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Double Banana-Walnut Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.


  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1/2 tsp. freshly grated nutmeg
  • 2/3 cup chopped toasted walnuts
  • 1/2 cup diced bananas
  • 1/2 cup whole milk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 cup mashed overripe bananas
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • Confectioners’ sugar for dusting

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 65
  • Sodium (mg): 320
  • Carbohydrates (g): 47
  • Fiber (g): 2
  • Protein (g): 6


  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.
  • In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.


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Reviews (6 reviews)

  • cozette | 10/26/2017

    Made the recipe exactly as written. My husband and I agree this is the most delicious banana bread we have ever tasted. Just made another loaf for a friend.

  • kathymcl | 09/03/2017

    I think the fresh grated nutmeg was a really nice touch. I actually had 2 websites open- this one and Epicurious. Got the ingredients for Epicurious version and somehow ended up making this one. So good- made 2 loaves and sent one home with our dinner guests because they loved it so much. Still some leftover ripe bananas so tomorrow or the next day, we will try the Epicuious version and compare the two.

  • jm83422p | 02/07/2017

    Love the suggestion of using sour cream in lieu of butterI would like to try that!I made a few changes only because of what I had in my pantry and it worked.1. I used 1c white flour 1c whole wheat pastry flour2. I used all three of the suggested bananas3. I only used 1/2c sugar.4. cinnamon instead of nutmeg (personal preference)5. Chocolate chips! (mostly because I wanted this as an after dinner treat:)6. I omitted walnuts because I didn't have any....I am curious to know if anyone has used zucchini ???

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