Walnut Topped Heirloom Banana Bread

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Banana bread is a cherished comfort food, loved for its warm, fragrant aroma, tender texture, and nostalgic, homemade quality. Making homemade banana bread can be a satisfying baking activity that uses simple pantry staples to create this slightly sweet, warm heirloom bread. Its versatility allows it to be enjoyed for breakfast, as a snack, or dessert.

My mom frequently made this bread while we were growing up. I recall her telling me that she needed four ripe bananas to make it. When bananas no longer look good to eat in my house, I let them continue to ripen, waiting for the skin turn a deep brown color. While seemingly unappetizing on the outside, the insides reveal a soft slippery consistency, perfect for mashing and making a tasty banana bread.

I usually make my banana bread without nuts, but I decided to add walnuts to the top as I recall my mom used to. The walnuts also give the bread an interesting look and texture, while placing the nuts on top giving them a toasted flavor.

This recipe is my long-time saved favorite. I have tried many and always go back to this one. I have seen recipes using vegetable oil, shortening and sour cream, but I always go back to this one. It is made with mashed bananas, granulated sugar, softened butter, eggs, flour, baking soda, a small amount of salt and pure vanilla extract.

Heat oven to 350 degrees. Grease bread loaf pan. In a mixing bowl, cream butter and sugar.

In a separate bowl, mash bananas with fork, add eggs one at a time, mixing between, and vanilla. Mix until blended. Blend into butter and sugar mixture.

In another bowl, whisk together flour, baking soda and salt. Add to batter and mix until fully combined.

Pour batter into loaf pan. Bake in oven 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.

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Equipment:

Glass Loaf Dish

Jadeite Mixing Bowl Set

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