Moist and Tasty Banana & Walnut Bread Recipe
Rated 5.0 stars by 1 users
Category
Nuts
Servings
12
Prep Time
15 minutes
Cook Time
60 minutes
Calories
240
This Banana & Walnut Bread recipe creates a deliciously moist and flavorful loaf packed with the natural sweetness of ripe bananas and the satisfying crunch of chopped walnuts.
Perfect for breakfast, a quick snack, or a cozy afternoon treat, it’s a simple bake that anyone can master.
With a prep time of just 15 minutes and a total time of about 90 minutes, you’ll have a warm, golden loaf ready to slice into 12 generous portions.
Enjoy it fresh from the oven or toasted with a spread of butter for a comforting homemade classic.
Ingredients
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250g very ripe bananas, mashed (approx. 2–3 medium bananas)
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150g light brown sugar
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2 large eggs, room temperature
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80g unsalted butter, melted and cooled slightly
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1tsp vanilla extract
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225g plain flour
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1tsp bicarbonate of soda
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½tsp baking powder
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½tsp fine sea salt
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1tsp ground cinnamon (optional)
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100g walnuts, coarsely chopped
Directions
Preheat & Prepare
Preheat your oven to 160°C fan (180°C / 350°F).
Line and grease a 2-lb (23 × 13 cm) loaf tin with baking parchment.
Mix Wet Ingredients
In a large bowl, whisk the mashed bananas, sugar, eggs, melted butter and vanilla until smooth.
Combine Dry Ingredients
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder, salt and cinnamon.
Fold to a Batter
Gently fold the dry ingredients into the wet mix until just combined.
Stir in the chopped walnuts.
Bake
Spoon the batter into the prepared tin and level the top.
Bake for 55–60 minutes, or until a skewer inserted into the centre comes out clean.
If the top browns too quickly, loosely cover with foil for the last 10 minutes.
Cool & Slice
Allow the loaf to cool in the tin for 15 minutes.
Lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Recipe Notes
More Tasty Recipes:
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of Walnut Bread.
Calories per serving: 240 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade nut bread.
Banana Ripeness: The riper (spotty) the bananas, the sweeter and moister the loaf.
Walnut Variations: Swap half the walnuts for pecans or hazelnuts for a different nutty twist.
Make-Ahead: Wrap cooled, sliced loaf in clingfilm and freeze—toast slices straight from frozen.
Spice It Up: Add ½ tsp ground ginger or mixed spice for extra warmth.
Serving Suggestions
Serve thickly sliced with a spread of butter for a hearty breakfast.
Pair with a spoonful of Greek yoghurt and a drizzle of honey for a creamy, sweet twist.
Enjoy alongside a steaming cup of tea or coffee for a cozy snack.
Toast a slice and top with cream cheese and a sprinkle of cinnamon for a decadent treat.
Serve with a scoop of vanilla ice cream for a dessert-like twist.
Pair with fresh berries and a dollop of whipped cream for a light, fruity snack.
Spread with almond or peanut butter for a protein-packed breakfast or post-workout bite.
How to Store Your Homemade Banana & Walnut Bread
Keep fresh with these easy storage tips:
Room Temperature (2–3 Days):
Cool the loaf completely.
Wrap tightly in clingfilm or store in an airtight container.
Keep in a cool, dry spot away from sunlight.
Tip: Slice only what you need to keep it fresh.
Fridge (Up to 1 Week):
Wrap the cooled loaf in clingfilm and place in a resealable bag or airtight container. Store in the fridge.
Warm slightly before eating for better texture.
Tip: Fridge storage may make the bread a bit denser.
Freezer (Up to 3 Months):
Whole Loaf: Wrap tightly in clingfilm and foil or use a freezer-safe bag.
Slices: Wrap each slice in clingfilm and store in a freezer-safe bag.
Thawing: Thaw slices at room temperature or toast from frozen.
Thaw a whole loaf in the fridge overnight.
Tip: Label with the date.
More Storage Tips:
Store away from humidity to avoid mold.Add spreads like butter only when serving.Use ripe bananas for a moister loaf that stays fresh longer.
