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Classic Banana Walnut Bread
Classic Banana Walnut Bread made from scratch. Nothing too fancy, just the way your mama likes it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 slices
Calories: 250 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 1/4 cups all purpose flour 175 g
- 1 teaspoon baking soda 6 g
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, room temperature plus more for greasing loaf pan
- 1 cup white granulated sugar 200 g
- 3 overripe bananas about 1 1/4 cup
- 1/2 cup walnuts toasted and chopped
Instructions
- Toast Walnuts: In a small sauté pan, heat on medium and give walnuts a quick toast, for 2-3 minutes turning often to prevent burning. Optional: You could also add raw chopped walnuts.
- Preheat: Preheat oven to 350 degrees F and lightly grease a loaf pan with some butter (I usually use a butter wrapper or cooking spray).
- Prep Dough: Sift flour, baking soda, and salt into a medium-sized bowl. In another small bowl, whisk the eggs and vanilla together. In a large bowl, cream the butter and sugar either using a stand mixer with the paddle attachment or a hand mixer.
- Create Dough: Add the egg and vanilla mixture to the butter mixture and mix with mixer. Add the mashed banana and mix (the mixture will appear to be curdled, but don't worry!).With a rubber spatula, gently mix in the flour mixture to the creamed butter and sugar and with eggs. Fold in the toasted walnuts.
- Bake: Pour the batter into the greased loaf pan and bake in the center rack of the oven for 50 minutes. Check with a cake tester, toothpick, or a knife for doneness. If it doesn't come clean, bake for another 5 minutes until it does.
- Cool: Gently turn the banana bread out of the pan and let it cool on a wire rack.
- Enjoy: Serve warm with fresh butter or once cooled.
Cup of Yum
Notes
- Storage
- Storage
- Once cooled, wrap with plastic wrap and store on countertop for 1 -2 days, in the fridge for up to a week, or freeze for up to 3 months.
- Once cooled, wrap with plastic wrap and store on countertop for 1 -2 days, in the fridge for up to a week, or freeze for up to 3 months.
- Substitutions
- Substitutions
- Flour: You can also make this gluten-free by using a 1:1 gluten-free flour like this one!
- Walnuts: You can omit or replace them with pecans.
- Vanilla Extract: Have you made your own yet? Or you could use almond extract!
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
51mg
(17%)
Sodium
202mg
(8%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
300IU
(6%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 202mg | 8% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.