Banana bread with walnuts Recipe
Banana bread with walnuts is a simple loaf‑style cake that uses overripe bananas instead of throwing them away. It has a moist, slightly dense crumb, a cinnamon aroma and distinctly crunchy pieces of walnuts. Everything is mixed in one bowl with a spoon, so it’s a genuinely quick bake for breakfast or a snack to take to work.
In many Polish homes banana bread appeared relatively late, inspired by Anglo‑Saxon recipes, but quickly became a favourite way to use overripe bananas., This version keeps the simple, homely character of Polish loaf cakes while borrowing the moist texture and high banana content from classic American banana bread., Walnuts are a very common addition in Polish baking and give the cake a familiar, “keks‑like” feel that many people associate with holidays and family gatherings.
This banana bread with walnuts is a homely way to rescue overripe bananas that no one feels like eating anymore – instead of ending up in the bin, they turn into a moist, aromatic bake., The texture is somewhere between a Polish fruit loaf and American banana bread, with a pronounced cinnamon aroma and crunchy walnut pieces., It’s a cake that doesn’t need a mixer or elaborate decoration, yet it disappears from the plate faster than it can cool.
Why this version works
- Very ripe bananas add natural sweetness and moisture, so the loaf doesn’t dry out quickly.
- Oil instead of butter keeps the cake soft even after chilling in the fridge.
- Mixing only until the ingredients are combined limits gluten development and gives a tender, banana‑bread‑like crumb.
- Nuts both inside and on top add crunch and prevent a boring, uniform texture.
Chef's tips
If the centre sinks slightly after baking, that’s normal for moist banana cakes – what matters is that the skewer doesn’t come out with raw batter., When the bananas are very wet, assume from the start that you’ll add 1–2 tablespoons of flour, until the batter starts to fall lazily off the spoon., A serrated bread knife works best for slicing, as it doesn’t squash the moist slices.
How to serve
Serve for breakfast as thick slices, lightly warmed in a toaster or dry pan, with plain yogurt or peanut butter., For an afternoon treat serve thin slices with a drizzle of honey or maple syrup alongside coffee or tea., For travel slice the loaf, wrap the pieces in parchment and pack into a box – it makes a convenient “loaf breakfast” on the go.
Watch out for
- Don’t use green, hard bananas – the batter will be barely sweet and the cake will turn out pale and less aromatic.
- After adding the flour don’t mix for long or with a mixer, otherwise the crumb will become dense and bready.
- If the top browns quickly while the centre is still wet, loosely cover the tin with aluminium foil.
Substitutions
- Replace part of the sugar with brown sugar for a gentle caramel note and a darker colour.
- Swap the walnuts for pecans or flaked almonds to keep the crunch.
- Instead of cinnamon use gingerbread spice if you want a more spiced character.
- Replace about 50 g of the wheat flour with wholemeal flour for a more “breakfast‑style” effect.
Ingredients
- banana - 3 piece
- wheat flour - 250 g
- sugar - 120 g
- egg - 2 piece
- oil - 80 ml
- baking powder - 10 g
- cinnamon - 1 teaspoon
- walnuts - 80 g
- salt - 0.25 teaspoons
- vanillin sugar - 8 g
Preparation
- Preheat the oven to 175°C, top and bottom heat. Line a loaf tin of about 25 cm with baking paper so that it sticks out above the edges – later you can grab the “ears” and easily lift out the loaf.
- Peel the bananas and mash them thoroughly with a fork in a large bowl until you get a thick purée with small lumps. The darker the skins, the sweeter and more aromatic the batter will be.
- Add the sugar, vanillin sugar, eggs and oil to the bananas. Mix with a whisk or spoon until the mixture is uniform, slightly foamy on the surface and without visible streaks of egg.
- In a separate bowl mix the flour, baking powder, cinnamon and salt. Break up any flour lumps with your fingers or a spoon so the baking powder is distributed evenly and the cake rises uniformly.
- Pour the dry ingredients into the wet and briefly mix with a spoon or spatula just until combined. As soon as the traces of dry flour disappear, stop mixing, even if you still see small lumps.
- Add the chopped walnuts, reserving 1–2 tablespoons for sprinkling on top. Gently fold them in so the nuts are evenly distributed but don’t all sink to the bottom.
- Check the consistency: the batter should slowly fall off the spoon like a thick cream. If it pours like pancake batter, add 1–2 tablespoons of flour and briefly mix to thicken.
- Pour the batter into the prepared loaf tin, smooth the top and sprinkle with the reserved nuts. Place in the oven and bake for 45–50 minutes, until the top is well browned and slightly cracked.
- After 40 minutes start checking with a skewer in 2–3 spots – it should come out dry or with a few moist crumbs, but without any wet, shiny batter. If needed, bake a few minutes longer.
- Leave the baked cake in the tin for about 10 minutes, then remove it, peel off the paper and cool completely on a rack. You’ll get the neatest slices once the centre is fully cold.
Storage
Store the cake tightly wrapped or in a container for 3–4 days – the crust will dry slightly, but the inside will stay moist., You can freeze slices for up to 2 months; after defrosting they taste best lightly toasted in a toaster or on a dry pan.
I most often bake this loaf in the evening before a trip – in the morning I just slice it, pack it into a box and have a “breakfast from the tin” for the whole journey.
