A golden crust and nutty bite give Banana Walnut Bread that cosy, homemade feel everyone loves, especially with coffee in the afternoon.
If you like banana bread, this is a fantastic recipe. I must admit I’m not a strong Jamie Oliver follower when it comes to his take on Italian food, but I do trust him for everything else.
I had already tried his dark chocolate and macadamia brownies a little while ago and loved them, so I was curious to try my own Jamie Oliver walnut banana bread version. It turned out every bit as good.
The bread comes out moist and soft, sweet without being too sweet, and the walnuts bring in a pleasant crunch with a nutty flavour.
The vanilla and cinnamon add mild spice and a soft scent that mix well with the bananas. The loaf works for breakfast or an afternoon snack.
My kids enjoy their slice of walnut banana bread with a glass of milk, and I think it’s a great idea. I prefer mine with a hot cup of homemade cappuccino.
Bake, slice, and enjoy!
Reasons to Make This Homemade Banana Bread
- Soft crumb stays tender enough for easy slicing, especially when you want a quick bite with coffee.
- The recipe freezes well, helpful when you want ready-made snacks without baking again.
- Versatile base lets you add chocolate, nuts, or dried fruit while keeping the crumb soft and tender.
Key Ingredients for Banana and Walnut Bread
Bananas
Use ripe bananas, the kind with deep spots on the skin. These mash easily and bring natural sweetness. If yours are still firm, let them sit for a day or two, or put them in a warm place in the kitchen.
Walnuts
Roughly chopped walnuts add structure and a light crunch. I prefer them lightly toasted before mixing, but this is optional. They balance the sweetness of the bananas very well.
Cinnamon and Vanilla
Both bring warmth to the loaf. The cinnamon adds a gentle spice hint. Vanilla gives a soft, sweet aroma that works naturally with the bananas.
Find the complete list with measurements in the recipe card below.
How to Make Banana Walnut Bread
Step 1: Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and walnuts in a large bowl and stir well.
Step 2: In a separate bowl, mix the mashed bananas, eggs, melted butter, and vanilla extract until smooth.
Step 3: Fold the wet ingredients into the dry ingredients until just combined. Do not overmix, or the loaf will become rubbery and tough.
Step 4: Pour the batter into a pan coated with flour or lined with baking paper. Add a few banana slices on top for decoration if you like.
Step 5: Bake in a preheated oven at 180°C – 355°F for about 1 hour, or until the loaf is golden and a toothpick inserted in the centre comes out clean. Let it cool slightly in the pan, then transfer it to a wire rack to cool completely before slicing.
Frequently Asked Questions
You can, but the loaf will be less sweet and slightly firmer. Riper bananas mash more easily and blend into the batter better, so waiting a day or two gives a softer crumb.
Chocolate chips, pecans, hazelnuts, or small raisins blend well into the batter. Add them after combining the wet and dry ingredients, so they stay evenly distributed.
Use very ripe bananas with deep spots and mash them thoroughly. Riper fruit has a more pronounced flavour and softens the crumb naturally.
Mix the batter only until combined and tap the tin lightly before baking. Both steps help settle the mixture and reduce uneven air pockets.
Extra Help from the Kitchen
Measure Flour Accurately – Weigh the flour or spoon it into the cup and level it so the mixture stays balanced and the loaf doesn’t turn heavy or dry during baking.
Cool the Butter Slightly – Let the melted butter sit for a short moment before adding it to the eggs and bananas, which helps the mixture blend smoothly without affecting texture.
Mash the Bananas Well – Break down the bananas until they are soft with minimal lumps, giving the loaf an even crumb and preventing wet patches through the centre.
Tap the Tin Before Baking – Give the filled tin a gentle tap on the counter to release trapped air, helping the batter settle and bake with a consistent structure from edge to centre.
Check Walnut Freshness – Taste a few pieces before adding them, as walnuts can turn stale over time; using fresh nuts improves flavour and avoids any unwanted bitterness in the loaf.
Variations and Twists
Chocolate and Walnut Banana Bread – Fold 60 g – 2 oz chopped dark chocolate into the batter along with the walnuts to create a richer loaf with a soft crumb and light chocolate notes through the slices.
Whole Wheat Banana Walnut Bread – Replace half of the plain flour with whole-wheat flour to give the loaf a slightly heartier texture while keeping enough moisture from the bananas and butter.
Banana Walnut Bread with Crumb Topping – Mix a small amount of sugar, cinnamon, chopped walnuts, and softened butter, then sprinkle over the batter before baking for a light, crunchy top layer.
Banana Walnut Muffins – Spoon the batter into a muffin tin and bake at the same temperature for 18–25 minutes to create individual portions that work well for snacks or lunch boxes.
Mixed Nut Banana Bread – Use a blend of walnuts, pecans, or hazelnuts to bring different textures and mild nutty notes.
Storage and Shelf Life
Store the loaf at room temperature in an airtight container for 3–4 days after it has cooled fully. Keep it in a cool spot to prevent moisture build-up.
For longer storage, slice the loaf, wrap each piece tightly, and freeze for up to 2 months. Thaw slices at room temperature or in the fridge. Warm them in a low oven or toaster when you want a softer crumb.
Banana Walnut Bread Recipe
A golden crust and nutty bite give Banana Walnut Bread that cosy, homemade feel everyone loves, especially with coffee in the afternoon.
Ingredients
- 115 g – 4 oz walnuts – roughly chopped
- 245 g – 2 cups flour
- 150 g – ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 113 g – 1 stick butter
- 3 ripe large bananas – mashed + more to decorate (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
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Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and walnuts in a large bowl and stir well.
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In a separate bowl, mix the mashed bananas, eggs, melted butter, and vanilla extract until smooth.
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Fold the wet ingredients into the dry ingredients until just combined. Do not overmix, or the loaf will become rubbery and tough.
-
Pour the batter into a pan coated with flour or lined with baking paper. Add a few banana slices on top for decoration if you like.
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Bake in a preheated oven at 180°C – 355°F for about 1 hour, or until the loaf is golden and a toothpick inserted in the centre comes out clean. Let it cool slightly in the pan, then transfer it to a wire rack to cool completely before slicing.
I’ve never tried bread with similar ingredients but it sounds so interesting! There goes into my bookmark!
I’m a sucker for banana bread and this looks like a tasty, tasty recipe! What a great little touch of laying banana slices on top. You just think of everything! 🙂