Banana Walnut Bread Recipe
This Yummy Banana Walnut Bread recipe combines ripe bananas and crunchy walnuts for a moist, flavorful loaf that's perfect for breakfast, snacks, or a sweet treat. The bananas provide natural sweetness and moisture, while the walnuts add a rich, nutty flavor and texture.
Equipment
- Loaf Pan (9x5-inch) A standard loaf pan is essential for shaping and baking the Banana Walnut Bread.
- Mixing Bowls (2 medium-sized) One for mixing the wet ingredients and one for combining the dry ingredients.
- Measuring cups and spoons For accurately measuring the flour, sugar, baking soda, and other ingredients.
- Electric mixer or whisk An electric mixer is helpful for creaming the butter and sugar together, but you can also use a whisk or hand mixer.
- Fork or Potato Masher For mashing the ripe bananas until smooth or slightly lumpy.
Ingredients
- 2 cups Ripe Bananas
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the ripe bananas in a bowl, then cream together butter and sugar in a separate bowl.
- Add egg and vanilla to the butter mixture, then mix in the mashed bananas.
- Stir in flour, baking soda, and salt, then fold in walnuts.
- Pour batter into the pan, bake for 55-65 minutes, and cool before slicing.
Notes
- Banana Ripeness: The riper the bananas, the better! Overripe bananas with brown spots are sweeter and give the bread a moist texture. Avoid using bananas that are still firm or green for best results.
- Walnut Size: Chop the walnuts into small pieces to ensure they are evenly distributed throughout the batter. If you prefer a chunkier texture, leave them in larger pieces.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense loaf.
- Baking Time: Every oven is different, so start checking your bread around the 55-minute mark. If the top is getting too brown but the bread is still underbaked, cover it with foil and continue baking until done.
- Cool Before Slicing: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps the loaf firm up and makes it easier to slice.
- Storage: Store Banana Walnut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
- Flavor Variations: For a fun twist, consider adding cinnamon, nutmeg, or chocolate chips to the batter for extra flavor.