Classic Banana Nut Bread with Walnuts
Banana nut bread is a beloved quick bread that transforms overripe bananas into a moist, tender loaf studded with crunchy walnuts. This version balances the natural sweetness of bananas with warm spice notes from cinnamon, creating a comforting treat that's neither too dense nor too crumbly. The oil keeps the crumb tender while the egg provides structure, and walnuts add textural contrast and nutty depth. Perfect for home bakers of any skill level, it works equally well as breakfast, dessert, or a portable snack. Serve it warm with butter, toast it the next day, or pair with coffee for an afternoon break. This straightforward recipe delivers bakery-quality results through proper mixing technique and generous baking time, making it ideal for using up surplus bananas.
Ingredients
- 1 egg
- ½ cup oil
- 1 cup sugar
- 3 bananas, mashed
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup walnuts, chopped
Instructions
- 1
Preheat the oven to 350°F (350°F)
- 2
Grease a rectangular loaf pan and line with parchment paper
- 3
Beat the egg, oil, and sugar together until well combined
- 4
Add the mashed bananas and vanilla extract to the wet mixture
- 5
In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda
- 6
Gradually add the dry ingredients to the wet mixture, alternating with the milk
- 7
Transfer the batter to the prepared pan and sprinkle chopped walnuts over the top
- 8
Bake for 70 minutes until a skewer inserted in the center comes out clean
Tips
Use fully ripe, spotted bananas for maximum sweetness and moisture. Underripe bananas yield drier bread. Freeze overripe bananas until ready to use.
Do not overmix the batter once dry ingredients are added; fold gently to maintain a tender crumb. Overmixing develops gluten, resulting in a tough, dense loaf.
Check for doneness at 65 minutes with a skewer. Oven temperatures vary; tent with foil if browning too quickly to prevent a dark crust before the interior bakes through.
Good to Know
Wrapped tightly at room temperature for up to 3 days, or refrigerated for up to one week in an airtight container.
Prepare batter up to 12 hours ahead; refrigerate in bowl covered. Bake from cold, adding 5-10 minutes to bake time. Baked loaf freezes well up to 3 months.
Serve warm or at room temperature, sliced and optionally buttered. Pairs well with coffee, tea, or milk.
Common Mistakes
Do not skip the parchment paper to avoid the loaf sticking to the pan and tearing when removed.
Do not underbake; bake the full 70 minutes to ensure the center is fully cooked and structurally sound.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make banana bread without walnuts?
Yes, omit the walnuts entirely or replace with another mix-in like chocolate chips, dried cranberries, or coconut. The bread will be slightly less textured but still moist and flavorful.
How long does banana bread keep?
Wrapped tightly at room temperature, it keeps 3 days. Refrigerated in an airtight container, it lasts up to one week. Baked loaves freeze up to 3 months wrapped in plastic wrap and foil.
Can I freeze the batter?
Yes, refrigerate unbaked batter up to 12 hours. Freezing longer may affect leavening. When ready to bake, add 5-10 minutes to the bake time. Do not thaw before baking.