Banana Walnut Loaf
A moist and flavorful banana walnut loaf featuring ripe bananas and crunchy walnuts, perfect for breakfast or teatime. Its tender crumb and nutty taste make it a crowd-pleaser for family gatherings or quick snacks, offering a comforting homemade treat with natural sweetness and texture.
Ingredients
Instructions
- Beat together sugar, shortening, eggs, and mashed banana.
- Sift together all-purpose flour, baking powder, salt, and baking soda.
- Stir the sifted dry ingredients into the creamed mixture and beat until smooth.
- Add chopped walnuts to the batter.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes or until a toothpick inserted in the center tests done.
- Cool on a rack before slicing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, which adds moisture and depth. If you don't have shortening, unsalted butter can be a suitable substitute. Make sure to use overripe bananas for the best sweetness and texture. If walnuts are not available, pecans or even chocolate chips can be used for a delicious variation.
Serving Suggestions
This Banana Walnut Loaf pairs beautifully with a cup of coffee or tea for a delightful breakfast or afternoon snack. Serve with a dollop of cream cheese or butter for added richness. For an extra treat, consider serving alongside Caramel Apple Dumplings for a sweet dessert duo or enjoy with Jalapeno Fudge(Appetizer) for a unique flavor contrast.
Storage & Reheating
To store leftovers, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, slice and toast in a toaster or warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Walnut Loaf contains roughly 263 calories, with 3g protein, 32g carbohydrates, and 15g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1813mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great in this recipe! Just thaw them completely and drain any excess liquid before mashing. This will ensure your loaf maintains the right moisture level.
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help bind the ingredients while keeping the loaf moist.
How can I tell when the loaf is done baking?
To check if your loaf is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your loaf is ready. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).