We’ve all done it: bought a bunch of bananas at the store and failed to eat the last one or two before their peels have gone horribly brown. If you are like me, this quickly becomes a celebratory moment: fresh baked banana bread may soon be cooling on the counter. I have a habit of collecting these perfectly overripe bananas in the freezer until my husband begins to wonder if he actually married the Chiquita banana girl until I have enough to make a few loaves in one go. (Tip: I recommend peeling the bananas and popping them in a ziplock before freezing them. I have a terrible time getting them out of the peel once they are frozen or thawing)

Let’s talk ingredients. Bananas! Everyone loves to talk about how bananas are a great source of potassium, a important mineral and electrolyte, especially because eating foods high in potassium can help regulate your blood pressure. But did you know the average banana also has 2-3g of fiber and is a great source of Vitamin B6 which is needed by your body to metabolize protein and build red blood cells? (Please note: Some or all of Vitamin B6 may be lost from foods when they are heated. I cannot claim Banana bread to be a good source of B6…sad, I know.)

This recipe contains walnuts, an excellent source of heart healthy omega-3 fatty acids, and whole grain flour gives it an extra dose of fiber. Am I trying to justify how much banana bread I have eaten this week with flashy nutrition facts? Yes, yes I am.

This is one of my favorite recipes. I like that it has a lot of whole numbers in the ingredients list (1 cup flour, 1 stick butter, 1 tsp baking powder, you get the idea). It makes it easy to remember. I have made it countless times and it always comes out good.

Does it get any better than an easy and consistently good recipe? It even handles changes and additions well! I often bump the cinnamon up to a full tablespoon and add a teaspoon of vanilla. You can swap the walnuts for a cup of chocolate chips… or add em both! I have made it with entirely whole grain flour as well! You can even swap your loaf pan for a 12 cup muffin tin and have muffins hot out of the oven in about half the time!

Confession time: I sprayed the loaf pan generously with cooking spray….and then dusted it with table sugar. The result is the most lovely, caramelized, perfectly brown crust that slides out of the pan without a fuss. If you want to take your quick bread recipes to the next level of decadence, give it a try.

Recipe adapted from The Food Network

What is your favorite banana bread addition? Leave a comment bellow!