Mohamed Shili Pioneer Woman Banana Nut Bread is made with butter, sugar, vanilla extract, eggs, ripe bananas, milk, all-purpose flour, salt, baking soda, and optional chopped pecans or walnuts. This easy Pioneer Woman Banana Nut Bread recipe creates a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.
Pioneer Woman Banana Nut Bread Ingredients
- 1/2 cup butter (or margarine, softened)
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 3 ripe bananas, mashed (about 1 cup)
- 1/4 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 to 1 cup chopped pecans or walnuts (optional)
How To Make Pioneer Woman Banana Nut Bread
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Vanilla and Eggs: Stir in the vanilla extract and beaten eggs to the creamed mixture until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking soda.
- Mix Ingredients: Add half of the dry ingredients to the creamed mixture, followed by the mashed bananas mixed with milk, and then the remaining dry ingredients. Mix until just combined; avoid overmixing.
- Add Nuts: If using nuts, gently fold them into the batter.
- Prepare Baking Pan: Grease and flour a 9×5 inch bread pan, or prepare 2-3 smaller pans or muffin cups.
- Bake: Bake the loaf for 45-60 minutes, or muffins for 20-25 minutes. Bread is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Choose Ripe Bananas: Use bananas that are brown and spotty, as they are sweeter and mash more easily, enhancing the bread’s flavor and texture.
- Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature to mix more uniformly, creating a smoother batter.
- Mixing Technique Matters: Mix the dry ingredients gently into the wet ingredients until just combined; overmixing can lead to dense bread.
- Testing for Doneness: Insert a toothpick into the center of the bread. If it comes out clean, your bread is perfectly baked and ready to cool.
What To Serve With Banana Nut Bread
Serve your Banana Nut Bread with sides like banana cream custard, chocolate fondue, chocolate pudding, rice pudding, and Skrewball whisky ice cream. It also can be served alongside coffee, tea, hot cocoa, and cold milk for a satisfying breakfast or a cozy afternoon snack.
How To Store Banana Nut Bread
Refrigerate: Cool the Banana Nut Bread completely. Then, either cover the loaf with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Banana Nut Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Banana Nut Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Banana Nut Bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Banana Nut Bread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Banana Nut Bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Banana Nut Bread Nutrition Facts
- Calories: 330 kcal
- Total Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Sodium: 220 mg
- Total Carbohydrates: 44 g
- Dietary Fiber: 2 g
- Sugars: 23 g
- Protein: 5 g
Frequently Asked Questions
Can I Use Frozen Bananas for This Recipe?
Yes, you can use frozen bananas. Thaw them first and drain any excess liquid before mashing. This can enhance the sweetness and moisture of your bread.
What Can I Use Instead of Nuts in This Bread?
If you’re allergic to nuts or simply prefer not to include them, you can substitute them with chocolate chips, dried fruit like cranberries or raisins, or leave them out entirely without replacing them.
How Do I Know When the Bread is Perfectly Baked?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden-brown and spring back when lightly pressed.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Cinnamon Bread
- Pioneer Woman Cinnamon Pull Apart Bread
- Pioneer Woman Monkey Bread Muffins
Pioneer Woman Banana Nut Bread
Description
Pioneer Woman Banana Nut Bread is made with butter, sugar, vanilla extract, eggs, ripe bananas, milk, all-purpose flour, salt, baking soda, and optional chopped pecans or walnuts. This easy Pioneer Woman Banana Nut Bread recipe creates a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10 people.
Pioneer Woman Banana Nut Bread Ingredients
How To Make Pioneer Woman Banana Nut Bread
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Vanilla and Eggs: Stir in the vanilla extract and beaten eggs to the creamed mixture until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking soda.
- Mix Ingredients: Add half of the dry ingredients to the creamed mixture, followed by the mashed bananas mixed with milk, and then the remaining dry ingredients. Mix until just combined; avoid overmixing.
- Add Nuts: If using nuts, gently fold them into the batter.
- Prepare Baking Pan: Grease and flour a 9×5 inch bread pan, or prepare 2-3 smaller pans or muffin cups.
- Bake: Bake the loaf for 45-60 minutes, or muffins for 20-25 minutes. Bread is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
