Description
This Banana Bread is a delightful blend of ripe bananas and walnuts, creating an irresistible flavor. With a straightforward prep using pantry staples, it’s perfect for breakfast or a cozy snack.
Ingredients
Scale
- 1 teaspoon baking soda
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 3/4 cup walnut halves, toasted and chopped
Instructions
- Preheat the oven to 325°F and butter a 9-by-5-inch loaf pan.
- In a medium bowl, sift together flour, baking soda, cinnamon, and salt.
- In an electric mixer, beat sugar and eggs on medium speed until light and fluffy, about 5 minutes.
- Drizzle in canola oil gradually on low speed, which should take about 1 minute.
- Mix in bananas, sour cream, and vanilla until just combined.
- Fold in the flour mixture and walnuts using a rubber spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 1 hour until golden brown and springy in the center.
- Cool on a wire rack for 30 minutes, then remove from the pan to cool completely.
Notes
Store tightly wrapped in plastic for up to 3 days at room temperature.
For longer storage, freeze for up to 2 weeks and thaw overnight at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 37mg