Delicious Banana Walnut Bread

This Delicious Banana Walnut Bread recipe has been passed down through my family for generations. It’s an amazing way to use leftover bananas!

Delicious Banana Walnut Bread Recipe

I love keeping fresh fruit around the house for healthy snacks…and bananas are one of my favorites.  But despite my best intentions, sometimes I don’t get to the bananas before they begin to turn brown.  But that’s quite alright because the overripe bananas are perfect for this delicious banana-walnut bread…jackpot!

Ingredients for Banana Walnut Bread

Unlike other banana breads which often turn out dry unless you add a whole bottle of oil, this recipe relies on butter and simple, quality ingredients to coax an amazing flavor from the bananas.

Tip: I actually prefer pecans instead of walnuts in this recipe.  Walnuts are the most common partner to bananas, but I find the nuttiness of pecans actually creates a tastier bread. So pick your fave and swap in and out.

Hint: If you are trying to sneak in some healthy ingredients, this recipe works well with 1/2 All-Purpose flour and 1/2 whole-wheat flour.  Try it both ways…the extra depth of flavor from the whole wheat flour will make you fall in love with this bread all over again!

Delicious Banana Walnut Bread Recipe

Banana Walnut Bread

This Delicious Banana Walnut Bread recipe has been passed down through my family for generations. It's an amazing way to use leftover bananas!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 274kcal

Ingredients

  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs separated
  • 3 ripe bananas mashed
  • ½ teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¾ cup chopped walnuts
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • tablespoons water

Instructions

  • Preheat oven to 400°F.
  • Cream together the butter and sugar in an electric mixer fit with paddle attachment.
  • Add the egg yolks and beat well. Blend in the bananas, vanilla, lemon juice, and walnuts.
  • Mix in the flour and baking soda until fully incorporated, but don’t over beat. Add hot water.
  • Beat the egg whites and fold into the batter. The batter will be lumpy from the bananas and walnuts, but remember not to overbeat.
  • For muffins, bake for approximately 20 minutes. (Note: Mini-loaves will take closer to 45+ minutes to bake while large loaves will take 60+ minutes. The loaves are done when a toothpick inserted into the center comes out clean.)
Banana Walnut Bread that is to die for!

So grab those overripe bananas off the counter and get to baking…then sit down with a hot cup of coffee or tea and enjoy the season!

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9 Comments

  1. WOW!!! This is the most amazing banana bread that I have ever made. The flavor of the bananas and the pecans in this bread is incredible. So moist and yummy! I am about to devour the whole loaf.

  2. I am wondering where the nuts are in the recipe. I’ve been making banana bread for years and so didn’t have trouble figuring out where they go, but you might want to adjust for those who may not.

    Thanks!

    1. Thanks, Isaac! I question your ‘right’ decision as I love the walnuts. I also sometimes use pecans. Either way, this is a go-to recipe for old bananas around this house!

    1. Hey June! You can certainly substitute some whole wheat flour into this recipe, but I wouldn’t recommend using all whole wheat flour. The result would likely be rather dense. My recommendation would be to start with half-all purpose and half-whole wheat. Then you can gradually increase the amount of whole wheat flour each time you bake this bread/muffins. I hope this helps!

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