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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.
So simple, and so delicious! Didn't change a thing (had to leave out the walnuts though). Cooked it for one hour and it was perfect. Didn't line the pan, just used cooking spray, didn't stick at all.
Linda, I am so glad you loved this banana bread! ❤️ Thank you for your review and the 5-star rating! ❤️
Hoping this works in a 8x8 pan because that's all his grandma has...love the simple recipe...and has enough servings...⭐⭐⭐⭐⭐
Kathleen, the 8x8 pan should work just fine! You might have to shorten the baking times since it's a flatter pan and the bread will bake faster in it.
Love this recipe! It’s easy and very good. I’ve replaced my previous recipe for this one. Do you have a recipe for zucchini bread? I need a new one.
Cannot go wrong with this fabulous recipe, you leave nothing out and I can add to it
Carol, I am so glad you love this. I use this recipe a lot myself!
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!
Jacquie, that makes me so happy! Thank you for such a positive comment! ❤️❤️
Made this recipe today, perfect and easy! Came out moist and not too sweet like most banana bread recipes. I added walnuts to one loaf and chocolate chips and walnuts to another loaf. Thanks again for the recipe
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.
Amazing tried it last night. I have tried many other banana bread recipes and they didn’t turn out well. Best banana bread recipe. This recipe was easy and delicious. I’m 10 years old and thought I couldn’t do it but I did. Thanks For the Recipe
Sarah, I am so glad you enjoyed this bread! 🙂 Love that you cook for yourself at your age (I did not know how to cook anything when I was 10 years old). Thank you for such a positive comment - I really appreciate it! 🙂
Very simple to make, excellent finished product. Wonderfully delicious. A go to recipe and family favorite. Thank you for sharing this recipe.
Jo, you are very welcome! Thank YOU for taking the time to share this wonderful, 5-star review! 🙂
I love this recipe so much! Super easy and delicious. I’m wondering about the cook time though. Each time I’ve cooked it, 45 minutes has been ample time to cook through. Any longer and it gets hard and dry. Might just be my gas oven….?
Kristen, yes, baking times might vary depending on the oven. For example, convection ovens cook food faster than traditional ovens. Also, baking times vary depending if you use the bottom rack, middle rack, etc.
Absolutely delicious and very moist! I baked mine last night in an RV using a Black & Decker Air Fryer on bake setting. I used an 8" square by 2-1/2" deep aluminum pan from Dollar Tree. After 35 minutes, I rotated the pan 180 degrees and baked a total of 50 minutes. I let the loaf cool in the oven for 10 minutes before removing to cool on the stove overnight, covered. I just had it for breakfast and it is the best I have ever baked! It was so easy to follow your recipe and not mess up at all. Thank you so much!
Brian, you are very welcome! Glad you found this recipe useful, practical, and delicious! Happy Holidays! 🙂
THIS IS THE BEST BANANA BREAD!! I MAKE IT PLAIN FOR MY 90 YEAR OLD MOM AND WITH CHOCOLATE CHIPS FOR MY CO-WORKERS. THEY ABSOLUTELY LOVE IT EVERY TIME. I KNOW IT BY HEART NOW!
THANK YOU!
Nancy, even though you know this recipe by heart now, I am so thankful you took the time to share such a positive comment on my website - it means a lot to me! 🙂