Banana Nut Bread

This recipe comes together quickly and tastes wonderful.  When serving, try spreading some softened butter on a slice of the banana bread and griddle it on the stovetop in a nonstick pan until golden brown on both sides.

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Banana Nut Bread

This recipe comes together quickly and tastes wonderful. When serving, try spreading some softened butter on a slice of the banana bread and griddle it on the stovetop in a nonstick pan until golden brown on both sides.

Ingredients

• 2 Tbsp unsalted butter (softened, for greasing loaf pan)
• 8 Tbsp 1 stick unsalted butter, softened, for the bread batter
• 1 Tbsp sunflower seed oil
• 3 ripe bananas (peeled)
• ½ cup white granulated sugar
• ¼ cup brown sugar
• 2 whole eggs (whisked)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp Kosher salt
• ¼ tsp ground cinnamon
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 cup walnuts (roughly chopped)
• ½ cup dried raisins

Instructions 

• Preheat the oven to 350˚F.
• Grease a bread loaf pan with softened butter all over the insides, and set the prepared pan aside for later.
• Mash together the softened butter, sunflower seed oil, bananas, white granulated sugar, and brown granulated sugar until the bananas are fully combined with the remaining ingredients.
• Add the whisked eggs, along with the Kosher salt, baking soda, baking powder, ground cinnamon, and vanilla extract.
• Stir until the ingredients are fully combined.
• Mix in the all-purpose flour, and stir until the batter reaches a uniform consistency.
• Fold in the chopped walnuts and raisins until they are evenly distributed throughout the batter.
• Pour the batter evenly into the loaf pan.
• Bake the banana nut bread for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Allow the bread to cool at room temperature.
• Run a sharp knife around the edges of the pan to allow the loaf to more easily release from the sides.
• Turn the loaf out onto a wire rack, and give it a few more minutes to cool down before cutting and serving warm.

Notes

This banana bread stores well covered at room temperature for a day or two.
You can omit the raisins or walnuts if desired.