Banana Walnut Bread

Introduction

With 950 g of mashed banana and a turbinado sugar topping, this bakes up very moist with a crisp, crackly crust. You build a butter-based batter, fold in coarsely chopped walnuts, and divide it between two loaf pans. It fits batch baking well and gives you enough bread for breakfasts, snacks, or gifting.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Servings: 2 loaves

Ingredients

• 490 g all-purpose flour
• 5½+⅛ tsp baking powder
• 1 pinch salt
• 8 oz butter, softened
• 320 g turbinado sugar
• 4 ea. (200 g) eggs
• 950 g mashed banana
• 2 ½ cups walnuts, coarsely chopped
• Turbinado sugar for sprinkling

Instructions

1. Combine the flour, baking powder, and salt.
2. Cream the butter and sugar together until light and fluffy.
3. Whisk the eggs, and gradually beat them into the butter mixture.
4. Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.
5. Stir in the walnuts.
6. Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.
7. Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.
8. Let cool to room temperature in the pans. Unmold.

Variations

• Replace the walnuts with pecans for a slightly softer crunch and a sweeter, rounder nut flavor.
• Add 1 teaspoon ground cinnamon to the flour mixture if you want a warmer spice note without changing the crumb much.
• Swap 100 g of the all-purpose flour for whole wheat flour to make the loaves a little heartier and slightly more dense.
• Leave out the walnuts if you need a nut-free loaf; the bread will slice more cleanly and have a softer texture.
• Bake the batter in muffin tins instead of loaf pans for smaller portions and a shorter baking time.

Tips for Success

• Cream the butter and turbinado sugar until the mixture looks noticeably lighter; that step helps keep the loaves from baking up heavy.
• Add the eggs gradually, as written, so the butter mixture stays smooth instead of looking split.
• Stop mixing once the last of the flour mixture disappears; overmixing after that can make the bread tough.
• Check the center of each loaf with a skewer, not just the edges, since banana bread can brown before the middle is fully baked.

Storage and Reheating

Wrap each cooled loaf tightly and store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. For longer storage, wrap slices or whole loaves in plastic wrap and then foil, and freeze for up to 3 months.

To reheat slices, use a microwave for 10 to 15 seconds or warm them in a 300°F oven for about 8 minutes. To refresh part of a loaf, tent it loosely with foil and heat at 300°F until warmed through, about 10 to 15 minutes.

FAQ

Can you use very ripe bananas?

Yes. Bananas with plenty of brown spots work well here because they mash easily and add more sweetness and moisture.

Can you make this without walnuts?

Yes. Leave them out and keep everything else the same; the loaves will still bake properly and will have a softer, more uniform crumb.

Why is the center still wet when the top is brown?

That usually means the loaves need more time past the 1-hour mark. Keep checking every 10 minutes and test in the center with a skewer before pulling them from the oven.

Can you bake this as one large loaf instead of two?

You can, but the bake time will increase noticeably and the center will take much longer to set. Two loaf pans give you more even baking and a more reliable result.