Banana Walnut Bread
Bananas and Walnuts combine in this delicious, comforting bread that is super easy to make! Banana Walnut Bread is great for any occasion. It serves great as an easy breakfast or even a healthy dessert! It works good as a gift or even as a snack during your next coffee or tea get-together with your friends.
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Banana Walnut Bread is super easy to make and it makes great use of leftover overripe bananas that would otherwise get thrown away. It's chock full of nutrients, with hearty walnuts and wholesome bananas. Combine that with classic spices like cinnamon and nutmeg and you have yourself a truly great bread!
While this bread calls for walnuts you can substitute them for your favorite nut instead. It'll keep it clean and healthy, especially when it's only sweetened with honey, but may give it a slightly different taste and texture, depending on what nut you use. You can also use this Banana Walnut Bread recipe to make muffins.
Why You'll Love This Recipe:
Naturally Sweetened: Made with overripe bananas and a touch of honey, this loaf is sweet without using refined sugar.
Perfect Texture: Moist and tender with just the right amount of crunch from chopped walnuts in every bite.
Warm, Cozy Flavor: Cinnamon and nutmeg add comforting spice that pairs beautifully with the banana base.
Wholesome Ingredients: Whole wheat flour adds fiber and heartiness while keeping the loaf satisfying and nourishing.
Freezer-Friendly: Great for meal prep or making ahead, slice and freeze for quick breakfasts or snacks.
Ingredients to Make Banana Walnut Bread:
- overripe bananas. Use very ripe bananas with lots of brown spots-they're naturally sweeter and mash more easily. The riper, the better!
- eggs. Help bind the ingredients and give the bread structure. Room temperature eggs mix in more evenly.
- honey. Adds natural sweetness and moisture. Maple syrup can be used as a 1:1 substitute if desired.
- butter. Melted and slightly cooled butter gives the bread a rich, tender texture. For a dairy-free option, use melted coconut oil or plant-based butter.
- whole wheat flour. Provides a hearty, nutty flavor and boosts the fiber content. You can substitute with white whole wheat flour for a lighter texture.
- baking soda. Gives the loaf its rise. Be sure it's fresh for best results.
- spices. These warm spices add depth and enhance the banana flavor. Feel free to adjust to taste.
- walnuts. Add crunch and a toasty, nutty flavor. Toast them lightly in a dry skillet beforehand to enhance their taste, or swap for pecans if you prefer.
How to Make Banana Walnut Bread:
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or line it with parchment paper. Set aside.
- In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth.
- Add the eggs, honey, and butter to the mashed bananas. Whisk until the mixture is smooth and well combined.
- Sprinkle the whole wheat flour, baking soda, cinnamon, and nutmeg over the wet mixture. Gently stir until just combined-avoid overmixing.
- Stir in the chopped walnuts evenly throughout the batter.
- Pour the batter into the prepared loaf pan and spread the top evenly. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Notes & Tips:
- Use Overripe Bananas. The darker and spottier the bananas, the better. They're sweeter and mash more smoothly, adding moisture and flavor to the bread.
- Don't Over mix the Batter. Stir just until the flour disappears. Over mixing can make the bread dense or dry.
- Cool the Butter Before Adding. Let the melted butter cool slightly so it doesn't scramble the eggs when mixed in.
- Toast the Walnuts (Optional). For extra flavor, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Check for Doneness. Oven times vary. Begin checking around 50 minutes, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's done.
- Let It Cool Before Slicing. Allow the bread to cool in the pan for at least 10-15 minutes, then transfer to a wire rack to cool completely. This helps the texture set and makes slicing easier.
Serving Suggestions:
How to Store:
Room Temperature: Store the cooled banana bread in an airtight container or wrap tightly in plastic wrap. Keep at room temperature for up to 3 days.
Refrigerator: For longer shelf life, refrigerate the bread in a sealed container for up to 1 week. Let it come to room temperature or warm slightly before serving.
Freezer: Wrap individual slices or the full loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave slices for 20-30 seconds to enjoy warm.
FAQs:
Absolutely! Fill muffin tins ¾ of the way with the batter and bake for 20 minutes or until a knife comes out clean.
You can use whichever kind of nut you prefer! Chopped pecans or macadamia nuts also work great.
Yes! All-purpose flour will give you a lighter, softer loaf. You can also use a half-and-half blend of both flours for a balanced texture.
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Banana Walnut Bread
Ingredients
- 3 medium overripe bananas
- 2 eggs
- ¼ cup honey
- ½ cup butter, melted and cooled
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or line it with parchment paper. Set aside.
- In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth.
- Add the eggs, honey, and butter to the mashed bananas. Whisk until the mixture is smooth and well combined.
- Sprinkle the whole wheat flour, baking soda, cinnamon, and nutmeg over the wet mixture. Gently stir until just combined, avoid over mixing.
- Stir in the chopped walnuts evenly throughout the batter.
- Pour the batter into the prepared loaf pan and spread the top evenly. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
-
- Use Overripe Bananas. The darker and spottier the bananas, the better. They're sweeter and mash more smoothly, adding moisture and flavor to the bread.
- Don't Over mix the Batter. Stir just until the flour disappears. Over mixing can make the bread dense or dry.
- Cool the Butter Before Adding. Let the melted butter cool slightly so it doesn't scramble the eggs when mixed in.
- Toast the Walnuts (Optional). For extra flavor, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Check for Doneness. Oven times vary. Begin checking around 50 minutes, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's done.
- Let It Cool Before Slicing. Allow the bread to cool in the pan for at least 10-15 minutes, then transfer to a wire rack to cool completely. This helps the texture set and makes slicing easier.
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