Banana Nut Bread

Slice of banana walnut bread with cream cheese frosting

Print Recipe

5 from 1 vote

Perfectly spiced, soft and super moist banana nut bread topped off with a sweet cream cheese frosting.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings: 9x5 loaf

Calories: 4627kcal

Author: Jessica

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup brown sugar
3 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon cloves
4 bananas mashed - about 2 cups
2 eggs
½ cup vegetable oil
4 teaspoon vanilla extract
½ cup chopped walnuts

Cream Cheese Frosting

2 oz cream cheese room temperature
2 tbs unsalted butter room temperature
1 cup powdered sugar
¼ teaspoon vanilla extract
1-2 tbs heavy cream

Instructions

Preheat oven to 350°F and adjust oven rack to center position. Grease a 9x5" loaf pan very well and set aside.
In a large bowl, whisk flour, baking soda, baking powder, salt, brown sugar, cinnamon, nutmeg and cloves very well. Set aside.
In a separate bowl, whisk all wet ingredients until smooth. Make a well in the center of dry ingredients and pour in the wet. Mix very well until everything is just combined. Fold in chopped walnuts. Don't over-mix. Pour batter into prepared loaf pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not over-bake or you will have a very dry, crumbly bread! At about 30-35 minutes you will want to cover the bread loosely with a piece of foil so the top doesn't get too dark.
While bread is cooling, prepare cream cheese frosting. In a large bowl, beat butter and cream cheese until smooth with no lumps. Mix in powdered sugar and vanilla extract until creamy and smooth. If you want a thinner frosting, add some heavy cream (or milk) a little bit at a time until desired consistency is achieved.

Notes

Storage instructions: Store banana walnut bread in an airtight container at room temperature for up to 1 week.

Freezing instructions: Slice the cooled banana bread loaf and wrap the slices in a layer of plastic wrap and then place the slices in a resealable, freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.

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