Pioneer Woman Banana Nut Bread

The Pioneer Woman Banana Nut Bread recipe will soon become a staple in your kitchen! The moist, sweet loaf is laden with mashed bananas, crunchy walnuts, and a hint of warm spices, making it the perfect make-ahead breakfast or afternoon snack. You should file this one away because it’s simply the best!

I tried to mention everything related to this Pioneer Woman Banana Nut Bread recipe, so you will find a decent amount of relevant information in this article alongside the main recipe, so be free to make use of them.

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Why You’ll Love Pioneer Woman Banana Nut Bread Recipe:

The Right Amount of Bananas: Recipes often call for just 1 cup of mashed banana, but I found that 1 cup of banana resulted in a loaf of bread without much banana flavor. Using Pioneer Woman’s recipe, I increased the amount to 1 1/2 cups. This gave me the sweet banana flavor I was looking for without creating a dense or gummy loaf.
Butter Instead of Oil: Most banana bread recipes call for oil as the fat of choice, but Pioneer Woman uses melted butter for a more flavorful loaf. You can use vegetable oil instead if that’s what you have on hand.
Moist Banana Nut Bread: The recipe works best with 6 tablespoons of butter and the proportion of bananas and flour to keep the bread moist without making it heavy. I tested the recipe with 8 tablespoons of butter but found that 6 tablespoons worked better.
Just 1 Egg: Some recipes might call for 2 eggs, but I found that the extra egg resulted in a spongier, less flavorful loaf.
The Right Amount of Sugar: After trying 1 cup of sugar (not sweet enough) and using a full cup of sugar (too sweet), 3 cups seemed just right! You can adjust the amount of sugar-based on your personal preferences.
Plenty of Nuts: If you use half as many walnuts (just 1/2 cup), the bread will lack the nutty flavor and will be less crunchy. Instead, use a full cup of chopped walnuts to ensure that the nuts are a prominent component in the loaf.

Is Pioneer Woman Banana Nut Bread healthy?

Despite the fact that you’re getting some health benefits from the bananas and walnuts in this recipe, I wouldn’t call Pioneer Woman Banana Nut Bread healthy.

There’s definitely plenty of sugar, fat, and refined carbohydrates in this recipe. However, it isn’t deep-fried and the healthy fats from the nuts give the bread a satisfying quality. When it comes to sweet treats, you can’t really do better!

How many cups is 1 mashed banana?

The measurement of bananas in a recipe can be tricky. For example, if the recipe calls for 3 bananas, how much does that mean? We know that measurements are important when you bake, and the difference between a small banana and a large banana can be significant in Pioneer Woman Banana Nut Bread.

Pioneer Woman Banana Nut Bread calls for 1 1/2 cups of mashed bananas. One large banana yields about 1/2 cup mashed, so I used three large bananas for a total of about 1 1/2 cups. If you’re using small bananas, you’ll need at least 4 or 5 (maybe even 6). Measuring is always the best way to ensure your Pioneer Woman Banana Nut Bread is moist, sweet, and delicious!

How to Ripen Bananas in the Oven?

If you want to make these Pioneer Woman Banana Nut Breads right away, but your bananas aren’t ripe yet, you can ripen the bananas in the oven! Preheat the oven to 300 degrees F. Place bananas in their skins on a foil-lined baking sheet. Bake for 30-45 minutes until the bananas are soft and mushy.

The banana peels will turn a black, shiny color (and look weird! ), but don’t worry — the insides will be perfect. Let the bananas cool completely before using.

Recipe Variations

Unsalted Butter: I always have salted butter in my fridge, so I use that in this Pioneer Woman Banana Nut Bread. If you prefer unsalted butter, you can use it as well — just increase the amount of salt by 1/2 teaspoon.
Use pecans instead of walnuts.
To add a subtle touch of nuts, use only 1/2 cup of the chopped walnuts instead of 1 cup.
Make the recipe whole grain-friendly by replacing half of the all-purpose flour with 3/4 cup of whole wheat flour.
Add 1/2 cup – 3/4 cup chocolate chips to the batter for Chocolate Chip Banana Nut Bread.
Add raisins, too! They will add extra sweetness and provide a plump, juicy texture.
You can use more spices to make the flavors more prominent. I prefer just a hint of cinnamon and nutmeg in the background, but you can use more if you want.
Make banana muffins by dividing the batter evenly among 12 standard-size muffin cups that have been greased with cooking spray or lined with paper. Bake at 375°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

How To Make Pioneer Woman Banana Nut Bread?

