This post reveals the key to making a delicious Banana Walnut Bread. Enjoy a warm slice spread with melted butter for the best experience.
If you want to make banana bread at home, this classic recipe is easy to follow and reliably moist. The essential ingredient is overripe bananas — they bring the greatest flavor. If your bananas ripen too fast, freeze them (peels and all) and thaw when ready to bake.
Banana Walnut Bread Ingredients
Gather the ingredients listed below. Exact measurements are provided in the recipe card further down.
- Salted butter: If using unsalted butter, add an extra 1/8 tsp salt to the batter.
- Light brown sugar: Preferred for baking and adds moistness and depth.
- Granulated sugar
- Eggs
- Overripe bananas: The riper, the better — look for brown streaks or spots on the peel.
- Vanilla extract
- Cinnamon
- Nutmeg
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Walnuts or pecans: Chopped. You can omit nuts if desired without changing the rest of the recipe.
How to Make Banana Bread
Follow these steps to make moist banana walnut bread.
- Preheat oven to 325°F (165°C).
- Cream wet ingredients and sugars: Cream the butter with both sugars, then stir in the eggs, mashed bananas, and vanilla until just combined. Set aside.
- Combine dry ingredients: Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Mix together: Add the dry mixture to the wet ingredients and stir until incorporated. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown.
- Cool: Let the bread rest in the pan for 15 minutes, then transfer to a cooling rack to finish cooling.
Serve warm or at room temperature. A slice spread with melted butter is especially delicious.
Best Bananas to Use
Choose overripe bananas for maximum sweetness and banana flavor. Bananas with brown spots or streaks on the peel are ideal. If you have very ripe bananas, freeze them with the peels on and thaw when ready to bake — they will turn black but work perfectly.
This recipe is a great way to use several overripe bananas at once.
If You Don’t Have Enough Bananas
If your banana supply is short, substitute applesauce in the same ratio. Unsweetened applesauce works well as a healthier alternative and keeps the loaf moist.
Optional Add-Ins
Customize the loaf with these popular additions:
- Walnuts or pecans: use a softer nut like walnuts or pecans for the best texture.
- Chocolate chips: mini chips tend to stay distributed throughout the loaf and add pleasant pockets of melted chocolate.
- Dried fruit: raisins, dried cranberries, cherries, or chopped dried apricots and mango can add chew and flavor.
Storage Instructions
Store banana bread at room temperature for 7–10 days in an airtight container or wrapped in plastic to prevent staling. For longer storage, freeze the loaf for 3–6 months for best quality. Thaw at room temperature or warm gently before serving.
More Banana Recipe Ideas
Try other banana-based treats like energy balls, puddings, or pancakes to use leftover bananas.
Banana Walnut Bread
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Ingredients
- ½ cup salted butter softened
- ½ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 eggs beaten
- 2 cups overripe bananas mashed, about 5 bananas
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- ¼ teaspoon salt
- ¾ cup walnuts or pecans chopped
Instructions
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Preheat oven to 325°F (165°C).
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Cream butter and sugars together. Stir in eggs, mashed bananas, and vanilla until just combined. Set aside.
-
Combine the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt) in a separate bowl.
-
Add the dry mixture to the wet ingredients and stir until just incorporated; do not overmix.
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Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
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Bake for 65–75 minutes, until golden and a toothpick inserted in the center comes out clean.
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Let the loaf rest in the pan for 15 minutes, then transfer to a cooling rack to cool completely or serve warm.
Nutrition
Nutrition info is an estimate provided as a general guide.
The recipe and photos are the property of the author and are provided here for personal use.