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Sliced banana walnut bread on a white plate with butter

Sugar Crusted Banana Walnut Bread

Crunchy, crusty, moist, and sweet this banana bread is decadence in a pan.
Course Bread
Cuisine American
Keyword Banana Walnut Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 standard-sized loaves
Calories 3381kcal


  • 10 ounces salted butter melted
  • 2 ¼ cups white granulated sugar
  • 2 ¼ cups over-ripe bananas mashed, room temperature (about 5 large bananas)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 ¼ cups bread flour
  • 2 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 1 ⅓ cups walnuts chopped


  • Preheat Oven to 350° F
  • Combine the sugar with the melted butter and stir in the mashed bananas, eggs, and vanilla.
  • Pour the flour over the banana mixture and sprinkle with the baking soda and salt.
  • Gently mix just until no dry spots remain- the batter will be lumpy, do not over mix.
  • Heat a medium-sized skillet over medium heat and add the walnuts. Cook, stirring until the walnuts are gently toasted and remove form the heat.
  • Prepare 2 standard-sized loaf pans by spraying liberally with non-stick cooking spray and coating the sides with granulated sugar by swirling and tapping until all the sides of the pan are coated.
  • Fill the pans ⅔ of the way full and sprinkle more sugar on top.
  • Bake for 55-65 minutes. Bread is done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs on it and the bread is just starting to pull away from the sides of the pan.
  • Remove bread from the oven and cool on a wire rack for 10 minutes, then invert to remove loaves from the pan.


Serving: 1loaf | Calories: 3381kcal | Carbohydrates: 422g | Protein: 48g | Fat: 176g | Saturated Fat: 80g | Cholesterol: 550mg | Sodium: 4535mg | Potassium: 1276mg | Fiber: 14g | Sugar: 248g | Vitamin A: 4007IU | Vitamin C: 16mg | Calcium: 186mg | Iron: 6mg