Make this recipe and you will never buy banana bread again! Bananas, butter, and walnuts are all in abundance in this cake.
One of my favorite things to bake at home is banana bread, and this recipe had me hooked from the first bite. Baked goods fill my house with their delicious fragrances, and nothing beats ripe bananas for that.
Moist and buttery, with a generous amount of crushed ripe banana, this banana bread recipe has been tried and tested.
With a cup of coffee or a slice of bread, every mouthful is a treat, especially when topped with walnuts. A million times better than the store-bought version, for sure!
Try this recipe the next time you have a bunch of ripe bananas on your kitchen counter. Enjoy!
Each serving of this recipe has only 462 calories.
- 1 3/4 cups of all-purpose flour
- 3/4 cup of granulated white sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs
- 1/2 cup of melted unsalted butter
- 3 ripe large bananas
- 1 teaspoon of pure vanilla extract
- Walnuts for garnish
- Preheat the oven to 350°F.
- In a loaf pan (9x5x3 inch), apply butter and flour to the bottom and sides of the pan. Set aside.
- Flour, sugar, baking soda, and salt should be combined in a large bowl before baking. Set away for later use.
- A medium-sized bowl should be used to blend the banana puree, eggs, butter and vanilla extract. Gently stir the wet ingredients (banana mixture) into the dry ingredients with a rubber spatula until the batter is thick and chunky and well blended. (It’s critical not to overmix the batter. It should not be too easy. Bread that is over-mixed will be tough and rubbery.)
- Fill prepared pan with batter, then sprinkle some chopped walnuts on top as a finishing touch. A cake tester put into the middle of the bread should come out clean after about 60 minutes of baking.
- Before serving, take the bread from the pan and let it cool completely on a wire rack. Depending on your tastes, the dish can be served hot or cold.