About This Banana Bread Recipe

Is there anything better than the warm aroma of freshly baked banana bread? It’s one of those recipes that you always have on hand and keep making over and over again — it’s delicious comfort food that’s also healthy.

A moist, fluffy cake with just the right amount of crunch of walnuts, this banana bread recipe is the perfect treat to start your day or to even munch on in between meals.

The batter for this recipe is ready in less than 10 minutes, and the baking time is around 40 to 50 minutes. The bread stays soft and moist for days!

The best part? Apart from being delicious and easy to make, this is a nutritious dessert treat you’ll keep coming back for.

Bananas are one of those fruits that I always have at home. They are among the most nutritious fruits and are an excellent healthy snack. The only problem with bananas is that they rot very quickly. So, this recipe is perfect to use up those overripe bananas without letting them go to waste.

The addition of toasted walnuts offers a lovely crunch to this moist bread. Walnuts are nutritious foods that provide healthy fats, fiber, vitamins, and minerals. They are rich in antioxidants and are a good source of omega-3 fat, which can help reduce the risk of heart disease. Between the bananas and the walnuts, you can have a super-healthy snack that does not compromise on flavor!

I make this banana bread frequently, and it disappears so fast every time. It’s just too delicious to resist!

What You Need for This Banana Bread Recipe

Ingredient Notes

• Flour: I have used plain/all-purpose flour.
• Brown Sugar: It keeps the banana bread soft and moist and adds a wonderful caramel flavor.
• Yogurt: I like to use plain natural yogurt as it adds even more moisture to the bread.
• Vegetable Oil: It helps keep the bread soft and moist. I like to use sunflower or canola oil for a neutral flavor.
• Eggs: They give structure to the batter.
• Bananas: Overripe bananas are perfect for this recipe because they add moisture as well as sweetness. The riper the bananas, the sweeter and more flavorful the bread.
• Baking Powder: To help the bread rise.
• Vanilla Extract & Salt: They help enhance all the flavors.
• Walnuts: I have used toasted walnuts for some crunchiness.

Ingredient Substitutions

• Brown Sugar: I like using brown sugar because it adds a nice caramel flavor, but you may substitute it with white sugar.
• Yogurt: If you don’t have yogurt, you may also use sour cream in the same quantity.
• Vegetable Oil: I have used sunflower oil, but you may also substitute it with canola or grapeseed oil.
• Baking Powder: You can substitute it with baking soda.

FAQs

How can I store this banana bread?

You may wrap the banana bread in plastic wrap and store it on the counter at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze this banana bread?

Yes. Slice your banana bread, wrap individual slices in plastic wrap, and freeze it for up to 3 months. When you want to eat it, thaw it in the refrigerator or at room temperature and then reheat.

Print Recipe

Healthy and Moist Banana Bread with Walnuts

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Desserts

Difficulty: Beginner Prep Time 10 min Cook Time 50 min Total Time 1 hr

Description

An easy and delicious loaf loaded with bananas and walnuts, perfect for breakfast or even to have at any time of the day. Pair it with a hot cup of joe and you have an ideal breakfast!

Yield: 1 loaf

Ingredients

Servings

• 250 g / 2 cups flour
• 160 g / ¾ cup brown sugar
• 130 g / ½ cup plain yogurt
• 60 g / ⅓ cup vegetable oil
• 2 eggs
• 8 g / 2 teaspoons baking powder
• 2 bananas / 1 cup mashed bananas
• 100 g / 1 cup walnuts
• 1 teaspoon vanilla extract
• a pinch of salt

How To Make Banana Bread with Walnuts Step By Step

1. Take a loaf pan or plumcake mold size 21.5 x 11.5 x 5.5 cm (8-1/2 x 4-1/2 x 2-1/2 inches), grease and dust it with flour, and set aside.

   

2. Preheat the oven to 180℃ (356℉).

3. Sift the flour and the baking powder together and set aside.

   

4. Roughly chop the walnuts and set them aside.

   

5. Mash the bananas properly, make sure there are not too many big lumps, and set them aside.

   

6. Using a handheld mixer and beat the eggs in a large bowl until they’re light and fluffy.

   

7. Add the sugar and beat again.

   

8. Add the oil, yogurt, mashed bananas, vanilla extract, salt and beat on medium speed until combined.

   

9. Gently add the sifted flour and baking powder to the eggs, mixing with a wooden spoon. Make sure all the batter is smooth and there are no lumps.

   

10. Fold in the walnuts.

    

11. Pour the mixture into the loaf pan and, depending on the oven, bake for 40 to 50 minutes.

    

    

12. Use a toothpick to check if it’s done. Insert it into the center of the loaf, and if it comes out clean, with no streaks of batter but just a few small crumbs, then your bread is done. Remove from the oven and allow the bread to cool completely. Enjoy!

    

Note

• I suggest always using overripe bananas because the underripe ones are difficult to mash and are flavorless.
• Don’t overmix the batter. When you add the flour and the walnuts, just mix until combined. If the batter is light and fluffy, the bread will be airy and moist.
• Always do the toothpick test to check if the loaf is done. If you over-bake it, the bread will be dry.
• Also read: A (Slightly) Healthier Banana Bread Recipe