# Banana Bread Recipe

A classic and easy banana bread recipe that yields moist and flavorful loaves.

## Ingredients

- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 8 ripe bananas, mashed (about 2 cups)
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 cups all-purpose flour
- 1 pinch of sea salt
- 1 1/2 cups walnuts, roughly chopped

## Yield

- 2 loaves (16 slices total)

## Instructions

1. Preheat oven to 350°F (175°C). Grease two 9x5 inch loaf pans with non-stick cooking spray.
2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
3. Whisk in the eggs one at a time, then the vanilla, oil, and milk.
4. Stir in the mashed bananas until well incorporated.
5. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, flour, and salt.
6. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. 
7. Fold in the chopped walnuts.
8. Divide the batter evenly between the prepared loaf pans.
9. (Optional) Mix together 1/4 cup brown sugar and 1/4 cup chopped walnuts. Sprinkle over the tops of the loaves.
10. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached.
11. Allow the loaves to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before slicing.

## Notes

- Baking times may vary, so use the toothpick test and an instant-read thermometer (internal temp should reach 197°F-198°F/91°C-92°C).
- For muffins instead of loaves, bake for 25-28 minutes.
- Add 1 cup of semi-sweet chocolate chips to the batter for extra indulgence.
- Bread will keep covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Freeze for up to 3 months, thawing in the refrigerator before serving.