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–+ servings

Banana-Nut Loaf

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A classic moist banana-nut loaf that is forgiving, fast, and wonderfully aromatic, perfect for gatherings and using up overripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Can swap half for whole wheat for a nuttier taste.
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional
Wet Ingredients
  • 1 cup unsalted butter, melted and cooled slightly Or 3/4 cup neutral oil.
  • 1.25 cups packed brown sugar Or 1 cup brown + 1/4 cup granulated for less molasses flavor.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4-5 pieces very ripe bananas, mashed About 2 cups.
  • 0.5 cup plain yogurt or sour cream Optional for added moisture.
Add-ins
  • 1 cup chopped walnuts or pecans Toasted for extra flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk melted butter and brown sugar until blended. Add eggs and vanilla; whisk until smooth.
  4. Stir in the mashed bananas and yogurt (if using) into the wet mixture.
  5. Add dry ingredients to wet and fold gently with a spatula until just combined. Do not overmix.
  6. Fold in nuts or chocolate chips.
Baking
  1. Divide batter evenly between the two prepared pans, smoothing the tops.
  2. Bake for 50–60 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let loaves cool in pans for 10–15 minutes, then turn out onto a wire rack to cool completely before slicing.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

Short, direct actions and low mixing keep the loaf tender. If the top browns too fast, tent with foil for the last 10–15 minutes. Wrap tightly in plastic wrap or store in an airtight container for optimal freshness.
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