Walnut Banana Bread

5 from 1 vote

Out of all the banana bread variations in the world, this walnut banana bread is my absolute favorite! This is saying a LOT, especially since I'm a chocoholic and love chocolate chips, haha. The walnuts add such a unique nutty, toasty flavor, that truly shine when it's the only mix-in. Once you try it, you'll understand!

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 355kcal

Author: Bianca Fernandez

Equipment

Ingredients

Wet ingredients:

½ cup unsalted butter melted; can sub in neutral oil like canola or avocado
½ cup granulated sugar
½ cup brown sugar light or dark
2 eggs room temperature
1 ½ cups mashed bananas 3-4 medium
½ cup buttermilk
1 tablespoon vanilla extract or paste

Dry ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt

Mix-ins (optional):

¾ cup chopped walnuts lightly toasted

For the pan and topping (optional):

¼ cup turbinado sugar
¼ cup chopped walnuts lightly toasted

US Customary - Metric

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Instructions

Prep work:

Preheat oven to 350°F/177°C. Grease two 8"x4" metal loaf pans or one 9"x5" metal loaf pan. Line with parchment paper for easier removal.
Sprinkle half of the turbinado sugar all over the pan, making sure to get the sides. This will create a crunchy outer layer!

Make walnut banana bread batter:

In a large mixing bowl, mix ½ cup granulated sugar, ½ cup brown sugar, and ½ cup unsalted butter until well combined.
Whisk in 2 eggs and 1 tablespoon vanilla until completely smooth and there are no more eggy streaks.
Stir in 1 ½ cups mashed bananas and ½ cup buttermilk until combined.
Gently stir in 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and ¾ cup chopped walnuts until there are no dry spots remaining.

Bake:

Pour walnut banana bread batter into loaf pan(s). Optionally sprinkle on top the remaining turbinado sugar and ¼ cup chopped walnuts.
Bake for 1 hour, or until top is set and a toothpick/cake tester comes out mostly clean with a few crumbs. Cool in pan for 5 minutes, then remove from pan. Let cool completely before slicing!
Enjoy! See notes for storage information.

Video

Notes

Storage Information:

Room temperature: Store fully cooled banana bread in an airtight container at room temperature for up to 5 days.

Freezing instructions: I personally like to batch make banana bread and freeze them so I can eat them whenever I want!
- Whole loaf: Wrap the entire loaf in aluminum foil, then store in a freezer bag. Thaw at room temperature, about 4-5 hours.
- Slices: Layer slices in an airtight container with squares of parchment or wax paper in between, so they don't stick and freeze together. Thaw at room temperature, about 30 minutes. I personally like to reheat the slices in a microwave or toaster oven!

Nutrition