Banana Bread with Walnuts

Banana Bread with Walnuts is the perfect marriage of moist, tender crumb and rich, nutty crunch. Made with ripe bananas, warm vanilla, and buttery walnuts, this classic loaf is simple yet deeply satisfying. Each slice is naturally sweet, hearty, and full of home-baked comfort.

Whether enjoyed as breakfast, an afternoon snack, or dessert, banana bread is a timeless favorite that never fails to please. The earthy crunch of toasted walnuts adds the perfect texture contrast, making it taste wholesome yet indulgent.

❤️ Why I Love This Recipe

I love this recipe because it’s reliable, delicious, and endlessly comforting. It’s the kind of bake that brings back childhood memories — warm slices slathered with butter and enjoyed fresh from the oven.

The combination of mashed bananas and crunchy walnuts gives this bread the perfect texture — moist inside, crisp on the edges, and full of nutty richness. Plus, it’s an excellent way to use up overripe bananas, turning them into something truly special!

Why It’s a Must-Try Dish

• Uses ripe bananas perfectly — zero waste, maximum flavor.
• Super moist texture — stays soft for days.
• Nutty crunch — toasted walnuts add a rich, rustic touch.
• Easy and beginner-friendly — one bowl and minimal cleanup.
• Freezer-friendly — perfect for make-ahead snacks or breakfast.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 55–65 minutes
• Total Time: 1 hour 20 minutes

Servings

• Makes 1 loaf (8–10 slices)

Calories

• Approximately 240–260 calories per slice

Cuisine & Course

• Cuisine: American
• Course: Breakfast / Snack / Dessert

Ingredients

For the Banana Bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, but recommended)
• ½ cup (115g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) granulated sugar (or mix half brown sugar for deeper flavor)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed (about 1 ½ cups)
• ½ cup (120ml) plain yogurt or sour cream (for extra moisture)
• ¾ cup (90g) chopped walnuts (plus extra for topping)

Simple Cooking Directions

1. Preheat the oven and prepare a loaf pan.
2. Mix dry ingredients.
3. Whisk wet ingredients separately.
4. Combine wet and dry mixtures.
5. Fold in mashed bananas and walnuts.
6. Pour into pan, bake, and cool.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Combine Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Baking soda
   • Salt
   • Cinnamon (if using)
2. Set aside.

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk melted butter and sugar until smooth.
2. Add eggs and vanilla; whisk until well combined.
3. Stir in mashed bananas and yogurt (or sour cream).

Step 4: Combine Everything

1. Gently fold dry ingredients into the wet mixture.
2. Mix only until just combined — don’t overmix.
3. Fold in chopped walnuts.

Step 5: Bake

1. Pour the batter into the prepared loaf pan.
2. Sprinkle a few walnuts on top for a pretty, crunchy crust.
3. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
4. If the top browns too quickly, cover loosely with foil for the last 15 minutes.

Step 6: Cool and Slice

1. Cool in the pan for 10–15 minutes.
2. Transfer to a wire rack to cool completely before slicing.

How to Serve

Serve warm or at room temperature, plain or with:

• A pat of butter or cream cheese
• A drizzle of honey or maple syrup
• A spread of nut butter for extra richness
• Fresh fruit or yogurt on the side

It’s also perfect as an on-the-go breakfast or an afternoon treat with coffee or tea. ☕

Additional Recipe Tips

• Use overripe bananas — the darker and spottier, the better!
• Don’t overmix — it keeps the bread soft and fluffy.
• Toast walnuts before folding them in for a deeper nutty flavor.
• Line the loaf pan with parchment for easy removal.
• Add a few banana slices on top before baking for a pretty finish.

Recipe Variations

• Chocolate Chip Banana Bread: Add ½ cup chocolate chips.
• Coconut Banana Bread: Mix in ¼ cup shredded coconut.
• Apple Banana Bread: Add ½ cup finely chopped apples and a sprinkle of nutmeg.
• Healthy Version: Replace butter with coconut oil and use whole wheat flour.
• Honey Walnut Banana Bread: Swap sugar with ½ cup honey for a natural sweetness.

Freezing and Storage

Storage:

• Store banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 7 days.

Freezing:

• Wrap slices or the whole loaf tightly in plastic wrap and then foil.
• Freeze for up to 3 months.
• To serve, thaw overnight in the refrigerator or at room temperature, then warm slightly before eating.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Wire cooling rack

Frequently Asked Questions

Q1: Can I make this banana bread without nuts?
Yes — simply omit the walnuts or replace them with chocolate chips or raisins.

Q2: Can I use frozen bananas?
Absolutely! Thaw and drain excess liquid before mashing and using.

Q3: My bread sank in the middle — why?
That usually happens if it’s underbaked or overmixed. Be sure to bake until a toothpick comes out clean.

Q4: Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Q5: Can I make muffins instead of a loaf?
Definitely! Bake in a muffin tin at 350°F (175°C) for about 20–22 minutes.

Conclusion

Banana Bread with Walnuts is a timeless, soul-warming bake that embodies home comfort. It’s rich in banana flavor, perfectly moist, and elevated by the nutty crunch of walnuts. Whether you enjoy it fresh from the oven, packed in a lunchbox, or toasted with butter, this loaf never disappoints.

It’s easy, freezer-friendly, and adaptable — everything a great recipe should be. Once you bake it, you’ll understand why it’s loved by families across generations.