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Banana Bread with Toasted Walnuts

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Banana Bread with Toasted Walnuts

Banana Bread with Toasted Walnuts
Ray Kachatorian
Provided by:
total prep


  • Unsalted butter, for coating pan
  • 1 2/3 cups all purpose flour, plus more for dusting pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup grapeseed oil
  • 1 1/2 cup coarsely mashed very ripe bananas (3 large)
  • 2 tablespoons plain whole milk yogurt
  • 1 teaspoon vanilla
  • 1 1/2 cups walnuts, toasted and chopped


  • Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9x5x 3-inch loaf pan, then dust with flour to coat lightly. Tap the pan to remove any excess flour. Sift the 1 2/3 cups of flour with the baking soda, salt, cinnamon, and nutmeg into a bowl.
  • Using an electric mixer, beat the eggs and sugar in a large bowl until pale and the mixture forms a ribbon when the beaters are lifted, about 8 minutes. Gradually blend in the oil. Beat in the bananas, yogurt, and vanilla. Using a large silicone spatula, fold the walnuts into the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top. Bake until golden brown on top and a tester inserted into the center of the bread comes out clean, about 1 hour.
  • Transfer the pan to a rack and cool the bread for 15 minutes. Turn the bread out and set right side up on the rack. Serve the bread warm or at room temperature.