Banana Bread
A moist and flavorful banana bread recipe, perfect for using overripe bananas, blending warm spices and nuts for a comforting treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup toasted pecans, chopped (may substitute walnuts)
Wet Ingredients
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 1/4 cup buttermilk (may substitute sour cream or yogurt)
- 1/2 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 4 medium soft, overripe bananas, mashed (about 1 1/2 cups)
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit (175°C) and grease a 9×5 loaf pan with butter or cooking spray. Line it with parchment paper and set aside.
- In a large bowl, combine the flour, pecans, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- In a separate medium bowl, whisk the eggs, melted butter, buttermilk, brown sugar, and vanilla. Stir in the mashed bananas.
- Gently stir the banana mixture into the flour mixture until just combined (some lumps are okay).
- Pour the batter into the loaf pan. Give it a few taps on the counter to level out the batter.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
Store your banana bread wrapped tightly in plastic wrap or aluminum foil. For longer storage, refrigerate or freeze it.