Description
This easy, moist Banana Nut Bread blows every other banana bread recipe out of the water. It’s supremely moist with BIG banana flavor and just a hint of cinnamon. Get ready to meet your new favorite!
Ingredients
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup (112g) unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup (168g) packed light brown sugar
- 2 large eggs
- 2 cups (450g) mashed bananas (about 4 large ripe bananas)
- 1 tsp vanilla extract
- 1 cup (120g) chopped walnuts (or pecans)
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Add the melted butter, oil, and brown sugar to a large bowl and whisk until combined. Add the eggs, mashed banana and vanilla extract and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined. Don’t over-mix. Gently stir in the nuts.
- Add the batter to the prepared pan and bake for 60-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove the loaf from the oven and allow to cool for 20-30 minutes in the pan, then remove to a cooling rack to finish cooling.
- Slice and serve. Store the bread in an air-tight container at room temperature for 3-5 days or in the fridge for up to a week. Best eaten at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 369
- Sugar: 20.5 g
- Sodium: 142.2 mg
- Fat: 19 g
- Carbohydrates: 46.4 g
- Protein: 6.2 g
- Cholesterol: 49.4 mg
