A delightful twist on the classic banana bread, featuring a moist texture and a hint of crunch from walnuts.
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 mixing bowl, cream together the brown sugar and unsalted butter until light and fluffy.
Using room temperature butter helps achieve a smooth and creamy mixture.
Beat in the large egg, followed by the ripe bananas and plain yogurt, mixing until well combined.
Mash the bananas thoroughly for a uniform texture in the batter.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Sifting the dry ingredients helps avoid lumps and ensures even distribution.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Overmixing can lead to a dense loaf, so mix until you no longer see dry flour.
Gently fold in the chopped walnuts.
Coating the walnuts in a bit of flour before adding prevents 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 release any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to handle.
Slice and serve your moist banana walnut loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for added indulgence.
Continua nella nostra app per un'esperienza migliore
