Blueberry Banana Bread

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.…

A Couple Cooks – Recipes worth repeating.

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.

Blueberry banana bread

If there are two fruits that go hand in hand, it’s tart blueberries and fruity sweet banana. They meet in perfect harmony in this Blueberry Banana Bread recipe! Any kind of banana bread always hits the spot, but this one is a favorite around here. It’s moist, sweet, and punctuated by bursts of tangy purple berries. This quick bread is the ideal use for those brown bananas sitting on your counter. Here’s how to make it!

Ingredients in blueberry banana bread

Blueberry banana bread is a standard sort of banana bread with blueberries mixed in. This recipe is just sweet enough, moist and banana-scented. As always, use the darkest, ripest bananas you can for best results. Here’s what you’ll need:

  • Ripe bananas
  • Fresh blueberries
  • Flour
  • Baking soda
  • Cinnamon and salt
  • Sugar
  • Neutral oil like grapeseed oil, organic vegetable oil or canola oil
  • Eggs
  • Vanilla extract
  • Turbinado sugar
Blueberry banana bread

Tips for baking blueberry banana bread

This blueberry banana bread is similar to any standard banana bread, with a few tricks for working with the blueberries. Here’s what to know:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Wash and dry the blueberries, then mix with flour. Dry the blueberries very well, then toss them with 1 tablespoon flour. This helps them to not sink in the bread while baking.
  • Bake 45 minutes, then add foil and bake 15 more. Adding the foil helps so the top doesn’t become too brown.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Banana blueberry bread

Variations and mix-ins

Want to mix up this banana blueberry bread? Try adding a few mix ins to change the flavor profile! Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped almonds, pecans or walnuts
  • Lemon zest: Add 2 teaspoons lemon zest to the batter
  • White chocolate chips: White chocolate and blueberry go well together; add ¾ cup chips to the batter

And that’s it! Let us know what you think of this bread recipe in the comments below.

Diet variations

Want to make this blueberry banana bread recipe vegan? Replace the eggs with flax eggs: a simple mix of flax and water that you can make at home. Want gluten-free? Add blueberries to this Gluten Free Banana Bread (toss them with a bit of gluten free flour first).

More blueberry recipes

Got more berries? Here are a few more great blueberry recipes we love:

This blueberry banana bread recipe is…

Vegetarian. For vegan, use flax eggs.

Print
Blueberry banana bread

Blueberry Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12

Description

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.


Ingredients

  • 1 ½ cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs (or flax eggs for vegan)
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries*
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Wash and dry the blueberries.
  3. Make the batter: Add the 1 ½ cups flour, baking soda, cinnamon, and kosher salt to a bowl and mix. Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, oil, eggs, and vanilla extract. Add to the bowl with the wet ingredients and stir together with a spoon.
  4. Prep the blueberries: Place the blueberries in a bowl and toss with 1 tablespoon flour. Gently fold all but ¼ cup of the blueberries into the batter. 
  5. Bake: Pour the batter into the prepared loaf pan and top with the reserved blueberries. Sprinkle the top with turbinado sugar. Bake 45 minutes, then add foil to loosely cover the top of the bread. Bake for another 15 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees). The exact timing will depend on the size of the pan. 
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

  • Category: Bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian

Keywords: Blueberry banana bread, banana blueberry bread, blueberry banana bread recipe, banana bread with blueberries

A Couple Cooks - Recipes worth repeating.

Chocolate Chip Banana Bread

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored…

A Couple Cooks – Recipes worth repeating.

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.

Chocolate Chip Banana Bread

Got ripe bananas ripening on the counter? Here’s a decadent way to use them: this Chocolate Chip Banana Bread! This recipe takes the standard up a notch by using browned butter, infusing a rich, nutty flavor into the entire loaf. It’s perfectly moist, studded with semi-sweet bits of chocolate and scented with just the right hint of cinnamon. In a word, it’s downright heavenly.

