Banana and Walnut Bread

A classic and SUPER MOIST Banana and Walnut Bread that takes just 5 minutes to prepare!

5 from 1 vote

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Course: breads and loaves

Cuisine: western

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: serves

Calories: 249kcal

Cost: $5

Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm, or 8 inch x 4.5 inch) and set aside.
Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes or until pale and fluffy.
If using a Thermomix: Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30 seconds or until well combined.
If using a Thermomix: Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl. Add the eggs and mix for 5 seconds, Speed 5.
Sift the plain flour and bi-carbonate soda (baking soda) into the bowl and gently combine.
Add the salt, vanilla extract and walnuts and fold together with a spoon.
If using a Thermomix: Add the plain flour, bi-carbonate soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. Fold the walnuts through with the spatula.
Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

RECIPE NOTES & TIPS

Crunchy top - sprinkle a little raw sugar over the top of the loaf before baking. The raw granulated sugar becomes crunchy and extra sweet when baked.
Substitutions - mix things up by swapping the walnuts for chopped pecans, add a touch of cinnamon or a handful of mini chocolate chips! The options are simply endless.
Test to see if it's cooked - towards the end of baking time, insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it’s cooked.
Avoiding over-browning - if you notice that your banana and walnut bread is browning too quickly (it happens… all ovens are so different), simply place a sheet of foil loosely over the top and continue cooking.
Storing - banana and walnut bread can be stored in an airtight container at room temperature for up to 4 days.
Freezing - can be frozen either whole or in slices, wrapped in plastic wrap or foil and then placed in an airtight container for up to 3 months. Allow to defrost at room temperature before consuming.