Easy Moist Banana Walnut bread

Banana walnut bread

Banana walnut bread is a grab and go option for breakfast, and is the ideal repurposing for many people don’t know what to do with overripe bananas.

My office shares an AC vent with the pantry next door and as a result I now smell coffee and food aromas from the minute I step in every morning, until the moment I leave in the afternoon or evening. Most days it smells of freshly ground coffee, which I have come to expect.

Banana and walnut bread for brunch

anana and walnut bread

One day I was firmly engrossed in calculations when I smelled something different to the usual coffee and curries. It was a sweet scent, vaguely reminiscent of buttery fried banana. The aroma lingered for a long time and by the time I finally left for home I was persuaded that the next baked good to come out my oven should be an Easy Moist Banana walnut bread or banana walnut muffins.

Lovely Banana walnut bread muffins for breakfast

Banana walnut bread muffins

Overripe buttery bananas are given a starring role in this deliciously moist and tender banana walnut bread. The recipe yields two medium sized loaves or 18 muffins. And this homemade loaf is guaranteed to taste better than that slice you saw at the café around the corner. Promise!

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For a quick recipe try this Scrumptious Banana bread with self rising flour.

Banana walnut bread

Banana walnut bread

Razena Schroeder
Overripe buttery bananas are given a starring role in this deliciously moist and tender banana walnut bread.
5 from 6 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Brunch
Cuisine South African
Servings 18
Calories 289 kcal


  • 225 grams butter at room temperature
  • 170 grams light brown sugar approximately 250 ml or 1 cup
  • 85 grams dark brown sugar approximately 125 ml or 1/2 cup
  • 3 large eggs beaten
  • 440 grams mashed banana approximately 500 ml or 6 bananas - the riper the better
  • 5 ml bicarbonate of soda approximately 1 teaspoon
  • 10 ml lemon juice approximately 2 teaspoons
  • 360 grams cake or fine sponge flour approximately 750 ml or 3 cups not packed
  • 10 ml baking powder approximately 2 teaspoons
  • ¾ teaspoon salt
  • 5 ml fine cardamom approximately 1 teaspoon
  • 2.5 ml mixed spice approximately 1/2 teaspoon
  • 110 grams chopped toasted walnuts approximately 250 ml or 1 cup


  • Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
  • In a non-reactive bowl, mash the bananas and add the bicarbonate of soda and lemon juice and stir to combine. The lemon juice will activate the bicarb and cause it to froth. Set aside until required.
  • Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
  • Add the eggs one at a time and beat thoroughly between each addition.
  • Add the cardamom and mixed spice and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
  • Sift the flour and baking powder together three times then add the walnuts and toss together.
  • Add the flour to the butter mixture in three parts, alternately with the banana.
  • Spoon the batter into two 26 cm greased loaf tins and bake the loaves for 40-45 minutes.
  • Test for doneness after 40 minutes by inserting a toothpick into the middle. If it comes out sticky it needs to bake for a bit longer.
  • Alternately, you can use the same batter for muffins and bake for 20-25 minutes only.
  • It may require a shorter baking time if you are using a fan assisted oven.


If you want a more bread like texture you can add an additional 30 grams of sifted cake flour.


Serving: 120gCalories: 289kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 54mgSodium: 277mgPotassium: 225mgFiber: 1gSugar: 17gVitamin A: 370IUVitamin C: 2.5mgCalcium: 55mgIron: 0.8mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword easy baking, halaal recipes, make-ahead
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  • Reply
    July 11, 2018 at 4:34 pm

    That loaf looks so moist and delicious! You made me feel like I want to bake a loaf of banana walnut bread like right now! I have saved the recipe and I will make this tomorrow.

    • Reply
      Razena Schroeder
      July 11, 2018 at 6:07 pm

      If you are in the US, make sure to use cake or pastry flour or the substitute mentioned on the Baking Tips page using all purpose flour and cornflour.

  • Reply
    July 11, 2018 at 4:16 pm

    I tries to make this many times at home but never got it done like the ones of my grandma! Must try this receipt as well!

    • Reply
      Razena Schroeder
      July 11, 2018 at 6:05 pm

      I know how that feels! I love orange cake and occasionally when I am in the mall I will stop to have tea and try it if it’s on a menu. Invariably I’m disappointed at the lack of flavor or the tough texture. Give this banana walnut bread a try and although it may not taste exactly like your grandma’s it will still be pretty awesome 🙂

  • Reply
    July 11, 2018 at 2:31 pm

    I love the sound of this banana walnut bread. It sounds very delicious. I will be trying the recipe once I can.

  • Reply
    Annemarie LeBlanc
    July 11, 2018 at 4:32 am

    I tried making banana bread once but it did not turn out as moist as I wanted it to be. I will try your recipe next time. This one looks really delicious!

    • Reply
      Razena Schroeder
      July 11, 2018 at 11:29 am

      I can picture exactly what you’re referring to. I’ve eaten really stiff and dry banana breads in my life but this one comes out exactly right every time I make it.

  • Reply
    Iya - louisa
    July 10, 2018 at 7:18 pm

    I know the perfect person for this recipe! My friend is obsessed with all banana flavoured things! I can’t wait to share this with her, although she’ll probably make me make it!

    • Reply
      Razena Schroeder
      July 11, 2018 at 11:28 am

      Haha you are a nice friend if you make it for her. I love all things banana too and this one is perfect with overripe bananas that are just past eating stage.

  • Reply
    Jennifer Prince
    July 10, 2018 at 5:49 pm

    I love banana walnut bread. I’ll have to try this recipe. And I love how hearty and homemade your loaf looks. Great recipe!!

    • Reply
      Razena Schroeder
      July 11, 2018 at 11:25 am

      Thanks Jennifer. I had actually considered reshooting the photos for this post, but I decided that I quite like that it looks authentic and like it came out of a home kitchen and not a commercial bakery.

  • Reply
    July 10, 2018 at 3:39 pm

    This sounds very good – and juicy!

    • Reply
      Razena Schroeder
      July 11, 2018 at 11:20 am

      It was moist but light with enough substance to hold a good slathering of butter 🙂

  • Reply
    July 9, 2018 at 10:23 pm

    Looks delicious! I’m not a huge fan of banana break, and I’m trying to stay away from bread period, but this does look good. Thank you for the detailed post.

    • Reply
      Razena Schroeder
      July 9, 2018 at 11:02 pm

      I love banana bread and I am wheat intolerant so have to eat any kind of processed flour baked goods sparingly. Unfortunately, I have not yet found a wheat flour substitute that doesn’t make the banana bread taste like cardboard or heavy as a rock.

  • Reply
    Athletic Avocado
    July 10, 2015 at 8:03 pm

    I love banana walnut bread! This looks fantastic 🙂

    • Reply
      July 27, 2015 at 10:00 pm

      You should give this recipe a go 🙂

  • Reply
    Jessica Maria
    July 10, 2015 at 7:26 pm

    I don’t usually add cardamom to banana bread, but I probably should be. Must try this

    • Reply
      July 16, 2015 at 11:40 pm

      It was the first time for me, but it does give it a lovely warming taste.

  • Reply
    Angela Field (PatisserieMakesPerfect)
    July 10, 2015 at 2:49 pm

    This looks so delicious. I have a colleague observing Ramadhan and I feel very guilty when I eat at my desk as work!

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