Banana Banana Nut Bread Recipe

This incredibly moist and tender banana nut bread is elevated to the next level with the addition of instant banana pudding mix! Get ready for an explosion of banana flavor in every bite. Baking it at a lower temperature ensures perfectly golden-brown edges and a wonderfully moist crumb. Serve warm for breakfast under sunny-side-up eggs, as our family does, or enjoy it as a delightful afternoon treat. This recipe is a guaranteed crowd-pleaser!

Prep Time 20 mins
Cook Time 100 mins
Calories 3093.3 kcal
Protein 80g
Rating 4.9 (65 Reviews)
Banana Banana Nut Bread 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Banana Nut Bread

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How to Make Banana Banana Nut Bread

  1. Preheat oven to 300°F (150°C).
  2. Grease and flour two 9x5 inch loaf pans.
  3. Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
  4. Add 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Mix well.
  5. Stir in 1 package (3.4 oz) instant banana pudding mix, ½ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon. Mix until just combined.
  6. Gradually add 3 cups all-purpose flour, one cup at a time, mixing until just incorporated. Do not overmix.
  7. Peel and mash 3 ripe bananas. Add to the batter and mix until evenly distributed.
  8. Stir in 1 cup chopped pecans.
  9. Pour batter evenly into the prepared loaf pans.
  10. Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean. If the bread is browning too quickly, loosely tent with foil.
  11. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

148 g

Sugar

1037g

Fat

325g

Carbs

143g

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