If you’ve ever turned over a bag of Diamond walnuts and wondered whether the banana bread recipe on the back was worth trying, the short answer is yes. With a few small adjustments, it becomes even better: more flavor, a softer crumb, and a bakery-style top crack that looks impressive.
I baked this after finding walnuts on sale and realizing I had more than I thought. With overripe bananas on the counter, classic walnut banana bread felt like the obvious move. This version is adapted from the Diamond Walnut banana bread printed on the bag, but I made a few tweaks that improve both flavor and texture.
This loaf is intentionally nut-forward. If you prefer fewer walnuts, reduce the amount to taste. The interior remains tender and moist, while the top develops a pleasing crack that gives it a bakery look. Honest opinion: this one gives many popular banana breads a run for their money.
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Recipe
Diamond Walnut Banana Bread
Anna
Pin Recipe
Ingredients
- 1 ⅓ cups chopped walnuts (use more or less to taste) (150 grams)
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (100 grams)
- 1 ⅓ cups granulated sugar (265 grams)
- 1 teaspoon vanilla extract
- 1 ¼ cups mashed ripe bananas (310 grams)
- 3 oz plain yogurt or ⅓ cup buttermilk (85 grams)
- ⅓ cup vegetable oil or melted coconut oil (75 grams)
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8 ½ x 4 ½-inch or 9 x 5-inch loaf pan and optionally line it with a parchment strip for easy removal.
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Spread the walnuts on a baking sheet and toast for about 8 minutes, until fragrant and lightly browned. Let them cool.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large bowl, beat the eggs, sugar, and vanilla until combined and slightly glossy.
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Stir in the mashed bananas and yogurt (or buttermilk) until blended.
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Add the flour mixture and stir just until combined; avoid overmixing to keep the loaf tender.
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Fold in the toasted walnuts.
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Stir in the oil until the batter is fully incorporated.
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Pour the batter into the prepared pan and smooth the top.
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Bake for about 60 minutes. If the top browns too quickly, loosely tent with foil for the last 15 minutes. A toothpick inserted into the center should come out with moist crumbs.
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Cool in the pan for about 20 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
Using yogurt yields a slightly richer, more tender loaf than buttermilk, but either works.
For the best texture, measure flour by weight when possible.
Store the bread at room temperature for 2–3 days or freeze slices for longer storage.