Irresistibly Moist Banana Nut Bread Perfect for Any Snack
This moist banana nut bread is rich in flavor and perfect for any snack, featuring ripe bananas and crunchy walnuts.
Equipment
- - Loaf pan
- Oven
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Batter
- 1.75 cups Raw, unsalted walnuts Divided; toasting enhances their taste!
- 1.5 cups All-purpose flour Ensure it’s accurately measured for best results.
- 1 tsp Baking soda Check freshness for optimal performance.
- 0.5 tsp Ground cinnamon Feel free to increase for a spicier loaf!
- 0.5 tsp Kosher salt Sea salt can serve as a useful substitute.
- 2 large Large eggs Use eggs at room temperature for the best mixing.
- 0.75 cups Dark brown sugar Light brown sugar works too.
- 6 Tbsp Unsalted butter, melted and cooled Can substitute with vegetable oil if preferred.
- 2 cups Mashed ripe bananas From about 4 large; the riper, the better for sweetness!
- 2 tsp Pure vanilla extract Choose pure for the best taste.
For the Topping
- Reserved raw walnuts For sprinkling on top; adds visual appeal and extra crunch!
Instructions
How to Make Banana Nut Bread
- Preheat your oven to 350°F (175°C). Spread half the walnuts on a baking sheet and toast them for about 8-10 minutes until golden and fragrant. Let cool and then chop coarsely, setting aside the finely chopped remaining walnuts for later.
- While the walnuts cool, grease a metal loaf pan with cooking spray and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt until well combined.
- In a large bowl, whisk the eggs, dark brown sugar, and mashed ripe bananas until smooth and creamy. Add the melted butter and pure vanilla extract, stirring well.
- Gently fold the dry ingredients into the wet mixture until just combined. Add the coarsely chopped walnuts and fold them in.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved finely chopped walnuts on top. Bake for 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the banana nut bread cool in the pan for about 10 minutes. Use the parchment overhang to lift it out of the pan, and transfer it to a wire rack. Allow to cool completely before slicing and serving!
Notes
For an extra special treat, enjoy a slice warm with a pat of butter or a drizzle of honey.