
A classic, moist banana bread packed with crunchy walnuts and rich flavor. This easy-to-make loaf is perfect for breakfast, a lunchbox treat, or a cozy afternoon tea served warm with a pat of butter.
Preheat your oven to 175°C (350°F). Grease the inside of a loaf tin and line the base with parchment paper to ensure easy removal. In a medium bowl, whisk together the sifted flour, salt, and baking soda until well combined.



In a separate large mixing bowl, cream the softened butter and sugar together using a whisk or electric mixer until the mixture is light, fluffy, and pale in color.



Incorporate the mashed bananas, beaten eggs, and chopped walnuts into the creamed butter mixture. Stir well until all the wet ingredients are thoroughly combined.


Gradually add the dry flour mixture to the wet ingredients. Fold gently until you have a smooth batter, being careful not to overmix. Pour the batter into the prepared loaf tin and smooth the top with a spatula.



Bake for 60 to 70 minutes, or until a skewer inserted into the center of the loaf comes out clean. Allow the cake to cool in the tin for 15 minutes, then remove the lining paper and transfer the loaf to a wire rack to cool completely before slicing.



For the best results, use overripe bananas with plenty of brown spots as they provide more sweetness and moisture. If the top of the loaf begins to brown too quickly, cover it loosely with a piece of aluminum foil for the final 15 minutes of baking.