Welcome to the wonderful world of baking with this delightful Banana Bread recipe! It's moist, flavorful, and perfect for using up those ripe bananas sitting on your counter. Let’s dive into the magic of banana bread!
Tips for Success
Make sure your bananas are very ripe; the more brown spots, the better! This part’s so satisfying, folding in the nuts adds a lovely crunch.
Favorite Parts
Baking this bread fills your kitchen with a heavenly aroma. You’ll love how it makes your home feel warm and inviting!
Ingredients
- Banana Bread:
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Instructions
- Prepare the Pan:
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Step 1- Preheat the oven: Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
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Step 2- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.
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Step 3- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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Step 4- Combine Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Don't overmix. Fold in the ½ cup walnuts.
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Step 5- Pour into Pan: Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.
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Step 6- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
Nutrition
- Calories: 200, Fat: 8g, Carbs: 32g, Protein: 3g
Cooking techniques
Whisking is key for well-mixed batter, and folding in the nuts helps maintain a light texture.
Variations or substitutions
Try adding chocolate chips for a sweeter twist or replace walnuts with pecans for a different flavor!
Storage tips
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. You can also freeze it for up to 3 months!
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
