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A sliced loaf of espresso banana bread topped with crunchy walnuts and oats on a wire rack.
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Double Walnut Oatmeal Espresso Banana Bread

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 10 servings
Calories: 325kcal

Ingredients

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 large egg , beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 1 1/2 cups all -purpose flour
  • 1/2 cup old -fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped walnuts (for batter)
  • 1/4 cup chopped walnuts (for topping)

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large mixing bowl, whisk together the mashed bananas, melted butter, brown sugar, egg, vanilla, and instant espresso powder until well combined.
  • In a separate bowl, whisk the flour, oats, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  • Fold 1/2 cup of chopped walnuts into the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the remaining 1/4 cup of chopped walnuts evenly over the batter surface.
  • Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from oven and allow the bread to cool in the pan for 10 minutes.
  • Transfer the loaf to a wire rack to cool completely before slicing.