Yes, you can. While walnuts might be one of the most popular for banana bread, other favorites include chopped almonds, cashews, hazelnuts, macadamias and pecans. You don’t have to toast them before adding them to the batter, but they’ll be extra fragrant and tasty if you do. Toasting is easy in a pan or in the oven, but because this recipe calls for only 1/4 cup of nuts, we would toast them on the stovetop in a dry skillet. Just be sure to shake the skillet now and then so they don’t burn (and they can burn quickly). When you see a golden brown color (after approximately two to four minutes), you’re done—get them off the heat. If making multiple loaves at once, that’s when we’d use the oven. Preheat the oven to 350°F. Spread the nuts on a dry rimmed sheet pan and bake for five to eight minutes. Keep an eye on them. You want lightly browned nuts—not burned.

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