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Easy Classic Banana Bread with Walnuts Recipe

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This classic banana bread with walnuts is tender, moist, and packed with sweet banana flavor and crunchy toasted walnuts. Made with simple pantry ingredients and no mixer required, it’s the perfect comfort food that tastes even better the next day.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 3 medium ripe bananas (about 1 1/2 cups or 340g mashed)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (120g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. Spread the chopped walnuts on a baking sheet and toast them in the preheating oven for 5-7 minutes, until fragrant and lightly golden. Set aside to cool.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth. You should have about 1 1/2 cups of mashed banana.
  4. In a separate large bowl, add the softened butter and granulated sugar. Using a fork or wooden spoon, mash and stir them together until well combined and slightly fluffy, about 2 minutes.
  5. Crack the eggs into the butter-sugar mixture one at a time, stirring well after each addition. Add the vanilla extract and mix until combined.
  6. Stir the mashed bananas into the wet mixture until evenly incorporated.
  7. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  8. Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Do not over-mix.
  9. Gently fold in the toasted walnuts, reserving a handful to sprinkle on top if desired.
  10. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly. Sprinkle the reserved walnuts on top.
  11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil after about 40 minutes.
  12. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper sling, lift it out of the pan and transfer it to the rack to cool completely.

Notes

For best results, use very ripe bananas with brown spots or black skins. Room temperature ingredients are important for proper creaming. Do not over-mix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. The bread can be stored wrapped tightly at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: banana bread, classic banana bread, banana bread with walnuts, easy banana bread, no mixer banana bread, homemade banana bread

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