This Toasted Walnut Banana Bread is truly the only banana bread recipe you’ll ever need. It’s sweet, moist, and it’s one you’ll always want to have around.
Toasted Walnut Banana Bread
My dad was the king of making banana bread when I was growing up. I remember when I’d go to get some ice cream out of the freezer to go with my skyline spaghetti I could spot a small bunch of black bananas sitting in the drawer underneath the frozen vegetables. It could only mean one thing: dad was about to make a batch of banana bread. I’m not sure why he chose to ripen his bananas in the freezer, but I do know that his banana bread was one thing: delicious.
I’d always beg him to add chocolate chips to whatever batch he was making, but he’d always tell me that the walnuts were enough to make the bread delectable. I’m not sure I really understood this as a 12 year old, but I definitely do now. I’d add toasted walnuts over chocolate chips to my bread any day. Thanks, Dad 🙂
What is Banana Bread?
Banana bread is a quick bread (like this pumpkin bread). It doesn’t require any kneading or working of the dough, it’s honestly more like a cake than anything, and it happens to be one of my favorite desserts (or breakfasts).
It’s also often the reason you’ll see way overripe bananas sitting on someones counter.. they may be gearing up to make a batch of banana bread, but more on that later.
This recipe isn’t my dads, but it gives me all the nostalgia of the bread my dad used to make on the weekends and it is truly delectable.
Equipment you may need…
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Parchment Paper Sheets: say goodbye to the annoying rolls of parchment paper. These parchment sheets are a kitchen staple, makes everything so much easier!
- 9-inch square pan: I love everything USA pan makes, they use a light-colored metal and have crisp sides.
Ingredients for Toasted Walnut Banana Bread
- All-purpose flour – all of my recipes are tested using King Arthur flours, so I recommend you use the same!
- Baking soda
- Kosher salt – I use Diamond crystal kosher salt always.
- Overripe bananas – make extra sure these bananas are very ripe. I’m talking looooots of brown spots on these guys. Believe me, you’ll want that extra punch of sweetness!
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Sour cream
- Large eggs – make sure these are room temperature.
- Pure vanilla extract– you’re welcome to substitute the extract with vanilla bean paste, it’s a 1:1 ratio!
- Shelled walnuts
- Turbinado sugar – one of my favorite ingredients to sprinkle over just about anything. I love the crunchy top it adds to these muffins!
Tips for Banana Bread
- Use overripe bananas. I’m talking looooots of brown spots people. These bananas should be almost to the point of going bad. Now I know that sounds kind of strange, but as bananas age their level of sweetness increases – and it increases significantly. Trust me, you do not want to use banans that have a little bit of green on the peel – these are not ripe enough! There are some methods you can do to ripen banans quickly, but honestly I don’t think any compare to just being patient and letting them ripen on their own on the counter at room temperature.
- Toast your walnuts!!! You wouldn’t believe how much this extra little step does in the grand scale of things. Honestly, for just about any recipe (including these cookies), toasting nuts brings the flavor and texture to a whole new level. Sure, it takes an extra couple minutes, but the results are so beyond worth it.
- Bake this bread in an 8-inch square pan. Typically banana bread, and most quick breads for that matter, are baked in a loaf pan. Now don’t get me wrong, you can absolutely do that. But I discovered not long ago that when baked in a square pan you end up with a much more even bake. I feel like with loaf pans I’m always cooking the edges slightly more than I’d like to because I’m waiting for the very center to bake through. Using a square pan helps alleviate that pressure!
I hope y’all love this recipe – and look – Louie’s back! If you bake this banana bread be sure to tag me @sarahsdayoff so I can see it and wish I was eating it with you lol. I hope you all have a great week!
Love,
Sarah
“Rejoice in our confident hope. Be patient in trouble, and keep on praying. -Romans 12:12-
Toasted Walnut Banana Bread
Ingredients
- 1 cup chopped walnuts
- 3 very ripe large bananas (or 4 small bananas)
- 8 Tbsp (1 stick) unsalted butter melted and cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream at room temperature
- 2 large eggs at room temperature
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 3/4 cups all-purpose flour
- Turbinado sugar
Instructions
- Preheat oven to 350°F. Line an 8- x- 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
- Spread walnuts evenly on a small sheet pan. Bake 10 minutes or until nuts are lightly toasted and fragrant. Set aside.
- Place peeled bananas in the bottom of a large bowl. Using a fork, gently mash bananas until smooth with only a few chunks; set aside.
- Add butter, brown sugar, granulated sugar, and sour cream to a large bowl. Beat using a hand mixer or whisk until smooth. Add eggs, one at a time, beating well after each addition.
- Beat in vanilla, baking soda, and salt. Beat in mashed bananas until just combined (a few chunks of banana are ok).
- Stir in flour using a wooden spoon or rubber spatula, being careful not to overmix. Stir in toasted walnuts.
- Pour batter into prepared pan; sprinkle with turbinado sugar. Bake 45 to 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
