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American Bakery Style Banana Nut Bread

February 17, 2015 by Suguna Vinodh 37 Comments

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American-Bakery-Style-Famous-Banana-Nut-Bread

American Bakery Style Banana Nut Bread

Fool proof recipe for the tastiest American Bakery Style Banana Nut Bread. Baked in a loaf pan. With step by step pictures.

Banana Nut Bread – There is this little thing that happens every time at my place. My husband usually picks up bananas from the grocery store on his way back from office and he always picks up more bananas than we can eat. There will be no takers in the house after the bananas have become overly ripe. So what do we do with the ripe bananas? I do what I do best with ripe bananas. Banana nut bread or Banana muffins. Last week, he confessed to the crime that he intentionally picks up extra bananas so he can have a good slice of his favorite banana bread often.

Come with me. Let me show you how to do the best American bakery style banana nut bread. This is the only Banana Nut Bread recipe you will ever need. I adapted this recipe very minimally from Chef Joanne Chang’s Flour cookbook. I like her method of beating eggs and sugar until fluffy and then adding it to the batter. It creates a great texture to the finished bread. I add a small tablespoon of cocoa to enhance that dramatic color of the bread. This is one nice spiced up banana bread.

“You can’t teach calculus to a chimpanzee. So just share your banana,  share your banana bread, Banana Nut Bread. OK”

Overly ripe bananas are the secret to a good Banana Nut Bread.

American-Bakery-Style-Famous-Banana-Bread-Recipe-ripe bananas

Preheat the oven to 180 C / 350 F.

Peel four medium sized bananas and mash them with a back of a fork. Set aside.

American-Bakery-Style-Famous-Banana-Bread-Recipe-Mash

Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan. I also line it with parchment paper so the baked bread releases smoothly in one piece. Its not necessary but I do it. Its just me. I cannot take in tensions. The baked bread stuck on the bottom of the pan is the last thing I wanna see. I am sorry I have issues. Thanks for listening. I am happy I shared it with you.

American-Bakery-Style-Famous-Banana-Bread

Measure and add all the dry ingredients to a bowl. I measure the flour alone by weight as its accurate. Lets sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Most of the time, baking soda and other leaveners might lump up. Sifting helps in eliminating this. Just use your hands to break the lumps while sifting. Sifting also helps in even mixing of the ingredients. Once sifted, set aside.

American-Bakery-Style-Famous-Banana-Bread-Recipe-sift

In a bowl, add in the eggs and the granulated sugar.

American-Bakery-Style-Famous-Banana-Bread-Recipe-eggs

Beat together the eggs and sugar in a mixer until light and fluffy. It will take about 5 minutes.

American-Bakery-Style-Famous-Banana-Bread-Recipe-whisk

Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.

American-Bakery-Style-Famous-Banana-Bread-Recipe-wet

Add the sifted flour mixture and the nuts to the batter. Chop the nuts coarsely. Walnuts or pecans work well.

American-Bakery-Style-Famous-Banana-Bread-Recipe-Nuts

Fold the mixture until roughly mixed. Add in the mashed bananas to the batter.

American-Bakery-Style-Famous-Banana-Bread-Recipe-add-fruit

Fold the mixture until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed. Do not open the oven door for the first 45 minutes. Moving the pan while baking might cause the middle of the batter to deflate. So no moving or opening the oven door unnecessarily.

American-Bakery-Style-Famous-Banana-Bread-Recipe-Loaf

Let the Banana Nut Bread cool on a wire rack completely.

Store Banana Nut Bread in an airtight container for up to 2 days.

American-Bakery-Style-Famous-Banana-Bread-Recipe

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American-Bakery-Style-Famous-Banana-Bread-Recipe

American Bakery Style Banana Nut Bread


★★★★★

5 from 11 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 20 mins
  • Yield: 12 1x
Print Recipe
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Description

Fool proof recipe for the tastiest American Bakery Style Banana Nut Bread. Baked in a loaf pan. With step by step pictures.


