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Black Walnut Banana Bread

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Well look at that, I wrapped a slice just for you! ;)

If you’ve never tasted the magic that happens when you combine banana and black walnuts, you need to try it, starting with this bread! Black walnuts used to be the only nut I used in my banana bread and I have no idea what happened but for some reason, I just stopped and totally forgot about them.  Maybe because they are harder to find, I moved on to using pecans, my overall favorite nut for baking, and didn’t remember the superior black walnut until my Mom gave me a bag from the Nifty Nuthouse recently.  I seriously wasted about three years on black walnut-less banana bread before she reminded me of the wondermosity that is the black walnut.

There is something really special about black walnuts in combination with banana. I also like to use them in banana cake- both in it and on top of the icing.  Just so good.  I can’t describe the flavor but there’s a little something extra to them that the regular walnuts don’t have.  I want to say they have a sulfuric  quality but I’m not sure that’s exactly right.  You’ll have to tell me how you would describe them because I’m at a loss.

I made this particular recipe very simple in order to showcase the banana and black walnut flavors without muddying the waters with butter or vanilla or cinnamon or  bourbon, et al.  I’m really partial to using oil in quick breads and cake because, in my opinion, it makes a superior crumb that butter just can not compete with, except in flavor, of course.  When the butter flavor isn’t necessary, I happily use oil.  I’ve made this bread both ways, and we both prefer the oil version – much more moist, tender, and almost silky.  The butter version is good, but not as good.  It’s also heavier and more dense.  I really recommend trying it this way before you scoff at the lack of butter.  You won’t believe how good it is!

Black Walnut Banana Bread

Printable recipe
Printable recipe with picture

2 cups (9 oz) all-purpose flour
1 cup (7 oz) granulated sugar
½ teaspoon salt
½ teaspoon baking soda
2 eggs
1 ½ cups (14 oz) mashed overripe banana
½ cup (3 1/2 oz) vegetable oil
½ cup (2 ¼ oz) black walnuts

Preheat oven to 350F. Spray a large 9×5 loaf pan with oil and set aside.

In a large bowl, whisk together the flour, sugar, salt, and baking soda. In a separate smaller bowl, whisk the eggs, then add the banana and oil and whisk until completely incorporated. Using a rubber spatula, scrape the wet mixture into the dry, then use the spatula to stir until somewhat blended. Add the black walnuts and stir until everything is just combined.

Pour into prepared pan and bake for 70 minutes, or until toothpick inserted in the center comes out clean. Invert onto your hot pad-covered hand and then invert again onto a cooling rack to cool as long as you can stand it. Wrap up to seal in moisture if it doesn’t get eaten in one sitting. :)

Just had to share this cautionary photo of my thumbs after I’d tried to harvest my own black walnuts since they grow abundantly in the neighborhoods around here. It took me two hours to fill maybe a single teaspoon with tiny little nut shards (it’s so hard to get through the shell!) and my thumb nails broke through the latex gloves I was wearing while I was working on them and my thumbs were stained like this for weeks. I highly recommend paying for them – the free nuts are just not worth the effort!

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. My only experience with black walnuts is in an ice cream my Aunt makes, and I know I loved them in that! This banana bread looks so delicious. I haven’t made it in ages, and then when I wanted to a few weeks ago realized I didn’t have a loaf pan. But, I just bought one! This banana bread is going straight on the to-bake list :)


  2. I’ve already printed out the recipe. I have black walnuts and overripe bananas on hand.


  3. I love black walnuts but don’t love the price—how lucky that you live near a bunch of trees! Poor thumb :( Btw, thank you, thank you for letting Suzie know that I was asking about her, you’re seriously the bestest, V!


  4. Yep, next time bananas are on the $1 rack, I am making this! Walnuts are actually my favorite nut!


  5. Your bread looks amazing!!!! I’ve never seen black walnuts at the market, but I do know there are trees around here with them. I also know that the ground around the tree you cannot grow grass or anything else. Weird, yet sort of neat too!


  6. I want this delicious banana bread, it looks so good! I want lots of blackened bananas in my fruit bowl now :D

    Choc Chip Uru


  7. I don’t think I’ve ever baked with black walnuts. Though now, looking back, I do feel like they are my favorite for banana bread.


  8. We used to have a tree on the farm, but we never harvested them. Maybe mom and grandma knew about the black thumb plague.


  9. This is my new favorite banana bread recipe. It’s simply amazing!


    • REALLY! That is awesome! It’s so funny b/c I’ve returned to this recipe and now I don’t like it, so I’m glad that you do, it makes me feel better. HA! I feel like I just will never find the PERFECT banana bread. Endless quest.


  10. Pingback: Some Updatey Stuff | Veronica's Cornucopia

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