Banana and walnut bread
This banana and walnut bread combines the sweetness of ripe bananas with toasted walnuts, creating a moist and flavorful loaf. It's a simple recipe that's perfect for breakfast or a snack, and suitable for bakers of all levels.
Cook time 45 min
Prep time 20 min
Ingredients:
2 cups self-raising flour1/3 cup brown sugar
1/2 cup walnuts
1 tsp baking soda
2 eggs
1 cup milk (1% fat)
2 bananas
Banana and walnut bread is a delightful and easy-to-make treat that combines the natural sweetness of ripe bananas with the nutty crunch of walnuts. Perfect for breakfast, a snack, or even dessert, this recipe is sure to become a household favorite. Whether you're a seasoned baker or a beginner, you'll find this banana and walnut bread recipe simple and rewarding.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper.
- In a large bowl, combine the self-raising flour, brown sugar, walnuts, and baking soda. Mix well to ensure the ingredients are evenly distributed.
- In a separate bowl, mash the bananas until smooth. You can leave a few small chunks if you prefer a more textured bread.
- In another bowl, lightly beat the eggs. Add the milk and mix well. Incorporate the mashed bananas into this mixture.
- Make a well in the center of the flour mixture. Pour the wet ingredients into the well. Gently fold the ingredients together until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana and walnut bread cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
- Once cooled, slice the bread and serve. It's delicious on its own or with a smear of butter.
There you have it - a delicious loaf of banana and walnut bread! Whether enjoyed warm from the oven or toasted with a bit of butter, this bread is sure to be a hit. The combination of sweet bananas and crunchy walnuts makes each bite a delightful experience. Store any leftovers in an airtight container to keep them fresh, although it might not last long enough for that to be an issue!
Banana and walnut bread FAQ:
Bake the banana and walnut bread for about 60-70 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute walnuts with pecans or almonds, or you can omit them entirely if you prefer a nut-free bread. Adjust the recipe for your taste.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for longer storage.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.
Yes, if using regular all-purpose flour, add 2 teaspoons of baking powder and omit the additional baking soda to achieve similar leavening.
Cooking Tips:
- Use ripe bananas: Overripe bananas with brown spots are perfect for this recipe as they're sweeter and easier to mash.
- Don't overmix: When combining the wet and dry ingredients, mix until just combined to ensure a tender crumb.
- Chop the walnuts: Make sure to chop the walnuts into bite-sized pieces for an even distribution throughout the bread.
- Check for doneness: Insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If not, bake for a few more minutes and check again.
- Let it cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Nutrition Facts
10 ServingsCalories 260kcal
Protein 8g
Carbohydrates 40g
Fiber 2.08g
Sugar 13g
Fat 9g
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