Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter softened
¾ cup granulated sugar
2 large eggs room temperature
2 cups mashed bananas
1 teaspoon vanilla extract
¾ cup chopped walnuts or pecans
Instructions
Preheat oven to 350 degrees. Grease or spray a 9×5 inch loaf pan with nonstick baking spray.
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Using a stand or hand mixer on medium, beat the butter and sugar together until smooth and creamy. Turn the mixer to medium-low speed and beat the eggs in one at a time until incorporated. Beat in the mashed bananas and vanilla extract.
Turn the mixer to low or stir and add the dry ingredients, beating just until incorporated. Do not overmix the batter. Remove from the mixer and fold in the nuts just until combined.
Bake for 55-60 minutes or until a toothpick inserted in the top comes out clean. Cool in pan for 5-10 minutes, and then invert bread onto cooling wire rack. Cool completely before wrapping.
Notes
Use very ripe brown bananas. The riper the bananas, the naturally sweeter and more moist the bread will be.
Do not overmix the bread, as this can make the loaf tough. The mixer should be on low when the flour mixture is incorporated and should only be mixed until combined.
Start checking the loaf after 50 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
Cool fully before wrapping. Store wrapped in plastic wrap or in a Ziploc storage bag on the counter for up 4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 254mg | Potassium: 236mg | Fiber: 2g | Sugar: 21g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg