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RECIPE
11 INGREDIENTS 13 STEPS 1hr 15min

Homemade Banana Bread

With a super moist texture, buttery banana flavor, and amazing texture from toasted walnuts, this delicious banana bread is unbelievably easy to make!
Homemade Banana Bread Recipe | SideChef
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With a super moist texture, buttery banana flavor, and amazing texture from toasted walnuts, this delicious banana bread is unbelievably easy to make!
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
1hr 15min
Total Time
$0.85
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Dry Ingredients

1 3/4 cups
1 tsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
1 tsp
Ground Cinnamon
1 cup
Walnuts

Wet Ingredients

1/2 cup
Butter , softened
3
1 3/4 cup mashed
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Nutrition Per Serving

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CALORIES
349
FAT
18.5 g
PROTEIN
6.0 g
CARBS
42.2 g

Author's Notes

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and squishy and browning inside.

Be sure to turn the banana bread out from the pan shortly after removing it from the oven. This is because the moisture inside the loaf of bread and the condensation as it cools will build up and can soften the banana bread crust.

To store ripe bananas, put unpeeled bananas into a plastic bag and freeze until you have enough for baking. You can also peel and mash ripe bananas and add 1 tsp of lemon juice per banana and freeze them in an airtight container. This can keep for 3 months in the freezer.

This banana bread can be frozen as well. Place into a plastic bag and put in the freezer. You can freeze the whole loaf or in slices. Simply thaw to room temperature when needed.

Cooking Instructions

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Step 1
First, preheat the oven to 350 degrees F (180 degrees C). Place a wire rack in the center of the oven.
Step 2
Prepare a loaf pan. Spray the bottom and sides of the loaf pan with a non-stick vegetable spray or brush with melted butter. Line the bottom of the loaf pan with a baking sheet or parchment paper.
Step 3
Melt Butter (1/2 cup) in a pan and set aside to cool.
Step 4
Crack Large Eggs (2) in a bowl and lightly beat with a fork.
Step 5
Next, peel Bananas (3) . Place in a medium-size mixing bowl and mash with a fork. Add in beaten eggs, melted butter, and Vanilla Extract (1 tsp) . Mix well and set aside.
Step 6
Prepare the dry ingredients. Toast Walnuts (1 cup) over low heat till fragrant. Set aside to cool and coarsely chopped them.
Step 7
In a large mixing bowl, add the All-Purpose Flour (1 3/4 cups) , Granulated Sugar (3/4 cup) , Salt (1/4 tsp) , Baking Powder (1 tsp) , Baking Soda (1/4 tsp) , and Ground Cinnamon (1 tsp) . Whisk together till well combined.
Step 8
Stir in the chopped walnuts and mix well.
Step 9
When done preparing the dry and wet ingredients, pour the wet banana mixture into the dry flour mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 10
Transfer the banana batter into the prepared loaf pan. Smoothen the top of the batter with the spatula or the back of a spoon. Tap to remove air in the batter.
Step 11
Place in preheated oven and bake for 1 hour or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Step 12
Remove the loaf pan from the oven and place it on a wire rack to cool for about 10 minutes.
Step 13
Turn the bread out from the pan and remove the baking sheet at the bottom. Cut into thick pieces and serve warm or at room temperature. Best enjoyed as is or with a spread of butter over a cup of hot brewed tea.

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Nutrition Per Serving
Calories
349
% Daily Value*
Fat
18.5 g
24%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
66.5 mg
22%
Carbohydrates
42.2 g
15%
Fiber
2.5 g
9%
Sugars
19.7 g
--
Protein
6.0 g
12%
Sodium
151.0 mg
7%
Vitamin D
--
--
Calcium
39.5 mg
3%
Iron
1.7 mg
9%
Potassium
208.6 mg
4%
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