Banana Walnut Bread

Bananas are a food that doesn’t last terribly long in this house. They are consumed quickly, on average we go through 3 bunches of bananas a week. It’s like I never feed these boys.

With this social distancing going on, I may have stocked up on bananas more than usual, so this week I had enough to make a couple of loaves of banana walnut bread.

There are many versions of banana bread, some use pecans, others add in chocolate chips. This good o’le version is definitely my favorite. While pecans are tasty, I prefer walnuts.

Banana Walnut Bread

2 Loaves
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 20 servings
Calories 351 kcal


  • 7 large bananas very ripe
  • 4 large eggs
  • 2 cups granulated sugar
  • ¾ cup unsalted butter melted
  • cups all-purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • cup walnuts chopped


  • Preheat oven to 325°F and grease 2 large bread pans. Set aside. Melt butter and let cool before adding to the batter.
  • In an electric mixing bowl, add in the bananas and mash them until a semi-chunky consistency. Add in the sugar, eggs, and blend. While the mixer is on a low setting pour in the melted butter slowly. Doing this ensures that it won't cook the eggs if the butter is still a hot temperature.
  • In a seperate bowl, combine the dry ingredients; flour, baking soda, salt, baking powder. Whisk to combine. Add into the wet ingredients ⅓ at a time, mixing til just combined in between each ⅓.
  • Pour into the prepared bread pans and top with the chopped walnuts. Bake for 50-70 minutes or until a toothpick comes out clean when inserted in the center.


Serving: 1servingCalories: 351kcalCarbohydrates: 53gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 60mgSodium: 348mgPotassium: 255mgFiber: 3gSugar: 26gVitamin A: 304IUVitamin C: 4mgCalcium: 47mgIron: 2mg
Keyword banana, bread, walnuts
Tried this recipe?Let us know how it was!

I think this recipe is my favorite because it is relatively lactose-free with no buttermilk or sour cream, and yet it is still just as, if not moister than those recipes that do have buttermilk and sour cream.

Also, you can add the walnuts into the batter to disperse them throughout the bread, but I like to have that specific crunch localized to just the top. Plus, the walnuts are allowed to develop their natural oils and create a stronger crunch texture when they are on the top and not throughout the bread.

Do you have a banana bread recipe that you love? What is your favorite part about it? Hope y’all have an amazing week.

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