Sandra This easy Bobby Flay Banana Nut Bread is a perfect treat for any time of day. Made with ripe bananas and coarsely chopped walnuts, it’s moist, flavorful, and full of comforting flavors. With just a few simple ingredients, this quick bread is ideal for using up overripe bananas and makes a delightful snack or breakfast option.
Bobby Flay Banana Nut Bread Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- Pinch of salt (about ½ tsp)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1 ⅓ cups)
- 1 cup coarsely chopped walnuts
How To Make Bobby Flay Banana Nut Bread
- Prep Oven and Pans: Preheat your oven to 350°F. Generously grease and flour two 8×4-inch loaf pans.
- Combine Ingredients: In a medium bowl, whisk together the flour, baking soda, and a pinch of salt. In a separate large bowl, combine the sugar, oil, eggs, and vanilla extract and whisk until well combined.
- Finish the Batter: Stir the mashed bananas into the wet mixture. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix.
- Add Nuts and Bake: Gently fold in the chopped walnuts. Divide the batter evenly between the two prepared loaf pans. Bake for 35-45 minutes, or until a wooden toothpick inserted into the center of a loaf comes out clean.
- Cool and Serve: Let the loaves cool in the pans on a wire rack for about 15 minutes before loosening the edges with a knife and turning them out to cool completely before slicing.
Recipe Tips
- How to get the most moist banana bread? The most important secret is to use very ripe, almost black, bananas. The ones with lots of brown and black spots on the skin are the best, as they are much sweeter and have more moisture, which is perfect for baking.
- Can I use a different kind of nut? Yes. While walnuts are classic, this banana bread is also fantastic with an equal amount of chopped pecans. For an even deeper flavor, try toasting the nuts in a dry skillet for a few minutes before adding them to the batter.
- How do I keep my bread from being dense? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Stir only until you no longer see streaks of dry flour. A few lumps in the batter are perfectly fine.
- Can I add chocolate chips? Absolutely! A cup of semi-sweet or dark chocolate chips would be a fantastic addition to this recipe. You can fold them in at the very end, either with or instead of the nuts.
What To Serve With Banana Bread
This banana bread is a classic treat that is delicious on its own, especially when it’s still slightly warm from the oven. It is also wonderful served:
- With a thick smear of salted butter
- With a dollop of cream cheese or a light cream cheese frosting
- Alongside a hot cup of coffee or a cold glass of milk
How To Store Banana Bread
- Room Temperature: Store the completely cooled loaves, well-wrapped in plastic wrap or foil, at room temperature. It will stay fresh and moist for up to 4 days.
- Freeze: Banana bread freezes exceptionally well. Let the loaves cool completely, then wrap them tightly in plastic wrap and a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature before slicing.
Banana Bread Nutrition Facts
- Serving: 1 slice
- Calories: 292kcal
- Carbohydrates: 43g
- Protein: 5g
- Fat: 12g
- Sugar: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
To ripen bananas quickly, you can place them on a baking sheet and bake them at 300°F for 15-20 minutes, or until the peels are completely black. Let them cool completely before you mash and use them.
A sunken center in a quick bread is usually a sign that it was under-baked. Ovens can vary, so always rely on the toothpick test. A toothpick inserted into the very center of the loaf should come out clean, with no wet batter attached.
Yes. This recipe will make one standard 9×5-inch loaf (baking time will be longer, about 55-65 minutes) or about 18-24 standard-sized muffins (baking time will be shorter, about 20-25 minutes).
Bobby Flay Banana Nut Bread Recipe
Description
A classic, incredibly moist, and flavorful quick bread packed with ripe bananas and crunchy walnuts.
Ingredients
Instructions
- Preheat oven to 350°F and grease two 8×4-inch loaf pans.
- In one bowl, whisk the dry ingredients (flour, baking soda, salt).
- In a separate large bowl, whisk the wet ingredients (sugar, oil, eggs, vanilla). Stir in the mashed bananas.
- Add the dry ingredients to the wet and stir with a spatula until just combined.
- Fold in the chopped walnuts.
- Divide the batter between the two prepared loaf pans.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Use Ripe Bananas: The most important tip for this recipe is to use very ripe, black-spotted bananas; they are the secret to the best flavor and a super moist texture.
- Don’t Overmix: Do not overmix the batter after adding the flour; this is the key to a tender, not tough, quick bread. A few lumps are okay!
- Proper Mashing: For the best banana flavor in every bite, mash the bananas thoroughly until they are almost a smooth puree before adding them to the batter.
- Cooling is Key: Let the loaves cool in their pans for at least 10-15 minutes before you attempt to turn them out onto a wire rack.
