Banana-Walnut Loaf

384 Ratings
  • 5 64
  • 4 117
  • 3 127
  • 2 61
  • 1 15

You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.

Everyday Food, November 2003

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr 30 mins
Servings:
10
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

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  • In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.

  • Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

Cook's Notes

If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.

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Reviews (24)

384 Ratings
  • 5 64
  • 4 117
  • 3 127
  • 2 61
  • 1 15
Martha Stewart Member
07/23/2017
Bread baking time incorrect for one pan.
Martha Stewart Member
02/19/2015
I made this recipe with gluten free flour and it came out beautifully! It was super moist and yummy!! Would highly recommend it. I added the chocolate chips as well.
Martha Stewart Member
10/24/2014
Made it the other day so I could have something to eat as a snack or fro breakfast. Didn't have Sour cream so I used Greek Yogurt instead. It turned out super delicious although, it did stick from the bottom a little. I want to make it as a Muffin. Not sure if I could. Any suggestions? Thanks!!
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Martha Stewart Member
09/02/2014
l loved the recipe.absolutely yummy.easy to make and great result.l have already given my cousin to try it out.a keeper
Martha Stewart Member
02/27/2014
Recipe is flawed. I made this the other day, it takes way more than 70 minutes(mine took 78 minutes) to bake for it to be fully done in the center. I did tent it with foil but the top still burned a little around the edges. It has great flavor but 3 cups of bananas seems like to much. It almost is enough for 2 pans, maybe smaller ones than the big 9X5 pan called for.
Martha Stewart Member
02/21/2014
Banana bread is my go to comfort food!
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Martha Stewart Member
01/12/2014
Yummy! I tweaked the recipe by adding 1/2 tsp vanilla extract to the mashed bananas.
Martha Stewart Member
07/07/2013
I had too many overripe bananas from my tree and this recipe produced such a wonderful, light and fluffy loaf. Reduced the sugar to 1/4 cup since my bananas were already super-sweet and it worked well! Thanks so much!!!
Martha Stewart Member
05/19/2013
Giving this one a try right now. I was baffeled by the web page. It overlaps on the recipe title with images, Maybe its me, maybe not , techy take notice.
Martha Stewart Member
04/06/2013
Just made this recipe and it's delicious. I didn't get two full loaves, a good-sized one and a shortie. Should have done mini loaves, maybe. Added pumpkin pie spice and one loaf got toasted pecans, the other mini choc chips. Really nice recipe.
Martha Stewart Member
09/06/2012
Very DISAPPOINTING! Love banana bread, so I am always trying new recipes. This one was beautiful when it came out of the oven and then 15 minutes later it fell flat. Don't waste your time or ingredients with this one....
Martha Stewart Member
08/07/2012
great
Martha Stewart Member
12/18/2011
I absolutely love this recipe! The first time I made it, I only had 4 bananas, so I added a bit of milk to moisten the batter. The second time, I had the six bananas, but used brown sugar.... YUM! It took about 85 minutes, but so worth the wait. You have to perfectly follow the steps, as I found the next me I made it, or it doesn't turn out good at all.
Martha Stewart Member
12/15/2011
I made the whole recipe and it fit perfectly in Nordic Ware's banana bread pan. But I think 3 cups of bananas is a bit too much. It was really really moist. Also, 1 cup of sugar will be more than enough. The whole thing baked in about 75 minutes. Over all, it's YUM.
Martha Stewart Member
07/14/2011
I disagree with Edithe! I thoroughly enjoyed this recipe. Although, I did make a few adjustments. I did not add walnuts, and did 1 cup all-purpose flour and 1 cup whole-wheat flour. It made for really yummy and moist bread.
Martha Stewart Member
07/14/2011
I was so disappointed in this recipe. I felt 3 cups of mashed banana was more than the usual recipes for this bread and the suggested pan was too small. Planned to get a larger pan and make again but when I tasted the "almost" cooked product, decided to not waste time and ingredients. Flavor was so lacking, I ended up putting the bread out for the birds to "enjoy"?
Martha Stewart Member
03/14/2011
This was very good! I made half the recipe and it's a perfect size. I only had one ripe banana so I added a cup of applesauce. I also added some cinnamon and chocolate chips - very good! It only needed 45 minutes of baking.
Martha Stewart Member
09/24/2010
Followed the advise and use half of the recipe. It was PERFECT !!! Making the full recipe and using 2 pans. Hopefully, they'll be as delicious as the first time.
Martha Stewart Member
05/05/2010
I made them successfully two days ago. Must try it is very nice. I followed actually from the above recipes. I made one loaf for my neighbour too. They said it is very nice too.
Martha Stewart Member
04/05/2009
i added dark chocolate pieces and separated the batter into two loaves. everyone went crazy for it.
Martha Stewart Member
10/11/2008
After reading your comments, I made it using 2 separate pans. I cooked them for 60 minutes and they came out a bit overbaked. Next time I'll check them at 45-50 minutes and see.
Martha Stewart Member
05/21/2008
Wow, I agree with other comments. I just made this loaf....my batter spilled over slightly, but the loaf had to be returned to the over after 70 minutes. I agree two pans are probably best, but I'm not sure I will try this recipe again.
Martha Stewart Member
03/08/2008
I wish I had read the comments before I began. Mine baked over as well. Use two pans!
Martha Stewart Member
03/02/2008
I just tried this recipe and I think it requires 2 pans. The batter spilled over into the oven.I t has also taken twice as long to bake than it should have.
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