This post may contain affiliate links. Read my disclosure policy.
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
- ⅓ 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.
Really tasty, perhaps a little too sweet for me so will reduce the amount of sugar next time. But very simple and will definitely make again.
I have made this often on the east coast and always came out perfect! Does anyone have the temperature for baking it at high altitudes?
Thank you
Was looking for a good banana nut bread recipe since I’ve been craving some from Starbucks, let’s just say this came out AMAZING!!!!! Definitely satisfied my Starbucks craving It literally tastes just like it and my boyfriend LOVED it. We had some last night and he took more this morning for breakfast 5 stars all the way!!
In your Banana Bread you call for 3 bananas; are these small, medium or large? Many thanks.
Can I use wheat flour instead of all purpose? Will it like have the same binding?
Loved this recipe. Made it for breakfast with eggs, bacon, and my favorite iced coffee. Although I had to tweak it (baked for 50 minutes & used 1 cup of cake flour, 2 teaspoons of cornstarch, 1/4 of coconut flour... instead of 1 1/2 cups all-purpose) because I RAN out of all-purpose flour, smh. It turned out fantastic!!! Will be making it again soon!!!
Im wondering if using overripe bananas would mess with the consistency of this recipe. Ive got bananas that i froze before going bad but they are fully browned and i wonder if they will make the bread too mushy. Thanks in advance!
This is the BEST recipe! Super fast and easy.
I reduce the white sugar and add 1/4 cup of brown sugar.
I also use 4 bananas.
Came out delicious! Perfect quarantine snack! Thank you.
I made this last night and it was DELISH! I used Splenda instead of sugar and then realized I couldn't find my loaf pan after moving so I baked it in a 8x8 pan and lowered baking time to 45 minutes. It's almost gone and it's just me and my hubby!
This turned out exactly as I had hoped -- Slightly darkened edges all around and crunchy walnuts in the crust.
Loved this simple and easy to execute recipe !
Highly recommended from a now-home-from-college-unexpectedly-on-account-of-the-pandemic 24 year old son: Vanilla ice cream and a thick, heated slice of this banana bread (he's had two already).
Just made this today - made into mini loaves and added chocolate chips to half (in place of the nuts) and the other half just walnuts. They look awesome - thank you for sharing the recipe!
Hey Julia
I was just wondering what Amount of flour butter and sugar u use in grams please.... or what size is ur cup ? Thanks so much
Hi Trish! I have added the conversion to the metric system. Just below the ingredients list, you will find the words: US Customary - Metric. Click on Metric and you'll get the values in grams.
I could put this recipe in muffin tin instead of loaf pan?
Yes, you could!
These turned out great! I had 9 bananas so I tripled the recipe and they all came out perfect. I added cinnamon, a little brown sugar, and extra walnuts to the top before I baked it for an added crunch. Thanks so much for posting this recipe. Do you recommend refrigerating them or can they stay out on the counter?
So glad you liked this recipe! I would definitely refrigerate the banana bread (wrapped in plastic wrap air-tight or in an air-tight container).
Made this last night. It turned out really nicely. It's got a good, dense but moist texture, definitely more quick-bread than cake, which is what I've been looking for. I used yellow sugar for a third of the sugar, and I think I might use all yellow sugar next time, and maybe browning the butter first. I also added about 1/8 tsp pumpkin pie spice, which just gives a nice background flavour. I will definitely be making this again.
Thank you for this excellent, straight-forward recipe that doesn't require pulling out the stand mixer.
So glad you tried this recipe and enjoyed it! Thank you for stopping by and sharing such wonderful feedback. I love the idea of adding a small amount of pumpkin pie spice!