Diamond Walnut Banana Bread
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.
Servings 10 slices
Cost 5
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.