This Traditional Banana-Nut Loaf is the perfect way to use up overripe bananas cluttering your countertop. With its moist texture and nutty flavor, it's a classic treat that warms the heart and comforts the soul.
Bananas are the star here, providing natural sweetness and moisture. The riper, the better—they should be well-speckled with brown spots.
Butter adds richness and helps create a soft, tender texture. Melted butter mixes easily with the other ingredients.
Baking soda is the leavening agent, ensuring the loaf rises well without becoming overly dense.
A pinch of salt enhances the flavors and balances sweetness.
Sugar sweetens the loaf and helps achieve a golden-brown crust.
Egg provides structure and helps bind the ingredients together.
Vanilla extract adds a lovely aroma and rounds out the flavors.
All-purpose flour is the base of the batter, giving the loaf its shape and substance.
Walnuts introduce a satisfying crunch and a hint of earthiness.
This banana-nut loaf pairs beautifully with a dollop of cream cheese or a light spread of butter. For a cozy breakfast, enjoy a slice alongside a warm cup of spiced chai or your favorite morning brew. It also makes a lovely afternoon snack with a glass of cold milk.
Start by preheating your oven to 350°F (175°C). Grease a 4x8-inch loaf pan to ensure easy removal later. In a mixing bowl, take your ripe bananas and mash them with a fork until they're nice and smooth. Stir in the melted butter, which should mix in easily.
Add the baking soda and a pinch of salt to the banana mixture. These ingredients will help your loaf rise beautifully. Next, stir in the sugar until it's well blended, followed by the beaten egg and vanilla extract, which add flavor and structure.
Now, add the all-purpose flour, mixing just until combined—overmixing can make the loaf tough. Gently fold in the chopped walnuts, making sure they're evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for about 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the loaf cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This cooling step is crucial to achieving the ideal texture.
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