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.
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.
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!
Banana walnut bread
- 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
- 3/4 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.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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