Forktionary

Banana Nut Muffins Or Loaf Recipe

Delight in the irresistible aroma of warm, nutty banana bread! This versatile recipe lets you bake either a batch of delightful muffins or a classic 9-inch loaf. Choose your favorite nut – crunchy toasted pecans or rich raw macadamia nuts – for a personalized touch. Perfectly moist and bursting with banana flavor, this recipe is a guaranteed crowd-pleaser for breakfast, brunch, or a sweet afternoon treat.

Prep Time 15 mins
Cook Time 45 mins
Calories 210.6 kcal
Protein 7g
Rating 4.5 (2 Reviews)
Banana Nut Muffins Or Loaf 120

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Nut Muffins Or Loaf

  • 2 cups all-purpose flour
  • 1.5 cups Splenda Sugar Blend For Baking
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine, melted and cooled
  • 3 ripe bananas, mashed
  • 1 cup walnuts
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup toasted pecans
  • 1 cup raw macadamia nuts
  • 1/2 teaspoon almond extract
  • 1/2 cup butter, melted and cooled

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Banana Nut Muffins Or Loaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Banana Nut Muffins Or Loaf

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup granulated sugar, and ¾ cup packed light brown sugar.
  3. Stir in 1 cup toasted pecans OR 1 cup raw macadamia nuts.
  4. In a separate bowl, mash 3 ripe bananas with a fork. Add 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Whisk until well combined.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Fill muffin cups about ¾ full or pour batter into the prepared loaf pan.
  7. Bake muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Bake the loaf for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

31g

Fat

8g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Breads Lunch Snacks Fruit American Southern United States Easy Beginner Cook Diabetic Muffins Nuts Dietary Comfort Food Quick Breads Tropical Fruit Bananas Taste Mood Sweet Number Of Servings