Description

This Banana Nut Bread recipe is a moist, flavorful loaf infused with ripe bananas, warm cinnamon, and crunchy walnuts. Topped with a sweet glaze made from powdered sugar and condensed milk, it’s a delightful treat perfect for breakfast, snack time, or dessert. Easy to prepare and baked to perfection, this classic quick bread balances sweetness and texture for a comforting homemade experience.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 pinch salt

Wet Ingredients

4 medium ripe bananas, mashed
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract

Add-ins and Toppings

1 cup coarsely chopped walnuts, plus more for topping
1 tablespoon turbinado sugar, for topping
1/3 cup powdered sugar
1/3 cup sweetened condensed milk

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
Combine Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed ripe bananas and vanilla extract until combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
Add Walnuts: Fold in the coarsely chopped walnuts evenly throughout the batter.
Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional chopped walnuts on top along with the turbinado sugar for a crunchy, sweet finish.
Bake the Bread: Place the loaf pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the bread is baking, whisk together the powdered sugar and sweetened condensed milk in a small bowl until smooth to create the glaze.
Glaze the Bread: Once the bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then remove the bread from the pan and transfer it to a wire rack. While still warm, drizzle or brush the glaze evenly over the top of the loaf.
Cool and Serve: Allow the bread to cool completely so the glaze sets before slicing. Serve your delicious banana nut bread as a sweet breakfast or delightful snack.

Notes

This banana nut bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
The glaze adds a rich sweetness but can be omitted if you prefer a less sweet bread.
You can substitute walnuts with pecans or your favorite nuts for a different flavor and texture.
For a gluten-free version, use a gluten-free all-purpose flour blend.
Ensure bananas are very ripe (with brown spots) for maximum sweetness and moisture.

Nutrition

Serving Size: 1 slice with glaze
Calories: 375 kcal
Sugar: 32 g
Sodium: 236 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 54 mg