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!
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 try different recipes sometimes just to try and this one u wasn’t a big fan of….sorry wasn’t moist enough and not to much flavor like banana bread that I’ve made..everyone different tho I enjoy using applesauce in mine with a few different ingredients. To each is own tho
Thank you for a great basic recipe. I tweaked it a bit: if bananas arent large, I use 4, instead of 3. They should be 80% black, the riper they are the less sugar you can use. I used two eggs, “large” size, which tend to be silkier and sweeter than the larger ones. I substituted date sugar for half of the white sugar, for a slightly deeper flavor. Finally, I soaked two tablespoons of golden raisins in hot water and calvados for twenty minutes, drained and dried them, then added to the batter. Delish!
Love the addition of golden raisins! Sounds so good! 🙂
Hi
I tweaked the recipe a little. Instead of the 1/3 butter, I used 1/3 cup unsweetened applesauce and instead of the 1 1/2 cup flour, I used 1/2 cup Hazelnut meal and 1 cup flour. It came out delicious. Definately a keeper. Thank you.
You are very welcome! Your substitutions sound delicious! I bet using hazelnut meal added a wonderful nutty flavor to the banana bread.
Omg just made this, the BEST!!!!
So happy to hear that! 🙂
Thank you so much for such a wonderful recipe.I tweaked a bit though as I was baking it for my baby. So instead of 1 1/2 cups of APF I used 1/2 cup APF, 1/2 cup whole wheat flour and 1/2 cup of oats flour.Also reduced the amount of sugar.
The cake turned out fabulous.The recipe is a keeper
I am so happy you liked this recipe! I love the idea of using whole wheat flour and oat flour!