Banana Bread with Walnuts

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Introduction

This banana bread combines mashed banana and coarsely chopped walnuts into a sturdy, moist crumb that keeps well for several days. The batter comes together quickly in one bowl, and the two loaves give you enough for breakfast, snacks, or gifting—without extra work. Bake at 350°F for just over an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Total Time: 75–85 minutes
• Servings: 2 loaves (approximately 16–20 slices total)

Ingredients

• 490 g all-purpose flour
• 5½+⅛ tsp baking powder
• 1 pinch salt
• 8 oz butter, softened
• 320 g turbinado sugar
• 4 ea. (200 g) eggs
• 950 g mashed banana
• 2 ½ cups walnuts, coarsely chopped
• Turbinado sugar for sprinkling

Instructions

1. Combine the flour, baking powder, and salt.
2. Cream the butter and sugar together until light and fluffy.
3. Whisk the eggs, and gradually beat them into the butter mixture.
4. Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.
5. Stir in the walnuts.
6. Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.
7. Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.
8. Let cool to room temperature in the pans. Unmold.

Variations

Brown sugar instead of turbinado: Swap the turbinado sugar for an equal weight of packed brown sugar for a slightly moister crumb and deeper molasses flavor.

Pecans or hazelnuts: Replace walnuts with the same volume of coarsely chopped pecans or hazelnuts if you prefer a milder or sweeter nut flavor.

Add cocoa powder: Whisk 2 tablespoons unsweetened cocoa powder into the dry mixture for chocolate-banana banana bread; reduce the flour by the same weight to maintain structure.

Mini loaves: Divide the batter among 4–6 mini loaf pans and reduce the baking time to 35–45 minutes, checking for doneness earlier.

Reduce sugar: Cut the turbinado sugar to 280 g if you prefer less sweetness and want the banana flavor to lead; the bread will be slightly less tender but still moist.

Tips for Success

Cream the butter and sugar thoroughly. This step incorporates air and ensures an even crumb. Beat for 2–3 minutes until the mixture looks pale and fluffy, not dense.

Use very ripe bananas. They should be heavily speckled or almost black; underripe bananas won’t break down fully, and the bread will be drier. Weigh them after mashing to hit the 950 g target.

Alternate dry and wet ingredients in thirds. Starting and ending with dry mixture prevents overmixing and keeps the crumb tender. Mix only until you see no flour streaks.

Check for doneness after 60 minutes. Every oven bakes differently, and the skewer test is your safest bet. If the center is still gummy, return to the oven and recheck every 10 minutes rather than guessing.

Let the loaves cool in the pans. This allows the structure to set and makes unmolding easier. Cooling completely before slicing also gives you cleaner cuts and prevents crumbling.

Storage and Reheating

To reheat, wrap the loaf loosely in foil and warm in a 300°F oven for 10–15 minutes until it feels soft and warm. Alternatively, slice and toast individual pieces on the stovetop in a dry skillet over medium heat for a crispy exterior and warm interior.

FAQ

Why is my banana bread dense or gummy in the center?

Your oven may run cool, or the loaf was underbaked. Check with a skewer at the 60-minute mark, and bake in 10-minute increments until a skewer inserted into the center comes out clean with only moist crumbs, not wet batter.

Can I halve this recipe to make just one loaf?

Yes. Divide all ingredients by two, and reduce the baking time to 45–55 minutes. A single loaf bakes faster because it heats through more evenly.

What if I don’t have turbinado sugar for sprinkling?

Omit the sprinkle entirely, or use regular granulated sugar. The turbinado gives a pleasant crunch and slight sparkle, but the bread is fully developed without it.

Can I add other mix-ins like chocolate chips or dried fruit?