A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.
YIELD
10 servingsPREP
15 minCOOK
1 hrsREADY
90 minChef Tips
- Banana Ripeness: Use very ripe bananas (with black spots) for maximum sweetness and moisture.
- Avoid Overmixing: Mix batter until just combined to prevent a dense loaf.
- Nut Substitutions: Walnuts or pecans work well, but almonds or macadamia nuts add a tropical flair. Toast nuts lightly for extra flavor.
- Pan Prep: Butter the pan generously or line with parchment paper to prevent sticking.
- Storage: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Freeze for up to 3 months.
Optional Variations
- Coconut Twist: Add ½ cup shredded coconut with the nuts for a tropical boost.
- Spiced Version: Mix in ½ teaspoon cinnamon or nutmeg with the dry ingredients.
- Chocolate Chip: Replace nuts with ½ cup chocolate chips for a sweeter treat.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Ingredients
Directions
- Preheat Oven: Set oven to 350°F (180°C). Grease a 9×5×3-inch loaf pan generously with butter.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter until creamy. Gradually add sugar, beating until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Add eggs one at a time, beating well after each. Mix in mashed bananas and vanilla extract until smooth.
- Combine Milk and Lemon: In a small bowl, stir lemon juice into milk. Let sit for 1 minute (it may curdle slightly, which is normal).
- Combine Wet and Dry: Alternately add dry ingredients and milk mixture to the banana mixture, starting and ending with dry ingredients (e.g., ⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix gently after each addition until just combined. Fold in nuts.
- Bake: Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
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