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!
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This is simply the best recipe for the most moist, perfectly sweetened, and easy banana bread. I added walnuts to this recipe, but they are totally optional. This recipe is so easy, you don’t even need a mixer – just mix everything with a big wooden spoon!
- 3 bananas , ripe, smashed
- 1/3 cup butter melted
- 3/4 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts chopped
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.
Adapted from Simply Recipes.
I love this recipe. Third time making it. I have an 18 month old granddaughter, so I decided to try the bread as muffins. I did cut the sugar to 1/2 a cup and eliminated the nuts. I baked the muffins at 425 degrees for 5 minutes and then turned the oven to 375 degrees for 15 minutes. They were done at that point. This recipe could easily make 12 muffins, but I got greedy with my amount and the recipe made 11. I can’t tell you how good they came out. OK so I had to eat one to be sure. She doesn’t know how to count yet anyway.
Thank you, Mary, for such a kind comment! So glad you enjoyed the recipe. 🙂