ingredients
Batter – Part 1
2 cups Mashed bananas (~5 medium bananas) (454g)
1/2 cup vegetable oil (99g)
1 cup light brown sugar, packed (213g)
2 large eggs
1 teaspoon pure vanilla extract
Batter – Part 2
1 cup unbleached all-purpose flour (120g)
1 cup whole wheat flour (113g)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon table salt
1 teaspoon cinnamon
(optional) 1/2 cup chopped walnuts; (57g)
Topping
1 tablespoon (13g) granulated sugar
1 teaspoon cinnamon
Instructions
Pan: 9” x 5” loaf pan, lightly greased
Oven: Place your rack in the center and preheat to 350°F. (For glass or ceramic pans, reduce the oven temperature to 325°F.)
Make the Batter: Combine & stir together Part 1 (the mashed banana, oil, sugar, eggs, and vanilla) in a large bowl.
In a separate medium bowl, combine & whisk together Part 2 (the flour, baking soda, baking powder, salt, cinnamon, and chopped walnuts).
Then, to create the batter, add Part 2 (the flour mixture) to Part 1 (the banana mixture). Make sure wet and dry ingredients are thoroughly combined.
Tip the batter into the greased loaf pan. Mix together the Topping (sugar and cinnamon), and sprinkle evenly over the top of the Batter.
Bake: Bake the bread for about 60 to 75 minutes.
When done, a thin knife inserted into the center should come out clean, or with just a few moist crumbs. If wet, bake for a few more minutes. We like to use a digital thermometer, and remove the bread when it’s internal temperature at the center is about 205°F. If the bread seems to be browning too quickly, tent with aluminum foil for the final 10-15 minutes. (If baking in a glass or ceramic pan, increase the baking time by 10 to 15 minutes.)
When the bread is fully baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then turn it out onto a rack to cool completely. (If the bread doesn’t release from the pan, run a thin knife around the edges.)
Enjoy!: Now, slice it up, and remember while eating it that Jesus is the Bread of Life. (It’s especially good with butter.)
Leftovers: Leftover bread can be tightly wrapped and stored at room temperature for several days. For long-term storage, bread can be put in a plastic bag and stored in the freezer.
Notes: This recipe can be enjoyed gluten-free and/or nut-free. For a gluten-free option replace the two flours with 2 cups (240g) of gluten-free measure for measure flour. For nut-free, simply leave out the nuts. Also in the place of nuts you can substitute a number of things: dried fruit, seeds, chocolate, any mix you want to try, go nuts.