Banana Bread with Walnuts

PIn it

Introduction

This banana bread yields two full loaves with a tender crumb, nutty richness, and a caramelized sugar crust. The alternating method of mixing flour and banana keeps the batter light and even, and the long bake at 350°F ensures the center cooks through without the edges darkening too much.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Total Time: 80–90 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

Cinnamon or nutmeg addition: Whisk ½ to 1 tsp ground cinnamon or nutmeg into the flour mixture before combining with wet ingredients. This adds warm spice depth without changing texture.

Chocolate chip version: Replace ¾ cup of the walnuts with chocolate chips. The chocolate melts slightly into the warm crumb while the remaining walnuts maintain nuttiness.

All-walnut texture: Use 3 cups walnuts instead of 2½ and reduce the flour by 60 g. This creates a denser, more nut-forward loaf with less crumb rise.

Buttermilk swap: Replace half the mashed banana (475 g) with ½ cup buttermilk, keeping remaining banana at 475 g. This adds slight tang and a more tender crumb.

Double pan insurance: Instead of two standard loaf pans, use three smaller pans or a loaf pan plus a round cake pan. Smaller volumes bake faster and more evenly; reduce bake time by 10–15 minutes and check at 45 minutes.

Tips for Success

Measure banana by weight, not volume. Mashed banana varies in density; using 950 g ensures consistent texture across batches.

Alternate dry and wet in the exact order given. Starting with flour, then banana, then flour again prevents overmixing and keeps the batter tender rather than tough.

Check for doneness after the 1-hour mark, not before. The skewer test is final proof—if it has more than moist crumbs clinging, return to the oven for 5–10 minutes and check again.

Cool in the pans before unmolding. This prevents the loaves from falling apart while still warm; unmold once they’re firm but still touch-warm, not stone cold.

Don’t skip the turbinado sugar topping. It caramelizes during baking and adds textural contrast that makes the crust satisfying.

Storage and Reheating

Store cooled loaves wrapped tightly in plastic wrap or sealed in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. Wrap individually and freeze for up to 3 months.

FAQ

Why is my banana bread dense instead of fluffy?

Overmixing develops gluten and traps less air. Mix only until each addition is just combined before adding the next ingredient. If using a stand mixer, use the paddle attachment on low speed rather than high.

Can I bake this in a different pan shape?

Yes, but adjust timing. One 9×13 rectangular pan bakes in 45–50 minutes; a muffin tin yields 18–20 muffins in 20–25 minutes. The loaf pans specified take the longest because of their depth.

My banana bread sank in the center—what went wrong?

The oven temperature may have been too high, or the loaves were removed before the center was fully set. Use an oven thermometer to verify 350°F, and always use the skewer test as your final check, not time alone.

Can I reduce sugar or use a sugar substitute?