Banana Bread
This has quickly become my go-to banana bread recipe when people ask for a simple, and scrumptious recipe filled with that rich banana flavor.
Serving10 servings
Ingredients
- ½ cup butter (unsalted), room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 2 large ripe bananas
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 360℉ and line a loaf pan with parchment paper.
- In the bowl of a standup mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and significantly lightened in color.
- Add the eggs one at a time, mixing after each addition until incorporated. Mix in the vanilla extract.
- Add the flour, baking soda, salt, and cinnamon to the bowl of the standup mixer, right on top of the wet ingredients. Mix on low speed until just incorporated.
- In a medium-sized mixing bowl, mash the bananas with a fork. I don’t like to mash them too much because I think it’s nice when you come across a chunk or two of bananas in a slice of banana bread.
- Add the bananas to the batter and mix until just combined.
- Fold in the chopped walnuts.
- Transfer the batter to the prepared baking pan and bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean but moist.
Notes
You can also place the loaf in a freezer bag and store it in the freezer for up to 3 months.
Nutrition
Calories: 321 kcal · Carbohydrates: 37 g · Protein: 5 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 4 g · Trans Fat: 0.4 g · Cholesterol: 57 mg · Sodium: 297 mg · Potassium: 180 mg · Fiber: 2 g · Sugar: 19 g · Vitamin A: 349 IU · Vitamin C: 2 mg · Calcium: 31 mg · Iron: 1 mg