This banana nut bread is so moist, dense, and decadent, it’s hard not to gobble it all up in one sitting. It never sticks around too long in our house. If you can bear to part with it after enduring the heavenly smell of it baking, this treat makes a great gift. Thankfully, this recipe yields 2 loaves. If you prefer banana nut muffins to loaves, the instructions only differ in a reduction of cooking time: 45 minutes for 24 muffins.
Ingredients:
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup butter
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cup chopped walnuts
- 4 medium over ripe bananas, mashed in to a puree
- Preheat the oven to 350℉. Grease two 9x5 loaf pans with butter and flour, set aside.
- In a large bowl, cream butter, vanilla extract, and sugars with electric mixer.
- Add eggs one at time, mixing after each addition.
- Add mashed bananas to mixture.
- In a separate bowl, sift flour, baking soda, and salt.
- Add the dry ingredients to wet mixture in two parts, mixing well after each addition.
- Stir in nuts.
- Divide the batter between the two loaf pans.
- Bake for 55 minutes. A toothpick inserted into the center loaf should come out clean when baking is complete.
- Cool the loaves in pans for 5 minutes then transfer to a cooling rack. Cool for 30 minutes.
- Store in an airtight container or serve and enjoy!
