Banana Bread with Walnuts
With its buttery banana flavor, super moist texture, and incredibly soft crumb, this Banana Bread with Walnuts will become your go-to recipe!
Do you feel like your bananas go bad way too quickly? I hear you; it happens to me way too often, too! But I have a solution for those brown, spotty, and overly ripe bananas! My favorite: Banana Bread with Walnuts! I could eat it any time of the day.
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This is an easy recipe; the batter comes together in a few minutes, the bread stays moist for several days, and the smell of fresh Banana Bread is irresistible.
The recipe calls for four bananas. That’s a lot, even for banana bread. BUT the high amount of bananas makes this bread so moist and flavorful.
How to store Banana Bread?
Wrap it in plastic foil and store it at room temperature for one to two days or for up to a week in the refrigerator.
Banana Bread freezes very well, and if you do it the right way, you can preserve its texture and fresh flavor for several months.
- Let the loaf cool completely.
- Either leave the loaf whole or cut it all up into half-inch slices. I prefer to cut mine in slices; that way, I can take out only the amount I need and leave the rest in the freezer to keep fresh. Plus, individual slices thaw a lot quicker (within half an hour) than the whole loaf.
- Tightly wrap the whole loaf or the individual slices with plastic or aluminum foil. Additionally, place it in a large freezer-friendly container or freezer bag to avoid freezer burn.
- Freeze for up to 4 months. I recommend dating your container or bag so that you know when you placed it in the freezer.
- Thaw wrapped in the refrigerator or at room temperature.
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E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Banana Bread with Walnuts. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Banana Bread with Walnuts
Ingredients
- 4 Bananas mashed
- 70 g Butter melted
- 1 Egg
- 100 g Granulated sugar
- 50 g Dark brown sugar
- 1 tsp Vanilla extract
- 2 tsp Baking powder
- 1/4 tsp Salt
- 250 g All-purpose flour
- 80 g Walnuts chopped
- 80 g Chocolate chips
Instructions
- Preheat the oven to 350°F or 180°C. Line a 10×5 inch loaf pan with parchment paper.
- In a mixing bowl, whisk the flour, salt, and baking powder. Set aside.
- In a large mixing bowl, mash the bananas with a fork. You can also use a handheld or stand mixer for that if you prefer.
- Add one egg and mix until well incorporated.
- Beat in the sugars, vanilla extract, and melted butter.
- Turn the mixer to a low speed and carefully and slowly add the dry ingredients into the wet ingredients until no more flour pockets are visible. Don't mix for too long, or the batter will get rubbery. (You don't necessarily need to use a mixer in this recipe; a wooden spoon works perfectly fine, too. )
- Fold in the nuts and chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes. The loaf is done if a toothpick comes out clean without any raw batter sticking to it. Remove from the oven and allow the bread to cool.
