Ingredients
Equipment
Method
Preparation (Preheat & Pans)
- First, preheat your oven to 350°F (175°C). Take two 8x4-inch loaf pans and thoroughly grease them. You can use a baking spray with flour or butter and flour. Set them aside.
Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt until well combined. Set the bowl aside.
Wet Ingredients (with Twist)
- In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. Add the 2 tablespoons of full-fat sour cream or plain Greek yogurt and the ¼ teaspoon of almond extract. Whisk these in thoroughly until everything is combined. Then, add your mashed ripe bananas and stir gently, just until incorporated into the creamy wet mixture.
Combine Wet and Dry
- Add the flour mixture from the medium bowl to the large bowl of wet ingredients. Stir just until everything is completely blended and no dry streaks of flour remain. Do not overmix the batter to avoid a tough bread.
Fold in Walnuts
- Using a rubber spatula, gently fold in the coarsely chopped walnuts to distribute them evenly without crushing.
Fill Pans
- Divide the batter evenly between your two prepared loaf pans and spread it out gently to ensure an even bake.
Bake
- Place the loaf pans in your preheated oven and bake for 35 to 45 minutes. They are done when a thin knife or toothpick inserted into the center comes out clean. If the tops brown too quickly, loosely cover them with aluminum foil halfway through baking.
Cooling & Initial Storage
- Once baked, allow the bread to cool in their pans for 10 minutes. Then, turn them out onto a wire rack to cool completely to room temperature. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. For longer enjoyment, wrap each loaf tightly in plastic wrap, then again in aluminum foil, and store in the freezer for up to 3 months.
Nutrition
Notes
This recipe is for a wonderfully dense and moist quick bread, not a light cake, ensuring concentrated flavor. Use very ripe, brown-spotted bananas for best results. Avoid overmixing and cool completely before slicing. Store tightly wrapped at room temperature for 5 days or freeze for 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.