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Banana Walnut Bread Recipe

Banana Walnut Bread

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (445)

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Average Rating:

Total Reviews: 445

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  • on May 08, 2013

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    This is a great recipe. I made it for my co-workers and everyone loved it.

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  • on May 05, 2013

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    The bread was very tasty and moist. A couple of suggestions. One, let it cool longer than 5 minutes in the pan or add flour along with the butter or it will stick to the bottom. Two, it did get very brown on top before it was completely cooked. I lowered the heat a little it the last 1/2 hr. It was so good I am trying it again today, 3 days after the first small disaster.

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  • on April 20, 2013

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    This was good. Added a little more (1/3 cup ish flour because I had 1.5 cups of banana. I made 4 little loaves, baked at 350 for 30 mins. Delicious.

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  • on April 04, 2013

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    I've made this recipe with slight changes at different times and its always turned out perfectly! I've used whole wheat flour at times, have added cocoa for chocolate banana bread, used almonds or pecans or walnuts - it has never not come out well!

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  • on April 02, 2013

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    This recipe is my go-to-quick-fix dessert. I've made it countless times. I also add my own ingredients every now and then. I sometimes replace butter with 3/4 cup oil. I also use 3/4 cup sugar and add 1/4 cup raisins.

    Whole wheat flour is also a plus in this recipe but be sure to sift properly! If you're using wheat flour, add 1/4 teaspoon baking powder.

    FYI.....toasted walnuts are not mandatory, you can use regular walnuts.

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  • on April 01, 2013

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    I fight to feed my picky, 'sweets' loving family nutritious food, so I always make banana bread with 100% whole wheat flour. No one has "caught" me. (One close call was a friend who said, "It tastes like there's a little wheat germ in it". This recipe is the best I've tried. I don't stick to the order of mixing...I just mix all dry ingredients together, then throw the rest in as I go. I mash the bananas with a potato masher (it's faster. My family devours it quickly, my husband takes some to work and everyone loves it as well! And I am pleased with serving a yummy treat that's good for them as well.

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  • on February 28, 2013

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    I baked this bread for my husband. I had one very ripe frozen banana and two just ripe bananas.
    I also had to use raw almonds, which I tried to sliver and somehow toasted on the stove. I need not have worried. The bread looked beautiful, smelled fabulous, was moist, and retained it's delicious banana flavor and smell till it was all gone. Easy peasy recipe. (Yes, hubbie gave it rave reviews.

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  • on February 22, 2013

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    I've made this recipe countless times and every time, it is wonderful. I almost hope for my bananas to over-ripen so I can make this. I also have used the same batter and put it into muffin tins. I omit the nuts though, so my 5 year old will eat them. She hates bananas, but she loves these!

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  • on February 10, 2013

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    I've made this recipe many times and it is always great. I simplify by using self rising flour and skipping the soda and baking powder. I also add an extra banana and it is very moist.

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  • on February 08, 2013

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    This was a great recipe..we added cinnamon and it came out perfect

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