Sometimes we like a sweetie for breakfast. In an effort to make a sweet breakfast healthier than a piece of cake, we made this delicious Banana Walnut Bread.
It’s best to use very ripe bananas for this recipe. You want them soft and sweet. Very ripe bananas are actually healthier for you than regular bananas.
Bananas are always rich in potassium, but overripe bananas are full of antioxidants. As bananas become overly ripe and the skin starts to turn brown, they develop a substance which can fight cancerous and abnormal cells.
Walnuts add flavor and something crunchy for the tooth. Walnuts are rich in antioxidants and Omega-3 Fatty Acids.
Banana bread freezes well. If you like the recipe, double the batch and freeze one for later. You can even freeze individual slices.
Banana Walnut Bread
- loaf pan (9x5x3 in)
- hand mixer
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs at room temperature
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 3 bananas very ripe, mashed
- 1/2 cup toasted walnut pieces
- Preheat oven to 350 degrees F.
- Brush loaf pan lightly with butter.
- Sift flour, baking soda, and salt in a bowl. Set aside.
- Whisk eggs and vanilla together in a measuring cup with a pour spout.
- In a mixing bowl, cream together the butter and sugar with a hand mixer. Add the egg mixture a little at a time until incorporated.
- Add the mashed banana and blend.
- With a silicone spatula, stir in the flour mixture until just mixed.
- Fold in the walnut pieces.
- Pour mixture into the loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center of the bread comes out moist but mostly clean.
- Allow to cool for 10 minutes before turning out of the pan. Then let cool completely on a wire rack.