This Old-Fashioned Banana Nut Loaf is a nostalgic nod to comforting, homemade treats. With its moist crumb and nutty texture, it’s a perfect way to use up those ripe bananas on your counter. Let’s bake a loaf that’ll have your kitchen smelling divine!
First up, our star ingredient: bananas. You’ll want them nice and ripe — the browner, the better for sweetness and moisture. Next, we have butter, which adds richness and helps bind everything together. Sugar sweetens the deal, while a beaten egg contributes to the loaf’s structure, giving it a light, airy texture. A splash of vanilla extract rounds out the flavors with a hint of warmth. We use baking soda to give the loaf some lift, and a pinch of salt to balance the sweetness. Finally, all-purpose flour provides the base of the loaf, and chopped walnuts offer a delightful crunch and depth of flavor.
This banana nut loaf pairs beautifully with a smear of cream cheese for breakfast. For a dessert twist, top slices with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s also delightful simply toasted with a pat of butter.
Start by preheating your oven to 350°F (175°C). This is crucial to ensure an even bake. While that’s heating up, grab a 4x8-inch loaf pan and give it a good greasing with butter. This helps the loaf release easily after baking.
In a mixing bowl, take your ripe bananas and mash them with a fork until they’re smooth. It's okay if there are a few small lumps — they’ll add texture. Stir in the melted butter until everything is well combined.
Add the sugar, beaten egg, and vanilla extract into the banana mixture. Mix them together until you have a smooth, cohesive batter. Then, sprinkle the baking soda and a pinch of salt across the top. Stir it all together to ensure the soda is well incorporated, which is key for a nice rise.
Now, fold in the flour gently. You don’t want to overmix here; just combine until you no longer see streaks of flour. Finally, fold in the chopped walnuts, distributing them evenly throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top to ensure an even bake. Pop it in your preheated oven and set a timer for 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for a few minutes before transferring it to a wire rack. This helps prevent it from getting soggy. Allow it to cool completely before slicing, if you can wait that long!
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