Banana Bread. Mmmmm…made from scratch, full of ripe bananas, spices and nuts. People love banana bread and I swear everyone is always asking for me to make a loaf. It’s so easy to make, I am not sure why I don’t make it more often! And this recipe makes two loaves….one for you and one for family or friends! Or freeze the second loaf for later. I definitely wouldn’t blame you for keeping both loaves all to yourself 🙂
Banana bread is one of those recipes you have to plan for right? I mean, you need ripe bananas. I usually have a collection of over ripe bananas, saved in a freezer-proof ziplock bag, stashed in the freezer. I will add a stray over ripe banana whenever I find one in the pantry. And then when I have enough bananas, it’s time for banana bread! I have one banana bread recipe on the blog already (which I LOVE), but I wanted to make one with nuts, because that’s traditional. Or at least I think it is. It’s yummy nonetheless.
Don’t be scared by my black bananas. That’s just from putting them in the freezer. It’s all yummy, ripe banana goodness inside! Soooooo what kind of nuts to add to my banana bread? Hmmmm. You can use what you like, but Foodlyn had sent me a whole bunch of different nuts awhile back, so I dug through my stash, and settled on Old Dog Ranch Maple Walnuts. Seems like the perfect fit with banana bread, right?!
My mom had bought me some Wilton Caramel Sugar Crumbs awhile back, and I found it while digging through my basket of sprinkles (yes I have a whole basket that has just sprinkles in it). Since I can never leave good enough alone, I decided to add the caramel sugar on top of my banana bread. Totally not necessary, but if you know me, then you know I am always a little over the top.
Banana Nut BreadPrint Recipe
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil
- 1 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon banana extract (optional)
- 3-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk (I used unsweetened vanilla almond milk)
- 4-5 over ripe bananas, mashed (approximately 2 cups)
- 1-1/2 cups chopped nuts (I used one 6-ounce package Old Dog Ranch Maple Walnuts)
Preheat oven to 350-degrees. Line two 9-inch x 5-inch loaf pans with parchment paper and spray the bottom and sides of the parchment paper with baking spray. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil, white sugar and brown sugar. Mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs to the mixture, one at a time, mixing the first egg in completely before adding the second egg. Add in the vanilla extract and banana extract (if using).
Change the mixer to low speed, and slowly add the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the mixer. As the dry ingredients are being mixed, slowly stream in the milk to the batter. Add the mashed bananas and mix until incorporated. Remove the bowl from the mixer and fold in the chopped walnuts.
Pour the batter evenly into two prepared loaf pans. Bake the loaves in 350-degree oven for 45-50 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Remove baked bread from the oven and set on a wire rack to cool. Once the banana bread has cooled, use the parchment paper to lift the bread out of the pan, and then cut into desired sized slices.
Store banana bread in an airtight container at room temperature. Bread stays fresh for 3-4 days. Baked bread can also be wrapped in plastic wrap and placed in a freezer safe ziplock bag, and frozen for up to two months.
I am pretty sure there is no better smell on the planet, than banana bread baking in the oven. Brownies baking in the oven are a close second 😉
Mmmmm….full of nuts! If you have a nut allergy, just leave the nuts out when making the recipe!
Is it just me or do you have a hard time calling banana bread “bread?” It’s more like cake, right? Or is that just me? Well whatever we call it, it’s darn good and easy to make! Do you love banana bread? With nuts or without?? Do you eat you banana bread warmed up with butter on top? Leave me a comment below!
PS- I have shared this recipe at the Meal Plan Monday link party….click HERE to check it out!