Go Back

Banana Walnut Bread

A comforting and moist bread that combines ripe bananas, crunchy walnuts, and a hint of orange zest, making it the perfect treat for any time of the day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For a heartier loaf, substitute with whole wheat flour.
  • 1 teaspoon baking soda Make sure it’s fresh for the best rise.
  • 0.5 teaspoon salt Essential for balancing flavors.
  • 0.5 cups chopped walnuts Fresh, chopped walnuts; toast them for extra flavor.
Wet Ingredients
  • 2 pieces ripe bananas, mashed About 1 cup. Look for bananas with plenty of brown spots.
  • 0.5 cups fresh orange juice Freshly squeezed is best.
  • 1 tablespoon orange zest Adds a bright note that complements the bananas.
  • 0.5 cups sugar Feel free to reduce based on your sweetness preference.
  • 0.25 cups butter, melted Use unsalted butter for the best flavor.
  • 1 piece egg, lightly beaten Room temperature eggs mix more easily.
  • 1 teaspoon vanilla extract Because everything’s better with vanilla!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan, optionally lining it with parchment paper for easier removal.
  2. In a medium-sized bowl, combine dry ingredients: flour, baking soda, salt, and chopped walnuts.
  3. In a large bowl, whisk together the mashed bananas, fresh orange juice, orange zest, sugar, melted butter, beaten egg, and vanilla extract until smooth and slightly frothy.
  4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined without overmixing.
Baking
  1. Pour the batter into the greased loaf pan and smooth out the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For an extra nutty flavor, toast the walnuts before using. The bread can be stored at room temperature for up to 3 days, in the fridge for about a week, or frozen for up to 3 months. Enjoy warm with butter or cream cheese!