My grandma’s classic banana bread recipe is sweet and moist with a perfect crumb on the top. When cut into slices with a slather of butter, this quick-to-make bread is a perfect breakfast, dessert, or snack. So if you have a batch of bananas that are getting brown, this is the recipe to make!
Preheat the oven to 350°F. Grease one 8 ½ x 4 ½ loaf pan and set it aside.
In a medium bowl, add the mashed banana, sugar, and egg. Whisk to combine. Add the melted and slightly cooled butter, milk, and vanilla. Whisk until smooth.
Add the flour, baking powder, and salt. Use the tines of the whisk to fold the wet and dry ingredients together. Mix until most of the ingredients are combined with a few dry pieces remaining. Add ¾ of the chopped walnuts into the batter and fold to combine. Pour the batter into the prepared loaf pan and top with the remaining chopped walnuts.
Bake in the preheated 350°F oven until the center of the bread is domed and a skewer inserted in the middle comes out clean, 60-70 minutes. Once baked, remove the bread from the oven and cool in the pan for 15 minutes. Remove from the pan and cool on a rack for 45 minutes.
The more spotted and brown a banana peel is, the sweeter the banana will be. When choosing bananas for this recipe, opt for ones that are darker in color, resulting in sweeter, tastier bread. Since the bananas will be mashed and then baked, any light bruises do not need to be removed.
When whisking together the wet ingredients, the mashed banana will create texture in the batter, preventing it from becoming completely smooth. This is completely fine and is exactly how the batter should look.
When measuring out the flour, add the flour to a separate scoop and then add it into your measuring cup. Rather than pushing the measuring cup down into the flour, allowing it to fall into the measuring cup lightly will ensure that the flour is light in texture. Plus, it will ensure that too much is not added.
When mixing the dry ingredients with the wet ingredients, do not overmix. Overmixing can cause the bread to become dry and coarse once baked. Instead, aim to slightly undermix the bread with just a few pockets of flour remaining.