Banana bread with walnuts is a soft, fragrant, and very easy dessert to make. It’s the perfect way to use overripe bananas that often go unappreciated. The batter is prepared in a few minutes, and the result is a soft and perfectly moist loaf cake that stays tender for several days. The walnuts add a crunchy note that goes perfectly and makes each slice even more delicious. I prefer it for breakfast, but it is also great for an afternoon snack with tea or at the end of a meal with coffee.
How many banana bread recipes are out there? Probably many, but I have always made it this way, and it’s delicious! I got this recipe from my mom, who, in turn, got it from an American lady many years ago. It’s one of those family recipes that remain unchanged over time, although, in recent years, I’ve reduced the amount of sugar, which originally was the same weight as the flour.
Other recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients for Banana Bread with Walnuts
- 1 and 2/3 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp vegetable oil
- 2 eggs (4.6 oz shelled)
- 10.5 oz bananas (net weight, peeled)
- 1 cup walnut halves
- 1/2 tsp baking soda
- 1 and 1/2 tsp baking powder (1/2 sachet)
- Half lemon (the juice)
- 1 pinch salt
- as needed butter
- as needed all-purpose flour
Recommended Tools
- Sieve
- Hand Mixer
- Loaf Pan
Preparation of BANANA BREAD WITH WALNUTS
Place the sugar, eggs, and a pinch of salt in a bowl. Beat with an electric mixer until you get a light and frothy mixture.
Peel the bananas, cut them into pieces, and drizzle them with the juice of 1/2 lemon, then mash the bananas with the tines of a fork.
Pour the bananas into the bowl with the egg and sugar mixture. Add the vegetable oil and mix.
Add the flour, baking powder, and baking soda by sifting them; mix everything with the electric mixer.
Finally, add the walnut halves coarsely chopped (I break them with my hands). Mix well with a spatula.
Pour the mixture into a loaf pan about 11.8×5.1 inches, greased and floured.
Bake in the preheated oven at 320°F fan or 356°F static for about 50 minutes (I use a fan oven). Before turning off the oven, do the toothpick test: if no batter sticks to the toothpick, the cake is ready. Leave the banana bread in the turned-off oven with the door slightly ajar for another 5 minutes.
Remove the cake from the oven and let it cool slightly, then remove it from the pan and let it cool completely on a rack.
Your banana bread with walnuts is ready to be served.
You can watch on YouTube the → video of BANANA BREAD WITH WALNUTS
Notes
Use very ripe bananas to maximize their flavor and aroma.
If you enjoyed this recipe, you might also be interested in the Apple Yogurt Cake or the Peanut Doughnut or the Orange Doughnut.
