By Cashew Banana Bread Recipe | Nutty and Moist is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cashew Banana Bread Recipe | Nutty and Moist captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cashew Banana Bread Recipe | Nutty and Moist becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 cups (190g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (120ml) sour cream or plain yogurt
1 cup (150g) chopped cashews (reserve a few for topping)
Optional Add-ins:
1/2 cup (90g) chocolate chips
1/2 cup (60g) chopped dried fruit (like raisins or dates)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
Prepare the Wet Ingredients:
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream (or yogurt) until well combined.
Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chopped cashews and any optional add-ins like chocolate chips or dried fruit.
Pour into the Pan:
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved cashews on top for a crunchy finish.
Bake the Bread:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve:
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cashew banana bread warm or at room temperature.
Preparation Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 25 minutes
Servings: 10-12 slices
Calories per Serving: ~250-300 kcal (depending on portion size and add-ins)
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
