This is probably – no, it is! – my favourite sweet treat. I’ve always loved banana bread, but I prefer to stick to a simpler version. A while back, I posted a large collection of banana bread recipes which were all inspired by my blogger friends, but this particular loaf was not included. I wanted to include it in the post, but I wasn’t able to bake it and take pictures in time for the post to go live. (I was on a deadline to get it out to you before National Banana Bread Day.)
Banana bread if fine on it’s own, but I personally feel that banana bread without walnuts is like winter without snow, or a pen without ink, a book without words, or a wallet without money. It’s awkward, lonely, and completely depressing (ok, I’m probably referring mostly to the empty wallet, but you get the idea!) That’s why, Dear Reader, I always include walnuts in my banana bread, no matter if I’m baking this very easy version, or a more complex version. Walnuts and bananas are a perfect pairing.
You won’t believe how easy this banana loaf is to make. Even the most challenged baker will be able to follow this recipe and yield a perfectly gorgeous loaf. This particular loaf tends to bake a little longer than other banana loaf recipes. And, this loaf is a little dryer, not as moist or dense as other loafs. This works perfectly for me, because I cannot even fathom the notion of eating banana loaf without a smear of butter on it! And, in addition, that thick slice of buttered loaf must be accompanied by a cup of tea and a slice of cheese. It just must! Trust me, Dear Reader.
- 3 over ripe bananas, mashed
- ⅓ cup salted butter, melted but not hot
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups flour
- ½ cup walnut pieces, plus more for garnish
- Start by preheating your oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Set aside.
- In a large mixing bowl, use a wooden spoon to mix together all of the ingredients except the walnuts. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
- Once a batter has formed, add the walnut pieces and fold into the batter.
- Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan's corners.
- Lastly, sprinkle the top of the loaf with the leftover walnut pieces.
- Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
- Cool completely on a cooling rack before slicing.