Nana's Banana Walnut Loaf (Print Version)
# Ingredients:
01 -
2 cups regular flour.
02 -
1½ teaspoons baking soda.
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Tiny bit of salt.
04 -
1 cup white sugar.
05 -
½ cup cooking oil.
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2 eggs.
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1 teaspoon vanilla flavor.
08 -
4 medium soft bananas, squashed (roughly 1⅓ cups or 303 grams).
09 -
1 cup roughly broken walnuts.
# Instructions:
01 -
Get your oven hot at 350 degrees F. Butter two 8x4-inch bread tins and put them aside.
02 -
Grab a middle-sized bowl and stir the regular flour, baking soda, and tiny bit of salt together. Put this mix aside for now.
03 -
In a big bowl, mix the white sugar, cooking oil, eggs, and vanilla flavor until everything's well mixed.
04 -
Add your squashed bananas to the wet stuff and stir until they're all mixed in.
05 -
Slowly add the dry stuff to your wet mix, stirring until you've got a smooth batter.
06 -
With a flexible spatula, gently mix in the broken walnuts.
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Pour equal amounts of the batter into each buttered bread tin.
08 -
Let it cook in the hot oven for 35 to 45 minutes. You'll know it's done when a knife stuck in the middle comes out clean. If the top gets too brown, cover it with foil near the end.
09 -
Let the bread sit in the tins for about 10 minutes, then take them out and put them on a wire rack until fully cooled.
10 -
To keep your bread fresh, wrap each loaf tight in plastic wrap and leave at room temp for up to 5 days. You can also freeze them by wrapping in plastic and then foil for up to 3 months.
# Notes:
01 -
Don't worry if you only have one 9-inch bread tin instead of two 8-inch ones. Just cook it longer—around 55 minutes should do the trick.
02 -
Want tastier, juicier bread? Go for super ripe bananas with dark spots all over.
03 -
You can swap walnuts for pecans, hazelnuts, cashews, almonds, or peanuts if you want. Or just skip the nuts altogether.
04 -
Try adding a bit of cinnamon (about ½ teaspoon) for extra taste, or throw in some chocolate bits or dried fruits like raisins or cranberries to change things up.