Nutty Banana Bread
Indulge in the ultimate comfort with this Nutty Banana Bread, a rich and moist loaf that’s packed with the warm flavor of ripe bananas and the irresistible crunch of toasted walnuts and pecans. Perfectly sweetened with a blend of granulated and brown sugar for depth, and elevated by a hint of cinnamon and vanilla, this quick bread strikes the perfect balance between sweet and nutty. The toasted nuts add a delightful texture that takes traditional banana bread to the next level. Easy to prepare in just 15 minutes and baked to golden perfection, this classic treat makes the ideal breakfast, afternoon snack, or dessert. Serve it warm with a pat of butter or enjoy it plain—it’s simply delicious either way. A must-try for banana bread lovers, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 120 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams chopped walnuts
- 50 grams chopped pecans
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl using a fork or a potato masher until mostly smooth.
Melt the unsalted butter and let it cool slightly. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk well to combine.
In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined to avoid overmixing.
Toast the walnuts and pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let them cool slightly before adding them to the batter.
Gently fold the toasted nuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread 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 |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 248.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2361 mg | 50% | |
*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.
