Get ready to transform your kitchen into a heavenly aroma haven with Betty's legendary Banana Nut Bread! This isn't just another banana bread recipe - it's a mouthwatering masterpiece that combines the rich, comforting warmth of perfectly ripe bananas with a zingy lemon sugar glaze that will make your taste buds dance. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping treat that'll have everyone begging for seconds and asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they reach a smooth, creamy consistency with minimal lumps.
- Pour the melted butter into the mashed bananas and mix well until fully incorporated.
- Add the sugar, egg, and vanilla extract to the banana mixture. Whisk together until the ingredients are completely blended and the mixture is smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gently stir the dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring carefully to avoid overmixing. Mix just until the flour is incorporated.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon sugar glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and no lumps remain.
- Once the banana bread is completely cool, drizzle the lemon sugar glaze over the top, allowing it to naturally run down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy the bread at room temperature or slightly warmed.
Tips
- Always use overripe bananas - the darker and spottier, the better! They'll provide maximum sweetness and moisture.
- Don't overmix the batter. Gently fold ingredients until just combined to keep the bread tender and light.
- Check your baking soda's freshness. Old baking soda can prevent proper rising and affect the bread's texture.
- For extra flavor, toast the walnuts before adding them to the batter. This will enhance their nutty profile.
- Let the bread cool completely before glazing to prevent the lemon sugar from melting too quickly.
- Store the banana bread wrapped in plastic wrap or in an airtight container to maintain moisture for up to 4 days.
- For an even more decadent treat, serve slightly warmed with a pat of butter or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
