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Best Classic Banana Bread with Walnuts (Easy Recipe)

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This classic banana bread with walnuts is tender, moist, and packed with sweet banana flavor and crunchy toasted walnuts. It’s a simple, one-bowl recipe that turns overripe bananas into the most requested bake.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas (about 1 1/2 cups mashed, 340g)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (120g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center. Line a 9×5-inch loaf pan with parchment paper, letting edges overhang on the long sides. Lightly grease any exposed pan with butter or nonstick spray.
  2. Toast the walnuts: Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Set aside to cool.
  3. Mash the bananas: In a large bowl, mash bananas with a fork until mostly smooth (a few lumps are fine). You should have about 1 1/2 cups.
  4. Melt the butter: Melt butter in a small saucepan or microwave in 20-second bursts. Let cool for a minute.
  5. Mix wet ingredients: Add melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  6. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
  7. Fold dry into wet: Add dry ingredients to wet mixture and fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  8. Add walnuts: Fold in toasted walnuts, reserving a handful for the top if desired. Fold just until distributed.
  9. Pour into pan: Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently.
  10. Bake: Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with foil.
  11. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift out and transfer to rack to cool completely. Do not slice until fully cool.

Notes

Use very ripe, spotty bananas for best sweetness and moisture. Toast walnuts to enhance flavor. Do not overmix batter. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on the second day. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, walnut banana bread, easy banana bread, classic banana bread, moist banana bread

Find it online: https://milacook.com/best-classic-banana-bread-with-walnuts-easy-recipe/