Cinnamon Sugar-Crusted Walnut Banana Bread

It’s inevitable that every most food bloggers will blogΒ  about banana bread recipes and it’s just a matter of time that my blog will touch on this subject matter.

Guess what, the time is now! πŸ˜›

Banana bread is undeniably one of the most popular breakfast besides pancakes and cereals. Do you know it is one of the most searched recipes on Google?Β  Here in Australia, regardless which coffee shops I frequented, let it be Starbucks and Gloria Jean or family-owned ones, I always come across slices of banana bread stacking alongside brownies and chocolate cakes.

You know what, I’m not complaining. After all they couple fabulously with coffee and taste even better when toasted and slather with a thick coat of butter. Imagine the decadence of melting butter over the sweet cinnamonny and caramelised crust from the bread, how can one resist this for breakfast?

Despite my rave about banana bread, I’ve never made one at home (Ok, you can now wipe are-you-serious look off your face now.Β  :P)

Firstly, I don’t have the same confidence as I have with cooking savoury dishes; secondly, buying a slice at a time helps with my portion control.Β  That said, reading fellow bloggers’ baking experiences helps building my confidence in baking. Mainly because I learn about their successes, failures,Β  rectifications and thoughts about their recipes – qualities that I don’t get much from commercial recipe books.Β  In short,Β  my blogging venture has not only uncovered my new found passion in photography, but also baking.

This is a recipe sourced from NY Times recipes archive – one of my favourite destinations for online recipes. It’s a non-complicated recipe and I couldn’t think of anything that might go wrong with this recipe.

IfΒ  you notice that the topping asks for chopped walnuts andΒ  my photo doesn’t look really look like they’re being chopped – you’re right about that! Another random fact about me is I hate chopping nuts. It drives me nuts when they are flying everywhere when chopping (plus I forgot to buy a ready chopped walnuts). Since I have the whole ones on hand, I broke them into smaller pieces with my fingers. This way I’ve managed to get my walnuts onto “no-fly” list! (Uhm, maybe this sounds a bit lame. :P)

Cinnamon Sugar-Crusted Walnut Banana Bread

(adapted from Julia Moskin)

Portion – 1 loaf

Banana Bread Ingredients:

1/4 pound (one stick; 114g) cool butter, more for greasing pan

3/4 cup dark brown sugar

2 eggs, at room temperature

2 1/3 cups (about 4-5 depending on sizes) very ripe bananas

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Cinnamon Sugar-Crusted Nut Topping Ingredients:

3 tablespoons chopped walnuts or pecans

1 tablespoon demerara sugar

1/8 teaspoon cinnamon.


1. Heat oven to 350 degrees fahrenheit (177 degrees Celsius). Lightly grease a 9-by-5-inch (23 cm by 13cm)Β  loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.

2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.

3. Make the topping by combining the ingredients together and sprinkle over batter.

4. Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Bananas, Sugary Treats. permalink.

29 thoughts on “Cinnamon Sugar-Crusted Walnut Banana Bread

  1. Your banana bread looks so yummy, I always have bananas going too ripe to eat on my counter, I am bookmarking your recipe to try it next time.

  2. All I need is the title to know how delicious this bread is, but your photos put it over the top! You can really see the texture of the deliciousness.. . mmmm

    • Yes it was delicious. I had half of the banana bread on the same day. Yes, I know it was excessive and that’s why I try to space myself from baking this too often. Portion control. πŸ˜›

  3. OMG this looks a-m-a-z-i-n-g! You’re right. It’s just a matter of time of making this. I’ve seen a lot of the recipe but I haven’t got around to it. I hopw I will soon!

    Love a crunchy topping on your bread! YUM.

    • I think by adding the topping will differentiate from the conventional banana bread and that makes it a little special.

      Can’t wait to see your version of banana bread! πŸ˜€

  4. This is the first time I’ve really checked out your blog, and I’m glad it was on banana bread day πŸ™‚ One of my all-time favorite baked goods. I really love the idea to put nuts and sugar on top. I’ll definitely try that out next time.

    • Hi Christine,

      Firstly, welcome to my blog and secondly, thanks for your comment. I’m glad that you enjoy the recipe. πŸ™‚

  5. I like the cinnamon-sugar top coating on this bread. Enjoyed how you described the nut chopping that it flies everywhere…it’s true! πŸ™‚ I didn’t know banana bread was so popular and searched…I luv banana bread and have too many recipes on my blog just on banana bread alone…can never have too many banana-recipes. Now I need to try this one! πŸ˜‰

  6. I’ve made these TWICE now since finding your blog! Thank you for the great recipe! I only made a few slight tweaks by swapping some of the sugar for splenda (for my glucose challenged husband!), butter for smart balance, and applesauce for part of the butter. They’ve turned out great both times. Here’s a question. The first time I made them – the tops stayed sort of crunchy and I loved that, but this time they really softened up. I think it has something to do with the way I’m cooling or storing them. Any advice for keeping a crunchy top? Thanks!!

    • Hi Katie,

      I’m glad you enjoy the recipe.

      Hmm, interesting question as this has not happened to me yet. Is it possible that you put the bread in an enclosed container without cooling completely? I have experienced my sponge cupcake turning soggy at the top when I keep them in a fully enclosed container even though I thought they were fully cooled. So since then, I still keep them in a container but I’ll leave some gap over the top so there’s some air circulation.

      Alternatively, you can do what I do with this bread. I’ll keep the remaning bread in the fridge (normally in slices) and toast in the oven for a few minutes whenever I’m ready to eat them again.

      Hope this helps. πŸ™‚

      • Oh another thought, could the humidity be a factor? When I made this, it was winter, hence cold and dry. This may explain why I don’t have this problem as yet.

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