Maple Walnut Banana Bread
This Maple Walnut Banana Bread is warm, moist, and packed with natural sweetness and crunchy walnuts. Perfect for breakfast, snack, or dessert!
Servings: 8 servings
Ingredients
- 3 ripe bananas mashed
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Start by peeling and mashing your ripe bananas in a large bowl using a fork or potato masher until smooth. Then, stir in the melted coconut oil, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. This ensures the leavening agent is evenly dispersed for a perfect rise.
- Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay and will keep your bread tender.
- Fold in the chopped walnuts evenly throughout the batter to add texture and flavor to every bite.
- Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with coconut oil or line it with parchment paper. Pour the batter into the pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Fork or potato masher
- Measuring Cups and Spoons
- Loaf pan (8x4 inch)
- Oven
- Spatula or Wooden Spoon
Notes
- Substitute walnuts with pecans or almonds for a different nutty flavor and texture.
- Add dark chocolate chips for a sweeter variation of the banana bread.
- Incorporate a teaspoon of cinnamon or nutmeg to introduce warm spice notes.
- Fold in 2 tablespoons of Greek yogurt or sour cream for an extra moist loaf.
- Try using half whole wheat flour instead of all-purpose flour for a heartier texture.