Banana Nut Bread

Make a loaf of flavorful & moist banana nut bread with those ripe bananas in the pantry. Filled with mashed bananas, walnuts, and a hint of cinnamon, this banana bread makes the perfect breakfast, snack, or dessert.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Author Heather

Ingredients

2 large ripe bananas or 3 medium bananas /1 cup of mashed banana
½ cup (100 g) granulated sugar
½ cup (106 g) brown sugar
½ cup (100 g) vegetable oil
2 large eggs
2 tablespoons (28 g) milk
1 teaspoon vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (56 g) chopped nuts like walnuts or pecans

Instructions

Preheat oven to 350℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
In a large bowl, add your bananas and mash with a fork or potato masher.
Add granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
Pour dry ingredients into the wet ingredients and stir until just combined (do not overmix, this can cause your bread to turn out tough). Fold in chopped nuts.
Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.

Notes

Storage: Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.

Nutrition