How to Prepare Appetizing Banana Nut Bread (or Muffins)

Banana Nut Bread (or Muffins). Banana Nut Bread Loaves or Muffins This was my Mama's recipe. I loved helping her make it as I grew older. It is so very easy to make!

This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee. This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. You can have Banana Nut Bread (or Muffins) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Banana Nut Bread (or Muffins)

1. Prepare 1/2 cup (1 stick) of unsalted butter, at room temperature.
2. It's 3/4 cup of brown sugar.
3. Prepare 1/3 cup of plain Greek yogurt (or sour cream) at room temperature.
4. You need 1 tsp. of vanilla extract.
5. You need 2 of large eggs, at room temperature.
6. You need 4 of large spotty bananas, mashed.
7. It's 1 cup of all purpose flour.
8. It's 1 cup of whole wheat flour.
9. Prepare 1 tsp. of baking soda.
10. You need 1 tsp. of ground cinnamon.
11. You need 1/4 tsp. of salt.
12. It's 3/4 cup of walnuts or pecans, chopped coarsely (or chocolate chips).

This is great at parties, but hazardous at Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated.

Banana Nut Bread (or Muffins) step by step

1. Preheat oven to 350°F and grease a 9x5x3 loaf pan (or grease muffin tins or grease 4 mini loaf pans). If making a loaf, then also line the loaf pan with a slip of parchment paper, leaving an overhang on the sides to easily lift out the finished loaf..
2. Cream together butter and sugar until well blended, about 2 minutes. Mix in the vanilla and yogurt. Mix the eggs in one at a time, beating well after each one. Lastly, beat in the banana. Once everything is incorporated, set this aside..
3. In a separate bowl, whisk together both cups of flour, baking soda, salt and cinnamon together. Then add to wet mixture. Mix together until just combined. Fold in the walnuts (or chocolate chips)..
4. Bread directions: Pour mixture into loaf pan. Bake 50-60 minutes or until toothpick comes out of center clean. Cool in pan on a cooling rack until completely cooled. Then remove the loaf from the pan and slice using a sharp, serrated knife..
5. Muffin directions: Pour batter into muffin tins about 2/3 of the way full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool in muffin tin for about 10 minutes, then remove and allow muffins to cool completely on cooling rack..
6. Mini Loaves (pictured at top): Pour batter into greased mini loaf pans and bake for 33-38 minutes, or until a toothpick inserted into the centers come out clean. Place the loaf pans onto a wire rack to cool completely..

If making bread, prepare the bread pan by spraying with Pam or buttering the pan. These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. This moist banana bread has just the right amount of walnuts, and makes a great breakfast or healthy snack. Plus it contains no added sweeteners!