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Buttery Banana Bread

This recipe yields a wonderfully rich and moist banana bread, made with a generous amount of butter, brown sugar, and ripe mashed bananas. Finished with crunchy walnuts, it promises a comforting, flavorful loaf with a tender crumb, perfect for breakfast or a satisfying snack.
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Servings: 22 people
Course: Breakfast
Cuisine: American
Calories: 6615.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups butter 2 1/2 sticks, at room temperature
  • 3/4 cup natural cane sugar
  • 1 cup brown sugar tamped down
  • 4 eggs at room temperature
  • 3 cups ripe mashed bananas
  • 2 teaspoons vanilla
  • 2 cups walnut chopped to taste

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 2 Large Mixing Bowls
  • 2 Loaf Pans Standard 9x5 inch size, adjust quantity for smaller pans
  • 1 Measuring Cups and Spoons
  • 1 Rubber Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease and flour your loaf pans.
  2. In a large mixing bowl, whisk together the whole wheat pastry flour, baking soda, and salt.
  3. In the bowl of a stand mixer, cream the room-temperature butter with the natural cane sugar and brown sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the mashed ripe bananas and vanilla extract until they are well combined with the wet ingredients.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  7. Gently fold in the chopped walnuts using a rubber spatula.
  8. Divide the batter evenly into the prepared loaf pans.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.
  10. Cool the banana bread in the pans for 10 minutes, then invert onto a wire rack to cool completely before slicing and serving.

Notes

Ensure bananas are very ripe, with dark spots, for maximum sweetness and moisture. All cold ingredients, especially butter and eggs, should be at room temperature to ensure a smooth, emulsified batter and prevent curdling. When combining wet and dry ingredients, mix just until combined; overmixing will develop gluten, leading to a tough, dry banana bread. For enhanced flavor, lightly toast the walnuts before folding them into the batter. To check for doneness, a wooden skewer inserted into the center should come out clean. Consider adding a touch of cinnamon or nutmeg for a subtle spice complexity.