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Home » Bread and scones recipes » Easy banana walnut bread

Easy banana walnut bread

Author: VJ Published : April 2020 Updated : March 2022 / 4 people have commented

Recipe
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Soft, moist and tasty – you will love my easy banana walnut bread. Plain banana bread is good, but add walnuts and it elevates to a whole new level.

Slices of banana walnut bread in front of the whole loaf, next to a banana.

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Table Of Contents
  1. Easy banana walnut bread
  2. How to make banana walnut bread
  3. Instructions
  4. Can I freeze banana walnut bread?
  5. You may also like these other baking recipes ….
  6. Pin for later
  7. Recipe – Easy banana walnut bread
  8. Easy Banana Walnut Bread

Easy banana walnut bread

Hand on heart, you are going to love this banana walnut bread recipe. It has a soft, moist texture and is full of flavour from the bananas and the walnuts.

I grew up in South Africa, where bananas grow in abundance. Most of the banana plantations are along the eastern coast, where the high humidity provides the ideal environment for growning bananas. It’s a common sight to drive past a banana plantation and see the bunches of bananas covered in bright blue plastic bags.

I always thought that the bananas were covered in these blue bags to keep the wild monkeys away. However, on doing a bit of research for this post, I found that it was actually to aid the ripening process. As they ripen, bananas give off a gas called ethylene, and covering the bananas in this way keeps the ethylene near to the banana, which makes it ripen faster. Who’d have guessed?

Because bananas are so plentiful in South Africa, people tend to come up with different ways of using them. One particular recipe which springs to mind, is a recipe for a banana salad, made by mixing condensed milk, mayonnaise and curry powder with sliced bananas. I’ve never tried it myself, but I’ve heard it’s delicious. However, I doubt very much that it will ever find its way onto this website.

One banana recipe that I will share though, is this quick and easy recipe for banana bread with walnuts. It is so quick to mix, and has an amazingly soft, moist texture, with the additional flavour from the walnuts. I’ve seen people spread butter on banana bread, but believe me this recipe doesn’t need anything additional at all. One slice of this delicious banana walnut bread and you’ll be hooked, and be making it over and over again.

A banana walnut loaf with a slice in front of it, showing the texture.

How to make banana walnut bread

Six steps is all it takes to make this delicious banana walnut bread.

A collage of 6 images showing the steps for mixing banana walnut bread.

You will need some very ripe bananas.

Now here’s a tip for ripening bananas. I don’t know if you’ve noticed, but bananas are normally sold pre-packed in plastic bags. This is for a reason. Bananas are harvested while they are still green, and left to ripen naturally in the air. The plastic keeps the oxygen away from the bananas, and actually prolongs the shelf-life. If you want your bananas to ripen faster, remove them from the plastic bag once you get them home. They’ll ripen within a couple of days.

Anyway – enough of that – let’s get on to the recipe. You can get a complete list of ingredients and full instructions for making this banana walnut bread on the printable recipe card at the end of this post.

Instructions

  • Take 4 small or 3 medium ripe bananas and mash them with a fork until most of the lumps are out. You should end up with about a cup and a half of mashed banana. Set the bananas aside while you mix the cake batter.
  • Now cream together 1/3 cup of butter (75 grams) and 3/4 cup of sugar (150g) until all the sugar has been combined and there are no visible lumps of butter.
  • Beat in one egg until the mixture become light and fluffy then mix in one teaspoon of vanilla essence.
  • Sift in 1 and a 1/2 cups of plain all purpose flour (210g), 1/2 teaspoon salt and 1 teaspoon of baking powder. If you only have self-raising flour, that is perfectly fine, just omit the baking powder.
  • Mix briefly, just to distribute the flour, then add the mashed bananas and mix well until all combined.
  • And lastly, chop 3/4 cup walnuts (75g) quite finely (about 1/8″ to 1/4″), add to the batter and give it a final mix.

Bake

Two images showing the unbaked and the baked banana walnut loaf.

You will need a 10cm x 20cm (4″ x 8″) loaf tin. I lined mine with a loaf-tin liner, but you could use ordinary baking parchment to line the tin. Lining the tin with baking parchment makes it easier to remove the cake once it’s cooked. If you don’t happen to have baking parchment, you could just grease the loaf tin lightly with butter.

  • Pour the batter into the lined loaf-tin.
  • Bake for 1 hour in an oven that has been pre-heated to 190C / 375F, or until a wooden skewer inserted into the cake comes out without any batter sticking to it.

