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Walnut Crumb Topped Banana Nut Bread |

Walnut Crumb Topped Banana Nut Bread

  • Author: Connie
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 9x5 bread loaf 1x





  • 1 cup granulated sugar
  • 1/2 cup I Can’t Believe It’s Not Butter
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 medium) ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts, toasted


  1. In a small bowl, mix sugar, walnuts and butter just until the walnuts are evenly coated; set aside.
  2. Heat oven to 350 degrees F. Use a baking spray with flour, generously grease bottom and sides of a 9×5-inch or 8×4-inch baking pan; set aside.
  3. In a large bowl using an electric mixer on medium speed, cream sugar and butter until light and fluffy. Add eggs, buttermilk, vanilla and mashed bananas; continue to mix until just combines, about 1 minute.
  4. Gradually add flour, baking powder, baking soda and nutmeg. Fold in the remaining 1 cup of walnuts. Pour batter into prepared baking pan. Evenly sprinkle and lightly press crumb topping over batter.
  5. Bake for 50 to 60 minutes or until a wooden skewer inserted into center comes out clean. Cool for 15 minutes in pan. Remove bread from pan and allow for additional cooling on a wire rack. Serve warm or at room temperature with a generous spread of I Can’t Believe It’s Not Butter. ENJOY!
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