Description
Rich banana nut bread combines classic comfort with nutty complexity, offering a delightful twist on traditional quick breads. Moist crumb and toasted walnut notes promise a satisfying slice that beckons you to savor each memorable bite.
Ingredients
Scale
- 2 ⅓ cups (560 ml) mashed overripe bananas
- 2 large eggs, beaten
- 2 cups (480 ml) all-purpose flour
- ¾ cup (180 ml) brown sugar
- ½ cup (120 ml) unsalted butter, softened
- ½ cup (120 ml) chopped walnuts
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preparation: Preheat oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan to prevent sticking.
- Dry Ingredients: Whisk flour, baking soda, and salt together in a medium bowl until thoroughly combined.
- Creaming: Blend butter and brown sugar using an electric mixer until the mixture becomes light and airy, creating a smooth base.
- Wet Mixture: Introduce eggs individually, beating thoroughly after each addition, then fold in mashed bananas and vanilla extract until fully incorporated.
- Combining: Gently fold dry ingredients into the banana mixture, using minimal stirring to maintain a delicate bread texture and prevent toughness.
- Nut Integration: Delicately fold chopped walnuts throughout the batter, ensuring even distribution for consistent flavor.
- Baking: Pour batter into prepared pan, smoothing the surface, and bake for 60-65 minutes, rotating midway to achieve uniform golden-brown coloration.
- Doneness Check: Test bread with a toothpick inserted into the center; it should come out clean without raw batter residue.
- Cooling: Let bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing, preserving its structural integrity.
Notes
- Choose Perfectly Ripe Bananas: Select bananas with deep yellow skin and generous brown speckles, indicating maximum sweetness and ideal moisture for the bread.
- Prevent Overmixing Batter: Gently fold dry ingredients into wet mixture to maintain a tender, light texture and avoid developing tough gluten strands.
- Achieve Even Baking: Rotate the loaf pan midway through baking to ensure consistent browning and prevent uneven heat distribution.
- Store for Maximum Freshness: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for extended preservation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 192
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 32 mg