Banana Nut Bread

Course: Brunch

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 316kcal

Author: Kris Longwell

Delicious banana nut bread. Yum.

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Ingredients

5½ tablespoon unsalted butter room temp
⅔ cup sugar
1⅓ cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 large eggs lightly beaten
1 cup bananas ripe, mashed (about 2)
½ cup chopped pecans
½ cup Maraschino cherries diced, optional

Instructions

Preheat oven to 350°F and butter a 9"x5" loaf pan.
In a large mixing bowl, beat the butter and sugar on high for a couple of minutes.
In a separate large bowl, whisk together the flour, salt, baking soda, and baking powder.
Beat the flour mixture into the butter/sugar cream mixture.
Slowly beat in the eggs.
Fold in the bananas, pecans, and cherries.
Pour into prepared loaf oven.
Bake in the oven for 45 to 60 minutes. Test with a toothpick. After inserting, it should come out clean. That's when it's done.
Cool slightly on a rack. Remove from pan and slice. Serve warm or at room temperature.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

This recipe can easily be doubled or tripled.

Wrap the bread in plastic wrap or foil. It can stay on the counter for up to 5 to 6 days and will keep in the refrigerator for 7 to 10 days. The bread freezes beautifully for up to 2 months.

Slices can be reheated in the microwave on HIGH for just a few seconds.

Nutrition