When do I ever need an excuse to bake a cake? I love baking and…
If you’re a busy mum, looking for an easy banana and walnut bread recipe then this recipe is for you. This recipe will have you cooking delicious banana bread in no time which the whole family will love.
Every family has a favourite banana bread recipe and this is ours. Handed down by my grandmother, this banana and walnut bread recipe creates a light moist loaf. The sweetness of the banana blends perfectly with the toastiness and crunch from the nuts.
The recipe is so easy to make, you don’t even need a mixer. Just mix everything together with a large wooden spoon. This recipe uses walnuts as I love the way they taste with bananas. They are optional, if you don’t like nuts just leave them out!
Ingredients for Banana Nut Bread
- Bananas – It wouldn’t be banana bread without them!
- Brown Sugar – using brown sugar adds a wonderful flavour and also helps make the loaf lovely and moist.
- Yoghurt – using yoghurt adds even more moisture into this banana bread. You can use sour cream as a substitute.
- Oil – using oil instead of butter makes for a lovely moist loaf. It is best to use a neutral tasting oil vegetable oil like sunflower, rapeseed or corn.
- Flour – Plain all purpose flour is fine.
- Bicarbonate of Soda and Baking Powder – These help the banana bread rise.
- Mixed Spice and Salt – add to the flavour of the loaf
- Walnuts – you could use pecans instead.
What can I use instead of oil?
If you don’t want to use vegetable oil in this recipe you can substitute the following:
- melted butter
- melted margarine
- applesauce (unsweetened)
- sour cream
How to make banana and walnut bread
This banana bread is really easy to make. These are the step by step instructions. Don’t forget to scroll down to find the complete printable recipe.
First, preheat the oven to 170C, 325 F, Gas Mark 3.
Next, peel the bananas and put them into a bowl. You need to mash them. You can do this using a fork or a hand mixer. Don’t worry if the bananas are overripe, it just makes the loaf taste better.
Add the yoghurt to the banana and mix well.
Add the baking powder, bicarbonate of soda and mixed spice into the banana mixture and stir together.
Get another bowl. Add the brown sugar, eggs and oil and mix until smooth.
Now add the banana and yoghurt mixture into the bowl with the sugar, oil and egg mixture. Stir together until well mixed.
Finally, add the flour and walnuts and mix together until it smooth.
Grease a loaf pan or line it with baking parchment. I use a standard 2lb loaf pan. Pour the cake mixture into the tin.
Bake for around 50 minutes. It might take a little longer. The easiest way to test if the cake is done is to stick a metal skewer into the centre of the cake. If it comes out clean the cake is done. If there is any mixture sticking to it it needs a little longer.
Cool in the tin. When it is cool turn out, slice and enjoy.
How Do You Make Banana Nut Bread Moist?
This recipe uses oil, yoghurt and brown sugar which will make the banana bread lovely and moist. If it turns out dry you may have left it in the oven too long.
You can rescue it by adding a coat of simple syrup to the tip. Mix up a mixture of half sugar and half water. Add a thin coat to the top of your banana bread and this will help moisten it.
How Do I Store Banana Bread?
It is best to store banana bread on the countertop. Once it is cool put it on a plate and wrap it in plastic wrap, or store it in an air-tight container.
Do not store it in the fridge as this will circulate cold air and will dry the banana nut bread out.
How Long Will Banana Bread Keep?
Properly stored banana bread will keep for around four days at room temperature.
Can I Freeze It?
Yes, of course. Make sure the banana and walnut bread is completely cool before trying to freeze it. Wrap it in plastic wrap and then cover it with a few layers of tin foil or place in an airtight freezer bag.
You can also freeze it in individual slices. Double wrap each slice in foil and then place the slices in a freezer bag.
The banana bread will keep for around three months in the freezer.
Banana and Walnut Bread Recipe
Banana and Walnut Bread
- 50 g chopped walnuts
- 150 ml vegetable oil
- 200 g dark brown sugar
- 2 eggs
- 3-4 ripe bananas
- 75 g natural yoghurt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp mixed spice
- ¼ tsp salt
- 225g plain flour
- Preheat the oven to 170C, 325 F, Gas Mark 3.
- Grease a loaf tin.
- Peel the bananas, then mash them in a bowl then add the yoghurt and mix up.
- Add the bicarbonate of soda, baking power, salt and mixed spice to the yoghurt and banana mixture and stir
- In a separate bowl mix up the dark brown sugar, eggs and oil until smooth
- Add the yoghurt mixture and combine.
- Finally add the flour and the walnuts and mix until the flour is all mixed in.
- Place in the loaf tin and cook for 45 – 50 minutes. You can check it is done by putting a skewer or knife into the banana bread and seeing
- Leave to cool in the tin for around ten minutes before turning out onto a wire rack.
Perfect with a cup of tea.