Walnut Banana Bread with Molasses

Name: Walnut Banana Bread with Molasses
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Canadian
Ingredients: 1/2 cup raw walnut pieces; 1/4 cup flour (whole wheat or white); 1/4 cup rolled oats; 2 tablespoons coconut sugar; 2 tablespoons virgin, cold pressed coconut oil; 2 tablespoons Crosby’s Fancy Molasses; 3 tablespoons unsweetened almond milk; 1/4 teaspoon apple cider vinegar; 1/2 cup extra virgin olive oil; 1/2 cup coconut sugar; 1/3 cup Crosby’s Fancy Molasses; 2 large eggs; 2 teaspoons vanilla extract; 2 large overripe bananas, mashed (about 1 cup); 1 cup whole wheat flour; 1 cup white flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup raw walnut pieces

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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.

Overhead view of walnut banana bread sliced and arranged on a white plate.

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.

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.

What is 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.

Why you’ll love this banana walnut bread

It’s tender and moist, and lasts for a number of days just stored on your counter.
The taste of molasses is not overpowering, but the subtle warmth and sweetness pairs well with the banana flavor.
It’s dairy-free made without butter, milk or sour cream.
You don’t need any special equipment to make this recipe, just a few bowls and a whisk or a spoon.
The walnut streusel topping adds another layer of sweet molasses flavor and the crunchy walnuts complement the bread’s soft and tender texture.

Ingredients

Molasses: This recipe is made using fancy molasses, which adds a warm, sweet and deep flavor 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.
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.

How to make banana bread with walnuts and molasses

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.

Make the streusel topping

Add all the streusel ingredients to a medium-sized bowl and use your hands to mix together until well combined. The mixture will be wet, sticky and clumpy.

Two images showing how the walnut streusel is mixed together in a glass bowl.

Make the bread

Step 1: In a large bowl, whisk together the oil and sugar.
Step 2: Stir in the molasses.
Step 3: Add in the eggs, one at a time.
Step 4: Stir in the soured almond milk, vanilla and mashed banana.

Collage of 4 images showing how the wet ingredients for the bread batter are mixed together in a glass bowl.

Step 5: In a separate bowl, combine the flours, cinnamon, baking powder, baking soda and salt.
Step 6: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the walnuts.
Step 7: Pour the batter into a loaf pan lined with overhanging parchment paper.
Step 8: Spoon the streusel evenly over top of the bread and bake on 350F for 50-60 minutes.

Collage of 4 images showing how the dry ingredients are mixed into the wet mixture and the batter is poured into a loaf pan and topped with streusel.

Frequently asked questions

How do you store banana bread with a crunchy streusel topping?

This bread keeps best at room temperature, stored in an airtight container.

How long will this molasses banana bread last?

If stored properly, it should last for 3-4 days. (Perhaps even longer, but we never have any left!)

Can this banana bread be frozen?

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.

Banana bread with walnuts, molasses and a streusel topping baked up in a loaf pan.

Key recipe tips and substitutions

The recipe makes a lot of batter so make sure you use a 9×5 inch loaf pan. Anything smaller and the batter will overflow when baking.
If you’re using a dark loaf pan, the bottom and sides of your bread will brown more quickly than if you’re using a lighter coloured loaf pan. I find lining a pan with parchment paper helps minimize over browning.
Be careful not to over bake the bread as the walnut streusel topping may start to burn.
This bread slices best when it’s completely cooled. If you try to slice it while it’s still warm, the streusel topping make break apart.
With respect to slicing this banana bread, I find a bread knife or large serrated knife works best.
If you’re pressed for time, or prefer this banana bread without the streusel topping, you can just leave it off. The baking time will remain the same.

Up close view of slices of molasses banana bread arranged on a white plate.

More banana recipes

If you make this walnut banana bread with molasses, I’d love to hear what you think in the comments below!

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