Huckleberry Banana Nut Bread
There’s nothing quite like the comforting aroma of banana bread wafting through the kitchen, but this isn’t your average loaf. Infused with the bold, earthy depth of coffee from Revolution Barbecue’s I’m Your Huckleberry Rub, this banana nut bread delivers a smoky, spiced kick that elevates the classic recipe. Roasted walnuts add a satisfying crunch, while ripe bananas provide natural sweetness. Topped with decorative banana slices and whole walnut halves, this loaf is as stunning as it is flavorful. Whether you’re savoring it with your morning coffee or sharing it as a dessert, this bread is guaranteed to impress.
Bold, Beautiful, and Banana-Fueled: A Coffee-Spiced Twist on Classic Comfort
Glenn Connaughton
10
15 minutes
60 minutes
330
American
Side Dish
This isn’t your grandmother’s banana bread—it’s a bold, flavor-packed upgrade that’s sure to steal the show. Infused with the rich, earthy essence of coffee from Revolution Barbecue’s I’m Your Huckleberry Rub, this recipe transforms a comforting classic into a gourmet masterpiece. Roasted walnuts add a toasty crunch, while the natural sweetness of ripe bananas balances the subtle heat and spice of the rub. Finished with a decorative topping of banana slices and walnut halves, this loaf is both a feast for the eyes and the taste buds. Perfect with a cup of coffee or as a crowd-pleasing dessert!
Ingredients
- 8 tablespoons unsalted butter, softened (1 stick)
- 1 cup brown sugar
- 1 packed cup mashed ripe bananas (3 or 4 bananas, depending on size), plus a few thin slices reserved for decoration
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons Revolution Barbecue I’m Your Huckleberry Rub
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts, plus a few whole halves reserved for decoration
Directions
Preheat the oven: Set it to 325°F and lightly grease a 10-inch cast-iron skillet or 9×5 bread pan.
Roast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the oven for about 5 minutes, just until they’re lightly golden and fragrant. Set aside to cool.
Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until smooth and creamy.
Add the bananas and wet ingredients: Stir in the mashed bananas, followed by the eggs and vanilla. Mix until well combined.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and I’m Your Huckleberry Rub.
Form the batter: Gradually add the dry ingredients to the wet ingredients, stirring just until a sticky, dark batter forms. Fold in the roasted walnuts, saving a few whole halves for decoration.
Prepare for baking: Spoon the batter into the prepared skillet or bread pan, smoothing the top for an even bake. Arrange the reserved banana slices and walnut halves decoratively on top of the batter.
Bake: Place in the oven and bake for 45 minutes if using a skillet (or about 1 hour for a bread pan), or until a knife inserted in the center comes out clean.
Cool and serve: Let the bread cool slightly before slicing. Admire your decorative handiwork and serve warm or at room temperature.
