With a few staple ingredients and a hand mixer, you can have a moist, flavorful banana bread any time you're craving it. This is a basic banana bread recipe that can hold a varieties of mix-ins, like nuts, chocolate chips, and coconut. A sprinkling of turbinado sugar on top before baking is optional, but adds a sweet, sparkly crunch topping.
Makes
12 servings
Total Time
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Ingredients
WHISK:
BLEND:
Test Kitchen Approved
Test Kitchen Tip
For bananas that are past their eating “prime,” peel and freeze for up to 1 month in a plastic bag. To use, thaw, then mash.
Instructions
Preheat oven to 325°. coat an 8x5-inch loaf pan with nonstick spray.
Whisk flour, baking soda, and salt together in a bowl; set aside.
Blend sugar, oil, eggs, and vanilla together in a second bowl with a hand mixer until light in color, 2–3minutes. Alternately add flour mixture and mashed banana to the egg mixture, starting and ending with flour. Blend just until flour is combined, then fold in walnuts.
Pour batter into prepared pan; sprinkle top with turbinado sugar. Bake until a toothpick inserted in the center comes out clean, 1–1¼ hours. Let bread cool in pan for 10 minutes before turning out; cool completely before slicing
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/12 recipe
Calories: 241
% Daily Value*
Total Fat 13g 20%
Sodium 214mg 8%
% Daily Value*
Carbs 30g 10%
Fiber 1g 4%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
