This banana walnut bread is a delightful twist on the classic recipe, featuring a rich flavor and a moist texture.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick and comes out easily after baking.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, which helps the bread rise.
Mash the bananas in a separate bowl and add them to the creamed mixture.
Use a fork or potato masher to mash the bananas to your desired consistency.
Mix in the eggs and vanilla extract until well combined.
Adding the eggs one at a time ensures they incorporate evenly.
Sift together the flour, baking soda, and salt, then gradually add to the wet ingredients.
Sifting the dry ingredients helps prevent lumps and ensures even mixing.
Stir in the buttermilk and chopped walnuts gently.
Fold gently to avoid overmixing, which can make the bread dense.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the 60-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your banana walnut bread. Enjoy!
Serve with a pat of butter or a drizzle of honey for extra flavor.
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