Chrysta 10 min. 15 min.

It’s the New Year, and with that comes many New Year’s resolutions.  One of the most popular resolutions is to lose a little weight.  And so, to support you all, I’ve abstained from posting dessert recipes for a couple of weeks.

To break this recipe “fast”, I decided that one of the best recipes to share would be one that was a little on the healthier side, sans creams or frostings which can add more calories.

This Banana Bread Recipe uses fresh bananas, which are high in fiber and potassium, and toasted walnuts which are high in fiber and protein.  While I’m not going to say that Banana Bread is health food, it’s definitely a healthier option for getting in your baked goods!  There are variations you can make with Whole Wheat Flour and Raw Sugar that can increase the healthfulness of the recipe.

There are many different ways to make banana bread.  Some recipes call for butter, some call for oil.  Some call for a couple of bananas, and some, like my recipe, call for 6 lusciously overripe bananas. What sets this banana bread apart from the hundreds of recipes you can find online is the deliciously crunchy nut streusel topping made from toasted walnuts, brown sugar, and butter.

What I love about this Banana Bread recipe is that it is soft in texture, the banana aroma is intoxicating, and just when you think it can’t get any better than this classic, you are hit with the crunch and nutty compliment of the streusel.  This textural contrast of soft, moist bread, and crunchy, nutty topping, make this an incredibly textured and delicious bread.

This recipe makes two 9×5 loaves (I stretched them into 3 smaller loaves).  I like to make more than one loaf at a time for gifting or for freezing.  These cakes freeze beautifully, so make one now and enjoy one later.

Banana Bread Recipe  Yields two 9×5 loaves



2 ½ Cups of all purpose flour* (you could use 2 1/3 C of whole wheat fiber to increase the healthfulness)

2 tsp cinnamon

2 tsp baking soda

1 tsp salt

3/4 Cup of Granulated White Sugar *(you can use 1 C turbinado/raw sugar to increase the healthfulness)

1 Cup of Brown Sugar (packed)

4 large eggs

1 Cup of Vegetable Oil (can also use canola, grapeseed, or olive oil)

6 medium bananas, (the riper the better, the browner the better.) 

1 ½ C or 6 ounces of walnuts, coarsely chopped and toasted.


1. Preheat oven to 350 degrees.

2. Coarsely chop walnuts and place on a baking sheet.  Toast in oven for 6 minutes.  Remove from oven and let cool before adding to the batter.

3.  Whisk together the dry ingredients (flour, baking soda, cinnamon, and salt).

4. In a separate bowl, combine the sugar eggs, and oil.  Whisk together until light in color and creamy looking.

5.  Mash bananas and add the mush into the egg mixture.

6.  Stir the dry ingredients into the banana mixture and mix until smooth.

7.  Stir in the nuts.

8.  Pour batter into the floured and greased baking/loaf pans.

9.  Make Streusel:


6 tbsp all purpose flour

½ C packed brown sugar

4 ounces of softened unsalted butter.

4 ounces walnuts, toasted

½ tsp cinnamon

Directions:  Toast walnuts for 6 minutes in a 350 degree oven.  In a small bowl, combine the sugar, flour, and cinnamon. With your fingers, mash the butter into the flour and sugar mixture until it resembles coarse crumbs.  Next, add in the cooled walnuts and mix into the crumble with your hands.   Once completed, you will sprinkle this over your two 9×5 banana bread loaves before baking.

10.  Bake loaves in the middle rack of oven for 65-75 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean.

For an lower calorie option:  Omit walnuts; Omit nut streusel; reduce number of eggs from 4 to 3.

Make this recipe and you will happy that you did.  The hardest part about this recipe is waiting for your bananas to get overripe.

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