Diamond Walnut Banana Bread

If you've ever flipped over a bag of Diamond walnuts and wondered whether the banana bread recipe was worth trying, the answer is yet. And with a few small upgrades, it's really, really good.

I originally made this because walnuts were on sale and I had more than I realized (which, honestly, is never a problem). I also had overripe bananas on the counter, so classic walnut banana bread felt like the obvious move. This recipe is adapted from the Diamond Walnut Banana Bread printed on the bag, but I made a few changes that I think improve both flavor and texture.

Not surprisingly, this bread is loaded with nuts! That's what I was going for, but if you need or want to use less you can. The crumb is soft and tender, the top gets that classic crack down the center which gives it that bakery-style feel. I'll say it: this one gives my Starbucks Banana Bread copycat some serious competition.

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Recipe

Diamond Walnut Banana Bread

Anna

A moist, tender banana bread loaded with toasted walnuts and enhanced with vanilla and yogurt. Adapted from the classic Diamond Walnut bag recipe, this version has deeper flavor and bakery-style texture.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cooling Time 20 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

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

 

• Preheat oven to 350°F. Grease an 8 ½ x 4 ½-inch or 9 x 5-inch loaf pan and line with a strip of parchment if desired.
• Spread the walnuts on a baking sheet and toast for about 8 minutes, or until aromatic and lightly browned. Let cool.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large mixing bowl, beat the eggs, sugar, and vanilla until well combined.
• Stir in the mashed bananas and yogurt (or buttermilk) until blended.
• Add the flour mixture and stir just until combined.
• Fold in the toasted walnuts.
• Stir in the oil until fully incorporated.
• Pour batter into prepared pan and smooth the top.
• Bake for about 60 minutes, shielding loosely with foil during the last 15 minutes if the top browns too quickly. A toothpick inserted into the center should come out with moist crumbs.
• Let cool in the pan for about 20 minutes, then remove and cool completely on a wire rack.

Notes

Toasting the walnuts greatly enhances their flavor and is highly recommended.

Yogurt makes the loaf slightly richer and more tender than buttermilk.

For best texture, measure flour by weight.

This bread keeps well for 2–3 days at room temperature and freezes beautifully.

Keyword Banana Bread, Diamond Walnut Bread

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