About This Recipe
There’s something about the smell of banana bread baking that instantly transports me back to lazy Sunday mornings. I remember standing beside my mom in our tiny kitchen, watching her mash overripe bananas with a fork, tossing in a generous handful of chopped walnuts, and humming along to the radio. That’s when I fell in love with baking—and this banana walnut bread recipe was one of the first I ever learned by heart.
Now, it’s a staple in my own kitchen. Whether it’s for a cozy breakfast, an after-school snack, or something sweet to drop off at a neighbor’s, this bread always comes through. It’s simple, hearty, and full of rich banana flavor with a lovely crunch from the walnuts.
Now, it’s a staple in my own kitchen. Whether it’s for a cozy breakfast, an after-school snack, or something sweet to drop off at a neighbor’s, this bread always comes through. It’s simple, hearty, and full of rich banana flavor with a lovely crunch from the walnuts.
Walnut Bread Must-Have Tools
To bake this Banana Walnut Bread Recipe, you’ll just need a few basic tools like bowls, a loaf pan, and a cooling rack. I’ve linked some high-quality, affordable options—many with nice discounts. These help get that golden crust and moist center every time!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
3 ripe bananas, mashed
½ cup unsalted butter, melted
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
¾ cup chopped walnuts, toasted
Optional: 1 tbsp granulated sugar for topping
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
Step 2
In a bowl, whisk together flour, baking soda, and salt.
Step 3
In another bowl, mash the bananas well. Stir in melted butter, sugar, eggs, and vanilla.
Step 4
Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in the toasted walnuts.
Step 5
Pour the batter into the prepared loaf pan. Sprinkle with granulated sugar if using. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Step 6
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Nutrition Information
Calories
290
Saturated Fat
5g
Carbs
38g
Sugars
18g
Protein
5g
Sodium
210mg
Fiber
2g
Secret Tips
Use overripe bananas—we’re talking dark, spotty ones. They give the most flavor.
Toast the walnuts first for 5–6 minutes at 350°F. It brings out their richness.
Don’t overmix your batter. Gently fold until just combined.
Add a sprinkle of sugar on top before baking for a sweet, slightly crunchy crust.
And if you need to convert ingredient amounts or swap something in the recipe, don't forget to try my Recipe Converter!
Toast the walnuts first for 5–6 minutes at 350°F. It brings out their richness.
Don’t overmix your batter. Gently fold until just combined.
Add a sprinkle of sugar on top before baking for a sweet, slightly crunchy crust.
And if you need to convert ingredient amounts or swap something in the recipe, don't forget to try my Recipe Converter!
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