Walnut Banana Bread

Walnut Banana Bread is a timeless classic that brings together the natural sweetness of ripe bananas and the rich, nutty crunch of walnuts in a moist, tender loaf. This comforting baked good is perfect for breakfast, an afternoon snack, or a lightly sweet dessert. The bananas keep the bread soft and flavorful, while the walnuts add texture and depth, making every slice satisfying. Simple ingredients and an easy method make this recipe approachable for beginners, yet delicious enough to impress seasoned bakers.

Why I Love This Recipe

I love this recipe because it turns overripe bananas into something warm, nostalgic, and incredibly delicious. The walnuts add just the right amount of crunch without overpowering the banana flavor. It’s one of those dependable recipes that always turns out well, fills the kitchen with a comforting aroma, and brings a sense of homemade warmth to any day.

Why It’s a Must-Try Dish

Walnut Banana Bread is a must-try dish because it perfectly combines comfort, simplicity, and irresistible flavor in every slice. The natural sweetness of ripe bananas creates a moist, tender loaf, while the walnuts add a satisfying crunch and rich, nutty depth that elevates the bread beyond the ordinary. It’s one of those timeless recipes that feels both nostalgic and universally loved, making it ideal for all ages and occasions.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 55–60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10 slices
• Calories per Serving: ~260 kcal
• Course: Breakfast / Snack / Dessert
• Cuisine: American

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional)
• 1/2 cup unsalted butter, melted (or vegetable oil)
• 3/4 cup granulated or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/4 cup milk or yogurt
• 3/4 cup chopped walnuts

Cooking Directions

Step-by-Step Preparation Method

1. Preheat Oven:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients:
In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, mashed bananas, and milk.

4. Combine Batter:
Gradually add dry ingredients to wet ingredients and mix until just combined.

5. Add Walnuts:
Fold in chopped walnuts gently.

6. Bake:
Pour batter into prepared pan and smooth the top. Bake for 55–60 minutes until a toothpick inserted comes out clean.

7. Cool:
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve

• Serve warm or at room temperature
• Enjoy plain or with butter or honey
• Pair with coffee, tea, or milk
• Toast slices lightly for extra flavor

Recipe Tips

• Use very ripe bananas for maximum sweetness
• Do not overmix to keep the bread tender
• Toast walnuts beforehand for deeper flavor
• Cover loosely with foil if browning too quickly
• Allow bread to cool fully before slicing

Variations

1. Chocolate Chip Walnut Banana Bread: Add chocolate chips
2. Whole Wheat Version: Use half whole wheat flour
3. Vegan Banana Bread: Use flax eggs and plant-based butter
4. Healthy Option: Reduce sugar and use honey or maple syrup
5. Spiced Banana Bread: Add nutmeg or cardamom

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 3 days
• Refrigerator: Store for up to 1 week
• Freezer: Freeze slices or whole loaf for up to 3 months
• Reheating: Warm slices in microwave or toaster oven

Special Equipment Needed

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

Conclusion

Walnut Banana Bread is a comforting, classic recipe that never goes out of style. With its moist crumb, rich banana flavor, and crunchy walnuts, it’s a loaf that’s both simple and satisfying. Easy to prepare and endlessly adaptable, this banana bread is perfect for everyday baking, sharing, or enjoying as a cozy homemade treat.