Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
- Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and banana. Sift the flour, baking powder, and salt together in a separate bowl.
- Blend the banana mixture into the flour mixture, stirring just until combined. Fold in the walnuts and pour the batter into the prepared pan.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are covered in dark spots because that is when the natural sugars are most intense and the texture is easiest to mash.
Mixing Technique: I have learned the hard way that overworking the batter leads to a tough loaf, so I stop stirring the moment I no longer see streaks of white flour.
Sugar Selection: I prefer using dark brown sugar in this recipe to get a deeper molasses flavor and a slightly more moist crumb, though light brown sugar works perfectly well too.
Nut Preparation: I like to lightly toast my walnuts in a dry pan for a few minutes before folding them in, as it brings out a much richer, toasted aroma that stands up to the sweet banana.
Storage: I find that this bread actually tastes even better on the second day after the flavors have had time to meld, so I wrap it tightly in plastic wrap and keep it on the counter.
Serving: My favorite way to enjoy a slice is to toast it slightly and spread on a thick layer of salted butter, which creates a wonderful contrast with the sweet brown sugar.
Pan Prep: I always line the bottom of my loaf pan with a small strip of parchment paper to ensure the bread lifts out perfectly every single time without sticking.