Homemade Walnut & Banana Bread

Diet Tags

Vegetarian, Gluten-free, Pescatarian

This delicious homemade walnut & banana bread is a healthier twist on a classic recipe. It’s made with whole wheat flour and sweetened with ripe bananas and a touch of brown sugar.

Cinnamon is added to help regulate blood sugar levels and give the bread a warm, cozy flavor. Toasted walnuts add a satisfying crunch to each bite.

Recipe Benefits

This banana bread is a good source of fiber, protein, healthy fats, and several vitamins and minerals, including potassium, magnesium, and vitamin E.

Whole wheat flour provide more nutrients and fiber than refined flour.

At the same time, walnuts add healthy omega-3 fatty acids.

The ripe bananas in this recipe are a delicious addition and a great source of hydration due to their high water and natural sugar content. Besides that, it is packed with magnesium, which helps regulate sodium levels and promote general wellness.

The addition of walnuts adds healthy fats and fiber, which can also aid in digestion and hydration.

Additionally, whole wheat flour instead of white flour can provide more nutrients and fiber, helping to support overall health and hydration.


  • 2 cups (250g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream at room temperature
  • 2 cups (460g) mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • Optional: 3/4 cup (100g) chopped pecans or walnuts


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5 inch loaf pan with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs one at a time with the mixer running on medium speed, beating well after each addition. Then, combine the yogurt, mashed bananas, and vanilla extract until combined.
  4. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts if using.
  5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, loosely covering the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This baking maybe after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
  6. Remove the bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
  7. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Nutritional Information

Per slice, based on 20 slices

  • Calories: 179,3 kcal
  • Protein: 3,4 g
  • Fat: 9,2 g
  • Carbohydrates: 20,8 g
  • Fiber: 2,1 g
  • Sugar: 0,9 g
  • Sodium: 118,9 mg
  • Potassium: 184,4 mg

Based on Nutrisurvey



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