Banana Bread with Walnuts

Introduction

This banana bread is a straightforward two-loaf recipe that uses a full pound of mashed banana and walnuts to deliver moist, dense crumb without any fussy technique. The batter comes together in one bowl by alternating the dry mixture with banana, which keeps everything tender and prevents overmixing. Plan for about an hour and fifteen minutes of hands-off baking time.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60–75 minutes
• Total Time: 75–90 minutes
• Servings: 2 loaves

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

Reduce the walnuts: Use 1½ cups instead of 2½ cups if you prefer a less nutty crumb or want to stretch the recipe further. The bread will be slightly more tender.

Swap nuts: Substitute the walnuts with pecans or coarsely chopped macadamia nuts for a different flavor profile; the baking time remains the same.

Add cinnamon and nutmeg: Whisk 1½ tsp ground cinnamon and ½ tsp ground nutmeg into the flour mixture for warm spice notes that complement the banana.

Brown the butter first: Melt the butter, let it cool slightly, then whisk it directly into the creamed sugar and eggs instead of softening it. This adds a subtle nutty depth.

Make mini loaves: Divide the batter among 4–5 smaller loaf pans or a muffin tin; reduce baking time to 35–45 minutes and check for doneness starting at the 30-minute mark.

Tips for Success

Check the banana weight: 950 g is about 4 to 5 medium bananas. If yours are smaller or larger, aim for the weight rather than the count to keep the ratio balanced.

Cream the butter and sugar long enough: You’re aiming for a pale, fluffy mixture that takes 2–3 minutes with an electric mixer. This traps air and helps the bread rise evenly.

Watch the loaves carefully after the first hour: Oven temperatures vary, so start checking at the 60-minute mark with a skewer. A loaf that looks golden but still has wet batter inside needs another 10–15 minutes; slight dampness around the skewer is fine.

Line your pans with parchment paper: This makes unmolding easier and helps the sides bake evenly without sticking.

Use ripe, soft bananas: Overripe bananas (with brown spots) have more sugar and break down faster, making the batter smoother and the final crumb more moist.

Storage and Reheating

Once cooled completely, wrap each loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours or overnight in the refrigerator before unwrapping.

FAQ

Can I make this recipe in a single loaf pan instead of two?

Yes, but increase baking time by 15–20 minutes and check for doneness starting at the 75-minute mark. A thicker loaf takes longer for the center to bake through.

What if my bananas aren’t quite ripe enough?

Choose the ripest ones you can find, or mash them and let them sit for 30 minutes before mixing to allow the starches to break down slightly. Underripe bananas will make a denser loaf with less flavor.

Can I reduce the sugar?

You can lower it to 280 g if you prefer less sweetness, but reducing it further will make the bread drier and less brown on top. Stay above 260 g to maintain the moisture and browning balance.

Why is my loaf gummy in the center?

The most common cause is underbaking. Use a skewer to test; a few moist crumbs clinging to it are fine, but wet batter means it needs more time. Overmixing the batter can also trap too much moisture; mix only until the ingredients are just combined.