Big Bird’s Banana Bread Recipe (with walnuts!)

One of my favorite things to cook when I was little was the Big Bird’s Banana Bread recipe from the Sesame Street Treasury book series. I passed these books on to my son when he was younger and despite the fact that he outgrew them long ago, we still keep Volume 2 close by to make this banana bread that he absolutely loves. I get quite nostalgic flipping through the pages and reading the different stories included, remembering back to both my childhood and when my son was younger and just learning to read. 🙂

I’m eager to share this recipe so you can create your own fond memories! This banana bread is delicious, easy, and quick to make, is safe for many allergies, and you can add in lots of different ingredients to change it up. We love walnuts, but mini chocolate chips, pecans, toasted coconut, and nut butters subbed in for half of the butter (including Nutella!) are all good options! This recipe can also be vegan by using agave nectar instead of honey and Earth Balance, coconut oil, or applesauce for the butter. We love packing this in lunches, but our favorite way to eat it is warm with a bit of butter. Cream cheese or peanut butter also make excellent toppings.

Baking Tools I Use for This Recipe

You can find both the original Sesame Street Treasury Volume 2 here as well as stoneware loaf pans here! I love the easy release of stoneware pans and the crisp sides/tops of the bread I bake in them.

Storage Instructions for Your Banana Bread

To store your banana bread in the refrigerator, allow the banana bread to cool completely at room temperature and wrap the banana bread tightly in plastic wrap or aluminum foil. Ensure that it’s well-sealed to prevent it from drying out. If you prefer, you can place the wrapped banana bread in an airtight container. This extra layer of protection can help maintain freshness. Place the banana bread in the refrigerator. It can be stored in the fridge for up to 1 week.

To store your banana bread in the freezer, again let the banana bread cool completely at room temperature. Wrap the banana bread tightly in plastic wrap or aluminum foil. Ensure all sides are covered to prevent freezer burn. For added protection against freezer burn and to maintain moisture, you can also place the wrapped banana bread in a resealable plastic freezer bag or reusable container. Place the wrapped and packaged banana bread in the freezer. Banana bread can be frozen for up to 3 months. When you’re ready to enjoy the banana bread, take it out of the freezer and let it thaw at room temperature. You can also warm individual slices in the microwave or oven if desired.

For either storage method, I love using Stasher silicone food storage bags. They’re reusable and can be put in the dishwasher, and that part alone makes them worth it! They’re great in the fridge, freezer, or lunchboxes.

Ingredients

• 3 ripe bananas
• 3/4 cup honey (agave nectar or brown rice syrup are good vegan subs!)
• 1/4 cup melted butter (or Earth Balance, coconut oil, or applesauce to make this vegan!)
• 1/2 teaspoon baking soda
• 1.5 cups whole wheat flour
• 1/4 cup finely chopped walnuts

Instructions

Preheat the oven to 350 degrees. Place your peeled bananas in a large mixing bowl and mash them together. Add the honey and melted butter, and mix well. In a separate bowl, whisk together the whole wheat flour and baking soda, then mix thoroughly into the banana, butter, and honey mixture. Add your walnuts, chocolate chips, or other additive – about a quarter cup for most, or to taste. Spray your loaf pan with non-stick spray and bake for one hour, testing to be sure a toothpick stuck in the middle of the loaf comes out clean.