Delicious Banana Nut Bread

 

A cozy, not-too-sweet loaf that truly satisfies

Cold weather calls for comfort food, and this banana nut bread delivers without going overboard. Made with ripe bananas, a grated apple for moisture, less sugar than traditional recipes, and a crunchy crumble topping, this loaf is cozy, balanced, and far better than anything in a store-bought clamshell.

It’s the kind of baking that just feels good—warm, familiar, and sweet enough without being heavy-handed. Perfect with a cup of coffee. Works as breakfast or a snack.

I started with a classic banana nut bread recipe from Montana Happy. Solid foundation. But as usual, the recipe met reality: what I had on hand, how sweet my fruit actually was, and the fact that I like banana bread to lean more cozy than sugary.

The result? A banana nut bread that’s comforting, not cloying—sweet, but grounded.

Recipe: Banana Nut Bread

Ingredients

 
For the Banana Nut Bread:

• 3 overripe bananas
• 1 Gala apple, grated (peel on)
• ½ cup Sugar in the Raw (turbinado), about 50% less than the original recipe
• ¾ cup melted amd cooled butter (1½ sticks)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon kosher salt
• ¾ cup walnuts, roughly chopped

Crumble Topping:

• ¼ cup all-purpose flour
• ¼ cup Sugar in the Raw (turbinado)
• 3 tablespoons cold butter, cut into small pieces

Instructions

 
1. Preheat oven to 350°F. Grease or line a standard loaf pan.

2. Mix Dry Ingredients. 

In a large bowl, combine the flour, baking soda, and salt.

3. Make the batter base.


In a food processor, combine the bananas, grated apple, sugar, melted butter,  eggs, and vanilla. Pulse until smooth but not whipped. Transfer to a large bowl.

4. Add the dry ingredients.


Fold in the dry ingredients just until combined. Don’t overdo it—quick breads like a light hand.

5. Fold in the walnuts.


 
6. Assemble.
 

Pour batter into the prepared loaf pan.

7. Make the crumble.


In a small bowl, mix flour and sugar. Cut in the butter with your fingers until crumbly. Sprinkle evenly over the batter.

8. Bake for 50–60 minutes, or until a toothpick comes out clean and the top is golden and set. Check after 30 minutes—if the crumble is browning too quickly, loosely tent with aluminum foil.

9. Cool (mostly).


Let rest in the pan for about 10 minutes, then remove and cool further before slicing. Or don’t. Warm banana bread has its own rules.

Why These Tweaks Work

• Three bananas + grated apple: The apple quietly adds moisture and balance without turning this into apple bread.

• Less sugar: Super-ripe bananas do the heavy lifting. The bread stays sweet, not sticky.

• Turbinado sugar: Better flavor, less one-note sweetness.

• Walnuts over pecans: A little bitterness keeps everything in check.

• Crumble topping: Texture and bakery vibes—without over-sweetening the loaf.

• Food processor mixing: Faster, easier, and perfect for quick breads.

Comfort Baking Without the Overly Sweet Stuff

This is the kind of baking I keep coming back to during cold stretches: simple, adaptable, and honest. Comfort food that satisfies a sweet craving without feeling processed or overdone.

It’s banana nut bread—but made for real life, real kitchens, and real winter days.

And that’s really the point.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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