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 of the loaves start to get too dark before the center is done, cover them loosely with aluminum foil.
- Allow the bread to cool in the pans for 10 minutes. Then, turn the loaves out onto a wire rack to cool completely.
Nutrition
Notes
If you only have one 9-inch loaf pan, use it for all the batter. The baking time will increase, so check it around 55 minutes, but it may require more time.
Use the ripest bananas you can find; they should have brown spots. Riper bananas result in sweeter and moister bread.
Walnuts are traditional, but you can substitute pecans, hazelnuts, cashews, almonds, or peanuts. You can also omit the nuts for a nut-free version.
Add ½ teaspoon of cinnamon for an extra flavor note, adjusting to your taste.
You can add chocolate chips, raisins, dried cherries, or apple chunks to the batter for variety.
To store the cooled bread, wrap it tightly in plastic wrap and keep it at room temperature for up to 5 days. For freezing, wrap the cooled bread first in plastic wrap, then in aluminum foil, and freeze for up to 3 months.