Last updated on November 19th, 2024

Walnut Banana Bread. - harvestandnourish.com

Lightly flavoured with a touch of warming cinnamon and vanilla then topped with lots of nutrient-rich, crunchy walnuts, this Walnut Banana Bread is your next cozy weekend bake.

Banana breads are such a great way to use up overripe bananas and this is a classic 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.

Here’s everything you’ll need to make this Walnut Banana Bread

2 large eggs
Butter (sub dairy free)
Dark brown sugar
Vanilla
3 overripe medium bananas
Bread or all-purpose flour
Baking soda
Ground cinnamon
Kosher or fine sea salt
½ cup chopped walnuts

Even better? This banana bread is on the healthier side and comes with an added superfood plant protein boost courtesy of nutrient-rich walnuts.

This Walnut Banana Bread can be adapted easily to include your nuts of choice, chocolate pieces or even your favourite super seeds. It can also be made both gluten and dairy free. 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!

Try this Cranberry Orange Walnut Bread or this Maple Pecan Banana Bread next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

2 large eggs room temperature
½ cup butter, melted and cooled sub dairy free
1 cup dark brown sugar
1 teaspoon vanilla
3 overripe medium bananas mashed
1¾ cups bread or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch kosher or fine sea salt
½ cup chopped walnuts

US Customary – Metric

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

To make gluten free: Use an equal amount of your favourite 1:1 gluten free flour blend.

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.