Banana Walnut Bread

Banana Walnut Bead

Banana Walnut Bread is a true American recipe that appeared in a Pillsbury recipe book in 1933 (without the nuts). With a follow-up release in the original Chiquita’s Banana’s Recipe Book, the Banana bread gained more acceptance in 1950. So whenever I have over-ripe bananas at home, this cake is the first thing that comes to mind.

Banana Walnut Bread

Banana Walnut Bread
Category: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes

This American banana bread (cake) recipe is for great use when you have over-ripe bananas in the house. Can be made with or without nuts. Hazelnuts would be a good substitute, or any other nuts that come to mind.


  • 1 ¼ white flour
  • 1 tsp baking soda
  • ½ tsp baking soda
  • 2 large eggs, room temperature
  • 1 cup sugar
  • ½ cup unsalted butter, room temperature
  • ½ tsp vanilla extract
  • 2 very ripe bananas, mashed with fork
  • 1 cup toasted, chopped walnuts
  • Vegetable oil for preparing the baking form


  • Heat oven to 350F.
  • Prepare the baking loaf pan or Gugelhupf, wiping the inside with soft butter or vegetable. Drop ½ cup of Walnut on the bottom.
  • Sift the flour, add soda and salt in medium bowl, set aside.
  • Combine eggs and vanilla extract and whisk in a small bowl.
  • In another bowl mix the butter and sugar with a hand/stand mixer until fluffy.
  • Gradually combine the egg mixture with the butter while mixing, then add the bananas. Remove the paddles.
  • Add the flour mixture, stir with spatula, then the walnuts.
  • Drop the dough into the prepared loaf baking pan or Gugelhupf and bake for about 55 minutes. Test with a toothpick.
  • Let cool cake in the pan for 5 minutes, separate the edges with a knife.
  • Turn upside onto a wire rack and cool completely.
  • Cover with powdered sugar (optional)


Let cool and cover with powdered sugar if you like. Wrap with cling wrap to keep fresh.

Nutrition information

Serving Size: 1 slice
Banana Walnut Bead

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.


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