This banana walnut bread recipe takes the classic favorite to the next level with a hint of vanilla and a touch of brown sugar.
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
Using parchment paper can make removing the bread easier after baking.
In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly mixed.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, mash the bananas and mix in the egg, brown sugar, vanilla extract, and melted butter until smooth.
Using a fork to mash the bananas works well and leaves some texture.
Pour the wet mixture into the dry mixture and gently fold together until just combined. Do not overmix.
Overmixing can result in a dense bread, so mix until you no longer see dry flour.
Fold in the chopped walnuts evenly throughout the batter.
Reserve a few walnuts to sprinkle on top for a decorative touch.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with a bit of cinnamon sugar if desired.
Tapping the pan gently on the counter can help remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooling the bread completely ensures cleaner slices.
Slice the bread and serve as is or with a spread of butter or cream cheese.
This bread pairs wonderfully with a hot cup of tea or coffee.
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