A delightful and moist banana walnut loaf that is perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a large mixing bowl, mash the ripe bananas until smooth.
Use a fork or potato masher for quick and even mashing.
Add the eggs, honey, applesauce, and vanilla extract to the mashed bananas and whisk until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
In a separate bowl, combine the whole wheat flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts, reserving a few for topping.
Gently folding prevents the batter from deflating.
Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts on top.
Level the batter in the pan for even baking.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Check the loaf at 55 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the banana walnut loaf. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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