Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease two 8x4-inch loaf pans and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the mashed bananas and stir gently to combine the wet ingredients.
- Add the flour mixture to the wet ingredients and stir until the batter is completely blended. Using a rubber spatula, fold in the chopped walnuts.
- Divide the batter evenly into the two prepared loaf pans.
- Bake for 35 to 45 minutes, or until a thin knife inserted into the center of the loaf comes out clean. If the tops of the loaves start to get too dark before the center is done, cover them loosely with aluminum foil.
- Allow the loaves to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Nutrition
Notes
If you only have one 9-inch loaf pan, use it for all the batter. The baking time will increase; check it around 55 minutes, but it might need longer.
Use the ripest bananas you can find; they should have brown spots. Riper bananas result in sweeter and moister bread.
Walnuts are traditional, but you can substitute pecans, hazelnuts, cashews, almonds, or peanuts. You can also omit the nuts for a nut-free version.
For extra flavor, try adding ½ teaspoon of cinnamon to the dry ingredients.
You can add chocolate chips, peanut butter chips, white chocolate chips, or dried fruit like raisins or cherries to the batter.
To make muffins, fill lined muffin cups about ¾ full and bake at 350 degrees for 24 to 28 minutes.