Banana bread with walnuts - perfect breakfast and dessert recipe!
This is simply the best recipe I've found so far for the most moist, perfectly sweetened, and easy banana bread. I added walnuts to this recipe, but they are totally optional, even though I love my banana bread with walnuts. This recipe is so easy, you don't even need a mixer - just mix everything with a big wooden spoon!
I've been eating this walnut banana bread for both breakfast and dessert for the past week and just love it!
Try this delicious banana bread with walnuts and you'll love it as much as I do!
Banana Bread with Walnuts
Ingredients
- 3 bananas , ripe, smashed
- â…“ cup butter melted
- ¾ cup sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mix butter into the mashed bananas, using wooden spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over0mix, the lumps will work themselves out.
- Add chopped walnuts to the batter and mix them in to distribute evenly through the batter.
- Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
- Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Cannot go wrong with this fabulous recipe, you leave nothing out and I can add to it
Best recipe I have ever done with banana bread . I have tried several different ones but this is the only one I have success with!
Loved this recipe and have made it many times. I have recently developed a gluten sensitivity so I'm trying to adapt the recipe using gluten free flour. Added some maple syrup and chopped pecans.
Cheryl, I am so glad you've enjoyed this recipe. You should have no problem making this with measure-for-measure (or 1:1) gluten-free flour (such as King Arthur or Bob's Red Mill). You can also make this as muffins in a muffin pan (baking time should be only about 20 or 30 minutes if baking in a muffin pan).
Took a week for my bananas to ripen 🙂
I followed exactly EXCEPT doubled the toasted walnuts
Made 14 standard muffins (would have made only 12 with called for nuts)
Baked at 350 for 19 minutes, toothpick came out with a few moist crumbs on it.
Perfect Julia!
Ellen, I love baking banana bread in a muffin pan! Good call about doubling the walnuts - made the muffins taste even better and increased the volume of the batter!
your loaf looks smaller than 4x8 ... gonna try this recipe, never have found the 'perfect bb' ... love that is doesn't have oil
I tend to want to make muffins out of bb so they cook more evenly, and FASTER :))
How should I adjust the time if I’m using a 4 loaf mini pan?
Ashley, if you turn these into muffins, they generally bake in 20 minutes. Loaf mini pans are probably a bit bigger, so maybe 30 or 40 minutes?
I love how simple this recipe is. I added a brown sugar cinnamon crumble topping. Great recipe.
Sara, I am so happy you loved this recipe! Brown sugar cinnamon crumble topping sounds delish over this bread.