The week before Titus was born a sweet lady at church gave me a loaf of banana bread with walnuts. I had a big slice for breakfast every day, and it was delicious! It was a a very classic banana bread – perfectly moist, with just the right amount of sweetness, and loaded with walnuts! I love walnuts, so this sealed the deal for me =). I had some overripe bananas and decided to make my own banana nut bread (with walnuts). I don’t know if it was as good as Ms. Nina’s but it hit the spot. Enjoy!

Classic Banana Nut Bread

2 cups all-purpose flour
1½ teaspoons baking soda
1/4 teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
~1⅓ cups mashed (very ripe) bananas (about 3-4 bananas)
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F. Grease loaf pan and line bottom/sides with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
4. Pour mixture into prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the loaf begins to get too dark before it is done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
*adapted from Brown Eyed Baker

Categories: Breads, Breakfast

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