This banana nut loaf is a delightful twist on the classic recipe, featuring a moist texture and a rich nutty flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the loaf inside for even baking.
Grease a 9x5-inch loaf pan with shortening or line it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, cream together the softened shortening and granulated sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter loaf.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Adding eggs one at a time helps maintain the emulsion in the batter.
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the mashed bananas, chopped pecans, and walnuts.
Folding gently ensures the nuts and bananas are evenly distributed without deflating the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and makes it easier to remove.
