Banana Walnut Bread with Turbinado Sugar

Introduction

This banana walnut bread uses 950 g of mashed banana, so you get a very moist crumb and a loaf that stays soft for days. The turbinado sugar on top adds a crisp crust that contrasts with the tender interior. It makes 2 loaves, which suits meal prep, gifting, or freezing one for later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 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

Combine the flour, baking powder, and salt.

Cream the butter and sugar together until light and fluffy.

Whisk the eggs, and gradually beat them into the butter mixture.

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.

Stir in the walnuts.

Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.

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.

Let cool to room temperature in the pans. Unmold.

Variations

• Replace the walnuts with the same amount of pecans if you want a softer, slightly sweeter nut flavor.
• Swap 120 g of the all-purpose flour for whole wheat flour to add a nuttier taste and a slightly denser crumb.
• Skip the turbinado sugar for sprinkling if you want a softer top instead of a crisp crust.
• Bake the batter in muffin tins instead of 2 loaf pans for smaller portions with more browned edges; start checking much earlier.
• Reduce the walnuts to 1 ½ cups if you want a less chunky slice that cuts more cleanly.

Tips for Success

• Use very ripe bananas with plenty of brown spots; they mash smoothly and give the bread better sweetness and moisture.
• Cream the butter and sugar until the mixture looks visibly lighter and fluffier, or the loaves can bake up heavy.
• Add the whisked eggs gradually as written so the butter mixture stays emulsified instead of looking curdled.
• After adding the flour mixture and banana, mix just until incorporated to avoid a tough, tight crumb.
• Trust the skewer test in the center of each loaf, not just the color on top; the batter is heavy and can need extra time.

Storage and Reheating

Wrap each cooled loaf tightly or store slices in an airtight container. Keep at room temperature for up to 2 days or in the fridge for up to 5 days.

For longer storage, wrap the whole loaf or individual slices well and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.

To reheat slices, use a toaster oven or a 300°F oven for 5 to 8 minutes. You can also microwave a slice for 10 to 15 seconds if you want it soft rather than toasted.

FAQ

Can you use frozen bananas?

Yes. Thaw them fully and mash with any accumulated liquid so the moisture stays balanced.

Why is the center still wet after an hour?

This batter contains a lot of banana, so the loaves often need more than the minimum bake time. Keep checking every 10 minutes until a skewer comes out clean with only moist crumbs.

Can you leave out the walnuts?

Yes. The bread will still bake well, but the texture will be softer and less structured without the nut pieces.

Do you need to line the loaf pans if they are well greased?

Yes, it helps. The high banana content and sugar make this batter prone to sticking, especially around the bottom and corners.