Banana bread
This banana bread combines ripe bananas with walnuts and a hint of cinnamon, resulting in a moist and flavorful loaf. Perfect for breakfast or as a snack, it's easy to make and great for using up surplus bananas.
Cook time 85 min
Prep time 15 min
Ingredients:
2 eggs1.50 cups sugar
1/2 cup olive oil
1 tsp vanilla extract
2 tbsp greek yogurt
3 bananas
1 cup walnuts
2 cups all-purpose white wheat flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
Banana bread is a classic, delicious baking recipe that's perfect for using up ripe bananas. It combines moist, flavorful ingredients with just the right amount of sweetness and spice. Whether enjoyed for breakfast, a snack, or dessert, this banana bread is sure to be a hit with everyone.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easier removal later.
In a large bowl, whisk together the 2 eggs and 1.5 cups of sugar until well combined. Add in the 1/2 cup of olive oil, 1 teaspoon vanilla extract, and 2 tablespoons of Greek yogurt. Continue to whisk until the mixture is smooth and creamy.
In a separate bowl, mash the 3 bananas until smooth but still slightly chunky. Add the mashed bananas to the wet ingredient mixture and stir until well incorporated.
In another bowl, whisk together the 2 cups of all-purpose white wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
Gently fold in the 1 cup of chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can lightly cover it with aluminum foil to prevent burning.
Remove the pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. Then, remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.
Slice and enjoy your delicious homemade banana bread! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Baking banana bread is an enjoyable and straightforward process that yields a delectable homemade treat. By following these straightforward steps and useful tips, you can create a moist and flavorful banana bread that will please any crowd. Happy baking!
Banana bread FAQ:
Bake the banana bread in a preheated oven at 350°F (175°C) for 60-70 minutes. It's ready when a toothpick inserted into the center comes out clean.
If the banana bread is not done after 70 minutes, continue baking and check every 5-10 minutes. If the top is browning too quickly, cover it lightly with aluminum foil.
Yes, you can substitute the olive oil with melted butter or another neutral oil, and Greek yogurt can be replaced with sour cream or applesauce. Adjust for flavor and moisture as needed.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week.
Use a 9x5 inch loaf pan for this banana bread recipe, as it allows for proper baking and rising.
Cooking Tips:
- Use overripe bananas for the best flavor and moisture.
- Mix wet and dry ingredients separately before combining to avoid over-mixing the batter, which can result in a dense loaf.
- Fold in the walnuts gently to distribute them evenly throughout the bread.
- Line your loaf pan with parchment paper to ensure easy removal and a clean presentation.
- Allow the bread to cool completely before slicing to get neat and even pieces.
Nutrition Facts
8 ServingsCalories 520kcal
Protein 10g
Carbohydrates 72g
Fiber 3.83g
Sugar 45g
Fat 36g
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