Banana Nut Bread
A warm, moist banana nut bread with a delightful crunch of walnuts, perfect for breakfast, a snack, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
Add-ins
- 1/2 cup walnuts, chopped Optional: toast for enhanced flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with lots of brown spots for the best sweetness and flavor. Toasting the walnuts enhances their aroma. Do not overmix to keep the bread tender.