Thank you, my dear friends, for all your messages and continued support. After a short break, I’m back with a delicious Banana Walnut Bread recipe.
These days, I’ve been enjoying baking more and trying to bake something at least once a week. Like many passionate bakers, I’m slowly becoming more and more fond of it. This banana bread turned out wonderfully moist with just the right amount of sweetness.
You can easily customize this recipe by using different nuts or skipping the shredded coconut. Butter can also be used instead of vegetable oil if you prefer.
Baking time may vary depending on the size of your loaf pans. If you use mini loaf pans, start checking about 10 minutes earlier. Larger or deeper pans may require a little additional baking time.
This recipe is adapted from the Martha Stewart Baking Handbook, with a few changes based on the ingredients I had available.
Banana Walnut Bread
Recipe Details
Bread / Baking
American
Sashi
60–65 minutes
15+ slices
2 loaves
Ingredients
- Ripe bananas – 3 medium
- Walnuts – 1 cup, chopped
- All-purpose flour – 3 cups
- Baking soda – 1 tsp
- Salt – 3/4 tsp
- Eggs – 3 large
- Sugar – 2 cups
- Vegetable oil – 1 1/3 cups
- Vanilla extract – 2 tbsp
- Shredded coconut – 1 cup
- Milk – 1/2 cup
- Non-stick cooking spray or butter – as needed, for greasing the pans
Equipment
- Two 9 x 5-inch loaf pans
- Electric mixer
- Wire cooling rack
Preparation
- Mash the ripe bananas and keep them aside.
- Chop the walnuts into small pieces.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- Grease two 9 x 5-inch loaf pans with non-stick cooking spray or butter.
- Preheat the oven to 350°F (175°C).
Mixing the Batter
- In another large bowl, beat the eggs, sugar, and vegetable oil with an electric mixer on medium-low speed until well combined.
- Gradually add the flour mixture and mix just until incorporated.
- Add the vanilla extract, mashed bananas, shredded coconut, chopped walnuts, and milk.
- Mix only until everything is combined. Avoid overmixing the batter.
Baking Instructions
- Divide the batter evenly between the two prepared loaf pans.
- Smooth the tops gently with a spatula.
- Bake at 350°F (175°C) for about 60–65 minutes.
- Rotate the pans halfway through baking to help the loaves bake evenly.
- Insert a toothpick into the center of a loaf. The bread is ready when the toothpick comes out clean or with only a few moist crumbs.
- Transfer the pans to a wire rack and allow the bread to cool for about 10 minutes.
- Carefully remove the loaves from the pans and place them directly on the wire rack.
- Allow the banana bread to cool completely before slicing.
Tips
Pan Size: Baking time depends on the size and depth of the pans. Mini loaf pans may finish about 10 minutes earlier, while larger or deeper pans may need additional time.
Do Not Overmix: Mix the batter only until the ingredients are combined. Overmixing can make banana bread heavier and denser.
Nut Variations: Walnuts can be replaced with pecans or other nuts you enjoy.
Coconut: Shredded coconut is optional and can be omitted if you prefer a more traditional banana bread.
Oil or Butter: Vegetable oil keeps the bread moist, but melted butter can be substituted for a different flavor.
Storage
Once completely cooled, wrap the banana bread well and store it at room temperature for several days. For longer storage, freeze individual slices or whole loaves in an airtight freezer-safe wrapping for up to 3 months.
Recipe Source: Adapted from the Martha Stewart Baking Handbook.
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