Nutty banana bread recipe

(115 ratings)

Nutty banana bread puts a bit of a twist on a classic banana bread with the lovely addition of walnuts.

(Image credit: TI Media Limited)
  • healthy
Preparation Time10 mins
Cooking Time50 mins
Total Time1 hours
Cost RangeCheap
Nutrition Per PortionRDA
Calories228 Kcal11%
Sugar13.4 g15%
Fat12 g17%
Saturated Fat4.1 g21%
Salt0.02 gRow 4 - Cell 2
Protein4.8 g10%
Carbohydrates24.9 g10%
Salt0.02 gRow 7 - Cell 2

Nutty banana bread puts a bit of a twist on a classic banana bread with the lovely addition of walnuts.

This is a delicious baked snack to make at home and is perfect served with a cuppa. This banana bread recipe is made with walnuts and hazelnuts for extra crunch and flavour, but you can use any type of nuts you fancy.

You can either enjoy this banana bread as it is, or you can toast slices and serve with butter spread on it, or even something like chocolate spread which goes well with both bananas and nuts!

Nutty banana bread really is the perfect afternoon tea snack that family will be asking you to make time and time again.

Looking for more easy breakfast recipes? We love this recipe for a summery strawberry smoothie.


  • 100g (3½oz) light brown sugar or caster sugar
  • 75g (2½oz) butter, softened
  • 2 large eggs
  • 3 ripe bananas (about 500g/1lb)
  • A few drops of vanilla extract, optional
  • 200g (7oz) plain wholemeal flour
  • 2 heaped tsp baking powder
  • 100g (3½oz) mixed walnut pieces and toasted hazelnuts
  • 900g (2lb) loaf tin, lightly greased and strip-lined




  1. Set oven to gas mark 4 or 180°C. Cream butter and sugar until fluffy. Beat in eggs, one at a time.
  2. Peel the bananas and mash on a plate, using a fork. Beat mash into the creamed mixture, with the vanilla, if using, then sift in flour (adding the bran that's left in the sieve, too) with the baking powder. Fold in, then stir in the nuts.
  3. Spoon the mixture into tin and smooth the top. Bake for 40-50 mins until loaf is risen and golden, and a skewer inserted into centre comes out clean. Cool in tin for 10 mins then turn out and cool on a wire rack.
  4. Slice and serve warm or cold, spread with butter.
Top Tip for making Nutty banana bread

The loaf will keep for a few days in an airtight container. The nuts can be replaced with different ones, or left out if you have a nut allergy.Freezing tipCut cold cake into slices and wrap each slice in cling film. Pack in a rigid container, seal, label and freeze. Use within 2 months. Reheat slices for about 60 secs in the microwave

Senior Content Editor: Good to Know About me Hi there, I’m Nic Hopkirk – senior content editor for Good to Know. I’m a lifestyle journalist who has worked across newspapers and digital for nearly 20 years. After studying English Literature at Bristol University, I began my journalism career on local newspapers in South East London and Kent, before moving on to digital media at Emap. Since then I’ve worked for the Evening Standard, Daily Mail and MSN, where I was the Managing Editor for the Lifestyle group of channels for several years. After my two boys were born I decided to go freelance and have written for Good to Know, Woman, Woman & Home and Global Radio, as well as Marks & Spencer and Holland & Barrett. My specialist subjects Since becoming a mum, I’ve become a specialist in the subject areas of pregnancy, labour - and of course days out and activities with the kids. I am constantly on the look out for fun new things to do with my boys and while a true Londoner,  I also love going out to the countryside and exploring green open spaces. I’ve become a member of pretty much every organisation I can think of to enjoy time in the great outdoors together as a family and my purse is packed with membership cards for the National Trust, English Heritage, Kew, Royal Palaces - you name it. I also love a good outing to a castle, so naturally I’m also a member of our two nearest establishments - Leeds and Hever. I love cycling to work and when I get some me-time I also love a good shop - most of which is done online these days! I’m really looking forward to sharing all of my knowledge with Good to Know’s readers.