The Best Banana Walnut Bread

One of the reasons I like making quick breads like this banana walnut bread is because I can make them into smaller loaves and freeze them for later. Ever since I started using my strapped mini loaf pan that makes 4 mini loafs of bread pulling a loaf out of the freezer for a snack or weekend breakfast is a snap.

I don’t know about you, but trying to eat a regular sized loaf of banana bread is sort of a commitment. Ha! Maybe I’m just being weird but I think mini loaves rule!

Here is the recipe, I hope you like it.

Ingredients

3/4 cup unsalted butter, room temperature, plus extra for greasing the pan{s}
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda {10 cool uses for baking soda}
1 teaspoon vanilla extract
1 1/4 cups sugar
3 large eggs
3 cups mashed ripe bananas {Thanks Mr. Produce Guy}
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees

In a large bowl combine the flour, baking powder, baking soda, and salt and set aside. In a second mixing bowl combine the bananas, eggs, vanilla, sugar and butter mix until smooth and creamy.

Add the flour mixture to the wet mixture and combine.  Fold in walnuts.

Pour batter into a loaf prepared pan or mini loaf pans {I buttered mine}. Bake for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 5-10 minutes then turn the bread out onto  a wire rack.  Cool. Slice and serve with a pat of butter or some cream cheese. Yumm a licious!

USA Strapped Mini Loaf Pan {this is the one I have}