Banana Nut Bread With Two Bananas

Banana Nut Bread With Two Bananas – This is simply the best banana nut bread recipe out there! We are talking moist, delicious, perfectly sweet and nutty. No mixer needed, super quick and easy to make!

Is there anything better than banana nut bread fresh from the oven? I probably say too much, but really, a good moist banana bread is one of my favorite things in the whole world, especially with a good cup of coffee.

Banana Nut Bread With Two Bananas

Banana Nut Bread With Two Bananas

I love making banana bread, even though I don’t have ripe bananas on hand. Sometimes I buy bananas and don’t let anyone eat them so they can ripen and I can use them for banana bread!

Ultra Moist Healthy Banana Bread (made With Olive Oil)

I love banana bread from Costco, but I always find it too sweet for my taste, however, I love how moist it is. It has been my mission over the years to make my own version but sweeten it a little, or sweeten it completely to my taste. It’s safe to say that I’ve been making this banana nut bread for years and have had plenty of time to perfect it.

Be sure to check out the tips below for banana bread, and if you follow all my tips and instructions, it will be impossible to fail with the recipe.

Every oven is different, so don’t worry if your bread isn’t ready after 45 minutes. Have a pair of clean toothpicks ready to go, and test your bread by inserting a toothpick into the center of the loaf. If it comes out with some batter, add another 5-10 minutes at a time until a toothpick comes out clean.

If you want a dairy-free version, skip the yogurt and replace it with applesauce. This is something I always do because the hubs goes through stages and in the last stage he thought he was lactose intolerant, so I had to make all kinds of dairy free recipes.

Minute Banana Bread

There are two great methods you can use if you want to eat banana bread, but your bananas aren’t quite ready.

1. Place the bananas on a baking sheet and bake them at 250°F for 10-20 minutes. It depends on how ripe your bananas are to begin with. Keep track of them and add time as you see fit.

On an additional day, put your bananas in a paper bag and fold the top to seal the air. This leaves them in their own ethylene-filled bag, allowing them to ripen. Adding apples, figs or pears to the bag will help them cook a bit more.

Banana Nut Bread With Two Bananas

Now is your chance to customize this heavenly bread! I love mixing some chocolate chips into my banana nut bread. Change the type of nuts you use, or even dried fruit like raisins or cranberries are great additions!

Ultimate Banana Bread Recipe

Wrap the banana nuts tightly with plastic wrap or you can store them in an airtight container. It will keep on your counter for up to 3 days or in the fridge for about a week. I like to microwave a slice of banana bread for 20-30 seconds to soften it, especially if it’s refrigerated.

Freeze the banana bread. Freeze whole loaves or individual slices. This will last 3 to 4 months in the freezer!

Wrap bread or individual slices very tightly with plastic wrap, even if they are being stored in an airtight container. Bread provides some moisture that can cause freezer burn without plastic wrap. Let it melt completely at room temperature.

Serving: 1 slice Calories: 325 kcal (16%) Carbohydrates: 41 g (14%) Protein: 5 g (10%) Fat: 16 g (25%) Saturated fat: 8 g (50%) Cholesterol: 28 mg ( 9%) Sodium: 172 mg (7%) Potassium: 264 mg (8%) Fiber: 2 g (8%) Sugar: 22 g (24%) Vitamin A: 70 IU (1%) Vitamin C: 3.1 mg ( 4%) Calcium: 56 mg (6%) Iron: 1.4 mg (8%)

Easy Banana Nut Bread (healthier)

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I’m Joanna (Joe for short) and this is my blog where I share my culinary adventures with you. Here you will find a variety of recipes to create wonderful, delicious and comforting meals using simple everyday ingredients and some decadent desserts. Find me on Facebook, Instagram and Pinterest. The trick to making ultra-moist, healthy banana bread is to use extra-virgin olive oil and four whole bananas in the recipe, along with both white and whole wheat flour!

I love a good banana bread. But it is easy to bake one and try to make it dry and soft. Not with this recipe! This recipe for super moist banana bread is not only delicious, but healthy too!

Banana Nut Bread With Two Bananas

There are a few tricks to making the ultimate moist banana bread. Olive oil helps keep it moist, as does using lots of bananas – I used four, which helps sweeten the bread naturally. This means that the recipe does not contain much sugar, but it is still sweet.

How To Make Banana Bread: The Simplest, Easiest Recipe

This banana bread recipe also uses white and whole wheat flour, which helps up the nutrition but still maintains a light and fluffy texture.

I love using olive oil for cooking. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and that cooking with olive oil is huge with Mediterranean cuisine. But health benefits aside, I prefer it to butter in most cases.

Using oil to bake with keeps things moister than using butter. And best of all, it stays moist for days afterward, whereas things baked with butter tend to dry out quickly.

I also love that you don’t need to soften or thaw it from its solid state – just pour olive oil in a bowl and you’re good to go!

Banana Bread (with No Baking Soda)

And when the banana bread batter is poured into the greased bread pan, it creates a breeze to remove the banana bread. Just flip the pan upside down

He said, butter is also delicious. Feel free to use it, or another oil like coconut or canola, in this recipe. And I recommend serving the final product with a generous helping of warm, salted butter. YUM.

So when I’m ready to bake, I microwave them, cut the tops off, and slide the banana right out of the skin!

Banana Nut Bread With Two Bananas

Full disclosure: it looks disgusting when it comes out. It is flat and very uninspiring. But, in my opinion, this trick is a life changer when it comes to cooking with bananas!

Easy Banana Nut Bread

Best of all – when it’s frozen this way, it’s very cold, so you don’t have to worry about mashing the bananas separately. Just slide it into the right bowl and mix away!

I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt.

This is because, the thicker the pan, the hotter it gets in the oven. And if it’s too hot, it will cook the sides of the banana bread before the inside has a chance to fully cook.

Enter: GLASS bakeware. I love it because I like to use white ceramic baking dishes – they won’t get too hot and won’t burn parts of what you’re cooking. I have these and they have served me well!

Moist Chocolate Banana Bread

Cooking times vary depending on several factors – height, how big the bananas are, how big the eggs are, how hot the oven is, etc.

You should check your satisfaction by inserting a toothpick (or cake tester) into the center of the loaf and removing it. If it comes out clean – the bread is done! If raw dough sticks to it, it will need more time.

You can store this olive oil banana bread at room temperature for a few days and it will stay incredibly moist and delicious. Just make sure you keep it in an airtight container. You can refrigerate it for a long time, and even freeze it for a few months.

Banana Nut Bread With Two Bananas

I usually slice it and then store it, so I can have a slice for breakfast without worrying about it going off the cutting board. If I have time I like to pop it in the microwave, because warm banana bread is so good.

Classic Banana Bread Recipe

This healthy banana bread recipe is super moist, made with four bananas, extra virgin olive oil, and whole wheat flour!

Serving: 1 piece Calories: 259 kcal Carbohydrates: 36 grams | Protein: 4 grams | Fat: 12 grams Saturated fat: 2 grams | Cholesterol: 33 mg Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 grams | Sugar: 17 grams Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg

The nutritional information provided is my best estimate and does not include any added sodium from flavors to flavors, any optional ingredients, and does not include brands. I use an automated API to calculate this information. Feel free to calculate it yourself using one of these tools:

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