Yields: 8-10 slices
Prep time: 20 minutes
Cook Time: 50-65 minutes
Ingredients:
- 3 very ripe bananas, mashed (approx. 1 to 1 1/4 cup)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (can substitute brown sugar for richer flavor)
- 2 large eggs, lightly beaten
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional, but adds warmth)
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions:
- Get started: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- Cream together wet ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in the walnuts: Gently fold in the chopped walnuts.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Banana ripeness: The riper the bananas, the sweeter and more flavorful your loaf. Look for heavily spotted, brown bananas.
- Sweetness: Adjust the sugar amount to your liking.
- Add-ins: Consider adding chocolate chips, raisins, or other dried fruits.
- Spices: Experiment with a pinch of nutmeg or ground ginger.
- Storage: Store your banana walnut loaf in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
