The crunchy texture combined with the rich flavor of this banana and walnut bread recipe will make your mouth dance.

Easy to find ingredients

Frequently I have ripe bananas lying around that no one wants to eat. I don’t like throwing them out so I put them to good use. My favorite way to use unwanted bananas is to bake my banana and walnut bread. The bread gets eaten in a flash. In addition to ripe bananas and walnuts, the remaining ingredients, like flour, sugar, butter and eggs, are the standard in most kitchens. So, you can make it anytime without the extra trip to the grocery store. In this recipe I also replace butter with sunflower seed oil, but you can use melted butter instead.

Tip: If the bananas are getting too ripe, but you don’t have time to bake, put them in the freezer. Then, when you’re ready to bake, take the frozen bananas out of the freezer, thaw them, and use to bake your bread.

Take your standard banana bread up a notch

Although bananas alone still make this bread recipe delicious, I like to throw in some walnuts into the mix to give the bread a crunchy texture, richer flavor, and added nutrients. Walnuts are an excellent source of Alpha-Linolenic Acid (2,500mg per 1/4 cups or 28 grams serving) an essential omega-3 fatty acid that is know to have positive effects on the body and brain function. They are also a good source of fiber great for your tummy’s health.

Magic touch of sour cream

To balance the taste of bananas and walnuts, I like to add a few tablespoons of sour cream to this recipe. It complements all the flavors beautifully. You can also use mascarpone cheese if you prefer a less tangy taste.

Ideal flour for this Banana and Walnut Bread recipe

In the U.S. and Canada, even though the traditional All-Purpose flour will work just fine, my favorite flour to use in this recipe is wheat flour from Poland, “Tortowa” type 450. It’s a more delicate flour, great for pastries and beautifully balances the “heaviness” of the bananas, making the bread less dense.