Go Back
+ servings

Banana Bread

The flavor of this banana bread depends on the sweetness of the fruit. The riper the banana the sweeter the bread. Pecans add nice texture.
Servings: 2 loaves

Ingredients

  • 2 cups (470g) very ripe, mashed bananas about 4 medium sized or 1 pound
  • 2 1/4 cups (270g) all-purpose flour scoop and sweep
  • 2 Tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup (200g) sugar
  • 1/2 cup (100g) brown sugar tightly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (112g) pecan pieces, lightly toasted optional

Instructions

  • Preheat the oven to 350°F with the rack in the middle of the oven. grease two 8.5 x 4.5 Inch loaf pans and line with greased parchment paper to create a sling, set aside.
  • In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  • In a stand mixer fitted with the whisk attachment, beat the sugar, brown sugar and eggs on medium speed for about 4 minutes. Mix in the vanilla and slowly drizzle in the oil while the beater is on medium low speed.
  • Remove the bowl from the mixer and use a rubber spatula to stir, alternate adding the dry ingredients and the mashed bananas in 3 batches, mixing just enough to combine them. Add the nuts and mix just to combine.
  • Pour the batter into the prepared pans and smooth out the top. Bake for about 1 hour or until a tester comes out clean. If the top is over browning after 45 minutes, gently drape the top with foil.

Rate and Review!

  • If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!