Banana Bread With Walnuts
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 wooden spoon or rubber spatula
- 1 Fork or potato masher
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
- 1 toothpick or cake tester
Ingredients
- 3 large ripe bananas mashed
- 120 gram unsalted butter melted
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon optional
- 100 gram walnuts roughly chopped
- 30 gram walnuts roughly chopped for topping optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly mixed.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks of flour remain.
- Fold in 100 g of chopped walnuts, distributing them evenly throughout the batter without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 30 g of chopped walnuts evenly over the surface of the batter if using.
- Bake the banana bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully transfer the loaf from the pan to a wire rack and let it cool for at least another 10 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and avoid overmixing the batter once you add the flour to keep the bread tender. If the top is browning too quickly while baking, tent it loosely with foil during the last 10–15 minutes. You can add chocolate chips or swap some of the walnuts for pecans for variety, and a pinch of nutmeg or extra cinnamon deepens the flavor. The bread slices more cleanly once fully cooled, and it keeps well wrapped at room temperature for 2–3 days or can be frozen in individual slices for quick breakfasts or snacks.
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