a traveling Wife: Extremely Moist Banana Nut Bread

Extremely Moist Banana Nut Bread

Tuesday, December 20, 2016

Start your morning with an extremely moist banana nut bread that is super simple to make. This banana nut loaf comes out perfectly every time and it's a great way to use up all those overly ripe bananas. 

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I have always been a sucker for banana nut bread. Warm up a slice, smear it with a little bit of butter, and serve it with a hot cup of coffee - that is perfection to me. However, there are loads and loads of banana nut bread recipes all over the internet.

Extremely Moist Banana Nut Bread | www.atravelingwife.com

Some of those recipes incorporate multiple sticks of butter or cups and cups of sugar. Both of those items I try to keep to a minimum when I am baking or cooking. But those of you that have been baking for some time know the importance of butter and sugar to create the perfect recipe. In fact, that's the type of banana nut bread I grew up eating and loving.

Extremely Moist Banana Nut Bread | www.atravelingwife.com

I've played around with several recipes and I have successfully been able to reduce the amount of refined sugar and butter by at least half, compared to other popular banana nut bread recipes. Yep - half the amount of added sugar and half the amount of butter and yet it's still the moistest banana nut bread I have EVER eaten.

Extremely Moist Banana Nut Bread | www.atravelingwife.com

Now I know you'd rather be the judge to determine if this banana nut bread is extremely moist, so you'll have to make the recipe for yourself. My number one trick for ensuring an extremely moist banana nut loaf is to not whip the butter. Mixing it in with the other ingredients will leave the butter slightly chunky, but that will yield the moistest possible banana nut bread.

Extremely Moist Banana Nut Bread | www.atravelingwife.com

Extremely Moist Banana Nut Bread

Recipe by a traveling Wife
Cook time: 40+ minutes
Yield: 10 slices
Nutrition per slice: 195 Calories | 28 g Carbs | 8 g Fat | 4 g Protein | 12 g Sugar

  • 3 large Very Ripe Bananas, frozen then thawed bananas work best
  • 4 tablespoons Butter, at room temperature
  • 1/4 cup plain Applesauce
  • 2 large Eggs, at room temperature
  • 1/4 - 1/2 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 1/4 cup All Purpose Flour (whole wheat works great too)
  • 1/3 cup Chopped Nuts, either walnuts are pecans are tasty
Cooking Directions
  1. Preheat oven to 350 degrees F.
  2. Using a stand mixer, mix bananas until they are mushy then mix in butter and applesauce until well incorporated. *Remember, butter will be slightly chunky and that's perfect.
  3. Add in eggs and mix until combined then mix in sugar and vanilla extract.
  4. Mix in salt, baking soda, and flour until dough has formed.
  5. Slowly stir in chopped nuts.
  6. Place dough in a grease 9 1/2 x 5 inch loaf pan and bake for 40+ minutes.
  7. Check to see if the bread is done by inserting a toothpick into the middle of the bread. If the toothpick comes out without any dough on it, then the bread is done. Continue to bake if the toothpick comes out with raw dough.
  8. *Depending on the wetness of the dough and the environment in the house will determine how long this bread will bake. I've had several loaves be completed in the 4o minutes and other loaves took almost 60 minutes. Just keep your eye on the bread.
  9. Allow bread to cool completely. Cut and serve.
  10. Enjoy!
Extremely Moist Banana Nut Bread | www.atravelingwife.com
Click to tweet: Try this extremely moist banana nut bread bit.ly/moistbanananutbread It has 50% less butter & sugar than other recipes.
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1 comment:

  1. Thank you for the recipe! I had some over ripped bananas and embarrassed to admit I have pitched them in the past. Not this time they are now in a loaf pan in the oven. I can't wait to surprise my kiddos with freshly made banana nut bread for breakfast. Angelica


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