Banana Walnut Bread Recipe

Banana bread is a fantastic way to use up overripe bananas, and this recipe takes the flavor up a notch while keeping the loaf wonderfully moist.

• Level: Easy
• Yield: 1 loaf
• Nutritional Analysis Per Serving
  Serving Size 1 of 12 servings
  Calories 251
  Total Fat 12 g
  Saturated Fat 5 g
  Carbohydrates 34 g
  Dietary Fiber 1 g
  Sugar 20 g
  Protein 4 g
  Cholesterol 51 mg
  Sodium 191 mg
• Total: 1 hr 20 min
• Prep: 20 min
• Cook: 1 hr

Whether you're preparing for a brunch, a bake sale, or just want to make use of those overripe bananas, this banana walnut bread recipe is sure to be a hit. Recipe Iseasy Kitchen has perfected this simple banana loaf, which comes together quickly and can be customized with a variety of flavors or mix-ins. Our recipe developers share their tips for creating a moist banana nut bread that everyone will love. Dive in and bake a loaf that fills your home with irresistible aroma and joy!

How to Make Banana Bread Like a Pro

Moist banana bread begins with sifted flour. While it may seem like an extra step, sifting the flour, baking soda, and salt before creaming the butter and sugar helps aerate the flour and ensures the wet and dry ingredients blend evenly, resulting in a tender, moist bite every time.

Use room-temperature butter and eggs. Cold ingredients don't blend as smoothly or absorb air as well, so room-temperature butter and eggs help your banana bread turn out light and fluffy.

Combine the wet ingredients in stages. Creaming the butter and sugar first, then adding the whisked eggs and vanilla, creates a smooth base that allows the dry ingredients and bananas to be absorbed evenly. This step is key to achieving moist banana bread, according to our recipe developers.

Toast the walnuts for a deeper flavor. Place the walnuts in a 350-degree-Fahrenheit oven for 5 to 12 minutes, or toast them in a dry pan on the stovetop for up to 5 minutes. This enhances their warm, nutty taste.

Customize your banana walnut bread. Use this recipe as a starting point to experiment with your favorite flavors. For example, swap vanilla extract for almond extract or dark rum to add nuttier or boozier notes. You can also substitute toasted pecans for walnuts or turn this into a chocolate chip banana nut bread by replacing half the walnuts with dark chocolate chips or chunks. Want more banana bread ideas? Explore Recipe Iseasy Kitchen's collection of top banana bread recipes.

Can You Freeze Banana Bread?

This banana walnut bread freezes well and can be tightly wrapped in plastic and stored in the freezer for up to 3 months. In fact, our recipe developers recommend making extra loaves to freeze, so you always have homemade banana bread ready. You can also freeze individual slices: wrap each slice tightly in plastic wrap, then place them in a zip-top bag.

Thaw the banana nut loaf at room temperature for at least an hour before serving. Depending on your kitchen's temperature, individual slices will thaw in about 30 minutes.

Other Overripe Banana Ideas

If you've used three bananas for banana bread but still have more, try blending a strawberry-banana smoothie, making banana spice waffles, or baking banana chocolate chip cookies. For more inspiration, check out Recipe Iseasy Kitchen's collection of the best banana recipes for using up your bunch.

You can also freeze overripe bananas. Just remove and discard the peel, then place the bananas in an airtight container in the freezer for up to 3 months. Frozen overripe bananas are perfect for banana-vanilla nice cream and add sweetness to mixed berry smoothies.

Banana Walnut Bread

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

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1. Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
2. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Banana bread is simple to makejust a few easy stepsand absolutely delicious. We suggest making extra loaves, wrapping them in plastic, and freezing. Thaw at room temperature for an hour, and you'll have fresh banana bread ready when everyone wakes up. Freezing individual slices works just as well. Get baking and savor every moist, nutty bite!

From Recipe Iseasy Kitchens