Banana Walnut Bread (5 or 7 Banana Version)
Ingredients
For 5 Bananas (1 Large 9x5-inch Loaf)
- 5 ripe bananas, mashed (≈2 cups)
- 1⅔ cups (333 g) white sugar
- 2 large eggs
- 7 tablespoons (100 g) melted butter
- 2½ cups (312 g) all-purpose flour
- 1⅔ teaspoons baking soda
- 1⅔ teaspoons salt
- 1 cup (120 g) chopped walnuts
Bake: 325°F for 65–75 minutes
Pan: 9×5-inch loaf pan
Yield: 12–14 slices
For 7 Bananas (1 Extra-Large 10x5-inch Loaf)
- 7 ripe bananas, mashed (≈2¾ cups)
- 2⅓ cups (467 g) white sugar
- 3 large eggs
- 9⅓ tablespoons (132 g) melted butter
- 3½ cups (437 g) all-purpose flour
- 2⅓ teaspoons baking soda
- 2⅓ teaspoons salt
- 1½ cups (180 g) chopped walnuts
Bake: 325°F for 75–95 minutes
Pan: 10×5-inch loaf pan
Yield: 24–28 slices
Instructions (Same Method for Both Sizes)
Preheat oven to 325°F (165°C). Grease the appropriate loaf pan generously or line with parchment paper.
Do not fill pans more than ¾ full to prevent overflow.In a large bowl, mash bananas until mostly smooth (small lumps are fine).
Stir in sugar, eggs, and melted butter until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Add dry ingredients to wet ingredients and stir gently just until the flour disappears. Do not overmix.
Fold in chopped walnuts.
Pour batter into prepared pan and smooth the top. Tap gently on the counter to release large air pockets.
Bake according to size listed above.
Start checking 5–10 minutes before minimum bake time. A toothpick inserted in the center should come out clean or with a few moist crumbs.Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Success Tips
- Use very dark, soft bananas for the sweetest flavor.
- Always test the exact center – larger loaves require the full baking time.
- If browning too quickly, loosely tent with foil for the final 10–20 minutes.
- Store wrapped at room temperature up to 4 days, or freeze slices up to 3 months.
Optional Add-Ins
- 1–1½ teaspoons vanilla extract
- ½–¾ teaspoon cinnamon