Breakfast · Snack
Banana Walnut Bread
A moist loaf with plenty of ripe banana and toasted walnuts. The best use for spotty bananas.
⏱ 1 hr 30 min (15 min prep, 1 hr cooking, 15 min waiting)
🍽 Serves 10 · 1 slice (about 3/4 inch)
freezer friendlymake aheadlunchbox
vegetarian
ContainsMilk, Eggs, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Bread
- 3 Bananas, very ripe, mashed (about 1 1/3 cups)
- 6 tbsp Butter, salted, melted
- ⅔ cup Brown sugar
- 2 Eggs, large
- 1 tsp Vanilla extract
- 1¾ cup All-purpose flour
- 1 tsp Baking soda
- ½ tsp Table salt
- ½ tsp Ground cinnamon
- ¾ cup Walnuts, chopped and toasted
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x5-inch loaf pan, mixing bowls, cooling rack.
- Heat the oven to 350°F. Grease the loaf pan.
- Mash the bananas in a large bowl. Whisk in the melted butter, brown sugar, eggs and vanilla.
- Add the flour, baking soda, salt and cinnamon and stir just until combined. Fold in the walnuts.
- Scrape into the pan. Bake 55 to 65 minutes, until a toothpick in the center comes out with only a few moist crumbs. Cover loosely with foil after 40 minutes if the top browns too fast.
- Cool 15 minutes in the pan, then turn out onto a rack.
Make aheadKeeps 3 days wrapped at room temperature.
❄️ FreezerFreeze whole or sliced, wrapped well, for up to 3 months.
🧒 With kidsKids can mash the bananas. Chop the walnuts fine for children under 4.
Dairy-free swapUse 1/3 cup vegetable oil instead of butter.
Gluten-free swapUse a gluten-free flour blend.
Nut free swapLeave out the walnuts or use chocolate chips.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.