Classic Banana Nut Bread
Indulge in the delightful aroma of freshly baked banana bread with this time-honored recipe from the Pillsbury Complete Cookbook (2000). Perfectly moist and packed with the rich flavor of ripe bananas, this quick bread is enhanced with the crunch of chopped nuts, providing a lovely texture to each slice. Easy to follow and requiring only basic pantry ingredients, this classic loaf makes a wonderful breakfast treat, a snack for tea time, or a comforting dessert. Serve it warm with a pat of butter, or enjoy it plain – either way, it's bound to be a family favorite.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
sugar
3/4 cup (granulated)
margarine or butter
1/2 cup (softened)
eggs
2 (large)
ripe banana
1 cup (mashed (approximately 2 medium bananas))
milk
1/3 cup (any type (dairy or non-dairy))
vanilla extract
1 teaspoon
all-purpose flour
2 cups
chopped nuts
1/2 cup (optional (e.g., walnuts or pecans))
baking soda
1 teaspoon
salt
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Grease the bottom of a 9 x 5 or 8 x 4 inch loaf pan with cooking spray or butter.
2
In a large mixing bowl, beat together the sugar and softened margarine (or butter) until the mixture is light and fluffy.
3
Add the eggs one at a time, beating well after each addition to ensure they are thoroughly incorporated.
4
Stir in the mashed ripe bananas, milk, and vanilla extract, blending well to combine all the wet ingredients.
5
In a separate small bowl, whisk together the all-purpose flour, chopped nuts (if using), baking soda, and salt until evenly mixed.
6
Gradually add the flour mixture to the banana mixture, stirring gently just until the dry ingredients are moistened—be careful not to overmix.
7
Pour the batter into the prepared loaf pan, spreading it evenly.
8
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
9
Once baked, allow the bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
10
Wrap the cooled bread tightly in plastic wrap or foil; it can be stored in the refrigerator for several days or frozen for longer storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Banana Nut Bread.
Where did this recipe originate?
This recipe is from the Pillsbury Complete Cookbook (2000).
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What size loaf pan should I use?
You can use either a 9 x 5 inch or an 8 x 4 inch loaf pan.
How should I prepare the loaf pan?
Grease the bottom of the pan with cooking spray or butter.
How much sugar is needed for this bread?
The recipe calls for 3/4 cup of granulated sugar.
Can I use butter instead of margarine?
Yes, you can use 1/2 cup of either softened margarine or butter.
How many eggs are required?
The recipe requires 2 large eggs.
How many bananas do I need for 1 cup of mashed fruit?
You will need approximately 2 medium ripe bananas to yield 1 cup mashed.
What type of milk can be used?
You can use 1/3 cup of any type of milk, including dairy or non-dairy varieties.
How much vanilla extract is in the recipe?
The recipe uses 1 teaspoon of vanilla extract.
What kind of flour is recommended?
The recipe calls for 2 cups of all-purpose flour.
Are the nuts mandatory in this recipe?
No, the 1/2 cup of chopped nuts is optional.
What types of nuts work best for this bread?
Walnuts or pecans are commonly used and recommended.
How much baking soda is required?
You will need 1 teaspoon of baking soda.
Is salt included in the ingredients?
Yes, the recipe uses 1/2 teaspoon of salt.
How should the eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition.
What is the first step in mixing the dry ingredients?
Whisk together the flour, nuts, baking soda, and salt in a separate small bowl.
How should I combine the wet and dry ingredients?
Gradually add the flour mixture to the banana mixture, stirring gently just until the dry ingredients are moistened.
Should I be careful about overmixing the batter?
Yes, you should avoid overmixing to ensure the bread has the correct texture.
What is the total baking time for the loaf?
The bread should bake for about 50 to 60 minutes.
How do I know when the banana bread is finished baking?
The loaf is done when a toothpick inserted in the center comes out clean.
How long should the bread cool in the pan?
Allow the bread to cool in the pan for 5 minutes before removing it.
Where should I place the bread to cool completely?
Transfer the loaf to a wire rack to cool completely after the initial pan cooling.
How should the cooled bread be stored?
Wrap the bread tightly in plastic wrap or foil for storage.
Can I store this bread in the refrigerator?
Yes, it can be stored in the refrigerator for several days.
Is this banana bread freezer-friendly?
Yes, the bread can be frozen for longer storage.
What are some suggested serving ideas?
Serve it warm with a pat of butter, or enjoy it plain as a snack or dessert.
What should the consistency of the sugar and margarine be?
They should be beaten together until the mixture is light and fluffy.
Is this recipe suitable for breakfast?
Yes, it makes a wonderful breakfast treat, snack, or comforting dessert.