Cranky Banana Bread
Indulge in the comforting flavors of *Cranky Banana Bread*, a delightful twist on the classic banana bread recipe with a hint of spice to awaken your senses. Featuring a trio of ripe bananas for natural sweetness, this moist and tender loaf is elevated with warm cinnamon, aromatic nutmeg, and the optional crunch of chopped walnuts. The combination of melted butter, a touch of brown sugar, and vanilla extract creates a rich, buttery base, while the perfectly balanced dry ingredients ensure every bite is light yet satisfying. Quick to prepare in just 10 minutes, this easy banana bread bakes to perfection in under an hour, making it an irresistible treat for breakfast, snack time, or dessert. Whether you enjoy it fresh out of the oven or toasted with a pat of butter, *Cranky Banana Bread* is sure to become your go-to recipe for transforming overripe bananas into pure comfort.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 pieces eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas, and stir until fully combined.
Mix in the eggs one at a time, followed by the vanilla extract and milk. Stir well until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to ensure a tender bread.
If using walnuts, fold them in at this stage.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 32.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
