@stacidplease

This Banana Nut bread has become a staple in our house – my husband is obsessed and cannot get enough of it. Last night I made 3 loaves (hence the crumbs on the plate from slicing the previous two loaves) – it is so easy and I promise you will want to make it again and again.

Before I share the recipe, let me share my life story that I will somehow tie to banana nut bread. Just kidding. I promise to never do that. Here’s how to make it:

Ingredients:

-2 ripe mashed bananas
– 1/2 cup sourdough starter (discard or active – either is fine)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 1/2 cups all purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/2 cup chopped walnuts (I have also used pecans when I was out of walnuts and that is so good too!)
– feel free to also add 1/2 cup chocolate chips if you would like

Directions:
-Preheat oven to 350 degrees. Grease your loaf pan or line it with parchment paper.
-Mix your wet ingredients (bananas, sourdough starter, sugar, brown sugar, butter, eggs, vanilla extract) in a bowl until smooth
-Combine dry ingredients in a separate bowl (flour, baking soda, salt, cinnamon)
-Gradually add dry ingredients to wet ingredients, stirring gently until combined.
-Fold in walnuts and chocolate chips if using them
-Pour batter into greased loaf pan.
-Bake for 50-60 minutes. Insert a toothpick to ensure it is cooked all the way through – toothpick should come out clean or with just crumbs.
-Let cool & serve

Storage:
-At room temperature, the bread will keep in an airtight container up to 3 days.
-Refrigerate for up to a week (typically how I store it)
-Freeze slices for up to 3 months – I like to make it in bulk and store a few loaves in the freezer with wax paper between the slices