Banana-Crunch Bread
Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.
YIELD
1 loafPREP
15 minCOOK
1 hrsREADY
1 hrsThis banana bread doesn’t hold back.
A full cup of melted butter and two cups of mashed very ripe bananas create a loaf that’s rich, moist, and deeply banana-flavored. Four eggs give it structure, while optional chopped nuts add that satisfying crunch in every bite.
The batter is big enough for one standard loaf or two smaller pans, and it freezes like a champ, so bake extra and stash one for later.
Kitchen Tips
- Cool the loaf thoroughly before slicing. Cutting too early crumbles the bread and releases steam that dries it out
- If splitting into two smaller pans, check for doneness earlier since they’ll bake faster
- Wrap tightly in plastic and then foil for freezing. It keeps for up to 3 months
- The riper the bananas, the more flavor and sweetness they bring. Brown-spotted or even fully black bananas are ideal
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Beat bananas, sugar and eggs together until light.
Stir in milk.
Add sifted dry ingredients and mix thoroughly.
Stir in melted butter, vanilla and nuts.
Pour into 1 standard or 2 smaller bake pans and bake one hour or until done.
Baking time may need to be reduced for smaller pans.
Done when tooth pick tests dry.
Cool thoroughly before slicing.
Freezes well.
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