Description
A soft, moist banana loaf filled with chopped walnuts and warm cinnamon, baked until golden and perfect for breakfast, snacking, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas, about 3 large bananas
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with parchment if desired.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk the melted butter and brown sugar until glossy. Add the eggs and vanilla extract, then whisk until smooth.
- Stir the mashed bananas into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir gently just until combined.
- Fold in the chopped walnuts.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle a little extra chopped walnuts on top if desired.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
- Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter or the loaf may turn dense.
- Toast the walnuts first for deeper flavor if desired.
- Store tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 17g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 49mg
Keywords: banana loaf, walnut loaf, moist banana bread, quick bread, homemade loaf
