Easy “One-Bowl” Banana Nut Bread

I’m always pleased when I discover a recipe using ingredients which I have “on-hand” in my kitchen. That includes plenty of ripe bananas. (How did that happen?) I wanted a recipe which was quick and easy to mix up and used all my excess bananas — so I did an internet search for “banana bread made with oil.” I came up with several “hits.” My “Banana Nut Bread” recipe is a combination of several of these recipes. It uses a “one-bowl” process for mixing up the ingredients — and meets my requirement for “quick and easy.” Best of all, the bread is soft and moist — and it tastes great. Serve for breakfast, dessert or as a snack. Here we go.

“Quick Breads”

This recipe falls under the category of “quick breads” rather than “yeast breads.” It uses the chemical leavening agents of baking powder and baking soda rather than yeast. Since, the bread don’t have the longer rising time of yeast breads, they are “quick” to mix up. This category of bread can be sweet or savory. They include biscuits, scones, muffins and loaf breads.

Recipe Ingredients

Here are the ingredients for my “Banana Nut Bread” recipe. These are ones which I typically have in my kitchen. I wanted a recipe which used oil rather than butter. Bingo. Thanks “Google” search. I knew the bread would not have that rich butter flavor or be quite as fluffy; but the bananas and nuts “shine” in this recipe. Cultured buttermilk helps make a tender crumb; it is the only ingredient which I may not keep stocked in my kitchen, but I had it this time. No buttermilk? I usually keep buttermilk powder in my refrigerator.

What? Self-rising flour. This type of flour is very handy — and I keep it around. It saves the step of measuring all-purpose flour, baking powder, soda and salt. Plus, the leavening ingredients (baking powder and soda) never to lose their ability to add “lift” to the batter.

Pecans: I wouldn’t skip the pecans; they add “pop” to this bread. I purchase extra pecans when they are on sale so that I always have this ingredient on hand.

Both these ingredients – self-rising flour and pecans — store well for months in a freezer. Although I don’t often use self-rising flour — it is worth keeping stocked.

Eggs, sugar and oil are standard ingredients in anyone’s kitchen. Three very ripe bananas — that’s the reason for this recipe. Note that there is no vanilla extract in this recipe; the bread really didn’t need this flavoring ingredient.

Making the Recipe

This is a “one bowl” recipe. You need a large bowl and wire whip and something to mash bananas. To save a baking sheet for toasting the pecans, I used the same loaf pan as for the batter.

I like to toast the pecans to remove staleness after taking them out of the freezer. Just pre-heat the oven; place the pecans in the baking loaf pan you plan to use and toast them for 3 – 5 minutes. Don’t forget to oil the baking loaf pan after toasting the pecans — (not prior to toasting the pecans).

To mix up the batter, place the peeled bananas in a large mixing bowl and mash. A potato masher works for this step.

Add the other liquid ingredients — oil, eggs and buttermilk. Stir with a wire whip to combine.

Stir in the sugar. Then the self-rising flour. Stir just until combined — don’t overmix.

Last blend in the toasted pecans.

Pour into a well-oiled 9×5-inch baking loaf pan. The oil results a crisp edge; it adds a nice texture and flavor. This recipe makes one loaf.

Bake for 60 minutes in a 325 degree temperature. It does take an hour to bake the loaf; I set my cell phone timer. Check to see when the bread has pulled away from the edges and doesn’t leave an indentation when a finger is pressed on top of the loaf. The top will be golden brown.

Let the banana nut bread cool in the pan for 10 – 15 minutes until it can be handled. Transfer to a cutting board and slice. This bread is delicious when served warm.

For an extra treat, we added whipped topping when serving. No, I don’t always keep this ingredient in my refrigerator. But, since it is available; let’s use it.

This recipe is a keeper. The bread is very quick to mix up — no peeling, chopping, slicing or dicing. No multiple bowls. Plus, it is probably the best “Banana Nut Bread” which I have ever tried.

Whenever I have extra bananas — this recipe will be at the top of my list.

Enjoy!