Banana Nut Bread

We all love classic banana bread, but on days when I’m craving a little something extra, I turn to this trusty banana nut bread recipe. Here, toasted walnuts and a dash of cinnamon join forces for a (slightly) fancier loaf that still celebrates the banana first and foremost. Here’s how to make it the best it can be:

How To Make Banana Nut Bread

INGREDIENTS

• Walnuts: Walnuts are the nut of choice in a banana bread, and I’m showcasing them two ways: studded throughout the loaf and sprinkled over the top.
• All-Purpose Flour: I prefer all-purpose flour for quick breads such as banana bread. It has a moderate protein content that gives the bread just enough structure to achieve a soft, tender crumb.
• Baking Soda: Our leavening agent reacts with the acid ingredients in the batter—the brown sugar and the bananas (bananas turn acidic as they ripen)—to give the loaf its lift.
• Cinnamon: Along with our dark brown sugar and vanilla, I added just a touch of cinnamon to give a warming spice note to our walnut bread.
• Eggs: The eggs do a little bit of everything here: They bind, they leaven, they moisten—they even aid in browning.
• Dark Brown Sugar & Vanilla Extract: The deeply caramelized notes of the dark brown sugar and the sweet rich vanilla amplify and enhance the banana flavor. If you don't have dark brown sugar, don't stress. You can achieve a close approximation by subbing in light brown sugar along with 2 tsp. molasses.
• Unsalted Butter: Many banana bread recipes rely on vegetable oil, but in my opinion, you can’t beat butter for flavor.
• Bananas: My top tip for any and all banana bread? Use extra-ripe bananas! When I say ripe, I mean ripe—this will give you the ultimate sweet, banana-packed bread.
  

STEP-BY-STEP INSTRUCTIONS

First, we’re going to handle the walnuts. While it’s wise to use untoasted nuts for the topping (they will toast while the bread is baking), it’s absolutely imperative that the nuts that are folded into the batter be toasted first. If this feels like a silly extra step, trust me—it’s not. Toasting the walnuts brings out their natural oils, enhancing their inherently nutty flavor and making them crunchier. On the other hand, untoasted walnuts will soften considerably as they bake in the batter and may also taste tannic and bitter. Please don’t skip this step. After baking part of your walnuts, let them cool before coarsely chopping them. Set those aside, then finely chop your remaining walnuts and set aside.

Then, increase the oven temperature to 350°. Grease a metal loaf pan with cooking spray and line with parchment (both are important here—don’t skip one or the other), making sure to leave an overhang on both long sides. Then, in a medium bowl, whisk your dry ingredients together until combined: baking soda, cinnamon, and salt.

Grab a separate large bowl, then whisk your eggs, brown sugar, and bananas together. Once smooth and combined, add the bananas and vanilla and whisk until well combined. Don’t worry if the batter is slightly lump—that’s how it’s supposed to be. Then, you can fold in your dry ingredients until incorporated. Once incorporated, then fold in the reserved toasted walnuts.

Now, it’s time to bake! Pour the batter into the prepared pan, then smooth the top with a rubber spatula so it’s even. Grab your reserved raw walnuts, then scatter them down the center of your loaf.

Bake the bread until it has risen and appears golden brown on top, but always test it by inserting something small into the center—if it comes out with just a few moist crumbs attached, it’s good to go. Let it cool in the pan (I know—be patient), then lift it out of the pan—using the parchment overhang—before slicing and serving.

Full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The key to moist and tender banana bread. I used our best-ever banana bread recipe as a base to build this banana nut version for multiple reasons, but mainly because it’s perfectly moist with a tender crumb. Just like in our original recipe, I suggest a few key steps to ensure your bread is that ideal loaf texture: Use extra-ripe bananas, mash them well, and back up your flavors.
• Switch it up. Walnuts are the ideal choice for banana bread, but you can switch it up if they’re not your thing. Switch them out for your choice of toasted nuts, or get totally creative with your mix-ins! Try our chocolate chip banana bread for a chocolate and nut pairing, or add in your desired spices or mix-ins of choice to this recipe.

Storage & Freezing

This banana bread will keep in an airtight container at room temperature for 3 to 4 days. You can also freeze the whole loaf if you want: Wait for it to cool, wrap it in plastic wrap and foil, then store in the freeze for up to 3 months.