Classic Banana Bread: Spiced with a touch of cinnamon and studded with nuts, not much beats this classic quick bread!
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Classic Banana Bread

Spiced with a touch of cinnamon and studded with nuts, not much beats this classic quick bread!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10 servings

Ingredients

  • 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)
  • cup water
  • ½ cup chopped nuts I prefer pecans or walnuts

Instructions

  • 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.

Notes

Adapted from Betty Crocker