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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!

Prep Time 15 minutes
Servings 1 loaf or 12 muffins

Ingredients

Makes one loaf or 12 muffins. Allow 24 minutes baking time for muffins, 1 hour for loaf

  • 2  1/4 cups cups sifted all-purpose flour (or gluten free flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (or kosher salt)
  • 1/3 cup butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2/3 cup over ripe mashed bananas
  • 1/2 teaspoon vanilla paste or extract
  • 1/4 cup cultured buttermilk
  • 3/4 cup coarsely chopped walnuts (I chop them smaller for muffins and leave them halves for bread)

Instructions

  1. Preheat oven to 350 degrees and place oven rack in center position. Use a paper towel to grease pan(s) with butter and then dust with flour, making sure sides and bottom of pan(s) are well covered.

  2. Sift dry ingredients together, set aside.

  3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Blend in banana pulp and vanilla paste or extract.

  4. 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.

  5. Bake 50-60 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.