The flavors of Banana and Cinnamon come shining through in this quick and super easy banana bread recipe. Replacing white flour with half wheat flour, adding healthy dates and walnuts give you extra fiber and nutrients. A quick sprinkle of cinnamon sugar on top before baking gives a wonderful crunchy top.
- 1 cup mashed over-ripe bananas (about 3 medium)
- 2/3 cup sugar
- 1/3 cup shortening
- 2 eggs
- 3 TBSP buttermilk
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ – 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup AP flour
- ½ cup whole wheat flour
- ½ cup chopped walnuts
- ½ cup chopped dates
- Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf
Instructions: This is a quick bread and only takes a few minutes to prepare batter. Preheat oven to 350* soon after beginning the recipe.
Beat bananas in mixer bowl. A few lumps are ok. Put into a 1 cup measure and set aside.
In the same mixer bowl, cream the shortening and sugar until light and fluffy. Add the eggs and beat well. Add buttermilk, baking powder, baking soda, salt, cinnamon, and vanilla. Beat well. Add bananas and mix until incorporated.
Add flours last and mix until just blended. Over mixing will not give the best results. Remember this is a quick bread. Add nuts and dates. Mix in quickly. I like to grease the loaf pan with butter. Something new I’ve been doing is to sprinkle some cinnamon sugar in the loaf pan after greasing it. The results are a slightly crunchy exterior. Pour batter into prepared pan.
Bake 50-60 minutes. Use toothpick test for doneness
Cool 10 minutes and turn out on rack to finish cooling.
NOTE: Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.
Bananas are freezable right in their skins. If I don’t eat all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.
BY Tika, for Chew Wanna Eat?
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