Banana Madness: Banana Bread with Walnuts

What’s your comfort food?

Mine is banana bread with green tea. Or any other bread with green tea or hot chocolate. Or CHOCOLATE, that’ll be very, very good. Remember Barbara Novak in the film Down with Love? She says men can be replaced with chocolate, and she might have a really good point there.

But anyway — hehe — the real hero today is banana bread. It’s yummy, easy to make, and you can fold in nuts or chocolates for an added treat.


banana bread with walnuts

Honestly, I’ve had banana breads that are just bland, very minimal banana flavour, or too dry. Now, this banana bread with walnuts recipe is dense and moist (just saying for those who prefer a lighter cake), but it’s also delicious and very banana-y. Also a good way of using all those over-ripe bananas you might have at home.


Moist Banana Bread



  • 250 g all-purpose flour
  • 5 g baking soda
  • 2 g salt
  • 115 g butter
  • 75 g brown sugar
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 2 eggs
  • 5-6 mashed overripe bananas
  • 1/2 cup of chopped walnuts (or any nuts of your choice), bite sized


  1. Preheat oven to 175 degree Celcius (350 degrees Fahrenheit). Lightly grease a 9×5 inch loaf pan with butter or cooking spray.
  2. In a large mixing bowl, cream butter and brown sugar. Mix in vanilla and cinnamon. Add one egg at a time, beating after each addition. Stir in mashed bananas until well blended.
  3. In another bowl, mix flour, baking soda, and salt.
  4. Stir in banana mixture into the flour mixture to moisten. Fold in the nuts.
  5. Pour batter into loaf pan. Bake in 65-70 minutes or until toothpick in the centre comes out clean. Cool for around 10 minutes and transfer to a wire rack.


Just some quick notes. It’s important to stir just to moisten; overdoing the stirring results in drier and denser bread. For the same reason, don’t overcream the butter-sugar mixture.

The secret to getting really sweet bread is to use really over-ripe bananas. Just put them in the freezer and then peel and mash when ready to use.

If you want something crusty on the top, brush the bread with a mixture of water and brown sugar before baking. To make it more presentable, add whole walnuts on top of the loaf before baking. Lastly, according to an article in Hubpages, the secret to great bananas is using rotten bananas. Have not tried this, so if you have, kindly tell me how was it.

So, comfort food, this is mine. What’s yours?


One comment

  • July 20, 2012 - 10:09 pm | Permalink

    I put a little coconut in my banana bread, and I love it thicky sliced, warmed, and heavily smothered in butter and lavender honey..mmm yum! Sadly I’ve just found out I’m wheat intolerant, and am still reeling from the shock, so I haven’t yet had a chance to try any wheat-free baking.

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