Banana Bread

Cook Time: 55–60 minutes
Servings: 8

A classic banana bread made with ripe bananas, warm cinnamon, and toasted nuts. Erica makes hers with King Arthur gluten-free baking mix and coconut oil for a simple variation on the traditional loaf.

INGREDIENTS

• 1 cup walnuts or pecans, toasted and coarsely chopped

• 1 ¾ cups all-purpose flour
  Erica uses King Arthur gluten-free baking mix

• ¾ cup sugar

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½–1 teaspoon ground cinnamon

• 2 large eggs, lightly beaten

• ½ cup coconut oil or unsalted butter, melted and cooled
  Erica uses coconut oil

• 3 large ripe bananas, well mashed (about 1 ½ cups)

• 1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350°F. Grease and lightly flour the bottom and sides of a 9 × 5 × 3-inch loaf pan.

Spread the walnuts or pecans on a baking sheet and toast for 8–10 minutes, or until lightly golden and fragrant. Set aside to cool.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and cooled toasted nuts.

In a separate bowl, stir together the mashed bananas, eggs, melted coconut oil or butter, and vanilla until combined.

Add the wet ingredients to the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together just until combined. The batter should remain thick and somewhat chunky. Be careful not to overmix.

Spoon the batter into the prepared loaf pan and spread evenly.

Bake for 55–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

Allow the banana bread to cool in the pan briefly before transferring it to a wire rack to cool completely.te for up to 1 week.