Sugar Crusted Banana Walnut Bread
Crunchy, crusty, moist, and sweet this banana bread is decadence in a pan.
Servings 2 standard-sized loaves
Calories 3381kcal
Ingredients
- 10 ounces salted butter melted
- 2 ¼ cups white granulated sugar
- 2 ¼ cups over-ripe bananas mashed, room temperature (about 5 large bananas)
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 ¼ cups bread flour
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
- 1 ⅓ cups walnuts chopped
Instructions
- Preheat Oven to 350° F
- Combine the sugar with the melted butter and stir in the mashed bananas, eggs, and vanilla.
- Pour the flour over the banana mixture and sprinkle with the baking soda and salt.
- Gently mix just until no dry spots remain- the batter will be lumpy, do not over mix.
- Heat a medium-sized skillet over medium heat and add the walnuts. Cook, stirring until the walnuts are gently toasted and remove form the heat.
- Prepare 2 standard-sized loaf pans by spraying liberally with non-stick cooking spray and coating the sides with granulated sugar by swirling and tapping until all the sides of the pan are coated.
- Fill the pans ⅔ of the way full and sprinkle more sugar on top.
- Bake for 55-65 minutes. Bread is done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs on it and the bread is just starting to pull away from the sides of the pan.
- Remove bread from the oven and cool on a wire rack for 10 minutes, then invert to remove loaves from the pan.
Nutrition
Serving: 1loaf | Calories: 3381kcal | Carbohydrates: 422g | Protein: 48g | Fat: 176g | Saturated Fat: 80g | Cholesterol: 550mg | Sodium: 4535mg | Potassium: 1276mg | Fiber: 14g | Sugar: 248g | Vitamin A: 4007IU | Vitamin C: 16mg | Calcium: 186mg | Iron: 6mg