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Pioneer Woman Banana Nut Bread

Pioneer Woman Banana Nut Bread

Erin Table for Seven
The Pioneer Woman Banana Nut Bread recipe will soon become a staple in your kitchen! The moist, sweet loaf is laden with mashed bananas, crunchy walnuts, and a hint of warm spices, making it the perfect make-ahead breakfast or afternoon snack. You should file this one away because it’s simply the best!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • pinch of nutmeg
  • pinch of cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups mashed banana about 3 large or 4 medium very ripe bananas
  • 6 tablespoons salted butter melted and slightly cooled
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Instructions
 

  • Prepare an 8 1/2 x 4 1/2-inch loaf pan by greasing it and setting it aside. Preheat the oven to 350°F.
  • Sift or whisk flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Set aside.
  • Whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract in a separate large bowl.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until your Pioneer Woman Banana Nut Bread is golden brown and the toothpick inserted in the center comes out clean. Do not overbake.
  • Once the Banana Nut Bread has baked, remove it from the oven, unmold, and cool completely on a wire rack before cutting and serving.

Notes

  • For maximum flavor and sweetness, use very ripe bananas. They should look brown and speckled.
  • Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing will result in dense or dry bread. The secret to keeping a quick bread moist is NOT over-mixing.
  • I prefer light-colored pans (or gold pans), since they bake the bread more evenly. Dark metal pans tend to burn the outside before the inside is cooked. A toothpick inserted into the center of the loaf will come out clean when the bread is done.
  • Tent the bread loosely with aluminum foil if it starts to get too dark before it’s cooked through.
  • If you overbake the bread, it will become dry. My loaves are usually ready by 50 minutes, so check them early.

Nutrition

Calories: 300kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 229mgPotassium: 201mgFiber: 2gSugar: 20gVitamin A: 258IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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