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banana nut bread recipe moist
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This recipe for extra-moist banana nut bread features a decadent homemade cardamom caramel swirl, perfect for a special breakfast or snack. The key is using overripe bananas and careful mixing techniques to create a tender crumb and rich flavor.
Ingredients
- Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 teaspoons (8g) baking soda
- 1/2 teaspoon (2g) fine sea salt
- 1 teaspoon (5g) ground cinnamon
- Wet Ingredients:
- 1/2 cup (120g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
- 1 1/2 cups (400g) very ripe bananas, mashed
- 1/4 cup (60ml) buttermilk
- 1 cup (120g) walnuts, toasted and roughly chopped
- Cardamom Caramel Swirl:
- 1/3 cup (75g) granulated sugar
- 2 tablespoons (30ml) water
- 3 tablespoons (45g) unsalted butter, cubed
- 1/4 cup (60ml) heavy cream
- 3/4 teaspoon (2g) ground cardamom
Instructions
- Prepare Pan and Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl until thoroughly combined. Set aside.
- Cream Butter and Sugars: In a large bowl with an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in the eggs one at a time, then add the vanilla extract.
- Mix Bananas and Buttermilk: Add the mashed bananas and buttermilk to the creamed mixture and mix on low speed until just combined.
- Fold in Dry Ingredients and Walnuts: Gently add the dry ingredients to the wet ingredients, mixing only until a few streaks of flour remain. Fold in the chopped walnuts with a spatula, avoiding overmixing.
- Prepare Cardamom Caramel Swirl: In a small saucepan over medium heat, combine 1/3 cup sugar and water. Cook without stirring until the syrup turns a deep amber color (5-8 minutes). Remove from heat, then whisk in the cubed butter until melted. Slowly pour in the heavy cream and whisk constantly until smooth. Stir in the cardamom and let the caramel cool slightly to thicken.
- Layer and Bake: Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the slightly cooled caramel over the batter and gently swirl it in with a knife. Pour the remaining batter on top, drizzle with the remaining caramel, and repeat the swirling process. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool Completely: Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. Slicing while warm will make it difficult due to the gooey caramel swirl.
Notes
To achieve a moist crumb, use very ripe bananas and be careful not to overmix the batter. Stop mixing as soon as the flour streaks disappear. If a gluten-free option is desired, substitute a high-quality 1:1 gluten-free baking mix. Store the completely cooled bread in an airtight container for up to 3 days at room temperature.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 loaf
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: banana bread, cardamom, caramel, nut bread, moist bread, walnut, dessert, breakfast, snack
