A delightful twist on classic banana bread, incorporating walnuts for added crunch and flavor.
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the mixture's consistency.
Mash the bananas and mix them into the batter.
Use a fork or potato masher to mash the bananas smoothly.
Sift together the flour, salt, and baking soda, then gradually add to the wet mixture.
Sifting the dry ingredients ensures a lump-free batter.
Fold in the chopped walnuts gently.
Folding prevents overmixing, keeping the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to 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.
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