When you’re stuck in the house for months, bananas ripen before your eyes and banana bread is obligatory.
I love that I can blame excessive bread making on quarantine. Banana bread with walnuts is already in my family’s bread rolodex right next to zucchini bread and pumpkin bread. I love that it takes one bowl, one mixer, and one loaf pan. I can’t stress enough how much I love cooking, but hate dishes.
banana nut bread.
3/4 cup chopped walnuts
1/2 cup butter (1 stick), softened
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
1/4 cup half+half or whole milk
3 large overripe bananas
2 cups flour
1 teaspoon baking soda
1/4 teaspoon coarse kosher salt
Preheat your oven to 350 degrees F. Toast the walnuts in the oven for about 5 minutes then set aside to cool.
Using an electric hand mixer, cream together butter and sugar. Add eggs and mix until smooth. Mix in the vanilla and milk until fully combined. Add in the peeled bananas and continue mixing.
Add flour, baking soda, salt and mix until the flour is incorporated. No more hand mixer now! Fold in the toasted walnuts. Pour the batter into a lightly greased loaf pan. Bake for 60 to 65 minutes, or until a knife comes out clean. Cool for 15 minutes before serving.
