Banana Walnut Bread

Banana Walnut Bread is a classic, moist, and flavorful loaf that combines the sweetness of ripe bananas with the nutty crunch of walnuts. Perfect for breakfast, dessert, or a snack, this recipe is simple to prepare and always a crowd-pleaser.

Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • Bananas: 1 cup mashed ripe bananas (300 g)
  • Sugar: ½ cup (100 g)
  • Salt: ¼ teaspoon
  • Eggs: 2 medium
  • Milk: ⅓ cup (95 g)
  • All-Purpose Flour: 1¾ cups (230 g)
  • Baking Powder: 2 teaspoons
  • Walnuts: ¾ cup chopped (100 g)

Directions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
  • Prepare the Wet Ingredients:
    • In a large bowl, mash the ripe bananas until smooth.
    • Add the sugar, salt, eggs, and milk. Mix well until fully combined.
  • Combine the Dry Ingredients:
    • In a separate bowl, sift together the flour and baking powder.
  • Mix the Batter:
    • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
    • Fold in the chopped walnuts.
  • Bake the Bread:
    • Pour the batter into the prepared loaf pan.
    • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and Serve:
    • Let the banana walnut bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Serving Suggestions

  • Enjoy with a pat of butter or cream cheese for a decadent treat.
  • Pair with a cup of coffee or tea for a cozy breakfast.
  • Serve as a dessert with a drizzle of caramel or chocolate sauce.

Cooking Tips

  • For added flavor, toast the walnuts before folding them into the batter.
  • If your bananas aren’t ripe, place them in a 300°F (150°C) oven for 15-20 minutes to soften and sweeten.
  • Add a handful of chocolate chips or dried fruits for a twist.

Nutritional Benefits

  • Bananas: High in potassium and natural sweetness.
  • Walnuts: Packed with omega-3 fatty acids and antioxidants.
  • Eggs: A great source of protein and essential vitamins.

Dietary Information

  • Vegetarian: Yes
  • Dairy-Free Option: Substitute milk with almond or oat milk.

Nutritional Facts (Per Slice, Approximate):

  • Calories: 210
  • Protein: 5 g
  • Carbohydrates: 30 g
  • Fats: 8 g
  • Fiber: 2 g

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keeps well in the refrigerator for up to 5 days.
  • Freezing: Wrap slices individually and freeze for up to 3 months. Thaw and warm before serving.

Why You’ll Love This Recipe

  • It’s moist, sweet, and nutty—a delightful combination of flavors and textures.
  • Quick and easy to prepare with everyday ingredients.
  • Perfect for breakfast, snacks, or gifting.
  • Freezer-friendly for convenient, make-ahead treats.

Conclusion
Banana Walnut Bread is a timeless recipe that transforms overripe bananas into a delicious, hearty loaf. The crunch of walnuts combined with the natural sweetness of bananas makes every bite irresistible. Whether served warm or chilled, it’s a treat you’ll want to make again and again!

Frequently Asked Questions (FAQs)

  1. Can I use frozen bananas?
    Yes, thaw frozen bananas before mashing, and use the liquid for added flavor.
  2. Can I make this gluten-free?
    Substitute all-purpose flour with a gluten-free flour blend for baking.
  3. What can I use instead of walnuts?
    Try pecans, almonds, or chocolate chips as alternatives.
  4. Can I reduce the sugar?
    Yes, reduce sugar to ⅓ cup or substitute with honey or maple syrup.
  5. Can I use whole wheat flour?
    Yes, replace half the all-purpose flour with whole wheat flour for a denser texture.
  6. How do I prevent the bread from sticking to the pan?
    Grease the pan well or line it with parchment paper for easy removal.
  7. Can I make muffins instead of a loaf?
    Yes, divide the batter into a muffin tin and bake for 18-20 minutes.
  8. How can I tell when the bread is done?
    Insert a toothpick into the center; if it comes out clean, the bread is ready.
  9. What milk alternatives can I use?
    Use almond, soy, or coconut milk as substitutes for regular milk.
  10. Can I add spices to the batter?
    Yes, cinnamon, nutmeg, or vanilla extract are great additions for extra flavor.