Description
This Extreme Banana Nut Bread is extra moist, rich in banana flavor, and packed with crunchy walnuts. It’s perfect for breakfast, snacking, or dessert!
Ingredients
Wet Ingredients:
- 3 large ripe bananas, mashed
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt (or sour cream)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Mix-Ins (Optional but Recommended):
- ¾ cup chopped walnuts (or pecans)
- ½ cup chocolate chips (optional)
Instructions
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Preheat the Oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Line with parchment paper for easy removal.
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Mash the Bananas in a large mixing bowl until smooth.
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Mix the Wet Ingredients: Add melted butter, brown sugar, eggs, vanilla extract, and Greek yogurt. Whisk until fully combined.
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Prepare the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
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Combine Wet & Dry Ingredients: Gently fold the dry ingredients into the wet mixture. Stir until just combined—do not overmix.
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Fold in the Nuts & Extras: Add chopped walnuts (and chocolate chips if using).
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Pour Batter into the Loaf Pan and smooth the top. Sprinkle extra walnuts on top.
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Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil in the last 15 minutes.
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Cool & Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before slicing.
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Enjoy! Serve plain or with butter, honey, or cream cheese.
Notes
- Use overripe bananas for the best sweetness and moisture.
- Lightly toast the walnuts for extra crunch and flavor.
- For a healthier version, replace half the flour with whole wheat flour.
- Store at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American