Banana Bread with Walnuts

Introduction

This banana bread produces two dense, moist loaves with a tender crumb and substantial walnut texture throughout. The method—alternating dry ingredients with mashed banana rather than mixing everything at once—keeps the batter light and prevents overdevelopment of gluten, which would make the loaves tough. Bake at 350°F for at least an hour, checking every 10 minutes after that until a skewer inserted into the center comes out clean.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Servings: 2 loaves

Ingredients

• 490 g all-purpose flour
• 5½+⅛ tsp baking powder
• 1 pinch salt
• 8 oz butter, softened
• 320 g turbinado sugar
• 4 ea. (200 g) eggs
• 950 g mashed banana
• 2 ½ cups walnuts, coarsely chopped
• Turbinado sugar for sprinkling

Instructions

1. Combine the flour, baking powder, and salt.
2. Cream the butter and sugar together until light and fluffy.
3. Whisk the eggs, and gradually beat them into the butter mixture.
4. Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.
5. Stir in the walnuts.
6. Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.
7. Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.
8. Let cool to room temperature in the pans. Unmold.

Variations

Add chocolate chips: Stir ¾ cup of semi-sweet chocolate chips into the batter with the walnuts for deeper sweetness and a slightly fudgy texture.

Use pecans instead of walnuts: Swap the walnuts for an equal amount of coarsely chopped pecans for a buttery, milder nut flavor.

Reduce sugar slightly: Cut the turbinado sugar to 280 g if your bananas are very ripe and sweet; this prevents the loaves from becoming cloying.

Make mini loaves: Divide the batter among a greased 12-cup muffin tin and reduce bake time to 20–25 minutes, checking from 18 minutes onward.

Add cinnamon and nutmeg: Mix ½ tsp ground cinnamon and ¼ tsp ground nutmeg into the dry ingredients for warm spice notes.

Tips for Success

Cream the butter and sugar long enough that the mixture looks pale and fluffy—this takes 3–5 minutes with an electric mixer and incorporates air that helps the loaves rise evenly.

Use very ripe bananas (nearly black skin); they mash easily and deliver maximum sweetness and moisture. If using firm bananas, mash them thoroughly or blend briefly to avoid lumps.

Alternate the dry ingredients and banana deliberately rather than dumping everything in at once; this keeps the batter from becoming dense and helps the loaves rise properly.

Check the loaves starting at 60 minutes by inserting a wooden skewer into the very center. If crumbs stick thickly, bake another 5–10 minutes and check again; slightly moist crumbs are fine, but wet batter means more time is needed.

Let the loaves cool completely in the pans before unmolding; they’re fragile when warm and will crumble if turned out too early.

Storage and Reheating

Wrap cooled loaves tightly in plastic wrap or foil and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months when wrapped tightly.

To reheat, wrap a slice in foil and warm it in a 300°F oven for 8–10 minutes, or wrap it in a damp paper towel and microwave for 15–20 seconds until soft and warmed through.

FAQ

Why is my banana bread dense or gummy?

Overmixing the batter or using bananas that are too wet can cause a dense, gummy crumb. Measure out your mashed banana rather than guessing, and mix only until the ingredients are just combined—streaks of flour are fine.

Can I make this in a single large loaf pan instead of two?

Yes, but you’ll need to increase the bake time by 15–20 minutes and check more frequently. A thicker loaf takes longer for the center to bake through, so start checking around 75 minutes.

What if I don’t have turbinado sugar for sprinkling?

Use granulated white sugar, demerara sugar, or simply skip the topping; it adds a subtle crunch and visual texture but isn’t essential to the recipe’s success.

Can I prepare the dry ingredients ahead of time?

Yes. Combine the flour, baking powder, and salt in a bowl or bag the night before, then proceed with the rest of the recipe when ready. This cuts down morning prep time.