I’ve been baking various banana breads back-to-back in an attempt to find a true favorite. As of now the favorite is Banana Bread Made with Sour Cream and Oil, but this Banana Walnut Bread is good too.
It’s based on a recipe from The Mixer Bible. At first glance, this banana walnut bread recipe appears similar to Banana Bread Made with Sour Cream and Oil. However, the butter, plus a few other things such as the amount of baking powder, the walnuts, the 50/50 sour cream milk mix and the amount of banana give it a different texture and flavor. The most noticeable difference is the butter banana bread is kind of crumbly and flaky, whereas the oil banana bread is smooth and slices neatly. I still think I like the oil banana bread, but this one is good and the butter does add a nice flavor.
Update: I have updated this slightly since posting. The 2 cups of flour should be sifted (use a weight of 8.5 oz) and the liquid should be 1/2 cup buttermilk or milk soured with a little lemon juice.
- 2 cups SIFTED all-purpose flour (240 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon (optional)
- 1 cup granulated sugar (200 grams)
- 1/2 cup (114 grams) butter, softened
- 1 teaspoon vanilla extract or vanilla beat paste
- 2 large eggs, at room temperature
- 2 large ripe medium bananas, mashed (8 oz/230 grams)
- 1/2 buttermilk
- 1 cup walnut pieces
- Preheat the oven 350°F Grease and flour a 9x5 inch loaf pan.
- Whisk or sift together the flour, baking powder, baking soda, salt and cinnamon. Make sure all the ingredients are very thoroughly mixed at this point because the batter is thick.
- Combine the sugar and butter in the bowl of a stand mixer and beat until creamy. Scrape sides of bowl and add the eggs one at a time, beating just until blended.
- Add the vanilla and the bananas and stir well, then add the flour mixture and the buttermilk alternately, mixing until blended.
- Stir in the walnuts.
- Transfer batter to loaf pan and bake for about 60 to 75 minutes (test it after 60) or until a toothpick inserted in the center comes out clean.
- Let cool on a rack for 10 minutes.Loosen edges with a knife and let cool for another 30 minutes, then invert from pan and let cool completely.