Walnut Banana Bread
Published: December 17, 2021 | Last modified: September 21, 2023.
This Walnut Banana Bread is moist, dense and packed with generous amounts of banana. Lightly flavoured with a touch of warming cinnamon and vanilla then topped with lots of nutrient-rich, crunchy walnuts, this is your next cozy weekend bake!
Banana breads are such a great way to use up overripe bananas and this is my basic banana bread recipe with a couple of upgrades. It produces a wholesome, flavourful loaf made with minimal ingredients, most of which you probably already have in your pantry at home.
Even better? It’s on the healthier side, too, and comes with an added superfood protein boost courtesy of nutrient-rich walnuts.
This recipe can be adapted easily to include your nuts of choice, chocolate pieces or even your favourite super seeds. A satisfying and delicious quick breakfast or mid-day snack, this loaf is delicious served warm with more butter, nut butter or a drizzle of honey.
And isn’t this the perfect time of year for it?
5 More Delicious Quick Bread Recipes to Try
Walnut Banana Bread
Makes 10-12 servings; prep time 20 minutes, bake time 50-55 minutes.
Ingredients:
2 large eggs, room temperature
½ cup butter, melted and cooled (sub vegan)
1 cup dark brown sugar
1 teaspoon pure vanilla extract
3 overripe medium bananas (mashed)
1¾ cups unbleached bread or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt
½ cup chopped walnuts
Instructions:
Preheat oven to 350°F (177ºC) and prepare parchment-lined loaf pan.
In a large mixing bowl, whisk together eggs, butter, dark brown sugar and vanilla. Add mashed banana to egg mixture and continue whisking until the banana starts to break down.
Stir in flour, baking soda, cinnamon and salt plus half (¼ cup) of the chopped walnuts just until combined (still lumpy!).
Pour banana bread batter into loaf pan and sprinkle the remaining walnuts across the top of the loaf. Bake for 50-55 minutes until golden and a tester comes out dry. Transfer to a wiring cooling rack and let sit until the top cools (about 30 minutes). To remove from pan, lift using parchment edges and place on cutting surface. Slice with a sharp knife and serve warm with lots of melty butter!
Notes:
Walnuts: Almonds, pecans and cashews are all wonderful substitutes. Want to make this loaf nut free? Check out my Chocolate Chip Banana Bread recipe for a delicious alternative or substitute an equal amount of your favourite seeds.
Storage: This banana bread stays nice and moist and tastes even better the next day. To store, wrap tightly in plastic wrap and refrigerate overnight or transfer to an airtight container and freeze for up to 3 months. To reheat, bring to room temperature then warm in a microwave for a few seconds or serve toasted (our favourite!) with a pat of butter.
