Easy Banana Nut Bread Recipe
One of the best quick breads to ever hit the American table, banana nut bread screams cozy comfort food and it’s made even more moist with my special ingredient.
Quick breads are one of the best ways to bake without needing a lot of fancy cooking skills or tools.
This banana nut bread is a perfect example–literally just mix and bake, there’s no yeast to rise or fancy folding to do. (Not to mention it’s a great way to use up those over ripe bananas).
This bread makes a great breakfast when you toast it and slather on a little butter. But, now that I think of it, that sounds like something I’d want all day long. Danger Will Rogers! Danger!
To give this bread even more moistness and a deeper flavor, I add a package of instant vanilla pudding mix to the bread. I’ve had a few other quick breads that have pudding in them and aside from being sinfully full of sugar and carbs, it was some of the best bread I’d ever eaten.
So we’ll just carry that on here. If you have other quick breads you enjoy feel free to try experimenting with a little bit of pudding mix in them. Just take note: don’t mix the pudding with milk here–we’re only going to add the powder to our other dry ingredients.
Easy Banana Nut Bread
- 1/3 cup vegetable shortening I use refined coconut oil
- 1/2 cup sugar coconut sugar would also work
- 1 3/4 cups all purpose flour
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3 3/4 ounce instant vanilla pudding
- 2 medium bananas very ripe
- 1/2 cup walnuts chopped
- Preheat the oven to 350. Grease and flour a 9x5x3 inch loaf pan and set aside.
- In a large bowl mix the shortening and sugar. Add the eggs and beat well. Set aside.
- In a small bowl sift the flour, baking soda, salt and baking powder. Stir in the dry pudding mix. Set aside
- In a separate small bowl, peel and mash the bananas with a fork until very smooth.
- Add 1/3 of the flour mixture to shortening, sugar and eggs alternating with 1/3 of the bananas, until everything is just mixed and you don't see any pockets of flour. Try not to over mix it.
- Transfer to your loaf pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in the pan then turn out on to a cooling rack to cool completely.
I liked that gave us the recipe for 1, 2, or 3 loaves aleeady configured for us!
Now where, oh where, is that 3rd loaf pan!!!!
Haha! I know most people don’t have three. You can use the 1x,2x and 3x conversion button for any recipe on my site. –Rachel