Fall-tastic Cinnamon Nutmeg Banana Bread Recipe

I love bananas and nearly always pick up a bunch while at the store, but I don’t always get around to eating them…and so they brown. They brown and brown and when they are about 10 seconds away from attracting pesky little fruit flies I mash them up and make banana bread.

This go round I made my fall banana bread recipe.

What? You don’t have seasonal banana bread recipes? How can this be?

In the winter I make this delightful chocolate marbled banana bread. In the spring, I make a nice light, fluffy bread (I will have to blog that recipe this next year). I’ve relied on this super-yummy coconut banana bread with lime glaze from the Our Best Bites girls for a couple years now.

I digress…Back to my fall-tastic cinnamon nutmeg banana bread.

This bread is full of goodness, but it’s the cinnamon and nutmeg that really give this recipe its fall flavor.

Cinnamon Nutmeg Banana Bread

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 2 large loaves

Ingredients

  

• 2 c. sugar
• 2.5 c. flour
• 1 tsp. salt
• 1 tsp. soda
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1/2 tsp. baking powder
• 1 c. oil
• 3 eggs
• 2 c. banana 3-4 over ripe
• 1 tsp. vanilla

Instructions

 

• Mix together sugar, flour, salt, soda, cinnamon, nutmeg and baking powder.
• In a separate bowl mix oil, eggs, bananas and vanilla.
• Mix the dry and wet ingredients together.
• Fill bread pans about 2/3 full.
• Bake in the oven at 350 for one hour. (I love all things mini including bread loaves. I cook those for about 35-40 min.)

The first time I made this recipe I actually had thought I burned it, but really the cinnamon and nutmeg just create a darker bread than you might typically be used to. Don’t worry when it’s a touch darker. Wait until you can poke it with a toothpick and have it come out clean before you pull it out of the oven. 

Do you have a favorite banana bread recipe? If yours is a must try, I hope you will share it!