Banana Walnut Bread Recipe

Banana Walnut Bread Recipe

This banana walnut bread has been a favorite of my family for as long as I can remember with hundreds of loafs being made with this recipe. To get the best banana flavor use bananas that have been heavily spotted on the outer skin.

Tools Required

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  • Parchment Paper
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Flour, all-purpose 100 225g 1 & 3/4 cup
Salt 2.2 5g 1 teaspoon
Baking Soda 2 4.5g 1 teaspoon
White Sugar 100 225g 1 cup
Egg 45 100g 2 large
Butter 38 85g 3/4 stick
Banana, over ripened 160 360g 3 medium
Walnuts, crushed 29 65g 1/2 cup
Lemon Juice or Vinegar 6.5 15g 1 tablespoon
Cinnamon (optional) 1 teaspoon
* Use volume measurement for anything under 10 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.


  1. Preheat oven to 325°F (163°C). Use oven thermometer to double check temperature.
  2. Lightly oil the inside of the bread pan with butter, oil or non-stick spray. Cut a sheet of parchment paper the width of the long side of the bottom of your bread pan and long enough to go up and over the sides to create a sling to lift out the bread. Place in the pan and tuck into corners.
  3. Mix flour, salt, baking soda and cinnamon together in a mixing bowl.
  4. Whisk sugar, egg and butter together until smooth and lighter in color in a separate bowl from the dry ingredients. About 3 minutes with a strong whisking.
  5. Mash bananas until smooth with a potato masher.
  6. Crush or chop walnuts until 2mm in size or smaller. Finer particles give a nutty flavor throughout the bread.
  7. Mix bananas and walnuts with whipped butter, sugar and eggs.
  8. Mix with a spatula the dry ingredient mix to the above bowl of liquids. Only mix until incorporated. Over mixing will cause the final bread to more dense.
  9. Add lemon juice to batter and stir until evenly distributed. You want to do this last as the lemon juice activates the baking soda to create CO2 bubbles.
  10. Pour into bread pan and place on middle baking rack.
  11. Bake for approximately 65-70 minutes at 325°F (163°C). Check with a tooth pick in the middle. If the toothpick comes out clean the bread is done, if not bake for another 5 minutes, test again and repeat until done.
  12. Once fully cooked, wait approximately 30 minutes before removing bread from the pan. Use the parchment paper to lift the loaf out of the bread pan.
  13. After bread has cooled, about 2-3 hours, store in a seal container or plastic ziplock bag.

Tips and Alternatives

Muffin Size: If you prefer to make your banana bread as muffins spray a muffin tin with non stick spray and fill each cup approximately 2/3 full with the batter. For standard sized cupcake/muffin pan bake approximately 30-35 minutes at 325°F (163°C). Check with a toothpick and when it comes out clean they are finished cooking. Allow to cool for 15 minutes before removing from pan.

Cooking Tip:

Due to the sugar content of banana nut bread the point where the inside is done and the top starts to burn so watch as it approaches the 45 minutes mark. Ensuring the oven is not hotter than 350°F is important.

More Moist Bread/Muffin:

If you prefer a more moist bread use more butter. A full stick of butter / 4 ounces / 113g total will yield a slightly more moist banana nut bread.


In The Making Photos


Using a mortar and pestle or a plastic bag and rolling pin break up walnuts until fine pieces. The fine pieces give a nice overall walnut flavor to the bread.


Whisk together sugar, butter and eggs until it resembles whipped cream.


Using bananas that are heavenly spotted mash them up until in a pureed form. Soft over ripened bananas have a sweeter taste flavor that compliments the other ingredients better than yellow bananas. They also puree to a  smoother consistency allowing them to create a even banana flavor. Chunks of banana in the bread turn out to be slimy in texture so ensure you have any large chunks broken down.


Mix the mashed bananas and walnuts (not pictured) into the creamed butter, sugar and egg mixture.


The last two things you want to mix in is the flour mixture and lemon juice. Both need to be mixed as little as possible using a spatula or spoon and not a whisk. Over mixing the flour causes a more dense bread due to gluten strands aligning and mixing the lemon juice continually creates bubbles from the bi-product of the reaction of acid and baking soda. The bubbles are good amnd mixing breaks up the bubbles causing a more dense loaf. Mix in the flour until almost mixed then drizzle the lemon juice on the surface and mix until no dry flour clumps left.


Grease pan and line with with a parchment paper sling for easy removal. Bake for 65-75 minutes at 325°F (163°C) on center rack. Remove and text with a tooth pick through the center, if clean then set aside and allow to cool in the pan. If batter is on the tooth pick allow to cook for another 5 minutes and text again. Remove from pan by lifting up on the ends of each parchment paper. If any resistance removing the bread run a butter knife in the space between the pan and bread where parchment paper isn’t between.