Walnut Banana Bread with Molasses is tender and soft with sweet banana, fancy molasses and warming cinnamon, all topped with a crunchy walnut streusel. You’ll want a thick slice to enjoy with your next cup of tea or coffee!
This post is sponsored by Crosby’s Molasses. While I received monetary compensation, all opinions are my own. Thank you for supporting the brands that make Crumb Top Baking possible.
I’m so happy to share this recipe today as Crosby’s Molasses is a product I grew up with. In Newfoundland, it’s a staple for baked beans, brown bread, jam tarts, gingerbread and toutons (fried dough). So I was delighted when Crosby’s reached out to collaborate on their fall campaign.
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Crosby’s Molasses is a family-owned Canadian company located in New Brunswick, and they’ve been importing molasses for 140 years. Their varieties of molasses include fancy, blackstrap and cooking molasses. The banana walnut bread I’m sharing today is adapted from Crosby’s whole wheat molasses banana bread recipe and it’s made with fancy molasses.
Fancy molasses is pure sugarcane juice that has been condensed, inverted and purified. It’s a natural sweetener, with no additives and it’s comparable to maple syrup and honey.
In Canada, fancy molasses is the highest grade of molasses available. It actually has a standard of identity and the designation ‘fancy’ is a term unique to Canada. Only pure sugarcane juice inverted into a syrup can be classified as fancy molasses.
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If you love cooking and baking with molasses, I highly recommend you check out Crosby’s Comforts of Home e-cookbook. It’s newly released for fall and all the recipes included in it are made with fancy molasses.
Molasses: This recipe is made using fancy molasses, which adds a warm, sweet and deep flavour to the banana bread. It hasn’t been tested with blackstrap or cooking molasses.
Bananas: I always use very overripe bananas in banana bread as they mash easily and add extra sweetness to the bread. Be sure to mash your bananas well so you don’t end up with any lumps of banana in your bread.
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Walnuts: Raw walnut pieces are added to the bread batter and the streusel topping for crunch and texture. If you don’t have walnut pieces, just use walnut halves and break them into pieces. I don’t recommend using chopped walnuts as they’re a bit small and wouldn’t add the same texture.
Flour: This recipe uses a mix of whole wheat and white flour. I tested the recipe with all whole wheat flour and it was a bit too dense. I haven’t tested the recipe with all white flour, but in my experience with other banana recipes, if you use all white it may turn out under-baked. For the best results, I suggest sticking with the combination of flours.
Coconut sugar: The bread and streusel topping include coconut sugar, which has a caramel-like taste, similar to brown sugar. If you don’t have coconut sugar, you can substitute brown sugar.
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While there are a number of ingredients that go into this bread, I promise it’s not a difficult banana bread to make. Start with the streusel topping, then set it aside while you make the banana bread batter.
Yes, I’ve frozen this loaf with and without the streusel topping. Just let it cool completely before wrapping tightly in plastic wrap and placing in the freezer. It should last for up to 3 months. Let it defrost at room temperature for a few hours before slicing and enjoying. You can also slice it before freezing and store the slices in a freezer-safe container in between layers of wax paper.A healthier and dairy free twist on banana bread! This Molasses Banana Bread has lots of bananas, dark molasses, brown sugar, and ginger for a super tasty banana bread! Easy to make (only one bowl) and perfect for an anytime treat. Molasses is a great source of iron!
Turns out, there are a mountain of them out there. But I want to assure you, this Molasses Banana Bread, with it’s dark, caramel undertones and soft crumb, is the only one I make.
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It was by necessity really that I started swapping molasses for granulated sugar in my banana bread recipe. I was looking to pack as much iron into Hiro’s diet a few years ago when he was anemic. Turns out 1 tablespoon of blackstrap molasses has 20 percent of the daily value of iron.
While I loved that I could turn my son’s favorite treat into something a bit better for him, I was actually even more thrilled that I had stumbled upon the secret to banana bread perfection.
The molasses guarantees a moist (sorry) bread that is never tough or chewy no matter what you do to it. You could mix the hell out of it or bake it a little too long (and believe me I’ve done both) and it’s still springy and tender with every slice.
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Not to mention the flavor. This is homemade banana bread of the Gods. It is dark and lusty with tinges of bitter from the molasses that somehow enlightens the banananess of it all. If you think you’ll slice yourself off one piece and be able to walk away, think again.
If you are going for health-factor you should use Blackstrap Molasses in this recipe. It is the only one with the significant amounts of iron as well as several other vitamins and minerals. That being said, if you’re going for flavor, I’ve used every kind of molasses available to make this bread, and all with great results.
There’s also dark brown sugar in this recipe which is brown sugar that has double the amount of molasses added back in so we are really getting a double-whammy on the good stuff here.
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I’m not going to say this Molasses Banana Bread is good for you. It’s no kale salad. But it does have some redeeming qualities that are a bit more nutritious than some other banana bread recipes:
Basically the riper the better. Do you have bananas sitting on your counter with black speckles? Are they starting to get mushy? Perfect! Those are the ones you want to use to make banana bread.
It’s unusual to have four bananas be in that condition all at once (which is how many you need to make this recipe). Therefore, I add bespeckled bananas to my freezer as they ripen until I have enough to make a batch of bread.
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You can freeze them in the peels if you want, but you will have to wait for them to thaw out before you can begin making the bread.
Placing them in the freezer. Lay the slices in a single layer on a plate or baking sheet until they are frozen. Once they freeze, transfer them to a freezer bag, but remember to label how many bananas are in there—it’s a bit hard to tell after they are all sliced up.
When you’re ready to make banana bread just toss the frozen banana slices in your bowl and mash them up! They’ll thaw right before your eyes.
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Do you have a large bowl, whisk and a spoon…okay, and a fork? Then you have banana bread! This is seriously the least fussy baking recipe you’ll find. It’s great for beginners, kids, lazy bakers, tired parents, basically anyone. Here’s how to make it from scratch:
While this Molasses Banana Bread is the one I make on a regular basis, there are other recipes I occasionally turn to when I want something different. They are both unique and delicious in their own right.
I don’t know about you but banana bread is my baking Xanax. Whenever I am anxious or tired or stressed beyond belief, banana bread is my drug of choice. Give it a try! Let me know when you do by snapping a pic and tagging me on Instagram @ and # so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
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