Homemade Banana Nut Bread
Servings: 2 loaves
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 2 cups mashed bananas
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees and grease two loaf pans with nonstick cooking spray.
- Whisk together the flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
- In a separate bowl, beat together the sugar, brown sugar, and butter until smooth.
- Add the mashed bananas, vanilla and eggs and stir to mix.
- Next add in the dry ingredients to the bowl and stir until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared pan and bake on middle oven rack for 50 to 60 minutes until the bread is golden brown on top and a toothpick inserted in the center comes out clean. Don't overbake.
- Allow the bread to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely before slicing and serving.
Notes
Baking time for this recipe is between 50 to 60 minutes due to differences in ovens and type of baking pan. Start checking the loaf at 50 minutes to avoid over-cooking.
If you think the top of the banana bread is browning too fast you can loosely cover the top with aluminum foil.
If using a non-stick pan, choose a light-colored pan instead of dark for best results.
How To Store:
Allow bread to completely cool before storing. Once cooled wrap your loaf with plastic wrap or foil to lock in moisture and prevent it from drying out. You can store on the counter at room temperature for up to 3 days. Or in the refrigerator for up to 5 days.
To Freeze: Once loaf is completely cooled, tightly wrap in plastic wrap then either cover with heavy foil or place in large freezer-friendly storage bag and freeze for up to 3 months.