Description
This banana nut bread is the perfect blend of soft, moist banana flavor with the crunch of toasted walnuts. It’s made with pantry staples and takes less than 15 minutes to prepare, making it ideal for weekend baking or weekday snacking. Whether served warm with a touch of butter or packed in a lunchbox, this classic loaf will never disappoint. With a hint of cinnamon and the rich aroma of brown sugar and bananas, it delivers on flavor every time. It also freezes beautifully — so go ahead and make a double batch.
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in melted butter, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in chopped walnuts.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use the ripest bananas you can find.
- For extra crunch, toast the walnuts beforehand.
- Let the loaf cool fully before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 265
- Sugar: 15g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg