Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4 to 5 minutes or until light and fluffy.
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix the batter. Gently stir in the chopped walnuts.
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
- Remove the bread from the oven and allow it to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.
Nutrition
Notes
This recipe is based on a classic version. For gluten-free adaptations, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. The texture may vary slightly, but the flavor remains comforting.