Delicious banana bread filled with so much flavor.
Banana bread is one of my favorite things to make. I think my family purposely doesn’t eat the bananas so they will spot and turn brown so we can make banana bread.
You can choose to add walnuts to this banana bread (which is what I always do). But if you are one of the 48% who voted NO NUTS on my instagram poll, you can definitely not add the nuts. By the way…I was so blown away by the results of that poll. It was so close.
Another thing I’ve been doing with this recipe is spraying the pan and coating the pan with sugar as well. That sugary crust is so yummy, you’ll have to give it a try.
You’ll have to give this recipe a try and let me know, NUTS or NO NUTS!
|Prep Time||5 minutes|
|Cook Time||1 hours refrigeration|
- 4-5, overripe bananas – mashed 1 ½ cups
- cup ½salted butter melted
- 2 eggs beaten
- 2 tsp pure vanilla extract
- cup ¾granulated sugar
- cup ¼light brown sugar
- 1 cups ¾all-purpose flour
- 1 tsp baking soda
- tsp ½baking powder
- tsp ½salt
- tsp ½cinnamon
- 1 cup walnuts chopped (optional)
- Heat oven to 350 degrees F.
- Grease a 9x5” loaf pan, set aside.
- In a large bowl mix together melted butter, bananas, eggs and vanilla. Stir until combined.
- Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
- Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth. Add in nuts if desired.
- Pour batter into prepared loaf pan.
- Bake in oven for 50-60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center of the bread comes out with just some moist crumbs.
- Cool in the baking pan on a wire rack for 15 minutes.
- Use a butter knife to release the sides of the bread from the pan if necessary.
- Turn the bread out onto a cooling rack and let cool completely.