Banana Walnut Bread
This bread relies on heavily spotted, overripe bananas to provide moisture and sweetness. You fold toasted walnuts into a thick, dense batter and bake it in a standard loaf pan until the top is dark mahogany and a skewer inserted into the center comes out clean.
Ripeness is the primary ingredient.
Use bananas that are mostly black-skinned; if they aren't ready, let them sit until they are soft to the touch.
- 9x5-inch loaf pan
- mixing bowl
- whisk
- rubber spatula
- baking sheet
What goes in.
- 3large, overripe bananas, mashed
- 1/2 cupunsalted butter, melted and cooled
- 3/4 cuplight brown sugar, packed
- 1large egg, room temperature
- 1 tspvanilla extract
- 1 1/2 cupsall-purpose flour
- 1 tspbaking soda
- 1/2 tspsalt
- 3/4 cupwalnut halves, toasted and chopped
Maintaining Structure
Use a spatula to gently incorporate the flour into the wet base; stop mixing the moment no dry streaks remain to ensure the bread stays tender rather than rubbery.
The method.
Preheat and prep
Set your oven to 350°F (175°C). Grease the loaf pan with butter or line it with parchment paper for easy removal.
Toast the nuts
Spread walnuts on a baking sheet and toast for 6-8 minutes until fragrant. Let them cool before folding into the batter.
Mix wet base
In a large bowl, whisk the mashed bananas, melted butter, sugar, egg, and vanilla until smooth and emulsified.
Add dry ingredients
Stir in the flour, baking soda, and salt. Add the walnuts, folding just until combined.
Bake
Pour the batter into the loaf pan and smooth the top. Bake for 55 to 65 minutes. It is done when the top springs back to a light touch.
Cool
Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely before slicing.
Other turns to take.
Dark Chocolate
Fold in 1/2 cup of semi-sweet chocolate chips alongside the walnuts.
Spiced
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the flour mixture.
When it doesn't go to plan.
To toast walnuts quickly, use a dry skillet over medium heat, shaking constantly for 3 minutes.
Do not over-mash the bananas; leaving a few small lumps provides pockets of moisture.
If the top browns too quickly before the center sets, tent the pan loosely with aluminum foil for the final 15 minutes.
The ones that keep coming up.
How do I store this bread?
Keep it at room temperature in an airtight container for up to three days. Wrap it tightly to prevent it from drying out.
Can I use frozen bananas?
Yes. Thaw them in a bowl and drain off any excess liquid before measuring.