A delightful twist on the classic banana bread, incorporating walnuts for a nutty crunch.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the loaf inside for even baking.
Grease a loaf pan with butter or line it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps and ensure a smooth batter.
In another bowl, mash the bananas and mix in the milk and vanilla extract.
Use a fork or potato masher to easily mash the bananas.
In a large mixing bowl, cream the butter with the sugars until light and fluffy.
Room temperature butter works best for creaming.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Alternate adding the dry ingredients and the banana mixture to the creamed mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter, which can make the loaf dense.
Fold in the chopped walnuts.
Coating the walnuts in a bit of flour can help 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 loaf at the 60-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the loaf completely ensures it slices cleanly.
Slice and serve your Banana Walnut Loaf. Enjoy!
Serve with a pat of butter or a drizzle of honey for extra indulgence.
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