This Banana Walnut Bread is my new favorite! Never look for a banana bread recipe again, THIS IS IT! So moist, soft, and absolutely delicious, plus it’s oil-free! I love the addition of walnuts, which give an extra texture, nutty flavor, and healthy fats. The crunchy sugar and walnut toppings add an extra layer of sweetness and texture.
If you want to try more banana bread recipes, this Chocolate banana bread is the perfect chocolate/banana combo.
Reasons to make this Banana walnut bread?
- First of all – It’s DELICIOUS!!! It’s not fancy, but it tastes like it is. You need simple ingredients and a little bit of time. It can be a dessert, a snack, or a breakfast. Perfect on the go, or when going for a hike, or a picnic. It pairs perfectly with a cup of tea or coffee. Kids and adults love it. There is just no reason not to make it.
- We all have riped bananas laying around ever so often. And what better way to use them than in this Banana bread recipe!? Bananas add great flavor and moisture to the bread. They pair well with different foods like chocolate, cinnamon, dry fruits, coconut, and even herbs. So don’t throw away those soft brown ugly looking bananas, but instead, use them to make this super awesome Banana walnut bread.
- It has no oil or butter added. The soft and moist texture comes from the bananas and the yogurt. I often use yogurt or sour cream to substitute for the oil or butter. It adds the fat needed but also it’s a healthier option. If you’d like to use oil or thass what you have, go for it, it will still be delicious.
How to make Banana bread?
Making this recipe can’t be any easier!
Mash the bananas. I use a fork.
Chop the walnuts.
Wisk the eggs till foamy. Add them to the bananas together with the yogurt. Mix everything and set it aside.
In a separate bowl sift the flour, salt, baking soda, and baking powder. Add the cinnamon and sugar.
To the dry ingredients add the banana mix and gently fold. Midway through the fold add the chopped walnuts and fold just till there are no dry flour patches left. Don’t mix too hard or too long, or your bread will not be as light.
Transfer the batter to a parchment-lined loaf pan. If you are not using parchment paper, you can just grease the pan with oil or butter and sprinkle flour all over it, then shake off the excess.
Bake in a preheated oven at 350F(180C) for about 50 minutes, or till a toothpick comes out clean.
How to store it.
You can keep it covered at room temperature for up to 4 days, or you can freeze it wrapped in plastic for up to 3 months. To defrost it, take the plastic off and transfer it to a baking tray. Preheat the oven to 350F(180C) and warm up the banana bread for about 10-15 minutes or till soft.
More banana recipes!
THE BEST EASY CHOCOLATE BANANA BREAD RECIPE – One more banana bread recipe. This one is also super good, it has chocolate, and banana and chocolate are made for each other. So if you want one more banana bread recipe this one is a must. Give it a try and let me know which one you prefer more.
THE BEST CHOCOLATE BANANA CREAM PIE – This pie is amazing! I love how creamy the filling is and the crumbly crust adds a nice contrast, such a great combination of flavor and texture.
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Banana Walnut Bread – Easy. Moist. Delicious.
- Bread Pan
- 3 Bananas 250g-300g
- 2 Eggs
- 200 g Yogurt 3/4 cup
- 100 g Walnuts + more for topping 1 cup
- 195 g AP Flour 1½ cup
- 1/4 t Salt
- 1/2 t Baking soda
- 1 t Baking Powder
- 1 t Cinnamon
- 150 g Raw cane sugar 2/3 cup
- Preheat the oven to 350F(180C)
- Mash the bananas, I like to use a fork. Set aside.
- Whisk the eggs till foamy.
- Combine the mashed bananas, eggs, and yogurt. Set aside.
- Chop the walnuts. Set aside.
- In a bowl sift the flour with salt, baking soda, and baking powder. Whisk in the cinnamon and sugar.
- Add the banana mixture into the flour and fold gently. Midway through the mixing add the chopped walnuts and fold a few more times till no dry flour patches remain. Don't mix the batter too long, or the bread won't be as light.
- Transfer the batter to a parchment paper-lined baking pan. Note: If not using parchment paper, then grease the pan with oil or butter and sprinkle flour over it. Shake off the extra flour.
- Bake on the middle rack for about 50 minutes or till a toothpick comes out clean. Let it cool for a few minutes in the pan then transfer to a cooling rack or a plate. Slice and enjoy.