easy banana bread with walnuts

This is a very easy banana bread which is light and soft and delectable served warm from the oven with butter melting in.

I had a bunch of banana’s lurking around my fruit bowl just starting to turn brown. What better way to use them up than to make a bread. I also thought of muffins as an option, and think this recipe would probably work well as these too.

I wanted to create my own recipe for this classic tea time treat, and always think its that much nicer with walnuts in. But if you don’t like nuts, you can just leave them out. I also wanted to add as much banana as I thought the batter could take. I wanted it to be intensely banana, but it almost seems you can never reach this point. I used 4 medium – large bananas which equated to just over 2 cups mashed up. This is a fair amount.

I like baking my loaves in my vintage ‘Hovis’ bread tin which is quite deep, so I found this took a little longer to bake than might be usual.  If you are using a flatter and wider tin, it may bake a bit quicker.

I’m rather delighted with the result.

What you need to make 1 loaf:

easy banana bread with walnuts

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Serving Size: 1 loaf

easy banana bread with walnuts


  • 3/4 cup of brown sugar
  • 100g butter at room temp
  • 2 large free-range eggs (always and I mean always free-range)
  • 2 cups of mashed ripe banana (about 4)
  • 1 3/4 cup of flour
  • 3t baking powder
  • 1/2 cup roughly chopped walnuts


  1. Pre-heat the oven to 180C / 350F.
  2. Using an electric mixer cream the butter and sugar.
  3. Add the eggs one at a time ensuring they are fully incorporated after each addition. Scrape the bowl if necessary and beat for about 2 minutes.
  4. Add the banana's and mix briefly to combine.
  5. Sift the flour and baking powder into the bowl and by hand mix this into the batter.
  6. Add the walnuts and stir these through.
  7. Empty the banana bread batter into a loaf tin that has been lined with baking paper (I always like to line the loaf tin with paper as this helps to prevent over browning of the outer part of the loaf which can happen when you are baking a loaf or a bread for a long period of time).
  8. Bake for 70 - 80 minutes (depending how thick your loaf tin is) and until golden brown and springy to the touch. I also always insert a sharp knife into the thickest part of the loaf and ensure that it comes out clean.


To prevent the top from over browning I loosely cover with a piece of tin foil from about 35 minutes into the baking time.



, , ,

14 Responses to easy banana bread with walnuts

  1. laura May 23, 2012 at 10:01 am #

    Thanks Sam I can’t wait to try this! Remember my tip I told you about old bananas? If you just have one or two going brown per batch, moosh and put them in a tuppaware in the freezer, when deciding to make the loaf defrost but make SURE you don’t defrost too long else they go completely black moosh<- not so nice.

    I usually use up to 5, then its such a goo ey loaf 🙂

  2. Albert Helms May 23, 2012 at 12:00 pm #

    Dear Sam,

    Great recipe, would be even better if the measurements would all be in gram.

    I like your web page, its very good. Which camera and lens you use for your food pics?

    Kind regards from Warsaw/Poland


  3. Alida Ryder May 23, 2012 at 1:35 pm #

    Sam, this looks delicious! Please bake it for me when I come in June? 😉

  4. Sam May 23, 2012 at 6:20 pm #

    Hi Albert – I will see if I can convert to g for you. Will mail you when I do. In general though cup measurements are very much the preferred measurement these days as many people don’s have scales. I shoot with canon SLR and a 60mm macro lens.

  5. Sam May 23, 2012 at 6:20 pm #

    Hi A – and for sure. I am mad about banana bread 🙂

  6. Sam May 23, 2012 at 6:24 pm #

    Hi Laura, I had actually forgotten about that top tip, thanks for the reminder. I will defs go for 5 banana’s next time. Cant get enough of a good thing. 🙂

  7. Angie@Angie's Recipes May 24, 2012 at 11:37 am #

    Can’t wait to try your banana bread recipe! It looks super!

  8. Layla May 24, 2012 at 4:18 pm #

    Albert if you have an IPhone then you can download
    Kitchen dial. It wil convert all measurements for you.

  9. Sam May 24, 2012 at 6:27 pm #

    Thanks Layla that’s a top tip, I’ll pass it onto Albert

  10. SophiaSofei May 25, 2012 at 12:31 am #

    Thanks for sharing the recipe! I love making banana bread, and haven’t tried making one with walnuts.

  11. Kathy May 24, 2013 at 1:24 pm #

    So 100gr of butter is how much….half stick..whole stick ?

  12. Sam May 24, 2013 at 6:23 pm #

    Hi Kathy

    Butter conversion/ measuring info:

    2 cups = 4 sticks = 1 pound
    1 cup = 2 sticks = 1/2 pound (8oz or 226gms)
    1 stick = 113gms
    1/2 cup = 1 stick = 1/4 pound
    1/4 cup = 1/2 stick = 4 tablespoons

    So 100 gums is gust short of a stick.



  1. Foodie Fridays: Food Blogs I LOVE! - Geeky Bloggers Book Blog - July 20, 2012

    […] Favorite Recipe: Easy Banana Bread with Walnuts […]

  2. Banana foster bread with banana foster butter | Drizzle and Dip - December 9, 2016

    […] many with fruit, nuts, chocolate and spice and many sounded delicious, but in the end I settled on my favourite banana bread recipe because better the devil you know. I like my bread to be very banana-ey. So I added an extra one to […]

Leave a Reply

© 2015 Drizzle and Dip. All Rights Reserved.