Every kitchen needs a reliable banana bread recipe, and this one delivers every time. Overripe bananas give it incredible moisture and natural sweetness, while toasted walnuts add crunch and richness in every slice. A touch of cinnamon rounds out the flavor and makes the whole house smell amazing. It is the kind of recipe you will make again and again.
Ingredients
- 1½ cups unbleached all purpose flour
- 3 ripe bananas, mashed (about 1 cup)
- ½ cup walnuts (raw), roughly chopped
- ⅓ cup coconut sugar crystals
- ¼ cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp Ceylon cinnamon
- 1 tsp baking soda
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Set aside.
- In a large bowl, mash the bananas. Whisk in the melted butter, eggs, coconut sugar, and vanilla until smooth.
- Add the flour, cinnamon, baking soda, and salt. Stir just until combined, then gently stir in the toasted walnuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- The riper and more spotted the bananas, the sweeter and more flavorful your bread will be.
- Swap the walnuts for pecan halves for a slightly sweeter, buttery crunch.
- Add a handful of dark chocolate chips (Enjoy Life) to the batter for a chocolate banana version.
- This bread keeps well wrapped at room temperature for 3 days, or frozen for up to 3 months.
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