Banana Walnut Bread

Banana bread is very versatile; it fits into any equation let it be morning coffee or a post-dinner dessert to fill your empty soul. It’s unmatched in every possible way. I mean, cmon, who doesn’t like bananas. Banana bread is to bananas what french fries are to potatoes.


  • 2 well ripe, brown spotted banana
  • 1/2 cup butter
  • 3/4 cup granulated sugar (1:2 = White : Brown)
  • 2 eggs (whole)
  • 1 tablespoon vanilla
  • 1/4 tablespoon espresso powder
  • 2 cups of flour
  • 1.5 tbs baking powder
  • 100 gm roasted walnut

Preparation time: 1:30 hours


First, we start by finding some browned bananas. I am sure you can find some in your bachelor pad, try checking into that corner in the kitchen or your fridge.

I like using robusta bananas, but here I am using the yelakki banana found in Namma Bengaluru. Peel the bananas and look into their browned souls. Try to get around two good-to-use bananas here.

Remove the parts that make you reconsider your decision about using browned bananas and salvage the rest. Good job; recovering as much as possible is already a good sign for a cook.

Now, please give it a blend and keep it aside.

Note: Most of the traditional recipes I have seen use mashed bananas. I choose to make puree cause I like it with a uniform texture. If you want to mash them and try, use a fork to mash them gently and add them to the mix.

Let’s mix the wet ingredients.

Start by melting the butter in a big bowl, add three-quarters sugar, and mix well. Use a 1:2 ratio of white to brown granulated sugar. This should give you medium sweetness. Add one more scoop of brown sugar if you want a sweeter version.

Try to use a handheld mixer if you have one; you get ready to work their biceps and forearms. Add the eggs and vanilla, and mix them.

Now, add the banana puree we made earlier and give it a mix. Now you can add a small part of espresso.

Start with the dry ingredients, sift the flour and baking powder, and add some cinnamon powder. Visit my blog for the measurements. The link is in the bio.

Note: If you don’t want espresso shots, use powdered coffee. Add just a smudge.

Now, incorporate the dry ingredients slowly till you get a smooth batter.

Protip: You can try to draw 8 with the batter dripping off the spatula as you take it out. Many chefs use this to fine-tune the consistency of batters. Don’t add water to adjust; add milk instead. Cold milk, if possible.

Next, take some roasted walnuts and crush them to medium sized pieces. Add them to the batter and slowly fold them in.

Now, we need to get our baking tin ready. Line it with baking parchment, and add a layer of butter (I used butter and olive oil). Pour the batter slowly into the paper-lined tin.

Use the spatula to get every drop; food doesn’t come cheap. Don’t waste.

Give the tin bottom a few tender taps on the counter to remove any bubbles.

Place the tin in an OTG preheated to 180 degrees celsius on the middle rack.

Let it bake for 40 mins on 180, and then bring it down to 120.

Bake it in bottom heating mode for the first 40 mins. Once it’s done, take a toothpick and poke gently. If the pick comes out clean, it’s done. Now change the heating to kabab mode and place it back in at 120 degrees for 20 mins. It will give you a nice brown top.

Once it is done, take it out.

Let it cool. Slice it. Eat them warm and fresh.

Pst pst: I add chopped chocolate pieces for another heavenly version of this bread on a good day.

And Finally, share your thoughts on it.

To find the video of the process visit my instagram



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