Prepare an 8 1/2 x 4 1/2-inch loaf pan by greasing it and setting it aside. Preheat the oven to 350°F.
Sift or whisk flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Set aside.
Whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract in a separate large bowl.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until your Pioneer Woman Banana Nut Bread is golden brown and the toothpick inserted in the center comes out clean. Do not overbake.
Once the Banana Nut Bread has baked, remove it from the oven, unmold, and cool completely on a wire rack before cutting and serving.

How to Serve Pioneer Woman Banana Nut Bread?

You can serve Pioneer Woman Banana Nut Bread warm, at room temperature, or straight from the refrigerator! It makes a fantastic breakfast or snack when paired with a hot cup of coffee or tea.

Besides being delicious on its own, Pioneer Woman Banana Nut Bread is great with butter, cream cheese, almond butter, or peanut butter. Add some yogurt or eggs and fresh fruit on the side to make it a perfect breakfast!

How to Keep Pioneer Woman Banana Nut Bread Moist?

There are a few keys to keeping your Pioneer Woman Banana Nut Bread moist and tender:

In Pioneer Woman Banana Nut Bread, the right amount of fat (such as butter) and bananas are key, since fat and bananas add moisture to the batter. Too much fat or bananas, however, and the batter will be gummy and mushy.
Be careful not to overmix the batter. Stir until the ingredients are combined and you don’t see any dry pockets of flour, then stop. A few lumps are normal in the batter. Overmixing the batter will activate the gluten in the flour, resulting in tough, dry bread.
Overbaking will result in dry bread. My loaves are usually done by the 50-minute mark, so check them early.

Recipe Tips

For maximum flavor and sweetness, use very ripe bananas. They should look brown and speckled.
Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing will result in dense or dry bread. The secret to keeping a quick bread moist is NOT over-mixing.
I prefer light-colored pans (or gold pans), since they bake the bread more evenly. Dark metal pans tend to burn the outside before the inside is cooked. A toothpick inserted into the center of the loaf will come out clean when the bread is done.
Tent the bread loosely with aluminum foil if it starts to get too dark before it’s cooked through.
If you overbake the bread, it will become dry. My loaves are usually ready by 50 minutes, so check them early.

FAQ Section

Can I make Pioneer Woman Banana Nut Bread ahead?

Yes, Pioneer Woman Banana Nut Bread just gets better as it sits. The flavors blend nicely and the bananas keep the bread nice and moist.

How to store Pioneer Woman Banana Nut Bread?

The Pioneer Woman Banana Nut Bread can be stored at room temperature on the counter for 2-3 days, and in the refrigerator for up to 1 week after it has been made. Always wrap the loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated.

How to freeze Pioneer Woman Banana Nut Bread?

Cool the loaf completely, wrap tightly, and freeze. Properly stored, your Pioneer Woman Banana Nut Bread can last for up to 3 months in the freezer.

What kind of nuts goes in Pioneer Woman Banana Nut Bread?

For Pioneer Woman Banana Nut Bread, walnuts are most common. I chop the nuts fairly small so that they are evenly distributed throughout the bread and the bread slices easily. Alternatively, you can substitute chopped pecans, almonds, hazelnuts, or pistachios.

Why does my Pioneer Woman Banana Nut Bread fall in the middle?

If your Pioneer Woman Banana Nut Bread sinks in the middle as it cools, it is likely because the bread wasn’t fully cooked through. Banana bread forms a nice, dark crust on the outside, which appears to be “done” even if the inside is still slightly raw. Before removing the bread from the oven, insert a toothpick deep into the center of the bread. If the toothpick comes out wet, return the bread to the oven to finish baking.

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