Banana Nut Bread
In approximately 10 minutes, prepare and bake this simple, moist banana nut bread that has a good helping of chopped walnuts for protein and a touch of cinnamon.
Yield: 10
Materials
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 cups mashed bananas
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts or pecans
Instructions
- Set the oven’s temperature to 350. An 8×4-inch loaf pan should be greased or sprayed with nonstick baking spray.
- Mix the flour, baking soda, ground cinnamon, and salt in a medium-sized bowl. Creamy and smooth butter is achieved by beating the sugar and butter together with a stand or hand mixer on medium. Reduce the speed of the mixer to medium and beat in the eggs one at a time until well combined. Add the vanilla essence and mashed bananas and beat.
- Reduce the speed of the mixer to low, toss in the dry ingredients, and beat just until combined. Don’t whisk the batter too much. Take out of the mixer and quickly fold in the nuts.
- When a toothpick put into the top comes out clean, bake for 55 to 60 minutes. Place bread on a cooling wire rack once it has cooled in the pan for five to ten minutes. Let cool fully before stowing.
Notes
Utilize really ripe brown bananas. Naturally, the bread will be sweeter and more moist the riper the bananas.
Walnuts can be replaced by pecans.
Avoid overmixing the bread as this may result in a tough loaf. When adding the flour mixture, turn the mixer down to low and simply stir until everything is blended.
Add 1/3 cup of raisins, 1/4 teaspoon of grated nutmeg, or 1 cup of chocolate chips for a taste variation.
After fifty minutes, begin inspecting the bread. When a toothpick inserted in the center comes out clean, the loaf is done.
Cool completely before stowing. For up to four days, store on the counter covered in plastic wrap or in a Ziploc storage bag.
Walnuts can be replaced by pecans.
Avoid overmixing the bread as this may result in a tough loaf. When adding the flour mixture, turn the mixer down to low and simply stir until everything is blended.
Add 1/3 cup of raisins, 1/4 teaspoon of grated nutmeg, or 1 cup of chocolate chips for a taste variation.
After fifty minutes, begin inspecting the bread. When a toothpick inserted in the center comes out clean, the loaf is done.
Cool completely before stowing. For up to four days, store on the counter covered in plastic wrap or in a Ziploc storage bag.