Cult of Carbs: Banana Bread

When life is bananas bake banana bread, part deux.

The first time I made banana bread years ago, it just wasn’t moist and I couldn’t find the right consistency. Luckily during this quarantine time there’s a lot of time to perfect recipes, and I bought a Costco sized bag of walnuts just as quarantine was starting in March. Found this recipe from Julia’s Album with just one adaption of adding an extra banana.


  • 4 bananas , ripe, smashed
  • 1/3 cup butter melted
  • 3/4 cup sugar
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup walnuts chopped


  • Preheat the oven to 350 F.
  • In KitchenAid mixer bowl, mix butter into the mashed bananas, using wooden spoon.
  • Turn on the mixer and then add in the sugar, egg, and vanilla.
  • Then add in the baking soda and salt over the mixture and mix in.
  • Add the flour last, mix just enough to blend the ingredients; the batter doesn’t have to be smooth as it’ll rectify itself in the oven.
  • Add chopped walnuts to the batter and mix them in to distribute evenly through the batter. I also like to sprinkle a bit of the walnuts on the top in a straight line for decoration.
  • Butter a 4×8 inch loaf pan (personally I prefer a glass loaf pan). If using a non-glass pan, line the bottom of the pan with parchment paper to make it easier to take out.
  • Finally pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

The voila, perfectly moist delicious banana bread, and super easy to prepare.

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