Walnut Banana Bread

To those who don’t find comfort in the sometimes wearing process of mixing, beating, flouring, shaping, and rolling a typical loaf of bread, the simple process of making and baking a banana bread should be right up their alley.

Swirl together some sugar, egg, vanilla, and flour into a soft, rich texture, add banana (which, once baked, accounts for most of the bread’s natural sweetness), and simply pour your mixture into a loaf pan – no fancy gadgets required. What you end up with is a moist and velvety, almost cake-like bread that is as delicious with your morning coffee as it is with your afternoon tea. Irresistible with a swipe of butter, but even better with cream cheese, at least in my opinion.

No need to roll your sleeves up for this one, folks. All is takes is a few brown bananas and a willingness to share…

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Walnut Banana Bread

Yield: 1 loaf


¾ cup sugar
½ cup butter (one 4 oz. stick)
2 eggs
3 medium ripe bananas, smashed
1 tbsp. pure or imitation vanilla extract
1 ½ cups all-purpose white flour
1 cup chopped walnuts, optional
½ teaspoon baking soda
½ tsp. salt
1 tsp. ground cinnamon


Heat oven to 350 degrees. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add banana and vanilla. Beat until well mixed. Stir in remaining ingredients.

Spoon batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let stand 10 minutes, then remove from pan. Cool completely and slice with a serrated bread knife.



8 Responses to “Walnut Banana Bread”

  1. #
    Marina — January 23, 2010 @ 8:35 am

    This recipe looks delicious… so delicious in fact that I think it would be too dangerous for me to make, it would disappear way too fast!

  2. #
    mayra — January 10, 2011 @ 9:10 pm

    OMG this looks so good!

  3. #
    Charmaine — January 10, 2011 @ 9:11 pm

    I think I might have to make this right NOW!! I planned on making pumpkin muffins. This first and then them!

  4. #
    Er Abhishek Haridasan — January 10, 2011 @ 9:29 pm

    This Is Delicious…!!!

  5. #
    Er Abhishek Haridasan — January 10, 2011 @ 9:29 pm

    This Is Delicious…!!!

  6. #
    Krithi's Kitchen — May 10, 2011 @ 5:36 pm

    This is simply awesome Georgia… Guess what… my search to a delicious banana nut bread ends here…bookmarking rightaway…
    Thanks for visiting my blog and leaving your lovely comments! I love your space here.. following you..

  7. #
    Imagination Cakes — June 22, 2011 @ 5:25 pm

    Georgia this bread disappeared in seconds. In fact my family was disappointed I only made one. I wanted to ask… how long is it’s shelf life? Do you think I could make ahead and freeze?

    We loved it!

  8. #
    Georgia | The Comfort of Cooking — June 22, 2011 @ 9:20 pm

    Hi Jen! I’m so glad you enjoyed this banana bread. Thanks so much for stopping by and letting me know! I’d say it would last about 4 days on the counter, a little longer if chilled, if you don’t eat it all first. ;) I’ve never made it and freezed it, but I don’t think it would ruin the bread. I’d thaw it on the counter for a few hours, then warm it up in the oven.

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