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Classic Banana Bread with Walnuts: Easy, Moist Homemade Recipe

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This classic banana bread with walnuts is moist, tender, and packed with buttery crunch from toasted walnuts. It’s a simple, crowd-pleasing recipe that turns overripe bananas into something special.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas (about 1½ cups mashed, 340g)
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¾ cup (85g) walnuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease the pan thoroughly.
  2. Toast the walnuts: Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  3. Mash the bananas: Peel the bananas and mash with a fork or potato masher until mostly smooth with a few small lumps. Measure out 1½ cups (340g).
  4. Mix the wet ingredients: In a large bowl, whisk together melted butter and granulated sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and mashed bananas until smooth.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  6. Combine wet and dry ingredients: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined—about 10 to 12 strokes. Do not overmix.
  7. Fold in the walnuts: Add cooled toasted walnuts and fold 3-4 times to distribute. Reserve a handful for topping if desired.
  8. Pour into the pan: Scrape batter into prepared pan and spread evenly. Sprinkle reserved walnuts on top if using. Tap pan gently on counter to release air bubbles.
  9. Bake: Place pan in preheated oven and bake for 55-65 minutes. Start checking at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool properly: Let bread cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and cool completely on rack. Wait at least 1 hour before slicing.

Notes

Use very ripe bananas (heavily speckled or mostly black) for best flavor and moisture. Toast walnuts for enhanced flavor. Do not overmix the batter. Let bread cool completely before slicing to prevent crumbling. Store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://rowanrecipes.com/classic-banana-bread-with-walnuts-easy-moist-homemade-recipe/