Ingredients

Scale

Dry Ingredients

  • 1 2/3 cups-200 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon salt

Other Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1/2 cup oil
  • 1/4 cup yogurt
  • 1 teaspoon vanilla extract
  • 4 very ripe bananas
  • 3/4 cup walnuts or pecans

Instructions

  1. Preheat the oven to 180 C / 350 F.
  2. Peel bananas and mash them with a back of a fork. Set aside. Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan.
  3. Measure and add all the dry ingredients to a bowl. Sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Set aside.
  4. In a bowl, add in the eggs and the granulated sugar. Beat together the eggs and sugar in a mixer until light and fluffy. It will take about 5 minutes.
  5. Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.
  6. Add the sifted flour mixture and the nuts to the batter. Chop the nuts coarsely. Walnuts or pecans work well.
  7. Fold the mixture until roughly mixed. Add in the mashed bananas to the batter.
  8. Fold the mixture well until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed.
  9. Let the bread cool on a wire rack completely.
  10. Store it in an airtight container for up to 2 days.
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Dessert
  • Cuisine: American

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Shrihari Senthil Kumar says

    December 21, 2021 at 9:44 pm

    Can we use groundnut or sesame oil

    Reply
    • Suguna Vinodh says

      December 22, 2021 at 10:47 pm

      Use vegetable oil as groundnut and sesame can be over powering

      Reply
  2. Arthi says

    February 8, 2021 at 11:12 am

    Hello

    I have tried this recipe, it’s amazing. I tried many other recipes but this one has a spl flavor and taste. Thank you so much

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 9, 2021 at 10:09 pm

      Thank you.

      Reply
  3. Anandhi K says

    October 8, 2020 at 12:53 am

    Hi .. I am a fan of your recipes…. Have tried a few fail proof recipes… And this is one among them… It was super awesome and my 2 year old relished every bite of it… Thanks for sharing the recipe. And one more recipe which is a big hit with my family is the mutton kola urundais… Comes out perfect every single time!!! Great work !!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 8, 2020 at 1:46 am

      Thank you!

      Reply
  4. Krithika says

    August 5, 2019 at 5:46 am

    Can I substitute whole wheat flour in place of all purpose flour. One suggestion could you please share us recipe of dilpasand alias cocunut and tutti fruit buns

    Reply
  5. Kavita says

    January 6, 2019 at 2:36 am

    Amazing recipe for a novice baker…I can’t bake for saving my life…the bread came out with a perfect texture and moisture. I struggled only with a thick dark crust on the top, which resulted in some amount of wastage. Otherwise, it was too good first attempt.

    Reply
    • Suguna Vinodh says

      January 7, 2019 at 1:23 pm

      Thank you so much! Glad you liked it!

      Reply
  6. Sunitha says

    December 2, 2018 at 9:01 pm

    Hello Suguna…how do you store this bread?

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 3, 2018 at 2:04 pm

      I store it in the refrigerator.

      Reply
  7. Raji says

    October 17, 2018 at 2:34 am

    Hi
    Can i use almonds instead of walnuts

    Reply
  8. Divya G K says

    September 2, 2018 at 8:47 pm

    My craving for the “Chai Point” banana cake ends with this recipe 🙂 I didn’t have the bread pan and made it in the cake pan. Taste and color came out exactly same as the Banana cake. Thanks a lot for the awesome recipe!

    ★★★★★

    Reply
  9. Lulu says

    July 16, 2018 at 5:48 am

    I just made this banana nut bread and it came out very good and delicious. Thank you

    Reply
    • Suguna Vinodh says

      July 17, 2018 at 11:20 am

      Thank you!

      Reply
  10. Mrs.R.Hema unni says

    March 21, 2018 at 9:29 pm

    The banana cake came out well. Prefect. Thank-you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 22, 2018 at 2:48 am

      Thank you so much!

