Save This
This classic banana walnut bread is my go-to answer when I want to use those too-soft bananas sitting on the counter. Every bite is tender and just sweet enough with the cozy crunch of toasted nuts making it the ultimate comfort snack.
My mom first showed me how to make this so we would never waste bananas. Now I have taught my kids the same trick and it always brings us together on a rainy afternoon.
Ingredients
- Ripe bananas: Bring intense natural sweetness and moisture to the bread. The riper the better so wait for those brown spots.
- All-purpose flour: Gives the bread its soft tender crumb. Choose a high-quality flour for best flavor.
- Sugar: Balances the tartness of banana and helps the top form a golden crust. Organic cane sugar works beautifully.
- Eggs: Act as a binder holding everything together while making the loaf rich and fluffy. Use large fresh eggs with deep orange yolks if possible.
- Walnuts: Add a beautiful crunch and earthy taste. Toast them before mixing in for the best flavor.
Step-by-Step Instructions
- Mash the Bananas:
- Peel and mash the ripe bananas in a large bowl until almost smooth with just a few lumps left for texture.
- Mix Wet Ingredients:
- Whisk in the eggs until thoroughly blended. Add the sugar and keep mixing until glossy and thick.
- Add Dry Ingredients:
- Sprinkle in the flour evenly across the surface. Gently fold with a spatula until all flour is just incorporated but do not overmix or the bread may toughen.
- Fold in Walnuts:
- Chop the walnuts roughly and fold them into the batter so they are evenly distributed. Reserve some for the top if you like an extra crunchy crust.
- Bake the Bread:
- Pour the batter into a lined loaf pan and smooth the top. Decorate with a few extra walnuts. Bake at 180 degrees Celsius for about fifty minutes or until a toothpick emerges clean from the center.
- Cool and Slice:
- Let the bread rest in the pan for ten minutes before transferring to a rack. Cool fully before slicing to get beautiful neat pieces.
Save This
Walnuts are my favorite part of every slice I always snack on a few extra while the bread bakes. Making this recipe was the first time my kids learned to crack nuts open themselves which makes baking day even more special.
Storage Tips
Banana walnut bread keeps well wrapped at room temperature for two days. If you want to store it longer consider freezing. Slice the cooled loaf and pack slices in freezer bags. Thaw overnight for a fresh taste.
Ingredient Substitutions
If you run out of eggs a flaxseed egg mixture works in a pinch. Swap walnuts for pecans or leave nuts out entirely if preferred. Brown sugar gives a deeper caramel flavor if white sugar is not available.
Serving Suggestions
Warm slices up and spread with butter for breakfast. A spoonful of Greek yogurt and honey on top turns this into a perfect dessert. This bread works as a sweet treat for afternoon tea or as part of a brunch spread.
Cultural Context
Banana bread rose in popularity thanks to resourcefulness during times when food could not be wasted. French families love to bake pain aux bananes for goûter or afternoon snack especially when school lets out. Each household adds its own signature such as chocolate or a touch of rum.
Save This
Common Questions
- → What type of bananas are best?
Use very ripe bananas with brown spots for the sweetest, moistest result.
- → Can I substitute walnuts?
Yes, pecans or hazelnuts also work well for a similar texture and taste.
- → How should I store the bread?
Wrap the cooled loaf in plastic or foil and keep at room temperature up to 3 days.
- → Is it possible to freeze banana bread?
Slice and freeze individually wrapped pieces for up to 2 months. Thaw before serving.
- → Can I add mix-ins like chocolate chips?
Yes, chocolate chips or dried fruit add extra sweetness or texture if desired.