Moist Banana Walnut Bread is filled with chunks of nuts, pieces of soft bananas and makes a perfect treat any time of day.
It’s not often that I have all the ingredients needed to make a good, moist banana walnut bread. I always have flour and most of the time there’s brown sugar. Eggs are a staple, but nuts and bananas, the two primary ingredients, seem to come and go from my kitchen at different times. So, you can imagine my excitement when one day last week, I saw them. That’s right! Two almost black bananas on my kitchen counter.
Yep, I was super excited over two overripe pieces of fruit because I knew I also had walnuts tucked away in the cabinet. Nevermind that I’d just made fudge, and we had leftover pumpkin pie from Thanksgiving, it was time to make some awesome, wonderful moist banana walnut bread. I mean, I couldn’t let those bananas go to waste, right?!
Over the years, I have played around with different ingredients trying to figure out the best way to keep this bread soft without compromising taste and texture. Most of the recipes I tried lacked moisture and caused the bread to dry out after a couple of days. After some trial and error, I finally got it!
There are a couple ingredients that I use which add moisture while keeping the taste and integrity of the bread. Those magic ingredients are over ripe bananas and brown sugar. Yep, that’s it! It’s that simple. By using those ingredients in the recipe, this loaf will last for several days if it’s not eaten first.
I want to offer a couple of serving suggestions that put this bread over the top. After it’s a day or two old, melt some butter in a skillet and grill the bread on both sides. It adds crispiness and caramelization to the sugars and is just fantastic. If your loaf hasn’t been entirely eaten by day three or four, cut it into thick slices for french toast and top with real maple syrup.
Do you like bread? Who doesn’t?
Used for this recipe:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 3 medium overripe bananas (mashed)
- 1 1/2 cups All-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces walnuts, chopped
Preheat oven to 375 degrees. Grease a 9x5 inch loaf pan.
Using a hand or stand mixer, cream together butter, granulated sugar, and brown sugar.
Add eggs and mix until combined. Pour in the mashed bananas and mix.
In a separate bowl combine flour, baking soda and salt. Mix well.
Incorporate dry ingredients into wet ingredients until combined.
Add vanilla and mix.
Gently fold in walnuts.
Pour into prepared loaf pan and bake for 20 minutes. Cover with foil to ensure even browning.
Continue to bake for an additional 20 to 30 minutes.
Bread is finished when a toothpick inserted in the middle comes out clean. Let cool for 10-15 minutes in the pan before transferring to a wire rack. Allow bread to cool completely before slicing.