Get ready to transform your ordinary baking experience into a mouthwatering adventure with this ultimate Banana Nut Bread recipe! Imagine pulling a golden, fragrant loaf out of the oven, where perfectly ripe bananas and crunchy walnuts dance together in a buttery, tender embrace. This isn't just another banana bread recipe - it's a slice of pure comfort that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe guarantees a delectable treat that's sure to become your new go-to comfort food.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas with a fork until they become smooth and creamy, with minimal lumps remaining.
- In a separate bowl, cream together the softened butter and sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the mashed bananas to the wet ingredients, stirring until evenly combined.
- In another bowl, whisk together the baking soda, salt, and all-purpose flour to ensure even distribution of leavening agents.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense bread.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Toast Your Nuts: For an extra flavor boost, lightly toast the walnuts in a dry skillet before adding them to the batter.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Let the bread cool completely before slicing to prevent crumbling and allow flavors to set.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 45mg
