A delightful twist on the classic banana bread, featuring a moist texture and a nutty crunch.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease a loaf pan with butter or line it with parchment paper.
Using parchment paper makes it easier to remove the bread from the pan.
In a large mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for quick mashing.
Add the sugar, melted butter, and eggs to the mashed bananas and mix well.
Ensure the butter is cooled slightly to prevent cooking the eggs.
In another bowl, combine the flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Overmixing can make the bread dense.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour can prevent them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the 60-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Cooling completely before slicing helps maintain the bread's structure.
Slice and serve your delicious banana walnut bread.
Serve with a spread of butter or cream cheese for added flavor.
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