Banana Nut Bread
A delicious baked treat that combines ripe bananas and crunchy nuts, perfect for using up overripe bananas.
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
Wet Ingredients
- 0.75 cups ¾ cup unsalted butter, softened (1 ½ sticks)
- 0.75 cups ¾ cup granulated sugar
- 0.75 cups ¾ cup packed light brown sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup mashed ripe bananas (about 3 medium)
- 1 cup 1 cup chopped walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt.
Mix Wet Ingredients
- In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the eggs one at a time, and then stir in the vanilla extract.
Combine and Bake
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mashed bananas and chopped nuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a wooden skewer comes out clean.
- Let it cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
Notes
Store the Banana Nut Bread in an airtight container at room temperature for 3 days or freeze it for up to 3 months. Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 15g
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