flavorful and anything but dry. It’s hearty and satisfying…. so I might as well say it’s perfect. If you need a staple banana nut bread recipe this is it!
Banana Nut Bread
- 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
- Preheat oven to 325 degrees. Spray a 9x5 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.