Description
A tender and fragrant banana bread, filled with caramelized banana sweetness, warm cinnamon, and toasted walnuts.
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 to 1¼ cups)
- 1/3 cup (76 g) melted unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt (about 1/4 teaspoon)
- 1 teaspoon ground cinnamon
- 1½ cups (180 g) all-purpose flour
- 1 cup (100 g) chopped walnuts (optional; toasted recommended)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla; mix until combined.
- Sprinkle the baking soda, salt, and cinnamon over the wet mixture; stir to incorporate.
- Gently fold in the flour until just combined—do not overmix.
- Fold in the chopped walnuts, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Remove from the oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas and avoid overmixing after adding flour. Store tightly wrapped for 2-3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg