Banana Bread Variations
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We all love classic banana bread, but on days when I’m craving a little something extra, I turn to this trusty banana nut bread recipe. Here, toasted walnuts and a dash of cinnamon join forces for a (slightly) fancier loaf that still celebrates the banana first and foremost. Here’s how to make it the best it can be:
First, we’re going to handle the walnuts. While it’s wise to use untoasted nuts for the topping (they will toast while the bread is baking), it’s absolutely imperative that the nuts that are folded into the batter be toasted first. If this feels like a silly extra step, trust me—it’s not. Toasting the walnuts brings out their natural oils, enhancing their inherently nutty flavor and making them crunchier. On the other hand, untoasted walnuts will soften considerably as they bake in the batter and may also taste tannic and bitter. Please don’t skip this step. After baking part of your walnuts, let them cool before coarsely chopping them. Set those aside, then finely chop your remaining walnuts and set aside.
Then, increase the oven temperature to 350°. Grease a metal loaf pan with cooking spray and line with parchment (both are important here—don’t skip one or the other), making sure to leave an overhang on both long sides. Then, in a medium bowl, whisk your dry ingredients together until combined: baking soda, cinnamon, and salt.
Grab a separate large bowl, then whisk your eggs, brown sugar, and bananas together. Once smooth and combined, add the bananas and vanilla and whisk until well combined. Don’t worry if the batter is slightly lump—that’s how it’s supposed to be. Then, you can fold in your dry ingredients until incorporated. Once incorporated, then fold in the reserved toasted walnuts.
Now, it’s time to bake! Pour the batter into the prepared pan, then smooth the top with a rubber spatula so it’s even. Grab your reserved raw walnuts, then scatter them down the center of your loaf.
Bake the bread until it has risen and appears golden brown on top, but always test it by inserting something small into the center—if it comes out with just a few moist crumbs attached, it’s good to go. Let it cool in the pan (I know—be patient), then lift it out of the pan—using the parchment overhang—before slicing and serving.
Full list of ingredients and instructions can be found in the recipe below.
This banana bread will keep in an airtight container at room temperature for 3 to 4 days. You can also freeze the whole loaf if you want: Wait for it to cool, wrap it in plastic wrap and foil, then store in the freeze for up to 3 months.
raw, unsalted walnuts, divided
Cooking spray
(180 g.) all-purpose flour
baking soda
ground cinnamon
kosher salt
large eggs
(150 g.) dark brown sugar
unsalted butter, melted, cooled
(460 g.) mashed ripe bananas (from about 4 large)
pure vanilla extract
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