banana walnut bread recipe

Written ByJenny Smyth Posted on
banana walnut bread recipe
Jump to Recipe Jump to Video Print Recipe

The Best banana walnut bread recipe

I’m so excited to share this banana walnut bread recipe with you all! It’s a staple in our household, and I just know it’ll become a favorite in yours too.

I first discovered this recipe about 10 years ago, and it’s been a go-to for family gatherings, breakfast on-the-go, and even as a snack for my kids. The combination of ripe bananas and crunchy walnuts is just perfect, and the best part is that it’s incredibly easy to make.

You’ll need only a few ingredients, most of which you probably already have on hand. This bread is moist, delicious, and perfect for any occasion.

My kids love helping me mix the batter, and they can’t get enough of the warm slices straight from the oven. As a busy mom, I appreciate how quickly this recipe comes together – it’s ready in under an hour!

And let’s not forget the health benefits: with bananas as the main ingredient, this bread is packed with potassium and fiber. My family devours it in no time, but it also makes for a great breakfast or snack option when you’re on-the-go.

I’ve made this recipe countless times, and it never fails to impress. Whether you’re serving it at a potluck or just want something tasty for your family dinner, this banana walnut bread is sure to be a hit.

Banana Walnut Bread

Banana Walnut Bread

4.8 from 1589 votes

A moist and delicious banana walnut bread perfect for breakfast or a snack. This recipe combines ripe bananas and crunchy walnuts for a delightful treat.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

3 ripe bananas
1/3 cup melted butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-Ins

1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan.
3In a mixing bowl, mash the ripe bananas with a fork until smooth.
4Stir in the melted butter, white sugar, and brown sugar until well combined.
5Beat the egg into the banana mixture.
6Add the vanilla extract and mix well.
7The mixture should be smooth and well incorporated.
8In a separate bowl, combine the all-purpose flour, baking soda, and salt.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Be careful not to overmix.
11Fold in the chopped walnuts.
12The batter should be thick and slightly lumpy.
13Pour the batter into the prepared loaf pan.
14Smooth the top with a spatula.
15Sprinkle additional walnuts on top if desired.
16Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
17The top should be golden brown.
18Remove the bread from the oven and let it cool in the pan for 10 minutes.
19Then, transfer it to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Mixer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 3.5g❤️Cholesterol: 25mg🧂Sodium: 350mg🌾Total Carbs: 39g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 4g

📝Notes

Tips: For an extra moist bread, you can add 1/4 cup of plain yogurt to the wet ingredients. You can also add a streusel topping by mixing 1/4 cup brown sugar, 1/4 cup flour, 1/4 cup chopped walnuts, and 2 tbsp melted butter. Sprinkle this mixture on top of the batter before baking.

This banana walnut bread recipe has been a staple in our household for years, and I’m confident it’ll become one in yours too! It’s perfect for any occasion – whether you’re hosting a party or just need a quick breakfast option.

The best part? It’s incredibly easy to make and stores well for up to three days; simply wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature or refrigerate until serving.

❓ Frequently Asked Questions About Banana Walnut Bread

Q: What type of flour should I use?

I prefer using all-purpose flour for this recipe because it produces a tender crumb and holds up well to the moisture from the bananas.

Q: Can I substitute the walnuts with another type of nut?

Yes, you can use chopped pecans or hazelnuts instead of walnuts if you prefer.

Q: How do I ensure my bread turns out moist?

Making sure your bananas are ripe is key – use three large ones or four smaller ones for the best results.

Q: Can I make this bread in advance?

You can mix the batter up to 24 hours ahead of time; simply store it in the fridge until you’re ready to bake.

Q: What if I don’t have buttermilk?

No worries! You can substitute buttermilk with regular milk mixed with 1 tablespoon white vinegar or lemon juice – let it sit for 5 minutes before using.

Similar Posts