Banana Walnut Bread Recipe – Learn like a Pro

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Banana Walnut Bread Recipe – Learn like a Pro: Walnut oil and almond extract are the two ingredients that make this banana bread recipe the best walnut banana bread recipe. It is simple to make and only requires one bowl. There are times when banana bread seems like a recipe that is reserved for the very last resort, the one that you make when you don’t want those freckled brown bananas to go to waste.

Banana Walnut Bread Recipe – Learn like a Pro

Banana bread, on the other hand, has stopped being an afterthought in our household as of late. I have been making banana bread in large quantities, including my chocolate banana bread, my sourdough banana bread, and my Kahlua mocha marble banana bread, because each of these varieties of banana bread happens to be exceptionally delicious. However, when I discovered some walnuts in the back of my pantry, I knew that I had to make some walnut banana bread. I decided to make it a little bit more advanced because that is what I actually do!



  • 1 cup chopped walnut pieces 100 g
  • 3 medium ripe bananas about 350 to 400 g after peeling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional but recommended
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter melted
  • 1/4 cup walnut oil or vegetable oil
  • 3/4 cup packed brown sugar 165 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 cups all-purpose flour 280 g

Also See:

Persian Love Cake Recipe


How to make it 

  • Preheat the oven to 350 degrees Fahrenheit. Use cooking oil to lightly spray a large loaf pan measuring 9 inches by 5 inches. Wrap the pan in parchment paper, making sure that there is a one-inch margin of paper that extends beyond the edges of the pan.
  • Put the walnut pieces in a skillet that is dry, and toast them on the stovetop over a heat setting that is medium warm. While they are toasting, stir them frequently until they have developed a slight darkening around the edges and have a nutty and fragrant aroma. Take the food off the heat and set it aside to warm up.
  • Once they have cooled down to the point where they can be handled, chop them into chunks measuring half an inch. Use a fork to mash the bananas until they are completely smooth. Place the bananas in a large bowl. Using a fork, incorporate the egg into the mixture. The vanilla, almond extract (if using), cinnamon, and nutmeg should be stirred in at this point.
  • Next, incorporate the brown sugar, baking powder, baking soda, and salt into the bowl using a whisk. Finally, incorporate the melted butter and oil into the bowl. The flour should be added and gently mixed in until the majority of it has been absorbed, but there should still be some dry spots in the batter during this process.
  • To the batter, add the walnut pieces, and mix them until they are distributed evenly throughout the batter. After pouring the batter into the pan that has been prepared, make sure that the top is even by smoothing it out. Preheat the oven to 350 degrees Fahrenheit and bake for 55 to 65 minutes, or until a toothpick or skewer inserted in the center provides a clean result.
  • Using an instant-read thermometer, the temperature in the middle should be between 200 and 205 degrees Fahrenheit. The pan should be placed on a wire cooling rack and allowed to cool for ten minutes. The bread should then be lifted up using the parchment paper that is hanging over the edge, and it should be moved directly to the wire cooling rack. When it has completely cooled, you can then cut into it.


  • Calories: 424 kcal
  • Carbohydrates: 49.3 g
  • Protein: 8.3 g
  • Fat: 22.9 g
  • Saturated Fat: 5.1 g
  • Cholesterol: 38 mg
  • Sodium: 288 mg
  • Potassium: 366 mg
  • Fiber: 3.1 g
  • Sugar: 19 g
  • Calcium: 60 mg
  • Iron: 2 mg

How To Store This Banana Bread

This banana bread can be kept for up to three days on the counter, under a cake dome, or in a container that won’t let air in. If you see mold, you should get rid of the banana bread right away. This banana bread can also be frozen for up to three or four months. Just freeze it in a Ziploc bag or a container that won’t let air in.


Before I freeze my banana bread, I like to cut it into slices that I can then take out and eat. Just make sure to put wax or parchment paper between the slices. If you don’t, the wet bread will start to melt into one big chunk.


2 thoughts on “Banana Walnut Bread Recipe – Learn like a Pro”

  1. Now this recipe sounds good, but I’m not a walnut walnut person and cakes are goodies but needless to say I might try it. Thank you for your recipe and please keep my name and email in your address. I would be interested in other recipes. I am a diabetic also, and cannot use any sugar whatsoever so I would need to know from you what I would use for a substitute for brown sugar, please let me know if possible by my email and thank you for your time and your recipes the baker here 👨🏼‍🍳😉✌️

    • Hello Ferenc.

      Sure, thank you so much for your positive feedback. You can use one out of them.

      I have read your comment – you can use
      1) Xylitol Sweetener as a substitute for sugar.
      2) You can also add applesauce to the recipe and can cut the sugar.
      3) or you can use king arthur fake sugar.
      4) Honey. Honey is not only sweet, but it’s packed with an array of health benefits! …
      5) Maple Syrup. Maple syrup contains a fair bit of sugar, so consume it rather minimally. …
      6) Coconut Palm Sugar.

      Thank you


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