Easy Banana Bread with Walnuts That’s Moist, Sweet, and Totally Foolproof
If you’ve got a couple of overripe bananas hanging out on your counter, it’s officially banana bread time. And not just any banana bread—this is a super easy, no-fuss recipe packed with warm flavors and crunchy walnuts. It’s moist, just sweet enough, and the perfect answer to “what should I do with these bananas?”
Whether you’re baking for your family, meal prepping breakfasts, or just craving a slice of comfort food, this banana bread with walnuts is the kind of recipe you’ll want to save and make again and again.
| Serving Size: 1 loaf | Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 5 minutes |
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped walnuts (plus extra for topping, optional)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan or line it with parchment paper.
Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the bananas. Stir in the melted butter, both sugars, egg, and vanilla extract until well combined.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix.
Step 4: Fold in Walnuts
Gently fold in the chopped walnuts. Pour the batter into the prepared loaf pan. Sprinkle a few extra walnuts on top if you like a little crunch on the crust.
Step 5: Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Banana Bread
- Use ripe bananas: The riper, the better. Black spots on the peel are your best friend here—they mean sweet, soft bananas.
- Don’t overmix: Overmixing the batter can lead to a dense, tough loaf. Stir just until the flour disappears.
- Add-ins: Walnuts add a nutty crunch, but you can mix in chocolate chips, raisins, or even shredded coconut.
- Room temperature egg: This helps the batter mix more evenly and rise better in the oven.
Variations
Chocolate Chip Banana Bread:
Swap half the walnuts for chocolate chips, or go wild and add both.
Banana Nut Muffins:
Spoon the batter into a greased muffin tin and bake at 350°F for 18–20 minutes. Great for grab-and-go breakfasts.
Gluten-Free Version:
Use a 1:1 gluten-free flour blend. It works well without compromising texture.
Dairy-Free Option:
Substitute the butter with melted coconut oil or a neutral oil like canola.
FAQs
Can I freeze banana bread?
Yes! Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven.
Why is my banana bread dry?
It may be overbaked or you added too much flour. Spoon your flour into the measuring cup and level it off rather than scooping.
Can I make this without walnuts?
Absolutely. Just leave them out or replace with something else you love, like pecans or chocolate chips.
What’s the best way to store it?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I use frozen bananas?
Yes. Thaw them completely, drain off excess liquid, then mash and use as directed.
Related Post: Greek Yogurt Muffins Recipe
Final Thoughts
There’s something incredibly satisfying about banana bread—especially when it’s loaded with crunchy walnuts and just the right amount of sweetness. This recipe is a go-to in my kitchen because it’s simple, forgiving, and always delicious. Whether you’re enjoying a warm slice for breakfast or sneaking a piece in the afternoon with your coffee, this banana bread never disappoints.