Banana Nut Bread
A comforting loaf that combines ripe bananas and crunchy walnuts, perfect for breakfast or as a snack.
Equipment
- 8 1/2 x 4 1/2-inch loaf pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 1/2 cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mashed banana about 3 large or 4 medium very ripe bananas
- 6 Tbsp salted butter melted and slightly cooled
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan with butter or non-stick spray.
- In a medium bowl, sift or whisk together the flour, nutmeg, cinnamon, baking soda, and salt.
- In a large bowl, mash the ripe bananas. Add melted butter, sugar, egg, and vanilla extract. Whisk until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the chopped walnuts, then pour the batter into the greased loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Notes
Store wrapped in plastic wrap or foil at room temperature for up to 3 days. For longer storage, freeze slices for up to 3 months.