Let's learn how to make Easy Homemade Banana Bread. With a super moist texture, buttery banana flavour and amazing texture from toasted walnuts, this delicious banana bread is unbelievably easy to make!
First preheat oven to 180 degree C. Place wire rack in centre of oven. Then prepare a loaf pan. Spray the bottom and sides of the loaf pan with a non-stick vegetable spray. Can also brush with melted butter. Then line the bottom of loaf pan with baking sheet or parchment paper.
Prepare Wet Ingredients:
Have ready all wet ingredients.
First, melt softened butter in pan and set aside to cool. Crack 2 fresh eggs in a bowl and lightly beat with a fork.
Next, peel 3 ripe bananas. Place in a medium size mixing bowl and mashed with a fork. Then add in beaten eggs, melted butter and vanilla extract. Mix well and set aside.
Prepare Dry Ingredients:
Have ready all dry ingredients needed.
First, toast walnut over low heat till fragrant. Set aside to cool and coarsely chopped them.
Then in a large mixing bowl, add in the sifted flour, sugar, salt, baking powder, baking soda and cinnamon powder. Whisk together till well combined. Then stir in the chopped walnuts and mix well.
Bake Banana Bread:
When done preparing the dry and wet ingredients, pour the wet banana mixture into the dry flour mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients JUST until combined. (DO NOT OVERMIX).
Then transfer the banana batter into the prepared loaf pan. Smoothen the top of batter with the spatula or the back of a spoon. Tap to remove air in the batter.
Place in preheated oven and bake for 1 hour or until the bread is golden brown and a toothpick inserted in the centre comes out clean. And we are done!
Remove the loaf pan from oven and place on wire rack to cool for about 10 minutes. Then turn the bread out from pan and remove the baking sheet at the bottom.
Cut into thick pieces and serve warm or at room temperture.
This super moist banana bread is best enjoyed as is or with a spread of butter over a cup of hot brewed tea. As always, Enjoy!
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
Be sure to turn the banana bread out from the pan shortly after removing from oven. This is because moisture inside the loaf bread and the condensation as it cools will build up can soften the banana bread crust.
To store ripe bananas, put un-peeled bananas into a plastic bag and freeze until you have enough for baking. You can also peel and mashed ripe bananas and add 1 teaspoon of lemon juice per banana and freeze in an airtight container. This can keep for 3 months in the freezer.
This banana bread can be frozen as well. Put into a plastic bag and put in the freezer. You can freeze the whole loaf or in slices. Simply thaw to room temperature when needed.