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A quick bread made with bananas and walnuts and topped with a crunch walnut streusel.

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Fact: I do not eat bananas. I stopped eating bananas when I moved to the States and was introduced to the large bananas here – I hated them. I grew up eating what we call sweet fig bananas (not sure what variety it actually is); they are smaller than the common banana and super sweet so I found these larger bananas to be quite disappointing. The years rolled on and I decided to give it another try but by that time I had become not so fond of the texture. Strangely enough, while I don’t eat bananas, I still love the flavor and especially love it in desserts. I’m a sucker for a good Banana Nut Bread so when I came across this 5 star recipe from Better Homes and Gardens, I knew I had to give it a try. I chose to add the walnut streusel because I love the contrast between the soft cake and crunchy nut topping. I followed the recipe as is (something I rarely do) and it was amazing!

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Here are a few tips from the recipe to ensure success:
• Make sure to use overripe bananas.
• Grease the pan only to about 1-1 ½ inch up. Allow the dough to cling to the sides create a dome in the center as it bakes.
• Mix the wet and dry ingredients together with a spoon just until it’s combined. Do not over mix or it will cause large tunnel.

Now that we have a few tips, it’s time to make Banana Nut Bread!





  1. JehanP
    August 20, 2015 / 6:35 pm

    Thanks Jocelyn.

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