Description
Moist banana loaf crowned with a crunchy oat and toasted-nut topping, warmly spiced with cinnamon and finished with a touch of honey for caramelized sparkle.
Ingredients
Scale
- 3 large ripe bananas, mashed
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- In a large bowl, mash 3 ripe bananas until mostly smooth. Stir in 1/2 cup melted unsalted butter, 2 beaten eggs, 1 teaspoon vanilla extract, 3/4 cup granulated sugar, and 1/4 cup brown sugar until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gently fold the dry ingredients into the wet banana mixture just until combined; avoid overmixing to keep the loaf tender.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, combine 1/2 cup rolled oats, 1 cup chopped walnuts or pecans, 2 tablespoons honey, and a pinch of cinnamon and brown sugar to taste; mix until the oats and nuts are coated and clumpy.
- Sprinkle the oat-nut mixture evenly over the top of the batter.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- If the topping browns too quickly during baking, tent loosely with foil for the final 10 to 15 minutes of bake time.
- Remove from the oven and let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool. Slice and serve warm or at room temperature.
Notes
- Use bananas with brown spots for the best natural sweetness and flavor.
- Toast the nuts briefly in a dry pan or the oven for deeper aroma before chopping.
- Line the loaf pan with parchment for easy removal and cleaner slices.
- Store the loaf in an airtight container to help the topping retain some crunch.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 280
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: banana, nut, crunch, banana loaf, banana bread, oat topping, walnuts, pecans, cinnamon, breakfast, dessert