Golden Banana Bread with Walnuts

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There’s something about homemade banana bread that never gets old. It’s one of those familiar recipes that comes together with a handful of pantry staples and a few ripe bananas that might otherwise go to waste.

I’ve always loved a classic banana bread, made with real butter, plenty of banana flavour and walnuts for a little crunch. Nothing too complicated, just a beautifully moist loaf with a golden crust and a tender crumb.

This is the kind of baking I love most. Simple ingredients, a little time in the kitchen and something delicious to enjoy over the next few days. It’s wonderful still slightly warm from the oven, but just as good the following morning, toasted with a little butter and a cup of coffee.

What Makes a Good Banana Bread?

For me, a good banana bread should be moist and tender, with a rich banana flavour and just enough sweetness. It should hold together beautifully when sliced, without feeling heavy or overly dense.

The secret starts with ripe bananas. As bananas ripen, their starches convert to sugars, giving them a naturally sweeter flavour and making them easier to incorporate into the batter.

I also love the addition of walnuts. They bring a little texture to an otherwise soft loaf and a lovely nutty flavour that pairs beautifully with the bananas.

A Few Tips for the Perfect Loaf

  • Use ripe bananas. The bananas should be soft, fragrant and generously speckled with brown spots. If they’re still firm and yellow, give them another day or two on the counter.
  • Start with softened butter. Room-temperature butter creams more easily with the sugar, helping create a lovely texture in the finished loaf.
  • Measure the bananas. Banana sizes vary considerably, so I prefer measuring the mashed fruit rather than relying on a fixed number of bananas.
  • Mix gently. Once you add the flour, resist the temptation to keep stirring. A few gentle folds are all you need to bring the batter together.
  • Enjoy warm with a generous pat of butter. Who can resist banana bread fresh out of the oven? I certainly can’t. Unless I’m planning to serve it later, I love cutting myself a thick slice while it’s still warm, with a generous pat of butter melting right into it. Why wait?

A Few Ways to Enjoy It

I love banana bread served simply, with nothing more than a little butter and a good cup of coffee.

For breakfast, try a thick slice lightly toasted with some fresh fruit on the side. It’s also lovely as an afternoon treat or wrapped in a lunchbox for something homemade.

And if you’re making a loaf for the week, slice and freeze a few portions. A quick warm-up in the toaster makes it feel freshly baked all over again.

A Little Baking Goes a Long Way

Some recipes are worth keeping close because they’re useful, reliable and always welcome. Banana bread is certainly one of them.

It’s a wonderful way to make use of ripe fruit, fill the kitchen with the smell of something baking and have a homemade treat ready for the days ahead.

Sometimes, that’s all the reason you need to turn on the oven.

Golden Banana Bread with Walnuts

A beautifully moist banana bread made with ripe bananas, real butter and crunchy walnuts. Golden on the outside, soft and tender inside, and delicious any time of day.
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Prep Time:30 minutes
Cook Time:1 hour 15 minutes
Course: Bread, Breakfast, brunch
Cuisine: General
Keyword: banana, bread

Ingredients

  • 1/2 cup butter, salted If using unsalted butter, add 1/4 tsp salt to dry ingredients.
  • 1 cup sugar
  • 2 large eggs
  • 1 cup ripe bananas, mashed Approximately 3 – 4 bananas.
  • 1/2 tsp vanilla extract
  • 1/3 cup greek yogurt (Optional)
  • 1 tsp lemon juice
  • 2 cups flour
  • 3 tsp baking powder
  • 1 cup walnuts

Instructions

  • In a large bowl, cream butter and sugar. Butter should be softened at room temperature to allow it to mix properly.
  • In a separate bowl, beat eggs until light. Add to sugar mixture.
  • Mash bananas and add lemon juice. Blend with creamed mixture.
  • Sift flour, baking powder and salt (omit if using salted butter) and mix with banana mixture.
  • Mix together until just combined.
  • Add walnuts.
  • Bake in greased loaf pan (or lined with parchment paper).
  • Bake at 375C for 1 1/4 hours.

Notes

The riper the bananas, the better. Look for bananas with plenty of brown spots. They’re naturally sweeter, softer and full of banana flavour.
Greek yogurt is optional. I sometimes add a little plain Greek yogurt for extra moisture and a tender crumb, but the recipe is delicious without it.
Don’t overmix the batter. Once the flour goes in, fold gently until just combined. This helps keep the loaf soft and tender.
Swap the walnuts for chocolate chips. For a sweeter variation, replace the walnuts with an equal amount of chocolate chips. Dark or semi-sweet chocolate works beautifully with the ripe bananas, adding little pockets of melted chocolate throughout the loaf.
Make it ahead. Banana bread keeps well in an airtight container at room temperature for approximately 2 days, or refrigerated for up to 5 days. It also freezes beautifully. Slice the cooled loaf before freezing so you can take out a piece whenever you like.

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