Banana Nut Bread or Muffins (gluten free option)
A delicious banana nut bread (or muffins) that can serve as a grab and go breakfast or dessert!
Servings 1 loaf or 12 muffins
Ingredients
Makes one loaf or 12 muffins. Allow 24 minutes baking time for muffins, 1 hour for loaf
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt (or kosher salt)
- ½ cup butter (room temp and soft)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup over ripe mashed bananas
- ½ teaspoon vanilla paste or extract
- ¼ cup cultured buttermilk
- ¾ cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees and place oven rack in center position. Use a paper towel to grease non stick pan with butter and then dust with flour, making sure sides and bottom of pan(s) are well covered.
- Whisk dry ingredients together, set aside.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Blend in banana pulp and vanilla paste or extract.
- Add flour mixture and buttermilk alternately, beating until smooth. Fold in half the walnuts. Pour into a well greased and floured loaf pan or muffin pan (use muffin papers if desired). Sprinkle the top of bread or muffins with remaining nuts.
- Bake 50-55 minutes for the loaf, and 24 minutes for the muffins (NOTE: ovens vary and altitude makes a difference, so bake until done. To check, insert a toothpick, it should come out clean). Carefully remove from pan and cool on rack.
Notes
Walnuts are always optional. So if you are not a fan, feel free to leave them out. It will not effect the outcome of your bread.