This banana walnut bread is a delightful twist on the classic recipe, featuring a moist texture and a nutty crunch.
Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan to prevent sticking.
Using parchment paper to line the loaf pan can make removing the bread easier.
In a mixing bowl, mash the ripe bananas until smooth.
The riper the bananas, the sweeter and more flavorful your bread will be.
Add the melted butter, sugar, and vanilla extract to the mashed bananas and mix well.
Ensure the butter is cooled slightly before mixing to avoid cooking the egg in the next step.
Beat in the egg until fully incorporated.
Mixing the egg thoroughly ensures a uniform texture in the bread.
In a separate bowl, combine the flour, baking soda, and baking powder. Gradually add this to the wet mixture, stirring until just combined.
Overmixing can make the bread dense; mix until you no longer see dry flour.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour before folding them in can help distribute them evenly.
Pour the batter into the prepared loaf pan and smooth the top.
Tapping the pan gently on the counter can help remove air bubbles.
Bake in the preheated oven for 50-60 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 clean slices and better flavor.
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