This Banana Nut Bread recipe is so delicious, moist, and easy to make without creaming a butter!
My friends always ask me to make this banana bread for them.
This recipe of banana bread is inspired by my aunt Daisy’s original recipe. I did some modification because my husband is lactose intolerant and in most of my recipes I use lactose-free milk or use coconut milk instead.
This recipe is light and tasty, you can taste the creaminess from sour cream and coconut milk. The pure vanilla extract enhanced the flavour of the banana. You can also try adding warm spices like cinnamon and nutmeg.
To achieve that light and fluffy texture make sure not to over mix the batter. Over mixing will result in a dense texture of banana bread.
This recipe is economical not just because banana is cheap, you can use overripe banana and you can save it from waste. I usually freeze it and use it for this recipe. It has an increased flavour of banana and sweetness that is perfect for this recipe.
Keep in mind that you may need to make adjustments on sugar measurement if using a regular ripe bananas for this recipe.
The overripe banana has more sugar content compare to ripe bananas that still a bit firm. As the banana ripens the starch turn to sugar.
How to make Banana Nut Bread
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- Mash bananas, use a pastry blender or fork.
- Add eggs, vegetable oil, coconut milk, lemon juice or vinegar, and vanilla. Mix until well blended. Set aside.
- In a medium-size bowl sift all-purpose flour, sugar, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients. Mix until combined. Do not overmix.
- Transfer in a loaf pan lined with parchment paper
- Add optional mixed nuts on top of the banana batter.
- Bake in preheated oven at 350F for 55 minutes to an hour or until the cake tester inserted comes out clean. Let it cool in a pan for 10 minutes, then remove the parchment paper and transfer in a cooling rack to cool completely.
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Banana Nut Bread
Watch How to Make It
Equipment
- loaf pan
Ingredients
Wet ingredients
- 3 overripe bananas
- 2 eggs
- ⅓ cup vegetable oil substitute 5 tbsp melted unsalted butter
- ½ cup coconut milk substitute evaporated milk
- 1 tsp lemon juice or vinegar
- 1 tsp pure vanilla extract
Dry ingredients
- 1¾ cup all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Mixed nuts ingredients (optional)
- ½ cup cashew nuts chopped
- ½ cup granola oats
- ½ cup raw almonds chopped
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- Mash bananas, use pastry blender or fork.
- Add eggs, vegetable oil, coconut milk, lemon juice or vinegar, and vanilla. Mix until well blended. Set aside.
- In a medium-size bowl sift all-purpose flour, sugar, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients. Mix until combined. Do not overmix.
- Transfer in a loaf pan lined with parchment paper
- Add optional mixed nuts on top of the banana batter.
- Bake in preheated oven at 350F for 55 minutes to an hour or until the cake tester inserted comes out clean. Let it cool in a pan for 10 minutes, then remove the parchment paper and transfer in a cooling rack to cool completely.
