Banana Nut Bread Classic (Print Version)
Moist banana nut bread, loaded with walnuts, great for breakfast or anytime snack. Simple prep, delicious every time.
# Ingredients:
→ Wet Ingredients
01 -
3 very ripe bananas, mashed (about 350 g)
02 -
2 large eggs
03 -
80 ml neutral oil or melted butter
04 -
130 g granulated sugar
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
210 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon fine salt
→ Add-ins
10 -
80 g chopped walnuts
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease and line a 22 x 12 cm loaf pan with parchment paper.
02 -
In a large bowl, whisk together mashed bananas, eggs, oil or melted butter, sugar, and vanilla extract until the mixture is smooth.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
04 -
Add dry ingredients to wet mixture. Stir gently until just combined; do not overmix.
05 -
Fold in chopped walnuts until evenly distributed.
06 -
Pour batter into prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Additional Notes:
01 -
For extra flavor, add 1 teaspoon ground cinnamon or a handful of chocolate chips to the batter.
02 -
Walnuts can be substituted with pecans, hazelnuts, or omitted for a nut-free option.
03 -
Store wrapped at room temperature for up to 3 days or freeze for up to 2 months.