I don’t know about you, but there isn’t anything that warm, freshly-baked banana bread can’t cure. I baked this last night as a treat for my husband when he returned from business. The smile on his face after an 18 hour day and two flights home was worth it.
When I bake breads I always incorporate these magic spices: cinnamon, nutmeg and clove. They remind me of my grandmother’s baked goods and their taste always warms my heart. This time I also added a dash of ginger. The result? Moist, flavorful and filling banana nut (spice) bread that’s good enough for breakfast, lunch and dinner.
Go ahead. Try a slice (or ten). I won’t judge.
The Best Banana Nut Bread Recipe
- 3 ripe bananas
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/2 cup butter melted
- 1/2 tsp salt
- 1/3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- dash of ginger powder
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 cup chopped walnuts or pecans
Pre-heat oven to 350 degrees.
Mix the mashed bananas, melted butter, honey, eggs and vanilla extract. Add white and brown sugars. Add in the salt and spices.
Add the flour, baking soda and nuts and mix until just combined.
Pour batter into greased 9×5 bread pan.
Bake for 45-50 minutes, or until inserted toothpick comes out clean.
I have better luck with baking breads in glass pans. Dark non-stick pans make the crust a little too dark, and with moist breads like this one sometimes the inside needs more time to cook properly.