The only banana walnut bread recipe you’ll need (unless you’re vegan).
Banana Walnut Bread
- 3 cups flour
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 8 oz (1 cup) of butter
- 1.5 cups white sugar
- 1/2 cup brown sugar
- 4 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 cups overripe bananas (if frozen, thawed)
- 1.5 cups toasted walnuts
- tin foil
1. Preheat oven to 350. Lay walnuts flat on a sheet pan and toast in the preheated oven for 5 minutes. They shouldn’t begin to brown in this time but they will take on a toasted flavor once cooled. I used always go for almonds as an at-work snack, but I must admit I’m totally falling for these toasted walnuts, as in, I look forward to getting to work so I can eat them. So don’t not toast them.
2. Combine flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Stir to combine or sift the ingredients together.
3. Put the butter and sugar, both white and brown, in the bottom of an electric mixer fitted with the paddle attachment. If you don’t have an electric mixer, the same technique can be accomplished with a bowl, a spatula, and a lot of willpower, but make it easy on yourself by letting the butter thaw to room temperature first. Mix until the two combine and begin to pull away from the sides of the bowl.
4. Add eggs, one at a time, mixing well after each addition. Make sure to scrape the bottom and sides of the bowl (as the butter will tend to cling) between eggs.
5. Add sour cream and vanilla to wet ingredients and mix until smooth.
5. Ok let’s get bananas. I usually freeze my brownish bananas once they are less than desirable and let them accumulate for an occasion like this, but you can also use unripe bananas without freezing them first. If you are working with frozen bananas, microwave them or leave them out to thaw them before use. Why, you might ask? Adding a frozen banana will lower the butter’s temperature (which we already spent a few minutes bringing to room temperature in all that mixing) and mess up that smooth texture we have going on. Mash the bananas with a fork and add them to the batter until incorporated.
6. Pour wet ingredients into dry ingredients and stir with a spatula (making sure to scrape down the bottom and sides of the bowl) until about half of the flour streaks disappear. Add the toasted walnuts and continue mixing for a few more turns.
7. Divide the batter evenly between greased loaf pans (I spread butter all over the inside then sprinkle a little flour). If you prefer a crispier crust, sprinkle some sugar on top of the batter. Bake for 55-70 minutes on the bottom rack of your oven or until a toothpick is inserted in the middle and comes out clean. Check the loaf around 30 minutes in and if the crust is already a deep brown, cover it with tin foil to prevent burning the edges. Cool at least 20 minutes before slicing, unless you don’t mind if it falls apart a bit.