If you use the size of loaf tin that I recommend, the cake will rise to about 8cm (or 3″). If you use a larger tin, obviously the banana bread will not rise as much, and you will need a shorter cooking time.

This recipe has been made and tested at sea-level. See my post on baking at a high altitude for tips on how to adjust recipes to compensate for higher altitudes.

Slices of banana walnut bread on a plate.

Can I freeze banana walnut bread?

Yes, you can freeze this.

Allow the banana bread to cool completely, then wrap in a layer of greaseproof or parchment paper, cover with a layer of tinfoil and place in a large plastic bag in the freezer.

The cake will keep for 6 months or longer.

To defrost, remove all the packaging, cover with a clean cloth and leave to defrost at room temperature

You may also like these other baking recipes ….

If you enjoyed this banana bread why not try one of these recipes too.

  • Chelsea buns (cinnamon buns)
  • Koeksisters (traditional South African delicacy)
  • Scones with homemade strawberry jam
  • Easy coconut pie – with a delicious custardy centre.

Or why not browse through all my sweet treat recipes and see if there is anything else you might like.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

Recipe – Easy banana walnut bread

Slices of banana walnut bread in front of the whole loaf, next to a banana.

Easy Banana Walnut Bread

Banana bread is lifted to a whole new level, with the addition of walnuts. This quick and easy loaf is soft, moist and full of flavour.
Recipe by: Veronica
Baking
American, British, South African
Calories 266
Prep 15 minutes
Cook 1 hour
Total Time 1 hour 15 minutes
Servings: 1 10″ x 20″ loaf
Print Pin Comment Bookmark Saved!
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5 from 4 votes

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl
  • Spatula OR wooden spoon
  • Hand mixer or food processor
  • 4" x 8" loaf tin (10cm x 20cm)
  • Baking parchment

Ingredients

  • 4 small ripe bananas mashed (1 to 1.5 cups)
  • 1/3 cup / 75 grams butter
  • 3/4 cup / 150 grams sugar
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 1½ cups / 210 grams plain all-purpose flour / cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ¾ cup / 70 grams chopped walnuts

Instructions

  • Prehead the oven to 190°C / 375°F
  • Mash the bananas with a fork until most of the lumps have been removed.
    4 small ripe bananas
  • Chop the walnuts quite finely
    ¾ cup / 70 grams chopped walnuts
  • Cream the butter and sugar in a mixing bowl until all the butter has been incorporated.
    1/3 cup / 75 grams butter, 3/4 cup / 150 grams sugar
  • Add one egg and the vanilla and beat until light and fluffy.
    1 large egg, 1 teaspoon vanilla essence
  • Sift in the flour, salt and baking powder and stir briefly
    1½ cups / 210 grams plain all-purpose flour / cake flour, 1/2 teaspoon salt, 1 teaspoon baking powder
  • Add the bananas and mix until well combined.
  • Add the chopped walnuts and stir to incorporate.
  • Pour the batter into a lined 10cm x 20cm loaf tin
  • Bake in the preheated oven for 1 hour, or until a wooden skewer inserted into the middle of the loaf comes out cleanly.
  • Remove from the oven and allow to cool.

Notes

Equipment – one 10cm x 20cm loaf tin lined with baking parchment or a loaf tin liner.
The calorie count assumes the cake will be cut into 10 slices, and is per slice.

Nutrition

Calories – 266kcal | Carbohydrates – 39.5g | Protein – 4.7g | Fat – 11g | Saturated Fat – 4.4g | Cholesterol – 33mg | Sodium – 167mg | Potassium – 260mg | Fiber – 2.1g | Sugar – 20.2g | Calcium – 35mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Bread and scones recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. Debbie

    19 October 2022 at 11:22 am

    5 stars
    I’ve tried so many banana bread recipes with only mediocre results until now. This one was perfect, with a nice high rise, delicious flavor and excellent texture.

    Reply
    • VJ

      19 October 2022 at 3:33 pm

      5 stars
      Fantastic, so pleased you enjoyed it. Thanks for letting me know.

      Reply
  2. Kathy

    8 July 2020 at 5:16 pm

    5 stars
    Divine – just like my mom always made and still does make !!!! 🙂

    Reply
    • VJ

      8 July 2020 at 6:48 pm

      Glad you enjoyed it Kathy.

      Reply

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