Classic Banana Bread with Walnuts
#bananabread #easyrecipe #walnuts
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Ingredients
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter softened
2 large eggs
1 1/2 cup mashed bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla
Directions
Preheat oven to 350
1. lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
2. Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended. (About a minute).
3. Add the eggs, 1 at a time, beating well after each addition.
4. Add banana, yogurt, and vanilla; beat until blended.
5. Add the flour mixture, on low speed just until blended.
6. Spoon batter into a 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
7. Bake at 350 for 55 minutes or until a knife or wooden pick inserted into the center comes out clean
8. Cool 10 minutes in the pan on a wire rack
9. Then remove from pan and cool completely on wire rack.
Additional tips/notes:
-use flavored yogurt if you’d like.
-use different types of nuts.
-add 1/2 cup of chocolate chips
Making banana bread is always a comforting and rewarding experience in the kitchen, especially when adding the delightful crunch of walnuts. I’ve found that using ripe bananas is key to achieving that rich and natural sweetness that makes this bread stand out. In this recipe, incorporating 1/3 cup of low-fat plain yogurt adds moisture without making the batter too heavy, which helps keep the bread tender and soft. One tip I would add is to try experimenting with flavored yogurts like strawberry-banana or vanilla bean, as the author suggests. These can introduce subtle layers of flavor that complement the bananas and walnuts beautifully. I personally love tossing in a handful of chocolate chips — about half a cup — for a gooey surprise inside the bread. When measuring your flour, it’s important to spoon it lightly into your measuring cup and level it off with a knife rather than scooping directly from the bag. This prevents packing too much flour in, which can dry out the loaf. Mixing the dry ingredients gently into the wet ones just until blended ensures your banana bread doesn’t become tough from overmixing. Baking at 350°F for about 55 minutes typically results in a perfect loaf, but since oven temperatures can vary, I always test doneness by inserting a knife or wooden skewer into the center — if it comes out clean, the bread is ready. Cooling the loaf in the pan for 10 minutes before transferring it to a wire rack allows it to firm up, making slicing easier. Walnuts add a wonderful texture and mild nuttiness, but feel free to substitute or combine other nuts like pecans or almonds. This recipe’s flexibility also lets you easily double the batch for gifting or freezing. Also, adding walnuts on top before baking creates an inviting, rustic look. Overall, this classic banana bread with walnuts is a go-to recipe for a wholesome homemade treat that brings warmth to any table. Whether you’re baking for breakfast, a snack, or dessert, it’s simple, adaptable, and sure to please everyone around you.
