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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.