Ingredients
- For the Bread:
- Ripe Bananas: 3-4 large, very ripe bananas (about 1 ½ to 2 cups mashed). The riper, the sweeter and more flavorful! Look for bananas that are heavily speckled or even mostly brown.
- All-Purpose Flour: 2 cups (250g). Spooned and leveled, not scooped.
- Baking Soda: 1 teaspoon. This is our primary leavening agent.
- Salt: ½ teaspoon. Enhances all the other flavors.
- Ground Cinnamon: 1 teaspoon (optional, but highly recommended for warmth).
- Ground Nutmeg: ¼ teaspoon (optional, adds a lovely nuance).
- Large Eggs: 2, at room temperature. Room temperature eggs incorporate better into the batter.
- Granulated Sugar: ¾ cup (150g).
- Light Brown Sugar: ¼ cup (50g), packed. Adds moisture and a hint of molasses flavor.
- Vegetable Oil: ½ cup (120ml) (or melted unsalted butter, cooled slightly). Oil generally yields a moister crumb in quick breads.
- Sour Cream or Plain Full-Fat Yogurt: ¼ cup (60g), at room temperature. This is a key ingredient for incredible moisture!
- Pure Vanilla Extract: 1 ½ teaspoons. Use good quality vanilla for the best flavor.
- Chopped Nuts: 1 cup (walnuts or pecans are classic choices), toasted for enhanced flavor (optional, but recommended).
- For the Optional Topping (Streusel-like crunch):
- Chopped Nuts: ¼ cup extra
- Brown Sugar: 1 tablespoon
- Cinnamon: ¼ teaspoon (optional)
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard 9×5 inch loaf pan. Alternatively, line it with parchment paper, leaving an overhang on two sides to easily lift the bread out later. This is my preferred method as it guarantees no sticking.
- Toast the Nuts (Optional but Recommended):
- If using, spread your 1 cup of chopped nuts on a baking sheet.
- Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly golden. Keep a close eye on them as nuts can burn quickly.
- Remove from oven, let cool slightly, and then roughly chop if they are large pieces. Set aside.
- Combine Dry Ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg (if using). Whisking helps to aerate the flour and distribute the leavening agent evenly. Set aside.
- Mash the Bananas:
- In a separate large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork or a potato masher. You want them well-mashed but a few small lumps are perfectly fine – they add to the texture. You should have about 1 ½ to 2 cups of mashed banana.
- Combine Wet Ingredients:
- To the bowl with the mashed bananas, add the granulated sugar and packed light brown sugar. Stir well to combine.
- Add the room temperature large eggs, one at a time, beating lightly with a whisk or fork after each addition until just combined.
- Pour in the vegetable oil (or cooled melted butter), room temperature sour cream (or yogurt), and pure vanilla extract. Stir gently until everything is just incorporated. Do not overmix at this stage.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredient mixture.
- Using a spatula, fold the ingredients together until just combined. It’s crucial not to overmix. A few streaks of flour remaining are okay. Overmixing develops gluten, which can lead to a tough and dense bread.
- Fold in the Nuts:
- Gently fold in the toasted and chopped nuts, reserving a small amount (about ¼ cup if you’re making the topping) if you wish to sprinkle them on top.
- Prepare the Optional Topping (If Using):
- In a small bowl, mix the reserved ¼ cup chopped nuts, 1 tablespoon brown sugar, and ¼ teaspoon cinnamon (if using).
- Pour Batter and Bake:
- Pour the batter evenly into your prepared loaf pan.
- If using the optional topping, sprinkle it evenly over the top of the batter.
- Place the loaf pan in the center rack of your preheated oven.
- Bake for 55-70 minutes. Baking time can vary depending on your oven and the moisture content of your bananas.
- The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). The top should be golden brown and feel set.
- If the top of the bread starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
- Cool the Bread:
- Once baked, remove the loaf pan from the oven and place it on a wire cooling rack.
- Let the banana nut bread cool in the pan for at least 10-15 minutes. This allows it to set further and makes it easier to remove.
- After 10-15 minutes, carefully invert the loaf onto the wire rack (if not using parchment) or use the parchment overhang to lift it out.
- Let the bread cool completely on the wire rack before slicing and serving. This is the hardest part – resisting the urge to cut into it while warm! Cooling completely helps the crumb set and makes for cleaner slices.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350