Photo: Banana Walnut Bread Recipe
Notes
Banana bread is easy to make-just a few simple steps-and irresistible to eat. We recommend making a few extra loaves, wrapping in plastic, and freezing. Thaw at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well, too.
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, at room temperature, plus more for greasing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Sift the flour, baking soda and salt into a medium bowl and set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside. Lightly brush a 9- by 5- by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or with a hand-held mixer) until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By saksuz_9536019
on June 16, 2013
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Bakes 12 cupcakes. Baking time was 20 min at 350. Reduced sugar to half, but it is still too sweet for my taste. Too much butter too. Enjoyed the crunchy outside and the moist inside.
By momogop
on June 05, 2013
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The best banana bread recipe I've come across in ages. No matter what little tweak I add to the basic recipe, these breads come out perfect. On occasion, I added a half cup of raisins (soaked in rum, a half cup of toasted chopped walnuts, a quarter cup of yogurt and/or a quarter cup of applesauce. I've added all, I've added some and I've added none -- end result, again, perfection. For diabetic pals, I used one half cup of Splenda along with one quarter cup of Blue Agave syrup instead of the sugar and yep - delicious! There is no way to wreck this recipe, the foundation is that ideal.
For those of us with convection ovens, I lowered the temperature to 325 degrees and baked the banana bread for the full time indicated in the recipe. I did try going full temperature and cutting back the bake time by a quarter but the top and edges became too brown too fast and the center seemed a tad too moist.
Wonderful, this is my go to banana bread recipe, a total winner.
By Joyce Johntz
on June 03, 2013
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It's great, and its very moist, though next time I'll use less sugar. Easy and good use of bananas that get too ripe.
Tips (some recommended by other reviewers: Use black, overripe bananas ~4 small. I also added 2-3 T sour cream and undercooked it by 5 minutes. Cover with foil the last 20 minutes. (It will be brown on top at least 20 minutes early. Chopped the walnuts very fine and then measured for children who might object to nuts. Barely fold the two mixtures together or just until flour is moistened. Over mixing makes it tough. Buttered and floured the pan for easy release. Reviews also said to bake until it springs back when you press on the top or it might not be done in the middle.
Read all 448 reviews