Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup (112g) unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup (168g) packed light brown sugar
- 2 large eggs
- 2 cups (450g) mashed bananas (about 4 large ripe bananas)
- 1 tsp vanilla extract
- 1 cup (120g) chopped walnuts (or pecans)
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Add the melted butter, oil, and brown sugar to a large bowl and whisk until combined. Add the eggs, mashed banana and vanilla extract and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined. Don’t over-mix. Gently stir in the nuts.
- Add the batter to the prepared pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the loaf from the oven and allow to cool for 20-30 minutes in the pan, then remove to a cooling rack to finish cooling.
- Slice and serve. Store the bread in an air-tight container at room temperature for 3-5 days or in the fridge for up to a week. Best eaten at room temperature.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- You can substitute walnuts with pecans or omit nuts entirely for nut-free bread.
- For an extra touch, drizzle a simple glaze over the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian