Description
A classic and moist walnut banana bread recipe, perfect for using up overripe bananas.
Ingredients
- 3 ripe bananas, mashed (about 1.5 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas with a fork or potato masher until smooth with a few small lumps remaining.
- Stir the melted butter into the mashed bananas.
- Add the egg and vanilla extract to the banana mixture and mix well.
- Stir in the granulated sugar, baking soda, and salt until just combined.
- Gradually add the all-purpose flour, mixing until just combined. Do not overmix.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and the moisture content of the bananas.
- Remove the loaf pan from the oven and let it cool on a wire rack for 10-15 minutes before carefully removing the banana bread from the pan. Allow it to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter after adding the flour to prevent a tough bread.
- Cooling completely before slicing is important for the bread to set properly.