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Moist Banana Nut Bread Recipe With Oil

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Very Enchanting Moist Banana Nut Bread Recipe
Very Enchanting Moist Banana Nut Bread Recipe from akniegirl.blogspot.com

Description

Banana nut bread is a classic recipe that everyone loves. It's moist, flavorful, and perfect for breakfast or a snack. This recipe uses oil instead of butter, which makes it even more moist and delicious. The addition of chopped nuts adds a nice crunch and texture to the bread. This recipe is easy to make and perfect for using up any ripe bananas you have on hand.

Prep Time

10 minutes

Cook Time

1 hour

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (walnuts or pecans)

Equipment

  • Large mixing bowl
  • Loaf pan
  • Mixing spoon
  • Measuring cups and spoons
  • Cooling rack

Method

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with nonstick cooking spray or butter.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
  3. In another mixing bowl, whisk together the oil, sugar, and eggs until combined.
  4. Add the mashed bananas and vanilla extract to the wet ingredients and stir until combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Stir in the chopped nuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
  10. Slice and serve!

Notes

  • If you want to make this bread even more moist, try substituting some of the all-purpose flour for cake flour. Cake flour has a lower protein content, which makes for a more tender crumb.
  • If you don't have any nuts on hand, you can leave them out or substitute them for chocolate chips or raisins.
  • This bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

Nutrition Info

  • Calories: 296
  • Carbohydrates: 43g
  • Protein: 4g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 35mg
  • Sodium: 185mg
  • Potassium: 176mg
  • Fiber: 2g
  • Sugar: 23g
  • Vitamin A: 71IU
  • Vitamin C: 3mg
  • Calcium: 14mg
  • Iron: 1mg

Recipe FAQ

Can I use butter instead of oil?

Yes, you can use melted butter instead of oil in this recipe. However, the bread may not be as moist.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour. However, the bread may be denser and not as light and fluffy.

Can I add chocolate chips instead of nuts?

Yes, you can add chocolate chips instead of nuts or in addition to nuts.

Recipe Tips

  • Make sure your bananas are ripe. The riper the bananas, the sweeter and more flavorful your bread will be.
  • Don't overmix the batter. Overmixing can lead to a tough and dense bread.
  • Let the bread cool completely before slicing. If you slice it while it's still warm, it may fall apart.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.

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