2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups ripe bananas, mashed (about 4–5 bananas)
1 tsp vanilla extract
1/2 cup chopped walnuts (plus extra for topping)
Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.Cream Butter & Sugar
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.Add Eggs & Bananas
Beat in the eggs, mashed bananas, and vanilla extract until well combined.Combine & Fold
Gradually add the dry mixture into the wet mixture. Gently fold in the walnuts—don’t overmix.Pour & Bake
Pour the batter into the prepared loaf pan. Sprinkle extra walnuts on top for a crunchy crust.Bake for 60–65 minutes or until a toothpick inserted into the center comes out clean.
Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
- The riper the bananas, the sweeter and moister your bread will be.
- For an extra rich texture, add ¼ teaspoon of cinnamon or ½ cup of chocolate chips to the batter.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
