Banana Walnut Bread
This Banana Walnut Bread is a moist, flavorful loaf that pairs the natural sweetness of ripe bananas with the crunchy goodness of walnuts. Perfect for breakfast, snacks, or dessert, this easy recipe requires simple ingredients and results in a delicious, comforting treat. Whether you’re using up overripe bananas or just craving a homemade loaf, this banana walnut bread is a classic favorite you’ll want to bake again and again.
Equipment
- 1 9x5-inch loaf pan (for baking)
- 1 Large mixing bowl (for combining ingredients)
- 1 Whisk (for mixing wet ingredients)
- 1 Spatula (for folding in walnuts)
- 1 Measuring cups (for precise ingredient measurements)
- 1 Measuring spoons (for exact baking measurements)
- 1 Toothpick or skewer (for checking doneness)
Ingredients
- 3 large ripe bananas peeled and mashed
- ½ cup 120ml melted butter or neutral oil
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups 240g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 60g chopped walnuts
Optional Add-Ins:
- ½ cup chocolate chips
- 1 teaspoon ground cinnamon
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mash the Bananas
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Combine Wet Ingredients
- Add the melted butter (or oil), sugar, eggs, and vanilla extract to the mashed bananas. Mix well until fully combined.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Optionally, add cinnamon if using.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
Fold in Walnuts
- Gently fold in the chopped walnuts (and optional add-ins like chocolate chips) using a spatula.
Pour and Bake
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Bananas: For the best flavor, use very ripe bananas with brown spots. They’ll provide natural sweetness and moisture to the bread.
- Storage: Store banana walnut bread at room temperature for up to 3 days. For longer shelf life, wrap it tightly and freeze individual slices for up to 3 months.
- Substitutions: If you prefer a nut-free version, you can replace walnuts with chocolate chips or dried fruits like raisins.
- Texture Tip: For a lighter, fluffier bread, be sure not to overmix the batter. Stir just until combined to avoid a dense loaf.