This Moist Banana Loaf is the perfect way to use up overripe bananas. It’s a deliciously tender and flavorful loaf, with a hint of nuttiness from walnuts and a lovely sweetness from brown sugar. This recipe is straightforward and great for breakfast, a snack, or a dessert.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8-10 slices
Ingredients:
- 2 to 3 large overripe bananas
- 1/2 cup oil (vegetable or canola oil)
- 1 large egg
- 3/4 cup brown sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup walnuts, chopped (plus extra for topping)
Directions:
- Preheat the Oven:
- Preheat your oven to 170°C (350°F).
- Prepare the Wet Ingredients:
- In a large bowl, mash the overripe bananas until smooth.
- Add the oil, brown sugar, egg, and vanilla extract. Mix until well combined.
- Prepare the Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
- Stir in the chopped walnuts.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Prepare the Pan:
- Brush a 7×4 inch loaf pan with oil or butter and line it with parchment paper for easy removal.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan.
- Top with additional walnuts if desired.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the banana loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your deliciously moist banana loaf!
Recipe Tips and Variations:
- Add-Ins: Feel free to add chocolate chips, dried fruit, or seeds to the batter for extra flavor and texture.
- Sweetness: Adjust the amount of brown sugar to suit your taste. You can also use coconut sugar or maple syrup as alternatives.
- Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions:
- With Butter: Serve with a pat of butter or a drizzle of honey for extra indulgence.
- As a Dessert: Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Information (Per Slice, approximate):
- Calories: 200
- Protein: 3g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 2g
- Sugar: 15g
Storage:
- Refrigeration: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Conclusion:
This Moist Banana Loaf is a fantastic way to enjoy overripe bananas in a comforting and delicious way. Its simple ingredients come together to create a moist, flavorful loaf that’s perfect for any time of day.
10 Frequently Asked Questions:
- Can I use frozen bananas?
Yes, thaw and drain any excess liquid before using. - What can I use instead of brown sugar?
You can use white sugar, coconut sugar, or maple syrup. - Can I add other nuts or chocolate chips?
Yes, feel free to mix in your favorite add-ins. - Can I make this banana loaf without eggs?
You can use a flax egg or chia egg as a substitute for the egg. - How do I know when the loaf is done?
A toothpick inserted into the center should come out clean when the loaf is done. - Can I use whole wheat flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. - Can I make mini loaves instead?
Yes, adjust the baking time as mini loaves will cook faster. - What should I do if my loaf is too dry?
Make sure to measure ingredients accurately and avoid overmixing. - Can I add spices to the loaf?
Yes, cinnamon or nutmeg can add extra warmth and flavor. - How can I store the loaf for longer?
Freeze the loaf in slices for easy, individual servings.