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Banana Walnut bread

April 26, 2011

I’ve been blogging a little too much about Baking lately. Despite my first two attempts not panning out as well as I had wanted them to, I tried baking a fourth time yesterday. When was the third time you ask? Shall I just say, I tried an ambitious flour-less cookie recipe that turned out so badly, I had to use some pretty strong room freshener to get rid of the burnt smell that refused to budge from every corner of my home, leaving my husband and visiting nephew questioning my sanity. It’s an incident that must be erased from my amateur cooking career.

So the fourth attempt at baking it was. See, that’s how I am. If I’m not good at something I’m passionate about, I’ll keep at it until I get good. And my dear foodie readers – that is exactly what happened yesterday! Two very ripe bananas in the fruit basket and a crazy itch to bake resulted in searching the internet for easy Banana Walnut bread recipes. I came across this one from All Recipes and made a few small changes to suit my tastes. I also followed some baking instructions from a recipe book I got from a Bed and Breakfast I visited a few months ago.

Taking a scientific, planned approach that is synonymous with experienced bakers truly did pay off. The Banana Walnut bread was moist, just the right amount of sweet, and tastes divine even a day later. I took half the loaf to my sister’s yesterday afternoon and my 16 month old nephew loved it! Here’s how I made the bread:


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 large overripe bananas, mashed
  • 1/2 cup roughly chopped walnuts
  • 1 tbsp vanilla essence


  • To bring out its flavor, toast walnuts lightly in a 300 degree F oven for 7-8 minutes or until they brown slightly.
  • Preheat oven to 350 degrees F (175 degrees C) for the bread. Lightly grease a 9×5 inch loaf pan.
  • In a large bowl sift together flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. In a third bowl, mix together eggs, vanilla essence and the mashed banana.
  • Stir the egg mixture into the sugar mixture until blended well. Do not whip. Stir egg mixture into flour mixture; stir gently just to moisten – DO NOT over mix. Mix in the walnuts just before pouring batter into loaf pan.
  • Pour batter into prepared loaf pan and bake for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to let it cool.

Extra tip: Place a small dish of water in the oven while baking, to prevent a thick crust from forming on top of the loaf.

16 Comments leave one →
  1. April 26, 2011 1:07 am

    Yay!! Once you get the hang of baking my girl – its difficult (impossible) to stop. It has become a therapeutic activity for me. Whenever I feel stressed all I want to do it crack eggs and play with the yolk, sift flour and smell butter! And banana bread is great way to start. Looks great – I specially like the top shot.

    • April 26, 2011 11:57 pm

      Haha! Thanks for the encouraging words! Can’t wait to try more interesting breads. Must play around more with pastry dough as well.

  2. April 26, 2011 11:37 am

    No matter what you say about your baking skills,its a perfect looking banana bread top that I m seeing.It is exactly the way it should be! Good job grl! I agree with Kulsum on how addictive baking can be.You just wanna try again and again.Good luck with many more upcoming baking antics.
    I love anything baked with bananas.You got me craving bread nw!

    • April 26, 2011 11:58 pm

      Haha! Yeah this success has given me the confidence to bake more. I’m not such a gone-case afterall 😉

  3. farah permalink
    April 27, 2011 4:41 am

    looks totally yum!

  4. April 30, 2011 9:38 pm

    Lovely bread and beautiful color..I love cracked crust for my baked goodies 🙂 And this look perfect.

  5. May 2, 2011 12:13 pm

    OOO, this looks and sounds so good! Very comforting, delicious I’m sure..

    • May 2, 2011 3:16 pm

      Thanks for the comment Jyoti… and you have a beautiful blog! Wouldn’t have discovered it if you didn’t stop by. Hopping over to darjeeling Dreams to leave a comment!

  6. May 8, 2011 11:00 am

    You are becoming quite the baker! The bread looks absolutely wonderful…and your photos are mouth-watering!

  7. May 9, 2011 12:43 am

    The bread looks very tempting. Photos too.

  8. Sarrah sakarwala permalink
    March 12, 2017 3:01 am

    What if you dont have unsalted butter
    What would happen if you used salted butter ??

    • Sabera permalink*
      March 12, 2017 11:41 am

      You can use unsalted butter, but just add a little less salt. It’s just a way to eat less salt 😉

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