Easy Banana Nut Bread Recipe
This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfect amount of add-ins.
Servings: 8
Cost: $9
Equipment
- 1 (8x5-inch of 9x4-inch) loaf pan
- 1 Whisk
Ingredients
- 1/2 cup light brown sugar or granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups mashed bananas (from 3-4 very ripe bananas)
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup melted butter or neutral oil (I used olive oil)
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 3/4 cup chopped nuts (your choice and optional)
- 1/4 cup seeds (your choice and optional)
- 1/2 cup chocolate chips (optional)
Instructions
To Make Banana Bread
- Preheat the oven to 350 degrees F. Grease and flour a 8x4-inch or 9x5-inch loaf pan; and set aside.I also like to put a piece of parchment that spans just the center length with its ends coming out for easy release.
- Place the bananas on a cutting board and mash them using a fork. I find this the easiest way to mash 'em up.
- In a large bowl, whisk together the mashed bananas, baking soda, oil (or butter), sugar, vanilla extract, eggs and salt. Fold in the flour, until just combined, being sure not to over mix. Next, fold in nuts (if using), the seeds (if using) and chocolate chips (if using).
Add the Topping (if you like):
- Pour the batter into the prepared loaf pan. If you like, you can add a sliced banana on the top, along with a sprinkling of seeds as garnish. Transfer to the oven to bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan, then invert the loaf and cool it on a cooling rack. The banana bread will stay delicious and hydrated for up to 5 days when securely wrapped in plastic wrap.
Notes
Options I Used:
- Nuts: Walnuts; Seeds: Pumpkin Seeds; Oil: Olive Oil
- To Freeze Banana Bread: Cool completely to room temperature. Wrap tightly in two layers of plastic wrap, label, date it and transfer to the freezer for up to 3 months.
Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 291mg | Potassium: 232mg | Fiber: 3g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
