Classic Banana Bread Walnuts

A moist, flavorful banana bread packed with crunchy walnuts perfect for breakfast or as a delicious snack.

I have baked this classic banana bread many times; it's always a hit with family and friends.

Ingredients

• Wet Ingredients: 3 ripe bananas mashed, 2 large eggs, 115 g (½ cup) unsalted butter melted and cooled, 100 g (½ cup) light brown sugar packed, 50 g (¼ cup) granulated sugar, 1 tsp pure vanilla extract
• Dry Ingredients: 190 g (1½ cups) all-purpose flour, 1 tsp baking soda, ½ tsp fine salt, ½ tsp ground cinnamon (optional)
• Nuts: 100 g (1 cup) walnuts roughly chopped

Instructions

Preheat Oven:

Preheat oven to 175°C (350°F). Grease and flour a 9x5 inch (23x13 cm) loaf pan or line with parchment paper.

Mix Wet Ingredients:

In a large bowl whisk together the mashed bananas eggs melted butter brown sugar granulated sugar and vanilla extract until smooth.

Combine Dry Ingredients:

In a separate bowl combine the flour baking soda salt and cinnamon.

Fold Ingredients:

Gently fold the dry ingredients into the wet mixture until just combined do not overmix.

Add Walnuts:

Fold in the chopped walnuts reserving a few for topping if desired.

Prepare Batter:

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts over the batter.

Bake:

Bake for 50 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool:

Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.

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My family loves gathering around to enjoy this bread fresh from the oven especially on weekend mornings.

Required Tools

Mixing bowls whisk rubber spatula 9x5 inch loaf pan measuring cups and spoons wire rack

Allergen Information

Contains Eggs Wheat (gluten) Milk (butter) Tree Nuts (walnuts). Ensure allergen-free ingredients if necessary.

Nutritional Information

Per slice based on 10 slices calories 220 total fat 10 g carbohydrates 29 g protein 4 g

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This banana bread is an easy go-to that never disappoints and keeps well for several days.

Recipe FAQs

→ What type of bananas work best?

Use ripe bananas with brown spots; they provide the best sweetness and moisture for the loaf.

→ Can walnuts be substituted?

Yes, pecans work well as a substitute, or omit nuts entirely for a nut-free loaf.

→ How do I ensure the bread stays moist?

Adding sour cream or Greek yogurt to the wet ingredients enhances moisture and tenderness.

→ What is the best way to check doneness?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs when done.

→ How should the bread be stored?

Wrap tightly and keep at room temperature for up to three days, or freeze slices for longer storage.

→ Can I add spices other than cinnamon?

Yes, mild spices such as nutmeg or allspice can complement the flavors without overpowering them.