This has to be the easiest Banana Walnut Loaf to make! With just one bowl and a spatula, you too can whip up this delicious treat. It’s a no fuss, no mess recipe!
This is probably my favourite sweet treat. It’s one of those recipes that I don’t prepare too often, because I can’t seem to control myself. I will just eat and eat until the loaf is gone.
I’ve always loved banana bread, but I prefer to stick to a simpler version. There are so many versions of banana breads out there. In fact, I have a one made with yogurt, pecans, and chocolate. It’s my Banana Yogurt Chocolate Pecan Loaf and you should take a look at that one if you’re more inclined to like a chocolaty version.
Banana bread is fine on its own, but I personally feel that banana bread without nuts 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 nuts in my banana bread, no matter if I’m baking this very easy version, or a more complex version. Nuts and bananas are a perfect pairing.
Another little secret to really good banana bread is cinnamon. Just this past Saturday, we went to visit my dad in Kitchener. When we arrived at his home, my sister was there. My dad made coffee and served the banana bread.
My sister was asking what was different about my Banana Walnut Loaf. At first, I didn’t know what she meant, because cinnamon in a banana bread is not foreign to me. When I listed the ingredients and got to cinnamon, she said, “Yes, that’s it!”
I can’t tell you how much of a difference just a little bit of cinnamon makes. Don’t worry, Dear Reader, it does not take away from the banana flavour. And, you can still taste the nuttiness of the walnuts too. Cinnamon simply enhances the banana bread – just like coffee granules enhances chocolate!
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.
I tried my best to get this recipe posted before National Banana Bread Day back in February, but time just got away from me. But, like all good things in life, you don’t need a special day to enjoy them!
Lastly, I want to thank our great friends, Gloria and Michael. They were the inspiration behind the staging for this particular recipe. Michael’s mom owned the teacup you see in the photos. They offered a bunch of antique teacups and saucers to me at Christmastime and I couldn’t refuse. I finally got to put one of them to use! Thank you, Michael!
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Banana Walnut Loaf
- 3 large over ripe bananas, mashed
- 1/3 cup butter, melted and cooled
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 cup walnut pieces
- Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, use a spatula 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.
- 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.
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