Deliciously simple and straightforward banana walnut bread recipe made with butter instead of the usual vegetable oil.
Banana bread and banana muffins have previously been featured on Nomsies Kitchen. You can have a read of all those previous recipes here. It includes my all-time favourite recipe for Banana Muffins with Chocolate Chunks and Hazelnuts. However, I always like trying out new recipes for banana bread or muffins, I just can’t resist.
I have always wondered about the difference in using butter compared to vegetable oil in banana bread. After reading many rather lively debates and articles on the internet, my conclusion is that using vegetable oil produces a lighter, fluffier crumb whereas using butter produces a richer and heavier, albeit more flavourful bread.
This is actually my first time using butter in a banana bread simply because using butter usually calls for the use of a mixer. If I can get away without using a mixer, I will. I thought now is as good a time as any to get rid of this prejudice of mine which is truly one that is inspired by laziness and give it a go.
End result? Well, I must be consistent and stick with my earlier conclusion. Using butter definitely adds flavour, and when the bread is baking the smell from the mix of banana and butter is indeed heavenly – something that is missing from ones made with vegetable oil. The bread itself is also richer and denser than banana bread made using vegetable oil.
In all fairness, it also was not that difficult to use a mixer here. Just make sure the butter is properly softened first. You might notice that I used 3 teaspoons of Nutella in the recipe, this is purely optional. The reason I added so little was because there was all that I have left in the jar at the time.
Use this recipe if you are looking for a deliciously simple and straightforward banana bread recipe. You will not be disappointed.
Recipe for Banana Walnut Bread
Adapted from Paul Hollywood’s “How to Bake” book
Prep Time: 25 minutes / Baking Time: 50 minutes
3 Bananas (roughly mashed)
125gm Butter (softened)
100gm Castor Sugar
120gm Light Brown Sugar
250gm All Purpose Flour
2 tsp Baking Powder
1 tsp Vanilla Essence
140gm Walnuts (roughly chopped)
3 Tsp Nutella (optional)
1. Pre-heat the oven to 190°C. Line a loaf tin with parchment paper.
2. Prepare a large mixing bowl and sift in the flour and baking powder. In another bowl, whisk both sugars together, breaking up any big sugar lumps.
3. Place the bananas and sugars in the bowl of a stand mixer, cream until fluffy. Scrape down the sides and bottom of the bowl from time to time. Add in the butter and continue mixing until evenly combined. If using Nutella, add it in and mix through. Scrape down the bowl. Add in the vanilla essence and mix on low speed for about 10 seconds.
4. Add in the eggs one at a time, add in a tablespoon of flour with each egg.
5. Now, fold in the remaining flour and baking powder in stages. Finally, add in the walnuts and fold in until evenly combined.
6. Spoon in the mixture into the loaf tin and spread the tops out evenly. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Once baked, leave to cool in the tin for at least 5 minutes before turning out and leaving to cool completely on a wire rack.