This is slap yo’ mama good. That’s right, I said it!
Buttery, sugary, crunchy, and not even close to good for you. What else could you want in a banana bread?
This will be the best thing I can get you for a step-by-step on this fabulous recipe, so bear with me, ok?
Banana Walnut Bread
(based on the Best Banana Bread recipe by America’s Test Kitchen)
- 2 1/4 cups all-purpose flour
- 2/3 cup of sugar + 1/4 extra for the topping
- 3/4 tsp baking soda
- 1 tsp salt
- 4 very VERY ripe bananas
- 6 Tbsp unsalted butter, melted and cooled
- 2 eggs
- 1/4 cup plain yogurt
- 1 Tbsp vanilla
- 3/4 cup raw walnuts
Step one: get some alcohol. Beer, wine, margarita, mixed beverage. Whatever. Trust me…unless it’s before noon. Then it might be best to do a mimosa. The juice makes it acceptable 🙂
After approximately 3 sips, you’ll need to melt 6 Tablespoons of butter in the microwave and then set it out to cool a bit. You’ll also want to mash up the bananas and let them sit for a few minutes while you assemble the rest of the ingredients. I find that by doing this it allows the sugars to release and makes a less chunky banana bread. I’m not a fan of chunks in there. While you’re at it go ahead and preheat the oven to 325.
After everything is combined, stop the mixer and butter and flour the 9 x 5 pan. This is super important if you want the cake to release out of the pan. But, you know, if you just want to take a fork to it when it’s done that works too 🙂
In a small pan over very low heat, combine 1/4 cup of sugar and 1 Tablespoon of butter. Once the mixture starts to boil and the sugar dissolves, remove from the heat and stir in the walnuts. Then immediately pour the mixture on top of the batter. Trust me. This makes all the difference in the world!
The sugar syrup gets crunchy and the walnuts have their normal, buttery, amazing flavor. Served with a small pat of butter and you could very likely die of happiness.
ALSO the winner of the Chocolate Indulgence giveaway from Stonyfield is: