Imagine sinking your teeth into a slice of warm, perfectly moist banana bread that's packed with nutty goodness and fills your kitchen with an irresistible aroma. This isn't just any banana bread - this is the ultimate one-bowl wonder that will transform your baking game forever! Whether you're a novice baker or a seasoned pro, this foolproof recipe promises to deliver a golden, tender loaf that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf of banana bread
Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray to prevent the banana bread from sticking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large chunks remaining for a uniform texture.
- Add the 1/2 cup of melted unsalted butter to the mashed bananas. Mix well until fully combined.
- Stir in the 3/4 cup of granulated sugar until the mixture is well blended. The sugar should dissolve into the banana-butter mixture.
- Crack the large egg into the bowl and add 1 teaspoon of vanilla extract. Whisk the mixture until the egg is fully incorporated and the mixture is smooth.
- In a separate bowl, combine the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix these dry ingredients together to ensure they are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stir just until the flour is incorporated and no dry streaks remain.
- Fold in the 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top for an even bake.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the banana bread to a wire rack to cool completely.
- Once cooled, slice the banana nut bread and enjoy! It can be served plain or with butter, and it stores well in an airtight container for several 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 peels.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Let the bread cool entirely before slicing to prevent crumbling and allow flavors to develop.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
