Description
Craving that iconic moist banana bread? This copycat recipe delivers richer banana flavor, perfect texture, and customizable options using simple pantry staples. Ultra-moist crumb from ripe bananas and oil, subtle crunch from toasted walnuts, and warm cinnamon notes.
Ingredients
Mashed ripe bananas – 1 1/2 cups (3-4 medium) All-purpose flour – 2 cups Granulated sugar – 1 cup Vegetable oil – 1/2 cup Large eggs – 2 Buttermilk – 2 tbsp Vanilla extract – 1 tsp Baking soda – 1 tsp Salt – 1/4 tsp Ground cinnamon – 1/2 tsp Chopped walnuts – 1/2 cup (optional)
Instructions
1. Preheat and Prep: Set oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line with parchment. Toast walnuts on a baking sheet for 5-7 min until fragrant; cool and chop. Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon. Combine Wet Ingredients: In a large bowl, whisk eggs, sugar, and oil until smooth. Stir in buttermilk, vanilla, and mashed bananas (batter will be thick). Fold Together: Gently stir dry into wet until just combined; do not overmix. Fold in walnuts. Bake: Pour into pan. Bake 60-75 min, tenting with foil after 45 min if top browns fast. Toothpick in center should come out clean or with moist crumbs. Cool and Serve: Cool in pan 15 min, then on rack. Slice warm with butter.
Notes
Thick batter is normal; it ensures moist results. Overripe frozen bananas work: thaw and drain excess liquid. For muffins: Fill liners 3/4 full, bake 20-25 min at 350°F. Avoid overbaking: Check at 55 min. Tastes better day 2 as flavors meld. Variations: Add chocolate chips, raisins, or pecans. For cinnamon swirl, mix 2 tbsp sugar + 1 tsp cinnamon and layer in batter.
- Prep Time: PT15M
- Cook Time: PT70M
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg