Introduction
This Walnut Studded Banana Bread is the perfect combination of sweet, moist banana bread and crunchy, toasty walnuts. Packed with ripe bananas and crunchy nuts, this bread is ideal for breakfast, an afternoon snack, or as a sweet treat to share with friends and family. The rich flavor of toasted walnuts enhances the natural sweetness of the bananas, making it a delightful choice for any occasion.
Why You’ll Love This Recipe
Banana bread is already a classic favorite, but adding walnuts takes it to a whole new level. The slight crunch from the toasted walnuts contrasts beautifully with the soft, moist banana bread, creating a texture that’s both hearty and satisfying. Plus, this recipe is super easy to make, and it’s perfect for using up overripe bananas. The rich flavor and aroma will have everyone asking for a second slice!
Recipe Origins
Banana bread has been a staple in American households for decades, often created to make use of overripe bananas. The addition of nuts, especially walnuts, became a popular variation over time, adding both flavor and texture to the bread. Whether it’s for breakfast, dessert, or a snack, walnut-studded banana bread is a comforting classic that never goes out of style.
Nutrition Information
Calories: 310
Carbohydrates: 44g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 220mg
Potassium: 220mg
Fiber: 3g
Sugar: 18g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and placing it in a ziplock bag. It will keep for up to 3 months in the freezer. When ready to enjoy, thaw at room temperature or reheat individual slices in the microwave for a few seconds.
Serving Suggestions
This banana bread is delicious on its own, but it pairs wonderfully with a dollop of whipped cream or a side of fresh fruit. You can also enjoy it with a cup of coffee or tea for a cozy snack or dessert.
Common Mistakes
- Overmixing the batter: This can lead to a dense loaf. Mix the ingredients just until combined to keep the bread light and moist.
- Not using ripe bananas: Make sure your bananas are ripe to get the best flavor and texture in your banana bread.
- Skipping the walnut toasting: Toasting the walnuts brings out their natural flavors and adds a deeper crunch to the bread.
Recipe Variations
- Vegan: Use a plant-based butter substitute and flax eggs in place of regular eggs.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Chocolate Chips: Add 1/2 cup of chocolate chips for a sweeter variation of this banana bread.
Frequently Asked Questions
- Can I use frozen bananas? Yes, frozen bananas work perfectly for this recipe. Just thaw them before mashing.
- Can I use a different nut instead of walnuts? Absolutely! Pecans or almonds are great alternatives to walnuts.
- How do I make banana bread more moist? Make sure to use overripe bananas, as they will provide more moisture and flavor. Also, avoid overbaking the bread.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts, toasted and chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan with non-stick spray.
- In a large bowl, mix the mashed bananas, melted butter, and brown sugar together until combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the toasted walnuts, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
