Directions
- 1Mash three or four super ripe bananas in a bowl.
- 2Preheat your oven to 325°F.
- 3Ensure you have about a cup and a half of mashed banana.
- 4Add one large egg, half a cup of sugar, and half a cup of brown sugar to the mashed bananas.
- 5Add half a cup of vegetable oil and mix well until cohesive.
- 6Add about a teaspoon of vanilla extract and two tablespoons of milk, then mix it all in.
- 7Add about an eighth of a teaspoon or less (about five drops) of sesame oil.
- 8In a bigger bowl, add two cups (about 240 grams) of all-purpose flour.
- 9Add 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, half a teaspoon of salt, 1/4 teaspoon of cinnamon, and a shake of nutmeg to the flour.
- 10Whisk the dry ingredients together.
- 11Add the wet ingredients into the dry ingredients.
- 12Mix just until there are a few flour spots left, avoiding overmixing.
- 13Roughly crush 1/3 cup of pecans and 2/3 cup of walnuts in a Ziploc bag, shaking to mix.
- 14Fold about half of the crushed nuts into the batter.
- 15Butter or spray a standard 8 1/2 by 4 1/2 inch loaf pan on the bottom and a little up the sides, but not all the way up.
- 16Pour the batter into the prepared pan.
- 17Sprinkle the remaining nuts on top of the batter.
- 18Bake in the 325°F oven for about 45 minutes before checking.
- 19Continue baking until a toothpick inserted in the center comes out clean, which will likely be around 50 to 55 minutes, or up to 65 minutes.
- 20Cool the banana bread in the pan for 15 to 20 minutes.
- 21Remove from the pan and let it cool completely for an hour or two.
Ingredients
- 3 or four super ripe bananas
- 1.5 cup mashed banana
- 1 large egg
- 0.5 cup sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
- 0.125 tsp sesame oil
- 2 cups all-purpose flour
- 0.75 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp cinnamon
- 1 shake nutmeg
- 0.33 cup pecans
- 0.66 cup walnuts
- butter
Equipment
bowlovenZiploc bagloaf panpaper toweltoothpick
Tips
- Preheat oven to 325°F.
- Mix wet and dry ingredients just until a few flour spots remain to avoid overmixing.
- Do not butter the loaf pan all the way up the sides so the batter can grab on.
- Let it sit for 45 minutes in the oven before checking.
- Cool in the pan for 15 to 20 minutes, then cool completely out of the pan for an hour or two.
- Banana bread can be sliced and frozen; it tastes better once thawed.
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