A delightful twist on the classic banana bread, this recipe ensures a moist and flavorful loaf with a hint of cinnamon.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, mash the ripe bananas until smooth.
Use a fork or potato masher for quick mashing.
Add the brown sugar, eggs, and milk to the mashed bananas and whisk until well combined.
Ensure the eggs are at room temperature for better mixing.
In a separate bowl, sift together the flour, baking soda, baking powder, and cinnamon.
Sifting helps to aerate the flour, resulting in a lighter loaf.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to prevent overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious banana walnut loaf. Enjoy!
For a special touch, serve with a dollop of whipped cream or a drizzle of honey.
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