Do you love banana and walnut bread? Ah…who doesn’t love banana and walnut bread? But learning how to make banana walnut bread can be a pain. You have to make it in the oven, stand there and watch it, then wait like 5 hours before you can cut yourself a slice! The process is slow, tedious, and finicky. I’ve spent an hour or two of my precious time making it. There’s got to be a better way.
Banana & walnut loaf
- Preparation and cooking time
- Prep:15 mins
- Cook:1 hr
- Cuts into 8 slices
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
- 100g softened butter, plus a little extra for greasing
- 140g caster sugar
- 1 beaten egg
- 225g plain flour
- 2 tsp baking powder
- 4 very ripe bananas
- 85g chopped walnuts
- 50ml milk
- STEP 1Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- STEP 2In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- STEP 3Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce.
Walnut Banana Bread
To those who don’t find comfort in the sometimes wearing process of mixing, beating, flouring, shaping, and kneading a typical loaf of bread, the simple process of making and baking a banana bread should be right up their alley.
Swirl together some sugar, egg, vanilla, and flour into a soft, rich texture, add banana (which, once baked, accounts for most of the bread’s natural sweetness), and simply pour your mixture into a loaf pan – no fancy gadgets required.
What you end up with is a moist and velvety, almost cake-like bread that is as delicious with your morning coffee as it is with your afternoon tea. Irresistible with a swipe of butter, but even better with cream cheese, at least in my opinion.
Walnut Banana Bread
- ¾ cup sugar
- ½ cup butter
- 2 eggs
- 3 medium ripe bananas, smashed
- 1 tbsp. pure or imitation vanilla extract
- 1 ½ cups all-purpose white flour
- 1 cup chopped walnuts, optional
- ½ teaspoon baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- Heat oven to 350 degrees. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add banana and vanilla. Beat until well mixed. Stir in remaining ingredients.
- Spoon batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let stand 10 minutes, then remove from pan. Cool completely and slice with a serrated bread knife.
Banana Walnut Bread
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 1 loaf
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.