This Banana Walnut Bread is one of our family favorite and is an excellent way to use over ripe bananas. It is an eggless recipe which is very simple to make and does not require a lot of ingredients. I can be made in less than an hour.
This recipe for Banana Walnut Bread was passed on to me by my cousin and ever since then, I make it whenever I have overripe bananas in my fruit basket. This holiday season, I found that this made a wonderful gift and because this is an egg-less recipe, I was able to give it to my friends who have children with egg allergies.
This also makes a wonderful hostess gift. As mentioned in my earlier blog, I am also including pictures of how to wrap it as a present. Do pass on your comments.
Preparation time – 10 mins
Cooking time – 45 mins
Difficulty level – easy
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Ingredients to make Banana Walnut Bread – makes 2 standard loaf pans
- Bananas (mashed) – 3 ripe (over ripe bananas work very well)
- Vegetable oil – ¼ cup
- Vanilla extract – 1 tsp
- Sugar – 1 cup
- All purpose flour – 2 cups
- Salt – 1 tsp
- Baking soda – 1 tsp
- Walnuts – 1 cup(chopped)
Procedure to make Banana Walnut Bread -
- Preheat the oven to 350 F.
- In a mixer, add the mashed bananas, oil, vanilla, and sugar and mix well.
- In a separate bowl, sift the flour, salt, and soda together. Add this to the banana mixture and mix well until the flour is well blended. Do not overbeat. Add the walnuts and mix well.
- Pour the mixture into the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan. Check the bread with the toothpick.
- Cool 10 mins in the pan and then remove it on a wire rack and let the Banana Walnut Bread cool completely.
I used around 4 small loaf pans to bake the bread. Mine was done in about 30 mins.
To serve- Slice the bread and serve with a dollop of whipped cream.
Storing
The bread keeps well for about 4 days outside. If you want to store them longer, the best way would be to freeze them. Once the bread is cooled completely, wrap the whole thing in plastic wrap and place it inside freezer bags and freeze them. To use it from the freezer, thaw it in the microwave. If freezing, I would not slice the bread. This way the moisture is locked inside and the bread won’t dry out as much.
Packing
Let the Banana Walnut Bread cool completely. Put it back again inside the same pan you used for baking it (I bought several aluminium baking pans). Wrap the whole thing in a plastic wrap and then put it inside small colorful goody bags and tie it using twist ties. Decorate it with bows and ribbons.
Happy Holidays!!!
Other Eggless recipes
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Banana Walnut Bread (Egg less)
Equipment
- Oven
Ingredients
- 3 Bananas mashed (over ripe bananas work very well)
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Sugar
- 2 cups All purpose flour
- 1` teaspoon Salt
- 1 teaspoon Baking soda
- 1 cup Walnuts chopped
Instructions
- Preheat the oven to 350 F.
- In a mixer, add the mashed bananas, oil, vanilla and sugar and mix well.
- In a separate bowl, sift the flour, salt and soda together. Add this to the banana mixture and mix well until the flour is well blended. Do not overbeat. Add the walnuts and mix well.
- Pour the mixture in the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan. Check the bread with the toothpick.
- Cool 10 mins in the pan and then remove it on a wire rack and let the Banana Walnut Bread cool completely.
Notes
- I used around 4 small loaf pans to bake the bread. Mine was done in about 30 mins.
- To serve- Slice the bread and serve with a dollop of whipped cream.
Archana Potdar says
Wow what a delicious slice. I love the way you have served it. Thanks for linking it
My Cooking Journey says
Thanks Archana!
Vidhya says
bread looks really yummy
My Cooking Journey says
Thanks a lot Vidhya 🙂
My Cooking Journey says
I am sure you can try it out with Whole wheat flour. The dough could be a little too thick if using wheat flour, so I would suggest that in case you use little milk. Do let me know once you try it out.
Thanks
Sandhya
muser says
I am going to try this recipe today but with whole wheat flour instead of APF. Do you think it will work well or do I need to tweak the recipe?
Thanks akka