Go Back

Walnut Banana Orange Bread

A delightful twist on classic banana bread featuring ripe bananas, fresh orange juice, and crunchy walnuts, perfect for any cozy occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup mashed ripe bananas (about 3 medium bananas) The riper, the better!
  • 1/2 cup fresh orange juice (about 1 large orange) Fresh juice makes a huge difference.
  • 1/2 cup unsalted butter, softened Room temperature is best for easy blending.
  • 1 cup granulated sugar You can also use brown sugar for a richer flavor.
  • 2 large eggs At room temperature for better emulsification.
  • 1 1/2 cups all-purpose flour Sifted to aerate.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt A pinch enhances flavor.
  • 1/2 teaspoon ground cinnamon For that warm spice note.
  • 1/2 cup chopped walnuts Can substitute with pecans or omit for nut-free option.
  • 1 tablespoon orange zest Grate the outer skin of the orange for concentrated flavor.

Method
 

Preparation
  1. Start by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the mashed bananas, orange juice, and orange zest until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the banana mixture, mixing just until combined. Avoid overmixing.
  7. Gently fold in the chopped walnuts until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with aluminum foil halfway through.
  3. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Can be stored at room temperature for up to 3 days, in the fridge for about a week, or frozen for up to 3 months. Serve warm with butter or honey.