Ingredients in this chocolate chip banana bread recipe

This chocolate chip banana bread are pretty standard, with the exception of the browned butter which we’ll cover below. It includes a bit of whole wheat flour and a little less chocolate chips than the standard: but it tastes just as decadent. Here are the ingredients you’ll need:

  • Very ripe bananas
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla
  • Baking soda, cinnamon, and salt
  • All-purpose flour
  • Whole wheat flour
  • Semi-sweet chocolate chips
Banana chocolate chip bread

Tips for browned butter

The best part of this chocolate chip banana bread? It’s flavored with browned butter. Browned butter is butter that’s heated until it turns light brown, bringing out a complex, nutty flavor. It takes just a few minutes, and if you have to melt butter for a recipe anyway, why not make browned butter? Here are a few tips:

  • Slice it into pieces for even melting. This way, the butter is heated at the same rate (vs a entire stick melting gradually).
  • Butter browns quickly, so keep an eye on it. Don’t leave the stove! It can go from browned to burned in an instant.
  • Remove it to a bowl to stop the cooking. This helps to prevent burning. Cool it for a minute before adding to the wets for your batter.
Chocolate Chip Banana Bread Recipe

Mix-ins and flavor variations

Chocolate chip banana bread is one thing, but add another flavor or mix-in and you’ll really impress whoever you’re baking for. Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped pecans or walnuts
  • Other chips: Use a mix of chocolate and peanut butter chips or butterscotch chips
  • Sea salt: Add a sprinkle of flaky sea salt to the top after baking
  • Orange zest: Add ½ teaspoon orange zest to the batter
  • Bourbon: Add 1 tablespoon bourbon for a boozy nuance
  • Sprinkles: Add a dash of sprinkles to the top, because why not?
Banana Bread with Chocolate Chips

More ripe banana recipes

There are so many ways to make a great banana bread…and don’t stop there! Make muffins, pancakes, cake, and more! Here are a few top ripe banana recipes to try:

Print
Chocolate Chip Banana Bread

Chocolate Chip Banana Bread


  • Author: Sonja Overhiser
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.


Ingredients

  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ½ cup butter
  • 2/3 cup granulated sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup semi sweet chocolate chips

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the brown sugar, egg, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon. Gently fold in ½ cup chocolate chips.
  5. Bake: Pour the batter into the loaf pan and top with the remaining ¼ cup chocolate chips. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. Optional: add a sprinkle of flaky sea salt when you remove the bread from the oven.
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Baked

Keywords: Chocolate chip banana bread, chocolate chip banana bread recipe, banana chocolate chip bread

A Couple Cooks - Recipes worth repeating.

Make-Ahead Banana Coffee Cake

Make-Ahead Banana Coffee Cake brings coffee cake and banana bread into one bite. Prep this recipe the night before and bake it in the morning for a warm-from-the-oven holiday breakfast.  INTRO EASY BANANA COFFEE CAKE WITH BISQUICK I am a big fan of using my homemade Bisquick mix to make everything from fluffy Bisquick pancakes …

The post Make-Ahead Banana Coffee Cake appeared first on My Baking Addiction.

Make-Ahead Banana Coffee Cake brings coffee cake and banana bread into one bite. Prep this recipe the night before and bake it in the morning for a warm-from-the-oven holiday breakfast. 

Maple syrup being poured over the top of a slice of banana coffee cake

INTRO

(more…)

The post Make-Ahead Banana Coffee Cake appeared first on My Baking Addiction.

Pumpkin Banana Bread

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.…

A Couple Cooks – Recipes worth repeating.

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

Pumpkin Banana Bread

What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!

Ingredients in pumpkin banana bread

This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:

  • Very ripe bananas
  • Pumpkin puree (not pie filling)
  • Neutral oil: grapeseed or organic vegetable
  • Light brown sugar
  • Eggs
  • Vanilla
  • Pumpkin pie spice
  • Baking soda and salt
  • All purpose and whole wheat flour

Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.

Pumpkin Banana Bread

Pumpkin pie spice: use purchased or homemade

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and add-ins

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

  • Dark chocolate chips
  • Chopped walnuts
  • Chopped pecans
  • Pumpkin seeds
  • Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Pumpkin Banana Bread

Storage info for pumpkin banana bread

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

  • Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: The bread lasts 10 days in the refrigerator.
  • Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
Pumpkin Banana Bread

More pumpkin recipes

There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:

This pumpkin banana bread recipe is…

Vegetarian.

Print

Pumpkin Banana Bread


Description

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.


