Banana & Walnut Bread

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Banana & Walnut Bread

What’s a girl to do when there are a couple of black bananas sitting in the fruit bowl and a bevy of fruit flies hovering overhead? Why, make banana bread of course!

To be honest, I haven’t had much luck when it comes to banana loaf recipes. Time and again they ended up being mushy and under-cooked in the middle. There’s only so much failure you can take, so after I hurled the last one out on the lawn for the birds, I vowed my banana loaf baking days were over.

But, I’m nothing if not persistent and so when I saw these bananas that needed using, I thought ‘what the hell, let’s try again’. This time though I opted for a banana bread recipe (thanks to Chelsea Sugar) rather than a banana-laden dessert loaf. And, halleluia, this time we had lift-off! The only slight change I’ve made is to reduce the sugar a bit after it was suggested it was slightly too sweet.

The beauty of this banana bread is that you can cut and eat it (even toast it) like bread, yet it’s still moist and cake-like in texture. Slathered with butter, it’s perfect for that mid-morning (or mid-afternoon, after-dinner, or midnight!) snack. Best of all, it’s dead easy – no muss, no fuss. Enjoy!

Banana & Walnut Bread


Discover why Banana & Walnut Bread is a beloved classic! Moist, flavorful, and easy to make, this recipe delivers the perfect balance of sweetness and warm spice.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 1 Loaf
Calories 2888 kcal



  • 1/2 cup butter , room temperature
  • 1/2 cup brown sugar
  • 1/3 cup superfine sugar caster sugar
  • 2 eggs
  • 2 bananas very ripe, mashed with a fork
  • 1 cup milk , can use buttermilk
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional: 1/4 cup walnuts, chopped


  • Preheat oven to 180°C (360°F). Grease and line a 25cm (10 inch) loaf pan (mine was 22 x 12cm) with baking paper.
  • Place butter and sugars into a bowl of an electric mixer (or you can use hand held electric beaters) and beat until pale and creamy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in the mashed bananas, then add in the milk (I suggest you add about 3/4 of the milk at this stage and see whether more is needed once everything is added) and beat on low till just combined.
  • In a bowl, sift flour, baking powder, cinnamon, baking soda and salt together. Add to the batter mixture, along with the walnuts, and beat on low (or fold) until just combined (don't over-mix).
  • Pour batter into prepared loaf pan, and bake for 1 hour (start checking from 50 minutes) or until a skewer comes out clean. The top will crack – that's completely normal. Cool in the pan for 10 minutes and then remove, peel off the baking paper, and allow to cool completely.
  • To serve, cut into thick slices and spread generously with butter.


Banana bread can be stored at room temperature in plastic wrap for a couple of days and up to a week in the fridge. It also freezes well – just wrap in plastic wrap first, then foil before placing in freezer. When ready to defrost, thaw overnight in its wrappings which are taken off when it has reached room temperature. At that point, the loaf can be placed in the oven at 160C (325F) for 10 minutes to rewarm.


Calories: 2888kcalCarbohydrates: 434gProtein: 49gFat: 112gSaturated Fat: 66gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 4gCholesterol: 601mgSodium: 3086mgPotassium: 1784mgFiber: 14gSugar: 215gVitamin A: 3869IUVitamin C: 21mgCalcium: 773mgIron: 15mg
Keyword Banana & Walnut Bread, Banana Bread, Bread
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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