Banana bread stands out as a timeless favorite, first captivating home bakers with its simplicity and ability to repurpose overripe fruit; however, what truly elevates it is the warm, comforting aroma that fills the kitchen during baking. Moreover, this version incorporates a subtle nutty crunch and a dash of spice, making it not only delicious but also versatile for various occasions, such as breakfast or an afternoon treat. Therefore, whether you’re a novice cook or an experienced one, this recipe promises a moist, flavorful loaf that invites experimentation, like adding chocolate chips for extra indulgence, and brings joy to every slice.
Ingredients:
- 3 overripe bananas, mashed
- 1/4 cup coconut oil, melted
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup chopped pecans (optional topping)
Preparation:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, blend mashed bananas with coconut oil until creamy.
- Stir in baking soda and nutmeg.
- Add brown sugar, egg, and vanilla, mixing thoroughly.
- Fold in flour until just incorporated.
- Pour into pan, top with pecans if using, and bake for 55-65 minutes or until a tester comes out clean.
- Cool in pan for 10 minutes, then transfer to rack.
Equipment and Utensils:
- Oven
- 9×5-inch loaf pan
- Mixing bowl
- Fork (for mashing)
- Measuring cups and spoons
- Spatula
- Toothpick or skewer
- Cooling rack