Bangin’ Banana Bread

Bangin' Banana Bread - Banana Nut Bread Recipes

Do you have bananas sitting on your counter right now? They are probably getting brown and it’s time to make some banana bread! The best part about this recipe is that it can be made with or without chocolate chips. It’s the perfect hearty breakfast for any occasion. So, go ahead and grab those ripe bananas, because I’m about to show you how to make an amazing loaf of Bangin’ Banana Bread!
If you’re looking for a delicious dessert after dinner, then this rich and moist loaf of banana bread is your answer. Whether you like them plain or jazzed up with chocolate chips (or both), we’ve got a great recipe that will leave everyone satisfied. You’ll love the way they taste warm from the oven – try

prep: 15 mins cook: 1 hr additional: 10 mins total: 1 hr 25 mins Servings: 12 Yield: 1 – 9×5 inch loaf

Ingredients:

½ cup coarsely chopped macadamia nuts

2 ½ cups pureed ripe bananas

½ cup white sugar

½ cup butter, at room temperature

½ teaspoon vanilla extract

1 ¼ teaspoons baking soda

½ teaspoon baking powder

2 eggs, at room temperature

2 cups all-purpose flour

¼ teaspoon kosher salt

Instructions:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.

Pour the batter into the prepared pan, and bake on the oven’s middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.

Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.

Nutrition Facts:

Per Serving: 270 calories; protein 4.2g; carbohydrates 35.9g; fat 13.1g; cholesterol 51.3mg; sodium 258.7mg.

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