Welcome to the comforting world of Cozy Autumn Walnut Banana Bread! This recipe is a fall favorite, blending ripe bananas with the warm, nutty flavor of walnuts. Perfect for chilly mornings or as an afternoon treat, it’s a must-try for banana bread enthusiasts.
Bananas: The heart of the bread, providing natural sweetness and moisture. Make sure they're ripe for maximum flavor.
Granulated sugar and brown sugar: Together, these sugars balance sweetness and add a hint of caramel from the brown sugar.
Unsalted butter: Adds richness and helps create a tender crumb. Softened butter ensures easy mixing.
Eggs: These bind the ingredients together, adding structure and stability to the bread.
Vanilla extract: Enhances the flavors with its sweet, aromatic profile.
All-purpose flour: Provides the base structure for the bread, balancing the wet ingredients.
Baking soda: A leavening agent that helps the bread rise and become fluffy.
Salt: Just a pinch enhances all the other flavors, bringing out the sweetness.
Ground cinnamon: Adds a warm, spicy undertone that complements the bananas beautifully.
Whole milk: Adds moisture and richness, ensuring a soft, tender bread.
Walnuts: Offer a delightful crunch and nutty flavor, adding texture and depth to each bite.
Enjoy a slice of this banana bread toasted with a pat of salted butter for a savory touch. Pair it with a steaming mug of chai tea or a rich hot chocolate to enhance the autumnal experience. It also makes for a delightful base for a scoop of vanilla ice cream, turning a simple loaf into a decadent dessert.
First things first, preheat your oven to 350°F (175°C). This ensures it’s hot and ready for action when your batter is mixed. Grab a 9x5 inch loaf pan and grease it thoroughly to prevent sticking. You don’t want any bits left behind!
In a large bowl, combine your mashed bananas, granulated sugar, brown sugar, and softened butter. Grab a hand mixer or a trusty whisk and beat until smooth. This mixture should be creamy and free of lumps.
Next, crack in the eggs and pour in the vanilla extract. Mix until everything is well combined, and the batter is a lovely golden hue.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures that the baking soda is evenly distributed, avoiding any unpleasant surprises.
Now, gradually add the dry ingredients to the banana mixture, alternating with the milk. Mix gently until everything is just combined. Be careful not to overmix; you want to keep the bread tender.
Fold in the chopped walnuts with a spatula. This way, the nuts are evenly dispersed, ensuring a bit of crunch in every slice.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and let it bake for 60-70 minutes. To check for doneness, insert a toothpick into the center—it should come out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set up nicely and makes slicing easier.
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