Crunchy Turbinado Walnut Banana Bread Recipe

Introduction

Walnut Banana Bread is a moist, flavorful loaf that combines ripe bananas with crunchy toasted walnuts for a perfect balance of texture and taste. Its lightly sweet crust adds an irresistible crunch, making it a delightful treat for breakfast or an afternoon snack.

Ingredients

• ½ cup unsalted butter (melted; can substitute with neutral oil like canola or avocado)
• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 eggs (room temperature)
• 1 ½ cups mashed bananas (3-4 medium)
• ½ cup buttermilk
• 1 tablespoon vanilla (extract or paste)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ¾ cup chopped walnuts (lightly toasted)
• ¼ cup turbinado sugar
• ¼ cup chopped walnuts (lightly toasted, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Grease two 8″x4″ metal loaf pans or one 9″x5″ metal loaf pan and line with parchment paper for easy removal.
2. Step 2: Sprinkle half of the turbinado sugar evenly over the greased pans, including the sides, to create a crunchy outer layer.
3. Step 3: In a large mixing bowl, combine the melted butter with both sugars and mix until well blended.
4. Step 4: Whisk in the eggs and vanilla extract until smooth and no streaks remain.
5. Step 5: Stir in the mashed bananas and buttermilk until fully incorporated.
6. Step 6: Gently fold in the flour, baking soda, sea salt, and ¾ cup toasted walnuts until there are no dry spots.
7. Step 7: Pour the batter into the prepared loaf pan(s). Sprinkle the remaining turbinado sugar and ¼ cup toasted walnuts on top.
8. Step 8: Bake for about 1 hour or until the top is set and a toothpick inserted comes out mostly clean with a few crumbs.
9. Step 9: Let the bread cool in the pan for 5 minutes before removing it. Allow to cool completely before slicing.

Tips & Variations

• Use ripe bananas with lots of brown spots for the best sweetness and flavor.
• Lightly toast walnuts in a dry pan over medium heat to enhance their nuttiness before folding into the batter.
• Swap buttermilk for plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
• For extra spice, add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients.
• Try adding chocolate chips or dried cranberries for a fun twist.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped loaf or individual slices for up to 3 months. To reheat, thaw at room temperature and warm in a toaster oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing for best results.

Why is the banana bread too dense or heavy?

This can happen if bananas are under-ripe, over-mixed batter, or inaccurate flour measurement. Make sure bananas are ripe and mix just until ingredients are combined.

Crunchy Turbinado Walnut Banana Bread Recipe

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★★★★★

4.9 from 99 reviews

• Author: Julian
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

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Description

This Walnut Banana Bread is a moist and flavorful quick bread featuring ripe bananas and crunchy toasted walnuts. Sweetened with a combination of granulated and brown sugar, and enriched with buttermilk and butter, this easy-to-make bread has a tender crumb and a delightful crunchy crust thanks to a sprinkle of turbinado sugar. Perfect for breakfast, snacks, or dessert, it’s baked to golden perfection using simple pantry staples.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (melted; can substitute with neutral oil like canola or avocado)
• 2 eggs (room temperature)
• 1 ½ cups mashed bananas (3–4 medium ripe bananas)
• ½ cup buttermilk
• 1 tablespoon vanilla extract or vanilla paste

Dry Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ¾ cup chopped walnuts (lightly toasted)
• ¼ cup turbinado sugar (for sprinkling)
• ¼ cup chopped walnuts (lightly toasted, for topping)

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Instructions

1. Prep work: Preheat your oven to 350°F (177°C). Grease two 8″x4″ metal loaf pans or one 9″x5″ metal loaf pan, and line them with parchment paper to ensure easy removal of your banana bread once baked.
2. Sprinkle turbinado sugar: Evenly sprinkle half of the turbinado sugar over the greased pans, including the sides. This step creates a deliciously crunchy outer crust on the bread.
3. Mix butter and sugars: In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Stir well until fully combined and smooth.
4. Add eggs and vanilla: Whisk in the two room temperature eggs and vanilla extract (or paste) until the mixture is smooth and free of streaks.
5. Incorporate wet ingredients: Stir in the mashed bananas and buttermilk until fully combined, ensuring an even batter.
6. Mix in dry ingredients: Gently fold the all-purpose flour, baking soda, fine sea salt, and three-quarters cup of lightly toasted chopped walnuts into the wet ingredients. Mix just until no dry flour remains, taking care not to overmix.
7. Pour into pans: Pour the prepared batter evenly into the loaf pans. Optionally, sprinkle the remaining turbinado sugar and chopped walnuts on top for extra crunch and flavor.
8. Bake: Bake the banana bread in the preheated oven for about 1 hour, or until the top is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep the bread moist.
9. Cool and serve: Remove the pans from the oven and allow the bread to cool for 5 minutes in the pans, then transfer to a wire rack to cool completely before slicing and serving.
10. Enjoy: Serve the walnut banana bread fresh, or store it properly for later enjoyment. See notes for storage recommendations.

Notes

• For best flavor, use ripe bananas with plenty of brown spots—they’re sweeter and mash easily.
• Lightly toasting the walnuts enhances their nutty flavor and adds crunch to the bread.
• If you don’t have buttermilk, you can substitute ½ cup milk with ½ tablespoon vinegar or lemon juice; let it sit for 5 minutes before using.
• The turbinado sugar on the crust adds a lovely texture contrast and subtle caramel notes.
• Store leftover banana bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
• You can freeze the banana bread tightly wrapped in plastic and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
• For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
• Avoid overmixing the batter once the flour is added to maintain a tender crumb and prevent toughness.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: walnut banana bread, banana bread recipe, quick bread, homemade banana bread, toasted walnuts banana bread, moist banana bread, breakfast bread