      Reply
  11. Nandhiniparthiban says

    January 12, 2018 at 11:38 am

    I came to knw y ur husband bought extra bananas everytime.I tried and came out like a bang. It was a big hit. so moist and soft. kept bananas to ripe. Thank u for a great recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 12, 2018 at 12:50 pm

      Thank you so much!

      Reply
  12. maria.K says

    June 18, 2017 at 11:56 pm

    hi, one clarification before i go ahead – is 1 2/3cup –200gms?
    i have a 200gm cup as well as a 230gms cup – which one
    do I use?

    Reply
    • Suguna Vinodh says

      June 19, 2017 at 2:27 pm

      1 cup is approx 240 ml

      Reply
  13. Anusha says

    March 9, 2017 at 11:33 pm

    Hi Suguna, Made this banana bread yesterday and we all love it !
    My 9-year old daughter opened her eyes wide and gave it a thumbs-up. She could not believe it was banana bread. I love the smell as much as the taste of this bread 🙂 This is so different from the other banana breads I have tasted. Thank you for this great recipe !

    P.S. I skipped the nuts & it was still delicious.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:15 am

      Thank you so much for trying Anusha. I am so glad that the little one loved. God bless.

      Reply
      • Anusha says

        July 28, 2017 at 11:55 pm

        Suguna, Just wanted to check with you if it’s okay to proceed with the recipe using 3 bananas instead of 4 ? I have just 3 on hand and don’t want to wait for buying, ripening etc.

        Also, I have a packet of cake flour that I bought for a Black forest cake that didn’t work.
        Can I go ahead and use the cake flour in place of All Purpose Flour in this recipe ?

        Thanks !

        Reply
        • Suguna Vinodh says

          July 29, 2017 at 11:51 pm

          you can halve the recipe instead of going low on bananas as you won’t get the banana flavor. I have never tried this recipe with cake flour. Sorry about that.

          Reply
  14. Deepa says

    January 24, 2017 at 1:39 am

    Awesome recipe!! Came out very good the first time. Had to make next batch in a week:) Thank you for the recipe..

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 24, 2017 at 4:00 pm

      Thanks Deepa. A house favorite:)

      Reply
  15. Srividhya says

    November 5, 2016 at 1:16 am

    Is there an eggless version of this recipe??

    Reply
  16. sheela says

    June 20, 2016 at 8:19 pm

    Great recipes….!! Simple version

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 20, 2016 at 8:19 pm

      Thank you Sheela.

      Reply
  17. Sridhar says

    June 14, 2016 at 2:38 pm

    Amazing recipe and the best bread our family has ever eaten! Shared leftover bread at work and people went crazy. Came out perfect the first time and every time since. I enjoy your blog and admire your passion for cooking and baking. Have tried quite a few of your recipes and all of them have come out great!

    Reply
    • Suguna Vinodh says

      June 14, 2016 at 5:13 pm

      That’s so nice of you.Thank you for taking time to let us know that you liked it. Really glad.

      Reply
  18. suguna vinodh says

    April 10, 2015 at 9:23 pm

    Welcome Kalai! 🙂 Thanks for stopping by.

    ★★★★★

    Reply
  19. kalaipriya says

    April 9, 2015 at 5:08 pm

    Awaesome recepie..tried once.. Going to make next batch..thanks for the recepie

    ★★★★★

    Reply
  20. savita duggal says

    March 6, 2015 at 10:56 pm

    Hello Ma’m,

    I have one query. I don’t want this bread to have chocolate taste. So if I omit cocoa powder do I have to add one tablespoon flour in place of that.

    Another query is banana bread and tea cake same? what’s the difference?

    Regards,
    savita duggal

    Reply
    • suguna vinodh says

      March 7, 2015 at 12:55 am

      The addition of cocoa is for the color and wont have the flavor of chocolate. If you still decide to omit the cocoa, replace the same amount with flour.

      Reply
    • Mrunal says

      May 12, 2020 at 10:16 pm

      Pl sh eggless or to be replaced with what in all awesome baking receipes by you. They r so much tempting to try but what about EGG 😞

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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