Ingredients
Method
- Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour one 9x5-inch loaf pan, or line with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until well combined.
- Add Bananas: Gently stir the mashed bananas into the wet ingredient mixture.
- Combine Wet & Dry: Add the flour mixture to the banana mixture. Stir with a spatula until just combined – be careful not to overmix (a few streaks of flour are okay).
- Fold in Nuts: Gently fold in the chopped walnuts.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a thin knife or toothpick inserted into the center comes out clean.
- Tip: If the top of the loaf begins to brown too quickly before the center is cooked, loosely tent it with aluminum foil.
- Cool: Allow the banana bread to cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the wire rack to cool completely before slicing.
- Store: Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days. To freeze, wrap securely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Notes
- Loaf Pan Size: This recipe is designed for one 9x5-inch loaf pan. If you only have two smaller 8x4-inch pans and wish to double the recipe, divide the doubled batter between them; baking time may be slightly shorter (start checking around 35-40 minutes).
- Ripe Bananas are Key: For the best flavor and moisture, use very ripe bananas – those heavily speckled with brown, or even mostly brown. The riper they are, the sweeter and more moist your banana bread will be.
- Nut Choices & Nut-Free: While walnuts are classic, feel free to substitute with chopped pecans, hazelnuts (try toasting them first!), cashews, or almonds. For a nut-free version, simply omit the nuts.
- Spice it Up: Add a warm touch with ½ teaspoon of ground cinnamon. Nutmeg or allspice (about ¼ teaspoon) also complement the banana flavor beautifully.
- Chocolate Lover's Twist: Fold in ¾ to 1 cup of chocolate chips (semi-sweet, milk, or dark). Peanut butter chips, white chocolate chips, or butterscotch chips are also delicious additions.
- Fruity Additions: Consider adding ½ to ¾ cup of dried fruit like raisins, chopped dried cherries, or cranberries. Small chunks of fresh apple or fresh/frozen blueberries (toss berries in 1 tablespoon of flour first to prevent sinking) can also be incorporated.
-
Making Muffins: To convert this recipe into banana nut muffins:
- Line a standard 12-cup muffin tin with paper liners.
- Fill each cup about ¾ full with batter.
- Bake at 350°F (175°C) for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. (This recipe should yield about 12 standard muffins).
- Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days.
- Freezing for Later: This banana bread freezes exceptionally well. Wrap the completely cooled loaf (whole or in slices) securely in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.