Description
This Banana Loaf with Walnuts is a moist, flavorful quick bread perfect for breakfast or a snack. Ripened bananas add natural sweetness and moisture while chopped walnuts provide a delightful crunch. Enhanced with vanilla and optional warm spices like cinnamon or nutmeg, this loaf is an irresistible treat for everyone.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 teaspoon cinnamon or nutmeg for added flavor
Add-ins
- 1/2 cup walnuts, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal after baking.
- Mix the Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork or potato masher. Add the softened unsalted butter and mix until combined. Then, beat in the eggs and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the granulated sugar, baking soda, salt, and all-purpose flour. If using, add the cinnamon or nutmeg here for extra flavor.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until all the flour is incorporated. Avoid overmixing to keep the loaf tender.
- Add Walnuts: Fold in the chopped walnuts evenly throughout the batter, ensuring they are well distributed.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake the Loaf: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown on top.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, substitute half of the butter with plain yogurt or sour cream.
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Do not overmix the batter to avoid a dense loaf; mix until just combined.
- Walnuts can be toasted beforehand to enhance their flavor.
- Store leftover banana loaf tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.
