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black walnut banana bread

Black Walnut Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 9x5-inch loaf pan
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 parchment paper sheet optional

Ingredients
  

  • 3 large ripe bananas mashed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 3/4 cup black walnuts coarsely chopped
  • 2 tablespoons black walnuts for topping, optional; finely chopped

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease the loaf pan, lining it with parchment paper if desired.
  • In a large mixing bowl, whisk together the melted butter and sugar until well combined.
  • Add the mashed bananas, eggs, milk, and vanilla extract to the bowl and whisk until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gently fold the dry ingredients into the wet mixture just until no dry streaks of flour remain.
  • Fold in the coarsely chopped black walnuts, reserving the finely chopped walnuts for topping if using.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the finely chopped black walnuts evenly over the top of the batter, if desired.
  • Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Place the pan on a wire rack and let the bread cool in the pan for 15 minutes.
  • Carefully remove the banana bread from the pan and let it cool on the wire rack for at least 5 more minutes before slicing.

Notes

For best flavor, use very ripe bananas with plenty of brown spots, as they add natural sweetness and moisture to the bread; do not overmix once the dry ingredients are added or the loaf can become dense and tough. Lightly toasting the black walnuts in a dry skillet or low oven before adding them enhances their distinctive, earthy flavor and helps them stay crunchy. If the top begins browning too quickly during baking, loosely tent the loaf with aluminum foil for the last 15 to 20 minutes. This bread keeps well tightly wrapped at room temperature for up to 3 days, and the flavor actually improves by the next day; it also freezes well, either whole or sliced with parchment between slices for easy thawing.
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