This low sodium banana nut bread recipe can be used to make a loaf of bread or a batch of muffins. The recipe is delicious and moist and perfect for breakfast or snacks.
Banana Nut Bread
Ingredients
- 1⅔ cups all-purpose flour (sift or whisk before measuring)
- 1 tsp baking soda
- ¼ tsp low sodium baking powder
- ⅛ tsp salt
- ¾ cup sugar
- ⅓ cup unsalted butter, softened to room temperature (not melted)
- 2 eggs, at room temperature
- 1 ½ cups (approximately) mashed very ripe bananas (3-4 medium or 2-3 large)
- ⅓ cup water
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Grease only the bottom (not the sides) of one 8-inch or 9 inch loaf pan (or line a muffin pan with paper cupcake holders)
- Sift or whisk together the sifted flour, baking soda, baking powder, and salt
- In a large boel, blend sugar and butter until well mixed. Stir in the eggs. Add bananas and water and beat 30 seconds.
- Gently stir in the flour mixture just until all of the flour is just moistened. (Don’t overmix – there will be some lumps.) Then gently stir in the nuts
- Pour the batter in the greased pan or paper-lined muffin cups (fill the muffin cups almost full)
- Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 55 minutes or so for a 9-inch pan, about 75 minutes for an 8-inch pan, and much less (start checking at 25 minutes) for muffins.
- After baking, remove the pan from the oven and let it cool 5 minutes. Then loosen sides of the loaf from the pan, remove the bread or muffins from the pan, and cool completely before slicing, serving, or freezing.
