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Banana Nut Bread


  • 1 Cup Toasted, Chopped Pecans (or Walnuts)
  • 1 Stick Browned (un-salted) Butter
  • 6 VERY Ripe Bananas
  • 3 Cups AP Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup White Sugar
  • 1 TBSP Cinnamon
  • 1/2 Cup Firmly Packed Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs (1 Duck, 2 Chicken)
  • 2 tsp Vanilla Extract


  1. Pre-heat oven to 350 degrees (While oven is pre-heating toast nuts)
  2. Peel bananas and put into a microwave safe bowl. Cover and microwave on high for 4-6 minutes;
    until juices are released.
  3. Brown butter, in a wide skillet over medium low heat until solids are a nice toasty brown.
    Pour into a heat safe medium sized bowl to cool.
  4. Mash bananas and strain their juice into a saucepan. Over medium low heat reduce liquid by half. Being careful not to let juice scorch or bubble over. Set aside to cool.
  5. In a large bowl sift together flour, white sugar, baking powder, salt and cinnamon. Stir in brown sugar.
  6. Spray Bundt pan with cooking spray. (YAY for Baker's Joy!!!)
  7. Add mashed bananas back into their juice.
  8. Add oil and vanilla to the butter and whisk in the eggs; one at a time, until light and fluffy.
  9. Stir egg/oil mixture and bananas/juice into the flour/sugar mixture. Do not over stir, you just want to incorporate wet and dry ingredients. Gently fold in nuts.
  10. Pour into bunt pan and bake for 1 hour - 1 hour 15 minutes, rotating pan at the half way mark. It is done when a knife inserted into the deepest part of the pan comes out clean.