Thursday, January 24, 2013

Banana-Nut Bread with Crunchy Brown Sugar Topper

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Ah, Banana-Nut Bread . . . probably in my top 5 picks as a favorite "grab-n-go" breakfast treat!

There's something so satisfying about sinking your teeth into a moist, thick, slice of banana nut bread slathered with sweet butter . . . Pass the ice cold milk please!

There a few sweet breads with nuts that get better with age as they mellow ~ pumpkin bread, zucchini bread and yes, banana nut bread! I like to cut my Banana-Nut Bread into nice, thick, slices, double-wrap it in plastic wrap, and then store it in the fridge.

Banana nut bread always tastes better if we give it a day or two to for all the ingredients to meld together. The trick is to just have a "taste" before refrigerating, which is sometimes easier said, than done!

This recipe has amazing extras . . . a brown sugar crunch on top, cinnamon, nutmeg and chopped pecans to round out the flavor!

Banana-Nut Bread . . . That's what I'm talkin' about!

Bananas first appeared in North America at the Philadelphia Centennial Exposition of 1876, wrapped in foil ~ yours for a dime! I don't know of a household in North America that doesn't love bananas!

They are certainly a versatile fruit we simply can't do without! We love eating them right out of the peel, as a snack, in salads, on cereals, in muffins, cakes, breads, pies, puddings. cookies, dried, fried, mashed, sliced, and diced!


2 cups unbleached flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg, freshly grated

4 large, very ripe bananas (2 lbs.)

2 tablespoons fresh lemon juice

1/4 cup butter, at room temperature

2/3 cup cane sugar, scant

2/3 cup firmly packed brown cane sugar, scant

3 large eggs

2 teaspoons pure vanilla extract

1/3 cup buttermilk (1 teaspoon apple cider vinegar, and enough milk to make 1/3 cup - stir)

2/3 cup chopped pecans, or nut of choice

  • Preheat oven 350F
  • Grease a 9-inch x 5-inch x 3- inch loaf pan, I use my narrower, longer bread pan.
  • In a medium sized bowl add flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Whisk above ingredients together to remove any lumps and to evenly distribute ingredients.
  • In a medium size bowl, mash bananas with lemon juice, using a potato masher or a fork (you should have between 2-3 cups).
  • In a large bowl, with the electric mixer set on high, cream the butter.
  • Add white cane sugar, 1/3 of the brown sugar, and the eggs, one at a time, and vanilla beating until fluffy.
  • Using a wooden spoon or stiff spatula, blend in the mashed banana.
  • Stir in the flour mixture, alternately with the buttermilk just until the flour disappears; fold in the pecans.
  • Pour into the loaf pan; sprinkle with the remaining brown sugar.
  • Bake for 55 minutes to 1 hour or until the center is set.
  • Cool in the loaf pan on a wire rack for 5 minutes before running a blunt knife around to remove bread.
  • Makes 1 loaf.
TIP: You can leave off the brown sugar topper if you want to pare down the calories in this bread.


Gather and prepare all your ingredients.

Whisk your first 6 ingredients together, and mash your bananas with lemon juice.


Cream butter and sugars, add eggs 1 at a time, add vanilla.


Stir in banana.

Alternate adding flour and buttermilk to creamed butter, sugars and eggs.
Stir just until flour disappears.


Fold in nuts.

Pour batter into greased loaf pan, sprinkle with remaining brown sugar.

All sliced up and ready to eat . . .

Tender, moist Bananna-Nut Bread with a hint of cinnamon/nutmeg and a Crunchy Brown Sugar Topper.

A delightful treat to eat . . . Over at Julie's!!!



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