This Grandmother's Banana Nut Loaf is a classic, comforting treat that's been passed down through generations. Its moist texture and rich banana flavor are complemented perfectly by crunchy walnuts. This recipe is simple enough for weekday baking, yet special enough to share with friends and family.
The base of this loaf is all-purpose flour, providing structure. Granulated sugar sweetens the bread, while unsalted butter adds richness and moisture. Ripe bananas are the star, offering natural sweetness and a tender crumb. Eggs help bind everything together, and vanilla extract adds warmth and depth of flavor. Baking soda is the leavening agent, ensuring a nice rise, and a pinch of salt balances the sweetness. Chopped walnuts introduce a satisfying crunch, and a touch of whole milk ensures a moist loaf.
This banana nut loaf pairs wonderfully with a pat of butter or a dollop of cream cheese. It makes a delightful breakfast when served with fresh fruit and a cup of tea. For a dessert option, consider adding a scoop of vanilla ice cream on the side.
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9x5 inch loaf pan thoroughly — this will prevent any sticking later on. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is key for a smooth, even batter.
Next, crack in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until everything is smoothly combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet banana mixture, stirring gently just until the flour disappears.
Now, fold in the chopped walnuts, making sure they're distributed evenly throughout the batter. Pour the batter into your prepared loaf pan, using a spatula to spread it out evenly. Bake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with just a few crumbs.
Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period helps the bread set and makes it easier to handle. Let it cool completely before slicing, if you can resist!
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