This banana nut loaf is a delightful twist on the classic banana bread, offering a moist texture and rich flavor.
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter texture.
Mash the bananas in a separate bowl and add them to the creamed mixture. Mix until well combined.
Using overripe bananas enhances the sweetness and flavor of the loaf.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Adding eggs one at a time helps maintain the emulsion and prevents curdling.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients ensures even distribution and prevents lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Folding prevents the nuts from sinking to the bottom of the loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the banana nut loaf. Enjoy!
For clean slices, use a serrated knife and wipe it clean between cuts.
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