A delightful banana bread recipe with a touch of citrus and crunchy walnuts, perfect for any occasion.
Preheat your oven to 350°F (180°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
Peel and mash the bananas in a mixing bowl. Squeeze in the juice of the lemon and mix.
Mashing the bananas thoroughly ensures a smooth batter texture.
In another bowl, sift together the flour, baking powder, and salt. Stir in the sugar and chopped walnuts.
Sifting the dry ingredients helps to evenly distribute the baking powder.
Beat the eggs and melted butter together, then add to the dry ingredients along with the banana mixture. Mix until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the lemon zest gently.
Folding in the zest preserves its aromatic oils.
Pour the batter into the prepared loaf pan and level the top.
Leveling the batter ensures even baking.
Bake in the preheated oven for 60 minutes or until a skewer inserted into the center comes out clean.
Check the loaf at 50 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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