My mom’s made banana bread for as long as I can remember. I don’t like the fruit. At all. Theres just something about the texture that’s really off putting to me. I don’t care for the taste much either. However, I did always like my mom’s banana bread. Maybe it’s the walnuts she put in it… I sure do like nuts… haha, no pun intended. Anyway, I saw bananas at the store and thought, why not…
As, it turns out, my husband isn’t a fan of Banana Bread, but as I was baking it he said it smelled really good. Once I had him try it, warm with a little butter on top…he was sold. He really liked it. I could tell he wasn’t just saying it, cos he went for seconds and thirds and between the 2 of us, in no time at all half the loaf was gone.
Here’s my recipe for super moist, melt in your mouth Honey Walnut Banana Bread, a must try in my books! This one’s for you Mom. 🙂
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- 3 Ripe/over ripe Bananas, mashed up
- 1/2 Cup butter (1 small stick)
- 1/2 cup Honey
- 1/2 Cup Brown Sugar
- 1/2 tsp vanilla
- 2 eggs (room temperature)
- 1/4 tsp Baking Soda
- 1 tsp Baking powder
- 1/3 tsp Cinnamon Powder
- 1/4 tsp salt
- 1 1/4 cup of Flour
- 1/2 cup Oats
- 1 cup Chopped Walnuts
- – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe
- bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt.
- – Using the paddle attachment on medium speed, mix all the ingredients together, till it’s all combined. Don’t worry too much if there are a few banana lumps here and there.
- – Add the flour and oats and barely mix it to come together. Infact you can just hand mix it.
- – Add 3/4 cup of the chopped walnuts and fold in with a spatula or wooden spoon. You really don’t want to over beat this batter once you add the flour and oats to it, that’s what keeps it moist and crumbly.
- – Pour the batter into a loaf tin and sprinkle the left over nuts over the top.
- – Bake at 350F for 40-45 minutes. Check with a tooth pick to see if the bread is done. If the toothpick comes out clean after poking it through the center of the cake, it’s done.
- Tip: You’ll probably notice the edges and bottom, brown fairly quickly, but if you’d like to see more color on the top of the bread, turn off the oven after it’s done and switch it to the broiler on high for a few minutes (maybe just 2-3 minutes), till the top is a nice golden. Keep a close eye on it!
- Take the cake out and let it cool for a few minutes, but you have to try a slice while it’s still warm….and you have to try it with a little butter….mmmmmm it just melts in your mouth! It’s soooo good.
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I had said that I’m gonna stop making banana breads for a while plus I was getting a little tired of seeing so much of it but THIS one has just convinced me that I need to give it another go. I love the look and sound of it! Ah-maaaaayyy-zing!!!
Looks really moist and soft…Excited to try this recipe
Thank you Nor,I am proud of you.Your Banana Bread recipe is better than mine.I never used Honey & Oats.This one is more nutritious.Keep the good work going.
Did you use quick cooking oats?
Hey Linda, yes I did use quick cooking oats. =)
OMG! BEST BANANA BREAD EVER!!! Thank you (and your mom) so much!!! It’s wonderful!!!
Yay! I’m glad you think so. It’s always great to hear when someone else tries your recipe and it turns out good. 🙂
I made this last night and I could not get the middle tp get done, I had to bake it a lot longer. I followed the recipe to the letter.
Sorry to hear that Anna. I guess every oven is different even though the temperature says the same. I hope it tasted good though. 🙂
Made this and LOVED it! I went ahead and wrapped the cooled loaf in plastic wrap and allowed it to sit overnight. The bread was so moist and had a fantastic banana flavor. Thank you for a wonderful recipe!!!
Glad you liked it Sonya! I like your blog too 🙂
Can I use oil in place of butter?
It smells really good (still in the oven)! Only problem, I’ve had to keep it in the oven for an extra half hour now (beyond the 45 minutes in the directions) and it’s still not cooked in the middle… are you using a special kind of oven, or pan?
Made this last night. Loved the flavor of the honey and brown sugar. Baked mine an extra 10 minutes. This will be my go to recipe now!
I’m a foodie like you. I’m obsessed with cook books cooking magazine and food network shows! I have made quite a lot of bananas breads. Can’t wait to try this one……looks scrumptious!!!!
Hi Noreen,
Have the banana bread in the oven now.
Few things I wasn’t sure about that wasn’t mentioned so I’m hoping for the best. First, it didn’t say if I had to grease the pan first…so I didn’t. Also, it wasn’t specific on which size loaf pan to use which may account for the need of extra baking time some people needed.
The batter seems like it’s rising over the sides of the pan…I am so looking forward it
Had to keep in n extra 40 mins but is excellent
Thank you for this gorgeous recipe. Best yet, says my husband. A few changes: Swapped date syrup for the honey; half the butter & half olive oil; half AP flour & half whole wheat pastry flour; added a little apple pie spice mix; about 3/4 cup walnuts (ran out) so added small handful of raisins. Mixed all by hand. Baked a little longer, but oven is finiky and my buttered loaf pan is a bit large. Sprinkled a few oats on top with those delicious walnut pieces. Wow, this is my new favorite banana bread recipe!