I’m really only posting this recipe because Banana Nut Bundt is so fun to say. Try it: banananutbundt banananutbundt banananutbundt! Isn’t that fun?!
If you don’t have a Bundt pan, no worries; no Bundt required. This is just a simple banana nut bread recipe in a pretty dress. I’ve been making it for years in a glass loaf pan and just recently decided to go Bundt. I was also inspired to add the coconut after making a humming bird cake for a friend’s birthday. (Humming bird cake is really just churched-up banana nut bread if you ask me.)
However you decide to slice it, this is a simply delicious recipe. It’s great for breakfast at home, with gossip at your neighbourhood coffee klatsch, or as a tasty housewarming gift.
Ingredients
- 1/2 cup butter-flavoured vegetable shortening (Crisco) or softened butter
- 1 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 TBS milk or rum
- 1 tsp vanilla extract
- 2 cups unbleached, all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup chopped pecans (if not using coconut, increase pecans to 1 1/2 cups)
- 1/2 cup unsweetened coconut flakes (optional)
Directions
Pre-heat oven to 350°.
Cream shortening/butter and sugar until light and fluffy. Mix in eggs, sour cream, vanilla, milk/rum. Add baking powder, baking soda, and salt, then alternate mixing in flour and bananas. I like to stop the mixer in between adding the flour and bananas, and then mix only long enough to incorporate the ingredients. (This prevents the batter from getting gluey and the bread from being dense.) Add pecans and coconut and mix lightly.
Spray bundt pan with Baker’s Joy (I LOVE Baker’s Joy) or coat with butter/shortening and flour, then pour in batter, spreading with spatula to even. Bake for 45 minutes, then remove from oven and allow to rest for 10 minutes. Remove bread from pan onto wire rack and let bread completely cool… or slice it up and eat while warm!
I recommend with a nice cup of coffee. My husband likes his with a side of peanut butter and a glass of almond coconut milk.
If you’re not using a Bundt pan your baking times will vary:
Glass loaf pan: 1 hour, 10 minutes
Fluted metal loaf pan: 1 hour
6 mini loaf pan: 20 minutes
Times may vary depending on the exact size of your pan and the accuracy of your oven. Check with tester for doneness before removing from oven.