Honey Walnut Banana Bread

This Honey Walnut Banana Bread is the one for YOU! Soft crumb with a lovely moist texture puts bakery banana bread to shame. The best part of this Banana Bread is the Honey Walnut topping! The crunchy and sweet texture of the topping complements the soft and moist texture of the bread.

Ingredients

You only need a handful of simple ingredients:

Overly Ripe Bananas - You want your bananas to be as ripe as possible! Ripe bananas develop a wonderful sweetness. The best place to pick some up is in the reduced section of your local grocery store. You'll find them at a reduced price and don't have to wait too long to ripen.

Eggs - I used Large eggs. I find this size to be readily available in most grocery stores.

Avocado Oil - I prefer to use Avocado Oil where I can. Alternatively, you can use vegetable oil, like sunflower or melted coconut oil. Coconut oil will alter the taste of the bread unless you use a refined version.

Raw Sugar - Again this is a personal preference for me. I do not use white processed sugar, but if this is all you have then feel free to use it! I usually purchase a large bag of organic raw sugar from Costco.

Unbleached All-Purpose Flour - All flour brands differ slightly depending on how they are milled. I suggest using a kitchen scale when measuring your flour.

Salt, Baking Soda, Baking Powder

Honey & Walnuts - I love to use local honey anytime I can! I use wildflower honey. I like to chop the walnuts to create a variety of textures.

Baking Time

Baking a Banana Loaf will take more time in the oven. I place my banana bread on the middle rack, and depending on the type of oven you have, this will affect the time it takes to bake. Ovens with convention may not take as long as ovens without.

This is why I check with a knife after an hour of baking. Usually, it takes me one hour and 20 minutes for the knife to come out clean.

Since it will be in the oven for a long time, covering the top with aluminum foil after 30 minutes of baking will prevent the top from burning.

The best part of the baking process is when the honey passes through the bread while baking!

Resting Time & Storage

It's important to allow the Banana Bread to cool down completely before cutting into it, or better yet, waiting a day! This allows the flavours to develop even more!

After the bread has cooled down, I will store it in an airtight container until I can cut into it the next day.

Storage

I will leave the Banana Bread on the counter for a couple of days in an airtight container before moving it to the refrigerator to keep it fresher for longer. If you keep it in the fridge, I suggest warming up the slice in the microwave for 30 seconds to reactivate the moistness.

Freezing

You most definitely can store this in the freezer and enjoy it anytime you want! I suggest storing it in slices and individually wrapping it in plastic wrap, then placing all the slices in a ziplock bag or a freezer-proof container.

When you want to enjoy a slice, unwrap from the plastic and microwave for 45 seconds to a minute.

I hope you enjoy this recipe! I love to serve this with a dollop of Greek yogurt and extra honey!