Walnut Banana Bread
Walnut Banana Bread is a moist, flavorful loaf combining ripe bananas and crunchy walnuts, perfect for breakfast or a snack. Its sweet, nutty aroma and tender crumb make it a crowd-pleaser for family gatherings or as a comforting treat with coffee.
Ingredients
Instructions
- In a mixing bowl, cream shortening and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in bananas and milk.
- Combine the flour, baking soda, and salt; gradually add to creamed mixture and mix well.
- Stir in chopped walnuts.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 325°F (163°C) for 65 to 70 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
Tips & Substitutions
For a moist and flavorful banana bread, use overripe bananas. If you don’t have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. To enhance the flavor, add a teaspoon of vanilla extract or a pinch of cinnamon. If you prefer, you can replace walnuts with pecans or even chocolate chips for a different twist.
Serving Suggestions
Serve the walnut banana bread warm or at room temperature, ideally with a pat of butter or a spread of cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For an indulgent treat, enjoy it alongside a scoop of Grandma Arbuckle's Ice Cream for a delicious dessert.
Storage & Reheating
Once cooled, wrap the banana bread in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can freeze slices in an airtight container for up to 3 months. To reheat, simply microwave individual slices for 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Banana Bread contains roughly 3766 calories, with 69g protein, 595g carbohydrates, and 124g fat. It is an excellent source of iron (155% of the Daily Value), protein (139% of the Daily Value), and dietary fiber (66% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser texture. Consider using half whole wheat and half all-purpose flour for a lighter loaf while still adding some whole grain benefits.
How can I tell when the banana bread is done baking?
To check if your banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking and check every few minutes until done.
Can I add other ingredients like chocolate chips or dried fruit?
Absolutely! Feel free to mix in chocolate chips, dried cranberries, or even shredded coconut for additional flavor and texture. Just keep in mind that adding extra ingredients may slightly alter the baking time, so check for doneness accordingly.
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).