A delightful twist on classic banana bread, featuring a moist texture and a hint of crunch from walnuts.
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 after baking.
In a mixing bowl, cream together the brown sugar and butter until light and fluffy.
Using room temperature butter makes creaming easier and results in a smoother mixture.
Mash the ripe bananas and add them to the sugar-butter mixture along with the eggs. Mix well.
Mash the bananas thoroughly to ensure even distribution in the batter.
In a separate bowl, sift together the cake flour, cinnamon, and baking soda.
Sifting the dry ingredients helps prevent lumps and ensures a uniform batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Overmixing can lead to a dense loaf, so mix just until the ingredients are incorporated.
Fold in the chopped walnuts gently.
Folding the walnuts in gently ensures they are evenly distributed without deflating the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top helps the loaf bake evenly and look more presentable.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 45-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to remove without breaking.
Slice and serve the banana walnut loaf. Enjoy!
Serve with a spread of butter or cream cheese for an extra treat.
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