Banana Bread with Walnuts

Introduction

This banana bread yields two sturdy loaves with a tender crumb and distinct walnut texture, baked until deeply browned and springy to the touch. The recipe uses a standard creaming method and alternates wet and dry ingredients to avoid overworking the batter—a technique that keeps the loaves moist without becoming dense. Plan on about 1 hour 15 minutes of hands-on and oven time combined.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 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

Swap walnuts for pecans or toasted hazelnuts — Both offer a similar texture and oil content, though pecans add a milder, slightly sweeter note while hazelnuts bring earthiness and crunch.

Add 1 tsp ground cinnamon and ¼ tsp ground nutmeg to the dry ingredients — These warm spices complement banana without overwhelming it and add depth without changing the loaf’s structure.

Divide the batter between three smaller loaf pans and reduce bake time to 45–50 minutes — Thinner loaves brown more evenly and are easier to portion and gift; check doneness starting at 40 minutes.

Reduce the walnuts to 1½ cups and fold in ½ cup unsweetened shredded coconut — This lightens the nut presence and adds subtle tropical flavor and chew without affecting moisture or rise.

Use ripe, almost-black bananas — They dissolve slightly more into the batter and deliver deeper sweetness, reducing the need for added sugar if you prefer a less sweet loaf.

Tips for Success

Mash bananas thoroughly and measure them by weight, not by counting pieces. Overripe bananas compress into a denser volume, so weighing ensures consistent moisture and sweetness across batches.

Alternate dry and wet ingredients starting and ending with flour. This prevents the batter from becoming grainy or slack and ensures even hydration without overmixing.

Don’t open the oven door before 50 minutes. These loaves are tall and prone to sinking if the crust sets before the crumb has risen fully; the final 10–25 minutes of checking is safe and won’t deflate the bread.

A skewer should come out with only moist crumbs clinging to it—not wet batter. If the top is deeply brown but the center still feels loose, lower the oven to 325°F, cover loosely with foil, and continue baking until the skewer test passes.

Cool the loaves completely in the pans before unmolding. Warm bread is fragile; cooling in the pan allows the crumb to set and firms the bottom crust so it doesn’t crack when you turn it out.

Storage and Reheating

Store cooled, unmolded loaves wrapped tightly in plastic wrap or sealed in an airtight container at room temperature for up to 3 days. For longer storage, wrap each loaf in plastic, then foil, and freeze for up to 2 months.

FAQ

Can I use very green bananas, or do they need to be brown?

Green bananas are starchy and won’t add sweetness or moisture; use bananas with yellow skin and brown spots for proper texture and flavor. If your bananas are still mostly yellow, let them sit at room temperature for 1–3 days until flecked with brown.

Why did my loaves sink in the middle or bake unevenly?

The most common cause is opening the oven door too early, dropping the internal temperature and destabilizing the rise. Also check that your oven racks are level and that both pans are positioned symmetrically; if one loaf finished much faster, your oven may have a hot spot, and you can rotate the pans halfway through the next bake.

Can I halve this recipe and bake one loaf instead?

Yes—divide all ingredients by 2 and use a single standard loaf pan. Reduce the bake time to 45–55 minutes, since a smaller volume will cook faster. Check doneness starting at 40 minutes.

What if I don’t have turbinado sugar for topping?

Regular granulated sugar works, though it will dissolve slightly into the batter during baking and won’t show the same sparkle. For a visible topping, use demerara sugar or coarse sanding sugar, which have larger crystals that hold their shape in the oven.