Are you ready to transform those overripe bananas into a slice of heaven that will make your kitchen smell like a bakery and your taste buds dance with joy? This Moist Banana Walnut Bread is not just a recipe; it's a culinary experience that promises to elevate your baking game and impress everyone who takes a bite. With a perfect balance of sweet, ripe bananas and crunchy walnuts, this bread is the ultimate comfort food that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2-3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan with butter or line it with parchment paper for easy removal of the bread after baking.
- In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Aim for a consistency with some small lumps for texture.
- Add the melted butter to the mashed bananas and mix well until fully combined.
- Stir in the baking soda and a pinch of salt. Mix until the baking soda is evenly distributed throughout the banana mixture.
- Incorporate the sugar into the mixture, stirring until well blended.
- Add the beaten egg and vanilla extract to the banana mixture, mixing thoroughly until everything is well combined.
- Gradually add the all-purpose flour to the wet ingredients, folding gently with a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
- Once the flour is mostly incorporated, fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the banana walnut bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the banana walnut bread once it has cooled. Enjoy it plain, or spread with butter or cream cheese for an extra treat!
Tips
- Choose the Right Bananas: The key to incredibly moist banana bread is using very ripe, almost black bananas. The darker and softer they are, the sweeter and more flavorful your bread will be.
- Don't Overmix the Batter: When adding flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense bread instead of a tender, moist loaf.
- Toast Your Walnuts: For an extra depth of flavor, lightly toast the walnuts in a dry skillet before adding them to the batter. This will enhance their nutty taste and add a wonderful aroma.
- Check for Doneness Carefully: Use the toothpick test to ensure your bread is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Let it Cool Completely: Resist the temptation to slice the bread immediately. Letting it cool allows the texture to set and makes for cleaner, more beautiful slices.
- Store Properly: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it moist for 3-4 days at room temperature, or freeze for up to 3 months.
Nutrition Facts
Calories: 234kcal
Carbohydrates: 31g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 40mg
