Perfect Banana Walnut Bread

Well, as you can see, my family and I LOVE banana bread!  This is my third banana bread recipe to post, so it is now up to you to decide which one you like the best! (My other two posts are Banana Bread and Coconut Banana Nut Bread).   In my opinion, the name says it all;  Perfect Banana Walnut Bread…that is just what it is… perfect!  This is a quick bread recipe that is one of the easiest to make, and you are more than likely to have all the ingredients on hand!

This Perfect Banana Walnut Bread recipe comes from Nick Malgieri’s cookbook, “Bake! Essential Techniques for Perfect Baking”.  In his book, he quotes, “There are only two secrets to making perfect banana bread:  use very ripe bananas with spotted or darkened skin and measure the quantity of mashed bananas.  All too often, home bakers mash a couple of bananas and just throw the resulting quantity into the batter – and usually it’s either too much or too little.  I like to add some chopped walnuts for texture; you could add raisins, currants, or even shredded sweetened coconut”.  Enjoy this one!

Stir together the flour, sugar, baking powder, and salt.

Whisk together the eggs.

Mash the bananas with a potato masher.

Whisk the bananas in with the eggs.

Now whisk in the butter.

Finally, whisk in the vanilla until smooth.  (My sister was an Emerald Belle… go Carroll Dragons!)

Pour the liquids into the bowl of the dry ingredients.

Using a rubber spatula, fold the ingredients in together.

Lastly, fold in the floured walnuts.

Pour the batter into a prepared loaf pan and smooth the top.

Bake the bread in a 350 degree oven for 55 to 60 minutes, or until a knife inserted in the center emerges clean.  Cool in pan on a rack for 10 minutes, then remove from pan and let cool completely.





Perfect Banana Walnut Bread
Yield: 1 (9x5-inch) loaf pan
  • 2⅓ cups all-purpose flour (spoon into a dry-measure cup and level off)
  • ¾ cup sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1½ cups mashed bananas (use a potato masher or a fork), about 3 medium
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 cup walnut pieces (we used pecans), coarsely chopped and tossed with 1 tbsp flour
  1. Set a rack in the middle level of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 4 inch loaf pan, buttered and the bottom lined with a parchment or butter wax paper. (We used a silicone, non-stick loaf pan...therefore no need to grease it!)
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  3. In another bowl whisk together the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking smooth between additions.
  4. Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Bake the bread until it is well risen and golden in color and the point of a pairing knife inserted in the center emerges clean, 55 to 60 minutes.
  7. Cool in the pan on a rack for 10 minutes, then unmold, remove the paper, and cool the loaf right side up.
Wrap the loaf in plastic after it has cooled completely and store it that way. For advance preparation, double wrap and freeze, then unwrap and bring to room temperate before serving.

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