This 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 compliments the soft and moist texture of the bread.
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 for them to ripen.
Eggs – I used X-Large eggs. I find this size to be readily available in most grocery stores.
Avocado Oil – I do prefer to use Avocado Oil where I can. You can alternatively use vegetable oil, like sunflower oil or use 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. With the walnuts, I like to chop them up to have a variety of textures.
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 ones 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.
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 refrigerator, I suggest warming up the slice in the microwave for 30 seconds to reactive the moistness.
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!
Honey Walnut Banana Bread
- 6" x 9" Loaf Pan
- Parchment Paper
- 2 cups Unbleached All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1½ cup Mashed Ripe Bananas aprox. 3 Bananas
- 2 Eggs (X-Large)
- ¾ cup Natural Cane Sugar
- ½ cup Avocado Oil
Honey Walnut Topping
- ½ cup Honey
- 1 cup Chopped Walnuts
Honey Walnut Topping
- In a small bowl, combine Honey and Chopped Walnuts. Side aside.
- Preheat oven to 350°F. Prepare your loaf pan by greasing it with avocado oil and placing a 7" wide parchment strip with enough slack it will stick out of the pan. This makes it easier to lift the loaf out of the pan later.
- In a large mixing bowl, sift flour, baking soda, baking powder, and salt. Set aside.
- In a medium mixing bowl, combine mashed bananas, eggs, sugar, and oil. Mix well.
- Slowing combine wet ingredients to dry ingredients using a wooden spoon. Mix until just combined with no clumps.
- Pour into prepared loaf pan and tap out any air bubbles.
- Spoon Honey Walnut Mixture over top the batter.
- Bake on the middle rack. After 30 minutes place a sheet of aluminum foil over the top of the loaf. This will prevent the topping from burning.
- After an hour, use a toothpick or knife to check for doneness. If still wet, leave for another 10 minutes or until the knife comes out clean.
- After the loaf is removed from the oven, allow cooling in the pan for 20 minutes before removing it onto a cooling rack.
- Allow the loaf to cool COMPLETELY before cutting into it. This will allow the loaf to develop more flavour!