The Best Banana Nut Bread Ever!

Quick breads are a really cool mix between a bread and a cake like desert. It is easy to make and is delicious as a snack, breakfast, mid-day coffee break treat, late night dessert, the list goes on and on. One of my all time favorite quick breads is banana bread. This recipe has been with me for years and I have made tweaks here and there. I am not really sure where the original came from, but I have tried a lot of recipes for banana bread and this one is hands down the best banana nut bread recipe ever!

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The original recipe calls for heavy cream and walnuts. I will be honest, I hate walnuts in most baked goods. I always use pecans, and in this recipe they are ahhhhmazing. There’s something so delicious about pecans. Speaking of pecans…. how do you say it? Pee-can or Pee-con??? I am a Pee-can kind of girl.

I also use whole milk instead of heavy cream for a few reasons. Milk gives the bread a denser texture with less air bubbles, which in my opinion makes for a better banana bread. Banana bread is supposed to be dense and moist and the heavy cream seems to add a lot of air. Also, I always have milk, but rarely have heavy whipping cream.

Ingredients for the Best Banana Bread Ever!

The ingredients list is super simple and likely to be in your pantry. The most important ingredient is of course the bananas. The recipe below calls for two bananas that are ripe. I have used everywhere from one to four bananas and the recipe still turns our great.

I have also used bananas that are pretty well on their way out the door or in some cases just slightly spotting brown. The browner the banana the sweeter and more intense the banana flavor is. I do not recommend using a banana that has turned black. Throw that in the compost haha.

Funny story about bananas. Last summer my daughter and I were cleaning out her bedroom. Her closet is full of stuff, but that is another post for another day. This kid has too many clothes and toys and doesn’t know she has half of them.

Any way, we were cleaning out her closet to give all of those items she has outgrown or doesn’t use to the Goodwill when I pull out her dresser to clean behind it. And what should I find hiding among the dust bunnies and lost socks? A banana that had gone beyond all recognition of a banana and was instead just a dehydrated petrified shell of its former banana self. Bless her heart. Needless to say, she is not allowed to eat in her room ever again.

Alright, back to the ingredients!

Super simple stuff.

• Butter
• Sugar
• Brown Sugar
• eggs
• vanilla
• bananas
• All purpose flour
• baking soda
• salt
• baking powder
• milk
• pecans

See! All pretty easy and straight forward ingredients.

Steps to Perfection

First thing you will do is cream together the butter and sugars until they are light and fluffy, then add in the eggs and vanilla. Once that is fully incorporated, add in the smashed bananas and beat on medium high speed until well combined.

In a small bowl, combine the dry ingredients. Add the dry ingredients and milk alternately to the creamed mixture starting and ending with flour. Stir in the pecans. Pour the batter into a well greased mini loaf pan and bake at 350 degrees for 15 to 20 minutes until a toothpick inserted comes out clean.

Remove from pans and cool on a wire rack. Serve warm with butter for an extra delicious treat.

Tools

I have always made these loaves in a mini loaf pan. It is one of my favorite tools in the kitchen and makes the cutest little loaves that are perfect for sharing, or eating all yourself. Whichever you prefer.

I got this pan from my momma years ago, but Wilton still makes it and I highly recommend adding it to your kitchen tools. It is the perfect tool for quick breads.

Enjoy!

When this bread comes from the oven, you will be rewarded with the deliciously nutty sweet banana scent of the best banana nut bread ever. The whole house will smell like heaven. I hope you give this recipe a try! Check out some of our other quick bread and muffin recipes under Good Eats, like our Blueberry Muffin Recipe.

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