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Spiced with a touch of cinnamon and studded with nuts, not much beats this classic quick bread!
It is high time I share this recipe with you, friends. HIGH TIME. It’s been in my kitchen for years, baked dozens of times, but I have yet to share it with you, at least in its simplest form.
I mentioned this recipe last year when I posted banana nut muffins, and a year later, I’m bringing it back because what dessert-heavy recipe blog is complete without a banana bread recipe?
This recipe comes straight from Betty herself, but it’s specifically from my MIL. She’s been making this bread since the 90s, and it was one of the first things I learned about my MIL when I met Matt– she makes a killer banana bread and zucchini bread.
This banana bread belongs in the 2019 Bread of The Month collection, and it’s securing the 3rd spot, but it’s the first sweet quick bread I’m adding to the lineup. January brought us a quick bread, but it was savory– full of tomatoes and cheese and flavorful herbs. Last month, we worked with yeast to make a traditional Mardi Gras King Cake.
So we’re mixing it up and going sweet quick for March! Plus, how many times do you find yourself with turning bananas and think you should eat them before they’re too far gone, and then they’re too far gone and you’re stuck?
So. Many. Times.
Your solution is banana bread! And if you’re not ready to make it when your bananas turn– peel them and freeze them and you’ll be good to go when you’re feeling inspired to whip it up.
BONUS POINTS: there is absolutely nothing special about this bread. You don’t need any fancy tools, ingredients, or skills. It’s incredibly straightforward, and you’re rewarded in the end with super moist, super flavorful, suuuuuper amazing banana bread that will keep you coming back for more.
Just ask my kiddos! Both of them devoured this stuff. And I actually only got one slice. ONE!! Thankfully, I’ve had my fair share of banana bread in my life, and they have just discovered the gloriousness that is. So, I’ll cut them some slack.
Plus, I think that just gives me an excuse to make it again, oh, this weekend? Yeah?
Perfect for any time of year, can be enjoyed warm, room temperature, cold… With peanut butter, plain, with cream cheese… Banana bread knows no season in our house!
And now, I’ve done my due diligence as a food blogger. Five years later!
What are some recipes that have stood the test of time in your family kitchen?
Classic Banana Bread
- 1and ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 6 Tablespoons unsalted butter softened to room temperature
- 2 large eggs
- 3 medium bananas mashed (about 1 and ½ cups)
- ⅓ cup water
- ½ cup chopped nuts I prefer pecans or walnuts
- Preheat the oven to 350ºF. Spray a loaf pan with non-stick spray. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set aside.
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat both of the sugars and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat again until completely incorporated. Add the banana and the water and beat again until everything is combined.
- Reduce the mixer speed to low and slowly add the dry ingredients, stopping when everything is just incorporated. Stir in the nuts with a spatula.
- Pour the batter into the prepared pan. Bake the loaf for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow loaf to cool in the pan on a wire cooling rack before serving. Loaf stays fresh, covered tightly at room temperature, up to 5 days, or in the refrigerator up to 1 week. Loaf freezes well. Remove from pan and wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw in the refrigerator or at room temperature.