Ingredients

  • ¾ cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • ⅓ cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
  3. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  4. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

A Couple Cooks - Recipes worth repeating.

Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Easy Banana Nut Bread

This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts. Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter. Ingredients in this banana nut bread This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need: Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too! Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below). Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts.

Banana nut bread

Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter.

Ingredients in this banana nut bread

This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need:

  • Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too!
  • Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below).
  • Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like butter: one less step!
  • Light brown sugar: Color matters here! Dark brown makes the bread a very dark color
  • Eggs, baking soda & salt: The regular players for a quick bread.
  • Cinnamon and allspice: Allspice gives it just the right unique intrigue in flavor!
  • Vanilla: A hefty dose of vanilla gives it a smooth flavor.
  • All purpose and whole wheat flour: A mix of flours adds a nuance to the flavor a pinch of nutrients.
How to make banana nut bread

How to make banana nut bread

Banana nut bread is like any quick bread recipe. If you’ve made pumpkin bread or zucchini bread, you know the drill! There’s one extra step you’ll need in the beginning:

  • Toast the nuts in a dry skillet. This brings out their nutty flavor (see below).
  • Mix the wet ingredients. Mash that banana with a fork or potato masher first.
  • Mix the dries in a separate bowl.
  • Stir to combine, then gently fold in the nuts.
  • Bake for 45 minutes, then add foil and bake 15 more. Add the foil to make sure the nut topping doesn’t get too brown.

Why toasting the nuts makes a difference

The first step to this banana nut bread is toasting the nuts. Why do you toast nuts? Toasting nuts brings out at beautiful nutty essence that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.

Over here, we always toast our nuts (yep!) before adding them to salads and desserts. So why not do it before folding into a quick bread? You can toast nuts on the stovetop or in the oven. Here’s How to Toast Nuts (2 Best Ways!).

Easy banana nut bread

Alternate nuts & mix-ins for banana nut bread!

Walnuts and bananas are a classic combination. But you can get creative with other types of nuts or add-ins! Here are a few ideas of mix-ins for banana nut bread:

  • Pecans
  • Hazelnuts
  • Cashews
  • Almonds
  • Chocolate chips
  • Butterscotch or peanut butter chips
  • Dried cherries or cranberries
  • Shredded coconut

The most fun part is combining them to make interesting flavors! Try chocolate hazelnut banana bread, cashew cherry, or coconut butterscotch.

Banana nut bread storage

Here’s the great thing about this banana nut bread: it’s seriously moist and keeps very well! You’ll find it’s even softer and moister the second day. We like to keep it at room temperature because it’s so beautifully moist and you can eat it right away. But here are a few options for storage:

  • How long does banana bread last at room temperature? 4 to 5 days, covered in aluminum foil.
  • Can you refrigerate banana bread? You can! Keep in mind that it does dry out a bit in the fridge. It also tastes a little better at room temp, so you may want to leave it on the counter for a few minutes before eating.
  • Can you freeze banana bread? Yes! Slice it into pieces and wrap it in plastic wrap and then place it in a freezer safe bag or container. It stays good for about 3 months.
Best banana nut bread

Vegan variation

Do you eat plant-based? It’s easy to make this banana nut bread vegan: just substitute flax eggs for the eggs. Flax eggs are simply ground flax seed mixed with water: it combines to make a gel-like substance that’s great as a binder in vegan baked goods.

Want another option? This Vegan Banana Bread is extremely delicious.

More banana recipes (bread, muffins, oh my!)

What else can you make with ripe bananas? So many things. Our favorite are our healthy muffins (many variations below), but there are lots of options. Here are our favorite banana recipes:

This banana nut bread recipe is…

Vegetarian and dairy-free. For plant-based and vegan, substitute flax eggs for the eggs.

Print
Banana nut bread

Easy Banana Nut Bread


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 to 12 slices
  • Diet: Vegetarian

Description

This classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts.


