Start by preheating the oven to 350°F and measuring out all of the banana bread ingredients.
Then, grease a 4” x 8” loaf pan with butter or preferably vegetable shortening. Make sure to grease all the corners and creases.
Next, in the mixing bowl of a stand mixer, use a masher (or fork) to mash the peeled bananas until completely smooth.
Stir the melted butter into the mashed bananas.
Then, beat the egg with a whisk in a separate bowl. Add in the vanilla extract and mix again. Pour the egg mixture into the bananas and mix together using the stand mixer.
Next, add the flour, baking soda, sugar, and salt to the mixing bowl, mixing for 1 minute between each addition.
After all the ingredients have been mixed into the dough, use a silicone spatula to fold the chopped walnuts into the dough.
Next, pour the walnut banana bread batter into the greased loaf pan and bake for 50 minutes to 1 hour, or until a toothpick stuck in the center comes out clean.
Finally, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, gently remove the bread from the pan, transfer it to a cooling rack, and let it completely cool before serving.
Notes
Storing Banana BreadTo store banana bread: first, wrap it tightly in plastic wrap. Store the wrapped loaf at room temperature for up to 3-5 days. For longer storage, after the 3-day mark, transfer the wrapped loaf to the refrigerator to prolong its shelf life for up to 7 days. Always mark the date on the outside of the wrapping to keep up with freshness.To freeze banana bread: first, wrap it tightly in plastic wrap and then again in kitchen foil. Mark the date on the outside and store the wrapped banana bread in the freezer for up to 3 months. Defrost the bread in the fridge for a day, and when ready to eat, just microwave a slice.