The recipe for Banana Nut Bread by Pioneer Woman will quickly establish itself as a go-to in your kitchen. The dense loaf is loaded with mashed bananas, crunchy walnuts, and a hint of toasty spices, which makes it the ideal make-ahead option for breakfast or an afternoon snack because it can be prepared in advance. You need to remember this one because it is without a doubt the very greatest!
Try More Recipes From us:
Why You’ll Love This Banana Nut Bread Pioneer Woman
- This delicious Banana Nut Bread has just the proper amount of bananas, walnuts, and a dash of cinnamon, so it’s nice and moist without being gummy.
- You, too, can finish preparing the ingredients for this bread and put it in the oven in approximately ten minutes.
- It fills the home with a pleasant aroma, and the flavor is superior to that of any loaf baked at a bakery.
What Is Banana Nut Bread?
Baking soda and baking powder started being mass-produced and sold in grocery stores in the 1930s, which coincided with the appearance of the recipe for banana nut bread in well-known cookbooks across the continent of North America. It was first published in the cookbook titled Balanced Recipes by Pillsbury in 1933. Later, in 1950, the first Chiquita Banana’s Recipe Book was published, which contributed to the recipe’s increased popularity.
Banana Nut Bread Pioneer Woman Ingredients
- 1 ½ cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
How To Make Banana Nut Bread Pioneer Woman
- Prepare a loaf pan with dimensions of 8 1/2 by 4 1/2 inches by greasing it and setting it aside. Turn the oven up to 350 degrees Fahrenheit.
- In a medium bowl, sift the flour, cinnamon, nutmeg, baking soda, and salt together, or whisk them together. Set aside.
- In a separate and much larger bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract by whisking them together.
- Add the dry ingredients to the wet ingredients in a slow, steady stream while stirring constantly until everything is combined. Mix in the ground walnuts.
- Pour the batter into the loaf pan that has been prepared. Bake for 50 to 60 minutes, or until the toothpick inserted in the center of your Pioneer Woman Banana Nut Bread comes out clean. The bread will be golden brown at this point. Do not overbake.
- After the Banana Nut Bread has finished baking, take it out of the oven, turn it out of the mold, and allow it to cool completely on a wire rack before slicing it and serving it.
Recipe Tips
- Use bananas that are extremely ripe to get the most out of their flavor and sweetness. They ought to have a spotted brown appearance.
- Just until the ingredients are combined, add the dry ingredients to the bowl containing the wet ingredients. An excessive amount of mixing will produce bread that is dense and dry. Overmixing is NOT the key to success when it comes to maintaining the moistness of a quick bread.
- Because the bread bakes more evenly in lighter-colored pans, such as gold pans, I find myself gravitating toward using those. When using dark metal pans, the food’s exterior typically burns before the interior is fully cooked. When the bread is ready, it can be tested by inserting a toothpick into the middle of the loaf and seeing if it comes out clean.
- If the bread appears to be getting too dark before it is done cooking all the way through, tent it loosely with aluminum foil.
- If you bake the bread for too long, it will end up being dry. It takes my loaves about half an hour to bake, so check on them frequently during that time.
What To Serve With Banana Nut Bread Pioneer Woman?
The Pioneer Woman Banana Nut Bread is not only delicious when eaten on its own, but it is also fantastic when topped with butter, cream cheese, almond butter, or peanut butter. If you want to make it the perfect breakfast, serve it with some yogurt or eggs and some fresh fruit on the side.
How To Store Banana Nut Bread Pioneer Woman?
In The Fridge:
After it has been made, the Banana Nut Bread can be kept in the refrigerator for up to one week or at room temperature on the counter for up to three days after it has been made. Always wrap the loaf in plastic wrap or foil to prevent it from drying out. This will help preserve the freshness of the bread. It is not necessary to store it in the refrigerator.
In The Freezer:
How To Reheat Banana Nut Bread Pioneer Woman?
In The Oven:
- Turn the temperature on the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- While the oven is preheating, prepare the baking tray by spreading some butter on it and then arranging the banana bread slices in a single layer.
- Wrap the loaf of banana bread in aluminum foil.
- Banana bread should be reheated for five to ten minutes per slice, or for fifteen to twenty minutes per loaf.
In The Microwaves:
Can I make Banana Nut Bread ahead?
It’s true that the flavor of the Banana Nut Bread improves with age. The flavors combine harmoniously, and the bananas ensure that the bread is nice and moist throughout the baking process.
What Kind Of Nuts Goes In Banana Nut Bread?
Walnuts are the most commonly used ingredient in Banana Nut Bread. I chop the nuts quite finely so that they are dispersed equally throughout the bread and so that it slices cleanly. You might also use chopped pecans, almonds, hazelnuts, or pistachios as an alternative.
If the center of your banana nut bread dips as it cools, it’s because the bread wasn’t baked all the way through. While the interior may still be slightly raw, a wonderful brown crust will form on the outside of the banana bread, giving the impression that it is fully cooked. Put a toothpick all the way in the middle of the loaf of bread before taking it out of the oven. The bread is done baking when a toothpick inserted into the center comes out dry.
How To Ripen Bananas In The Oven?
If you want to prepare these Banana Nut Breads right away, but your bananas aren’t ripe yet, you may ripen the bananas in the oven so that they are ready to use! Turn the oven temperature up to 300 degrees Fahrenheit. Put the bananas, still in their peels, on a baking sheet that has been lined with foil. Bake the bananas for 30–45 minutes, or until they have become mushy and soft.
Try More Recipes:
- Joanna Gaines Pumpkin Bread Recipe
- Joanna Gaines Braided Bread Recipe
- Punaluu Hawaiian Sweet Bread Recipe
Pioneer Woman Banana Nut Bread Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Servings 4
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4.3g22%
- Trans Fat 0.2g
- Cholesterol 39mg13%
- Sodium 168mg8%
- Potassium 106mg4%
- Total Carbohydrate 23g8%
- Dietary Fiber 1.2g5%
- Sugars 11g
- Protein 3.3g7%
- Vitamin A 4.4 IU
- Vitamin C 2.2 mg
- Calcium 1.2 mg
- Iron 5.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
