Banana Walnut Bread
- Prep Time: 25 minutes
- Cook Time: 45 - 50 minutes
- Servings: 2 loaves
- Course: Dessert
Sink your teeth into this moist Banana Walnut Bread for a mid-day snack or for breakfast. Clean-up is easy with a Reynolds Kitchens® Loaf Pan with Parchment Lining.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Clean-up is easy with a Reynolds Kitchens® Loaf Pan with Parchment Lining.
Ingredients
- 2 Reynolds Kitchens® Loaf Pans with Parchment Lining
- 1 1/2 cups of unsalted butter
- 1 cup of granulated sugar
- 3 eggs
- 1 1/2 teaspoons of vanilla
- 2 cups of mashed ripe bananas
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 3/4 cup of chopped walnuts
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy.
Step 3
ADD in 1 egg at a time until it is completely mixed in.
Step 4
POUR in the vanilla and mix until it is combined in.
Step 5
MIX the mashed bananas into the creamed butter and sugar mixer on low speed until it is combined.
Step 6
WHISK together the flour, baking soda and baking powder in a large bowl and slowly add it to the mixer on low speed.
Step 7
FOLD the walnuts into the mixer using a spatula and divide the batter evenly into 2 Reynolds Kitchens® Loaf Pans with Parchment Lining.
Step 8
BAKE on 350° for 45 to 50 minutes or until the top of the bread is golden brown and the center is firm.
Step 9
COOL before serving.
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