Description
Homemade Banana Walnut Bread delivers comfort straight from Grandma’s kitchen, blending ripe bananas and crunchy walnuts into a moist, golden loaf. Warm slices promise pure delight with each rich, nutty bite you’ll savor.
Ingredients
Scale
Fruits and Sweeteners:
- 3 ripe bananas
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- ½ cup (75 grams) raisins
Wet Ingredients:
- ½ cup (113 grams) unsalted butter
- 2 eggs
- 1 ½ tablespoons (22 milliliters) milk
- 1 ½ tablespoons (22 milliliters) rum
Dry Ingredients and Nuts:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- ½ cup (60 grams) walnuts, toasted and chopped
Instructions
- Warm the oven to 350°F (175°C) and lightly coat a 9×5 inch (23×13 centimeters) loaf pan with butter or cooking spray.
- Use a fork to thoroughly mash ripe bananas into a smooth, chunky consistency in a medium mixing bowl.
- In a separate large bowl, cream together granulated sugar, brown sugar, and softened butter using an electric mixer until light and fluffy.
- Incorporate eggs and whole milk into the sugar mixture, blending until fully integrated.
- Gently fold the egg and sugar combination into the mashed banana mixture, stirring until evenly distributed.
- In a third bowl, sift together all-purpose flour, baking soda, baking powder, and kosher salt until well combined.
- Gradually introduce the dry ingredients into the banana mixture, stirring minimally to prevent overmixing and maintain a tender texture.
- Carefully fold in golden raisins, dark rum, and toasted chopped walnuts, distributing ingredients evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 60-70 minutes, checking doneness by inserting a wooden toothpick into the center – it should emerge clean with minimal crumbs.
- Remove from oven and let the bread rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the banana walnut bread to a wire cooling rack, allowing it to cool completely before slicing and serving.
Notes
- Perfectly ripened bananas are the secret to achieving a moist and flavorful banana walnut bread, so choose overripe, spotty bananas for maximum sweetness.
- Toasting walnuts before adding them to the batter enhances their nutty flavor and provides a delightful crunch, creating a more complex taste profile.
- Mixing dry and wet ingredients separately ensures even distribution and prevents overmixing, which can lead to a tough, dense bread texture.
- Use room temperature eggs and butter for smoother blending and better incorporation into the batter, resulting in a more uniform consistency.
- Allow the bread to cool completely before slicing to prevent crumbling and help the flavors settle, making each slice more enjoyable and easier to handle.
- Store wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days, or freeze for longer preservation and quick breakfast or snack options.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg