Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease two 8x4-inch loaf pans and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the mashed bananas and stir gently to combine them with the wet ingredients.
- Add the flour mixture to the wet ingredients and stir until everything is completely blended. Use a rubber spatula to fold in the chopped walnuts.
- Divide the batter evenly into the two prepared loaf pans.
- Bake for 35 to 45 minutes, or until a thin knife inserted into the center of the loaves comes out clean. If the tops start getting too dark before the center is done, cover the pans with foil.
- Allow the loaves to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
- Store the cooled bread tightly wrapped in plastic wrap at room temperature for up to 5 days. To freeze, wrap the bread first in plastic wrap, then in aluminum foil, and freeze for up to 3 months.
Nutrition
Notes
If you only have one 9-inch loaf pan, place all the batter into it. The baking time will increase; check it around 55 minutes, but it might need more time.
Use the ripest bananas you can find; they should have brown spots. Riper bananas result in sweeter and moister bread.
While walnuts are traditional, you can substitute pecans, hazelnuts, cashews, almonds, or peanuts. You can also omit nuts for a nut-free version.
Add ½ teaspoon of cinnamon for an extra flavor note.
You can add chocolate chips, peanut butter chips, white chocolate chips, or butterscotch chips for variety.
Dried fruit like raisins, cherries, cranberries, blueberries, or apple chunks work well as additions.
To make muffins instead of loaves, fill lined muffin cups about ¾ full and bake at 350 degrees for 24 to 28 minutes, or until a toothpick comes out clean. This should yield about 18 muffins.