I wanted to create a loaf of banana nut bread that tastes like the kind you’d get at a café specializing in house-made baked goods. And I think I’ve done it! Here’s what this recipe features:
- Walnut-forward intensity, which comes from toasting them first.
- That bakery-style flavor, thanks to vanilla extract. It’s the key to baking *banana nut bread* instead of just a loaf of banana bread that just happens to have walnuts.
- A perfect texture that’s simultaneously moist and sturdy. No one wants a pudding-like loaf. But you also don’t want a dense doorstoper. My recipe uses oil instead of butter, and I give an actual measurement for the bananas, which yields a consistently good texture.
- Fewer dishes! Yay! I’ll have you strategically reusing pans and bowls. It’s a 1-bowl recipe.
More tips for success below, or jump to the recipe + video if you’re ready to bake.
Why this banana nut bread recipe works:
A bit more context about why this recipe is great. Or skip to the recipe of you’re like “okay, okaaay, I get it!”
1. It includes an accurate banana measurement.
A consistent banana bread recipe starts with an accurate amount of mashed banana. One banana can be literally twice as large as another, so just specifying the number of bananas is not enough. One 3-banana-loaf will turn out great, while another will turn out gummy and soggy.
I tested this recipe using the cup/gram amount, which means that your banana nut bread will turn out great whether your bananas are giant or tiny. Just use a measuring cup or scale and you’re good to go.
2. I’ve opted for oil rather than butter
There’s nothing wrong with butter, but oil yields a loaf of banana bread with a perfectly moist texture. If you love the taste of butter in a banana but loaf, you can always serve slices with a pat of butter on top.
3. Vanilla extract + toasted walnuts = the best flavor
Toasting walnuts is an extra step, but hear me out! First, you have to preheat the oven to 350 anyway—so why not pop those walnuts in while you’re mixing up the rest of the ingredients? Second, I have you roast them in the same loaf pan you plan to use. That way you won’t have to dirty a second pan.
And while I don’t add vanilla to every single loaf of banana bread I bake, vanilla extract is essential in banana nut bread. I find it distracting in most banana breads, but it’s a non-negotiable here.
A few quick tips:
- Freeze any leftover bananas tightly sealed in a plastic bag for about 3 months. Microwave or leave in the fridge to thaw once you’re ready to use them. They will give off a liquid, but do not strain them before using. Just mash and measure them exactly as you would if they were fresh.
- To veganize it, just replace the eggs with 1/4 cup + 2 Tbsp [that’s 90g] additional mashed banana along with 2 tsp [10g] additional olive oil. It may take a little longer to bake-through (about 7 minutes).
- Do not overmix it. As soon as the dry pockets of flour disappear, stop mixing. Overmixing will result in a dry, tough loaf.
- Make this recipe as written. Every detail is there for a reason…. and often that reason is: “to save you time and annoyance!” Roast your walnuts in the loaf pan to save on dishes. Sift the dry ingredients directly into the wet ingredients to save on dishes. Wait for it to cool so you get clean slices. Keep that oven on so you don’t have to preheat it twice. I’ve got your back.
- Check out my other banana breads + loaf cakes!
Enjoy!
Bakery-Style Banana Nut Bread
Ingredients
- 1 cup [100g] coarsely chopped walnuts
- 1 cup [240 g] mashed banana from about 3* very overripe bananas
- 1/2 cup [105 g] canola oil or olive oil
- 2 large eggs**
- 2/3 cup [130 g] sugar
- 2 tsp vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/2 cups [200 g] all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 ripe banana, split lengthwise (optional, for decorating)
- Finely chopped raw walnuts (optional, for decorating)
Instructions
- Preheat the oven to 350° F [180° C].
- Place the walnuts in a 8×4 inch [20 x 10 cm] loaf pan*** and shake out into an even layer.
- Roast for 12 to 14 minutes****, just until the walnuts have slightly browned (keep an eye on them after 10 minutes). Remove the walnuts to a plate to cool. Do not wash the pan; do not turn off the oven.
- Dust out the empty loaf pan with a paper towel and grease the pan with butter or oil.
- In a large mixing bowl, whisk the mashed bananas together with the olive oil until very well combined. Add the eggs, sugar, vanilla, and salt, and whisk together until completely incorporated.
- Place a fine mesh sieve directly over the mixing bowl with the wet ingredients (careful not to let it fall in), and add the flour, baking soda, and baking powder to the sieve. Sift onto the wet ingredients without stirring. Once you’re done sifting, add the walnuts and stir to combine. Do not over-mix.
- Spoon the mixture into the loaf pan.
- Place the banana halves cut-side-up on top of the loaf (if using).
- Bake for about 1 hour. Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
- Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.
Notes
* For a better loaf, measure your bananas in cups/grams rather than by number of whole bananas. Adding too few yields a dry loaf, while adding too many yields a pudding-like consistency. If you have leftover bananas, you can always freeze them for the next loaf. They will keep in a tightly sealed plastic bag for about 3 months.
** See note above recipe on turning this into vegan banana bread.
*** To make this into muffins instead of a banana bread loaf, place 9 muffin liners in a muffin tin (homemade parchment liners or store bought paper ones). If using parchment ones, drizzle them lightly with olive oil. Evenly distribute the batter between the 9 liners, then top each with a 1/2 in [13mm] banana slice. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
**** If you choose to roast them spread out on a larger pan, they will take more like 10 to 12 minutes.
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