Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure alcohol-free vanilla extract
- 3 large ripe bananas, mashed
- 1 cup chopped walnuts
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together the flour and baking soda; set these dry ingredients aside.
- Step 2: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the alcohol-free vanilla extract until fully incorporated.
- Step 3: Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed only until the flour streaks disappear. Fold in the mashed bananas and the chopped walnuts using a rubber spatula; avoid overmixing the batter.
- Step 4: Pour the batter evenly into the prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Step 5: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Let the cake cool completely before slicing.
Notes
- To maintain peak moisture, store leftover cake tightly wrapped in plastic wrap at room temperature for up to three days, or freeze cooled slices for longer storage.
- For the absolute best flavor and moist crumb, ensure your bananas are heavily spotted (almost black) before mashing, as this maximizes natural sweetness and softens the texture.
- For a warm, comforting texture, heat individual slices in the microwave for 10 seconds or toast lightly in a toaster oven before serving.
- Enhance the luxurious flavor by serving warm slices topped with a light dusting of cinnamon sugar or a smear of brown butter cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American