Walnut Banana Bread
A tender banana loaf with chopped walnuts, a touch of cinnamon, and a golden bakery style crust.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 large egg
- 225 g granulated sugar about one and one eighth cups
- ½ cup vegetable oil
- 2 tbsp buttermilk or regular milk
- ½ tsp vanilla extract
- 3 large overripe bananas mashed
- ½ cup chopped walnuts
- 1 tsp cinnamon optional
Instructions
Cooking
- Mix the batters. Heat the oven to 350 degrees F, whisk the dry ingredients, and whisk the egg, sugar, oil, milk, vanilla, and bananas separately.
- Combine. Stir the wet mixture into the dry mixture just until combined.
- Add walnuts. Fold in the walnuts and cinnamon and pour into a greased 9 by 5 inch pan.
- Bake. Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 10 minutes before moving to a rack.
Notes
Substitutions: Use milk in place of buttermilk and leave out the walnuts for a nut free loaf.
Tips: Use very ripe bananas for the strongest flavor.
Storage: Keep at room temperature for up to 3 days or freeze for up to 2 months.