Print

Perfect Classic Banana Bread with Walnuts

banana bread with walnuts - featured image
Print Recipe

This is the only banana bread recipe you’ll ever need—moist, nutty, and full of real banana flavor. Made with very ripe bananas and toasted walnuts, it’s a foolproof, crowd-pleasing loaf that freezes beautifully.

Ingredients

Scale
  • 3 medium or 2 large very ripe bananas, mashed (about 1 cup)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3/4 cup chopped walnuts, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. In a large mixing bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
  3. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
  5. Pour the dry ingredients over the wet mixture. Use a rubber spatula to gently fold together until just combined—a few lumps are fine. Do not overmix.
  6. Gently fold in the chopped walnuts until evenly distributed. Reserve about 2 tablespoons of walnuts for topping.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  9. Cool in the pan on a wire rack for 10 minutes. Then use the parchment paper handles to lift the loaf out and transfer to the rack to cool completely (about 1 hour) before slicing.

Notes

Use very ripe (black-spotted) bananas for best moisture and sweetness. Toast walnuts before adding for deeper flavor. Do not refrigerate the bread; store at room temperature for up to 4 days or freeze for up to 3 months. For best texture, let the bread cool completely before slicing.

Nutrition

Keywords: banana bread, classic banana bread, banana bread with walnuts, easy banana bread, moist banana bread

Find it online: https://grubella.com/perfect-classic-banana-bread-with-walnuts-easy-recipe/