Description
This Banana Loaf with Walnuts is a moist, flavorful, and easy-to-make bread perfect for breakfast or snack time. Combining ripe bananas, crunchy walnuts, and a subtle hint of cinnamon or nutmeg, this recipe delivers a deliciously sweet and nutty flavor in every bite. Ideal for banana lovers and a fantastic way to use overripe bananas.
Ingredients
Scale
Banana Loaf Ingredients
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts, chopped
- Optional: 1/2 teaspoon cinnamon or nutmeg for added flavor
Instructions
- Prepare the Bananas and Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the softened unsalted butter and mix well. Then, beat in the granulated sugar, eggs, and vanilla extract until the mixture is creamy and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon or nutmeg. This will ensure even distribution of the leavening and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined. Avoid overmixing to keep the loaf tender.
- Add Walnuts: Fold in the chopped walnuts evenly throughout the batter for a crunchy texture.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
- Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best banana flavor and natural sweetness.
- You can substitute walnuts with pecans if preferred.
- For extra moisture, a tablespoon of sour cream or yogurt can be added to the batter.
- Store the banana loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the loaf is also an option; wrap tightly and freeze for up to 3 months.
