Banana Nut Bread
Don’t throw those old speckled bananas away. Or even those real dark mushy bananas. They are Ripe for making Banana Nut Bread. Yeah that’s right. It’s a great way to save them from the trash heap. It’s easy and in no time you’ll enjoy a Banan Nut Bread and a good cup of coffee in the morning. That’s repurposing I can live with.
Prep time: 10 mins. Cook time: 60 mins Total time: 1 hour 10 mins Serves: 6-8
Ingredients
- 1⁄2 cup (1 stick) butter, softened
- 1 & 1⁄4 cups brown sugar, divided
- 2 eggsns chopped
- 1⁄3 cup Greek yogurt (I use banana flavor, but plain or vanilla would work) 2 cups mashed banana (about 3-4 small/medium bananas)
- 1 tsp vanilla extract
- 2 tsp cinnamon, divided
- Pinch nutmeg
- 2 cups all-purpose flour – 260 grams
- 1 tsp baking soda
- Pinch salt
- 1 3-Oz box instant vanilla or banana pudding mix (just the dry mix)
Instructions
- Preheat oven to 350 degrees F. Liberally spray a 9″ loaf pan with cooking spray and set aside.
- Meanwhile, in a large bowl, whisk together the butter and 3⁄4 cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana, and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that’s okay. Overmixing will lead to tough bread!
- Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
- Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
- Allow the bread to cool completely before cutting into slices.
