3 cups White Lily® Enriched Bleached All-Purpose Flour
5 bananas, overripe and brown
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground ginger
2 teaspoons kosher salt
½ cup (1 stick) unsalted butter, room temperature, plus more for the pans
½ cup coconut oil, room temperature
1 cup plus 1 tablespoon dark brown sugar
1 cup granulated sugar
3 large eggs
1 ½ cups toasted and chopped walnuts
1 cup buttermilk
2 teaspoons pure vanilla extract
Heat the oven to 350°F. Butter two 9 x 5-inch loaf pans and line the bottoms with parchment paper.
Peel 4 of the bananas and mash them together until smooth (you should have about 2 cups); set aside.
In a small bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
In an electric mixer, use a paddle attachment to beat together the butter, coconut oil, 1 cup brown sugar, and the granulated sugar until light and airy, about 3 minutes. Add the eggs and beat on low speed until combined. Scrape the bottom and sides of the bowl. Add the flour mixture and mix until just combined. Add the mashed bananas, walnuts, buttermilk, and vanilla and mix until combined.
Equally divide the batter between the two loaf pans. Smooth with a spatula. Peel the remaining banana, cut in half lengthwise and place each half on top of the batter in each pan. Sprinkle the remaining 1 tablespoon brown sugar over the banana slices. Bake until a skewer inserted into the center comes out clean, about 1 hour, rotating the pans halfway through. Let the bread cool in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack.
*Percent Daily Values are based on a 2,000 calorie diet.
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