Flavorful Banana Nut Bread
Moist, flavorful banana bread studded with crunchy nuts and a hint of cinnamon, perfect for breakfast, snack, or dessert.
Equipment
- 9x5-inch loaf pan
- 2 large mixing bowls
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 spatula
Ingredients
Dry Ingredients:
- 2 cups 260g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Wet Ingredients:
- ¼ cup 112g unsalted butter, melted
- ¼ cup vegetable oil
- ¾ cup 168g packed light brown sugar
- 2 large eggs
- 2 cups 450g mashed bananas (about 4 large ripe bananas)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup 120g chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Lightly spray a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper, making sure all sides are covered to prevent sticking. Proper preheating and preparation are essential for a loaf with a golden crust and soft, tender center.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk the ingredients together thoroughly to ensure the leavening agents and spices are evenly distributed, which helps create a consistent texture and balanced flavor throughout the bread.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, vegetable oil, and light brown sugar until smooth. Add the eggs, mashed bananas, and vanilla extract, continuing to whisk until fully incorporated. This creates a creamy, cohesive batter that ensures moisture and richness in every slice.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet banana mixture, gently folding with a spatula until just combined. Avoid over-mixing, as this can lead to a dense, tough texture; the batter should be thick but slightly lumpy.
- Fold in Nuts: Gently stir in the chopped walnuts or pecans, distributing them evenly throughout the batter. This step adds crunch and nutty flavor, giving the bread a pleasant texture contrast without deflating the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly. Ensure the batter reaches all corners of the pan for uniform baking and an even rise.
- Bake the Bread: Place the pan in the preheated oven and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Check the bread at the 55-minute mark to prevent over-baking, which could dry out the loaf.
- Cool the Loaf: Remove the bread from the oven and allow it to cool in the pan for 20–30 minutes. Then, carefully transfer the loaf to a cooling rack to finish cooling completely, which helps it set and makes slicing easier without crumbling.
- Slice and Serve: Once cooled slightly, slice the bread into 8–10 even pieces. Serve warm or at room temperature, optionally with butter, nut butter, or a drizzle of honey for extra indulgence. Store leftovers in an airtight container at room temperature for 3–5 days, or refrigerate for up to a week.
Notes
- Use very ripe bananas for maximum sweetness and moist texture; the browner the bananas, the better the flavor.
- Avoid over-mixing the batter after adding flour to ensure a tender, fluffy crumb rather than a dense loaf.
- Nuts can be toasted lightly beforehand to enhance their flavor and crunch.
- A 9x5-inch loaf pan works best for even baking; using a smaller or larger pan may alter cooking time.
- Let the bread cool in the pan briefly before transferring to a rack; this helps prevent sticking and crumbling.
- Slice and serve at room temperature for optimal flavor; optional toppings include butter, nut butter, or a light drizzle of honey.
