Banana Nut Loaf
Category
DessertAuthor
Tiffany Hill
Servings
1 Full Loaf or 2 Half Loaves
Here’s what you’ll need:
Packaging (video): I wrap my bread with a piece of parchment paper cut to size and then a piece of greaseproof paper plus sticker/wrap.
Standard Loaf Pan: for baking the bread.
Suggested Selling Price: $8-$12 for a single loaf and $6-$8 for a half loaf depending on your area. Please see my pricing formula here.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
Cookie Ingredients
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1/2 cup salted butter, softened
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2-3 ripe bananas
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2 eggs, slightly beaten
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2/3 cup sugar
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1 tsp. baking powder
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¼ tsp baking soda
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1 ¾ cups flour
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½ tsp vanilla
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1 ½ cups chopped walnuts (optional)
Directions
Step One: Make the Batter
- Preheat oven to 350°F. Grease and line a standard loaf pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.
- In a separate bowl, mash the ripe bananas until mostly smooth with just a few small lumps remaining.
Add the softened butter to the mashed bananas and stir until combined.
- Mix in the slightly beaten eggs until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
If using nuts (such as chopped walnuts or pecans), fold them in at this stage.
- Pour the batter into the prepared loaf pan and smooth the top.
Step Two: Bake the Bread
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Note
Storage Tips
Room Temperature:
Store the fully cooled loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For best texture, keep it in a cool, dry place.Refrigerator:
If you’d like to extend freshness, refrigerate for up to 1 week. Allow slices to come to room temperature or warm slightly before serving for the softest texture.Freezer:
Wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature when ready to enjoy.
Pro Tip:
Banana bread stays extra moist when stored unsliced. Slice as you go for the best texture and flavor.