Deliciously decadent homemade banana nut bread

Ever had more bananas than you know what to do with? Then you'll want to try this decadent banana nut bread recipe. But be warned: with a recipe this delicious you'll need to make extra.

Deliciously decadent homemade banana nut bread

The great thing about this recipe is you can always buy a big bunch of bananas when they go on sale for this luscious loaf. Then double or triple the recipe and freeze the extra loaves for later. Either way, you'll save on a delicious bread for brunches or teatime.

Banana nut bread recipe

Makes one loaf

  • 125 g (1/2 c.) walnuts or pecans
  • 400 g (1 3/4 c.) all-purpose flour
  • 7 ml (1 1/2 tsp.) baking powder
  • 2 ml (1/2 tsp.) baking soda
  • 2 ml (1/2 tsp.) salt
  • 2 ml (1/2 tsp.) ground cinnamon
  • 1 ml (1/4 tsp.) ground allspice
  • 125 g (1/2 cup or 1 stick) butter, at room temperature
  • 75 g (1/3 c.) firmly packed light brown sugar
  • 125 g (1/2 c.) granulated sugar
  • 2 eggs
  • 250 g (1 c.) mashed ripe bananas
  • 75 ml (1/3 c.) buttermilk
  • 1 ml (1/4 tsp.) almond extract
  • 250 g (1 c.) golden seedless raisins

Baking instructions

  1. Preheat the oven to 175°C (350°F). Lightly grease a 23 cm x 13 cm (9 in. x 5 in.) loaf pan; lightly dust the pan with flour.
  2. Spread the walnuts or pecans in a pie plate and toast, uncovered, until the nuts are lightly browned, about seven minutes. Let the nuts cool, then coarsely chop and set aside.
  3.  In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir until all the ingredients are well blended.
  4. In a large bowl with an electric mixer on moderate speed, beat the butter until it is creamed. Gradually add the brown and granulated sugars, beating well after each addition. Add the eggs, one at a time, beating well after each addition again. Add the flour mixture, a little at a time, beating after each addition only enough to incorporate the flour. The batter will not be smooth.
  5. In a small bowl, combine the mashed bananas, buttermilk and almond extract; stir until the ingredients are blended.
  6. Pour the banana mixture into the batter, stir, then fold in the raisins and reserved toasted nuts.
  7. Pour and scrape the batter into the prepared pan. Bake the bread on the middle rack of the oven until a toothpick inserted into the centre of the loaf comes out clean, about 50 to 55 minutes.
  8. Transfer the pan from the oven to a wire rack and let the bread cool in the pan for 10 minutes.
  9. Using a knife or spatula, loosen the edges of the bread from the sides of the pan and carefully remove the bread from the pan. Allow the bread to cool completely on the rack.

Handy baking tip: if you run out of baking powder

If a recipe calls for 5 ml (1 tsp.) baking powder and you don't have any on hand, combine 1 ml (1/4 tsp.) baking soda with 2 ml (1/2 tsp.) cream of tartar.

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