Copycat Banana Bread Recipe
This Copycat Banana Bread recipe tastes just like the popular loaf from cafes, and is the perfect companion for a cup of coffee.
Servings: 9
Calories: 440kcal
Equipment
- Loaf pan
- Mixing bowls
- Whisk
Ingredients
- 3 overripe bananas mashed
- 1 cup white granulated sugar 200g
- 2 large eggs
- ½ cup vegetable or canola oil
- 1 tsp vanilla extract
- 2 cup all-purpose flour 280g
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1 pinch nutmeg
- 1 cup nuts half walnuts/half pecans, or all walnuts
Instructions
- Preheat the oven to 350°F and oil a loaf pan.
- Mash the 3 bananas thoroughly in a medium mixing bowl. There can be a few chunks, but you want them to mostly be a smooth, thick paste.
- Beat the sugar into the bananas. Then, add the eggs, oil, and vanilla and mix them in thoroughly.
- In a separate bowl, combine the flour, baking soda and powder, salt, cinnamon, and nutmeg. Whisk them together until they are well mixed.
- Add the dry ingredients to the wet and stir until they are combined. Add about 2⁄3 of the walnuts and pecans (or just walnuts if that’s what you’re using) and continue stirring until the batter is well mixed and there are no streaks of flour left.
- Spread the banana bread batter in the greased loaf pan and sprinkle the top with the remaining nuts.
- Bake the banana bread for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then turn it out on a cooling rack and let it cool completely.
Notes
Makes 1 loaf
Nutrition
Calories: 440kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 293mg | Fiber: 3g | Sugar: 27g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg