Banana Walnut Bread Recipe – Learn like a Pro

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

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.

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