Zutaten für Banana Nut Bread
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 3 very ripe bananas
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
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Zubereitung von Banana Nut Bread
- Preheat oven to 350°F (175°C).
- Grease the bottoms only of four 8.5x4.5-inch loaf pans or two 9x5x3-inch loaf pans. Alternatively, line the bottom of your pans with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract and 1 teaspoon banana extract.
- In a separate bowl, mash 3 very ripe bananas with a fork. Add the mashed bananas and 1/2 cup milk to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix.
- Stir in 1 cup chopped walnuts or pecans.
- Divide batter evenly among prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and pan size.
- Let the bread cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
572g
Fat
161g
Carbs
91g