Ingredients

  • 1 cup walnut halves and pieces 
  • 1 1/3 cups mashed ripe bananas  (4 or 5 very ripe bananas)
  • 1/2 cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Toast the walnuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking. Then chop the walnuts: it should be enough for about 3/4 cup.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 1/3 cup. Whisk in the oil, brown sugar, egg, and vanilla extract.
  4. Add the baking soda, kosher salt, all-purpose flour, and whole wheat flour to the bowl and stir together with a spoon. Gently fold in the 1/2 cup walnuts.
  5. Bake: Pour the batter into the loaf pan and top with the remaining 1/4 cup chopped walnuts. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: Banana nut bread

More quick bread recipes

Quick breads are breads that don’t use yeast, like banana bread and pumpkin bread! They bake right after mixing up the batter. Here are a few more quick breads to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

One-Ingredient Date Jam Is Excellent on Anything

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple wa…

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple way to stretch the seasons—to carry spring strawberries into summer, summer peaches into fall—dried fruit is evergreen, shelf-stable, and, it turns out, just as jam-able.

Read More >>

Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack - Top With Cinnamon.

Banana Marble Cake

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious …

The post Banana Marble Cake appeared first on Baking Bites.

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious Banana Marble Cake is a moist bundt cake with swirls of chocolate-banana and vanilla-banana batter in it!

The batter starts out with plenty of ripe bananas. I used about 4 medium sized bananas, but 3 large ones will do the trick. You don’t need to be exact on the quantity of banana, so don’t worry if you end up with a couple of extra tablespoons in the mixing bowl because your bananas are on the larger side. The bananas are incorporated into a vanilla-scented buttermilk batter. Buttermilk always helps to create a tender, moist cake and this recipe is no exception to that rule.

Once the vanilla batter is prepared, 1 cup of it is transferred to a small bowl and combined with cocoa powder and a small amount of additional buttermilk. The extra buttermilk helps to ensure that the cocoa powder can be completely – and easily – incorporated into the banana base without making that layer of batter too thick or dry. Mini chocolate chips are also added into the mixture. Mini chocolate chips deliver a surprising amount of chocolate flavor in every bite, while remaining suspended in the batter. Larger chocolate chips can be used, but you may find that some of them sink during baking.

Half of the vanilla-banana batter is poured into a greased and floured bundt pan, then the chocolate batter is poured in before the remaining vanilla batter is added. The two batters should be gently swirled together with a butter knife before the cake goes into the oven. Swirl very gently if you prefer big patches of chocolate and vanilla, or a little more creatively if you prefer a more uniform swirliness!

The cake is ready to eat as soon as it has cooled. It is delicious on its own and can make a fantastic dish for brunch or for dessert. If you want to dress it up, a drizzle of cream cheese icing is the perfect accompaniment. The cake will keep well for a few days after baking, when stored in an airtight container.

Banana Marble Cake
1 cup mashed banana (3-4 medium)
2/3 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
2 cups sugar
3 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk + 2 tbsp buttermilk, divided
1/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a large bowl, whisk together mashed banana, vegetable oil, eggs, vanilla extract and sugar until well-combined.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Stir half of the flour mixture into the banana mixture, followed by 1 cup of the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible.
In a small bowl, whisk together 2 tbsp buttermilk and 1/4 cup unsweetened cocoa powder. Add in 1 cup of the banana cake batter and mix until completely combined. Stir in mini chocolate chips.
Pour half of the vanilla-banana batter into the prepared pan, followed by the chocolate-banana batter. Layer on remaining vanilla-banana batter and use a knife to gently swirl the two batters together.
Bake for about 50 minutes, until a toothpick inserted into the cake comes out clean or with only a few moist crumbs attached, and the top of the cake springs back when lightly pressed.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 cake;  serves 16

The post Banana Marble Cake appeared first on Baking Bites.

Low(er) Fat Banana Bread

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble…

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble finding butter and eggs, a lot of us were baking and cooking with, and eating, whatever we could scrounge up in our pantries, refrigerators, kitchen cabinets, and freezers.

I usually have plenty of bulk chocolate for baking on hand, but was caught short when even grocery stores unexpectedly ran out of bars of baking chocolate. Fortunately, a local bakery came to my rescue with chocolate, but I had a small bag of chocolate chips on hand, which aren’t easy to come by around here (they sell them at G. Detou,) and decided to put those to use, along with some rapidly ripening bananas.

Continue Reading Low(er) Fat Banana Bread...