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Classic Banana Walnut Bread
5 from 48 votes

Classic Banana Walnut Bread

Classic Banana Walnut Bread is a moist quick bread made with ripe bananas, toasted walnuts, butter, sugar, and flour. The toasted walnuts add crunch and a toasty flavor contrast to the soft, sweet banana batter. Baking the loaf yields a golden crust with a tender, slightly dense crumb inside.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 12 slices
Calories: 250 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 1/4 cups all-purpose flour 175 g
  • 1 teaspoon baking soda 6 g
  • 1/2 teaspoon salt
  • 2 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter plus more for greasing loaf pan, room temperature
  • 1 cup granulated sugar 200 g, white
  • 3 banana about 1 1/4 cup, overripe
  • 1/2 cup walnuts toasted and chopped

Instructions

    Cup of Yum
  1. Toast Walnuts: In a small sauté pan, heat on medium and give walnuts a quick toast, for 2-3 minutes turning often to prevent burning. Optional: You could also add raw chopped walnuts.
  2. Preheat: Preheat oven to 350 degrees F and lightly grease a loaf pan with some butter (I usually use a butter wrapper or cooking spray).
  3. Prep Dough: Sift flour, baking soda, and salt into a medium-sized bowl. In another small bowl, whisk the eggs and vanilla together. In a large bowl, cream the butter and sugar either using a stand mixer with the paddle attachment or a hand mixer.
  4. Create Dough: Add the egg and vanilla mixture to the butter mixture and mix with mixer. Add the mashed banana and mix (the mixture will appear to be curdled, but don't worry!).With a rubber spatula, gently mix in the flour mixture to the creamed butter and sugar and with eggs. Fold in the toasted walnuts.
  5. Bake: Pour the batter into the greased loaf pan and bake in the center rack of the oven for 50 minutes. Check with a cake tester, toothpick, or a knife for doneness. If it doesn't come clean, bake for another 5 minutes until it does.
  6. Cool: Gently turn the banana bread out of the pan and let it cool on a wire rack.
  7. Enjoy: Serve warm with fresh butter or once cooled.

Notes

  • Wrap cooled banana bread tightly to keep fresh; store on countertop 1-2 days, refrigerate up to 1 week, or freeze up to 3 months.
  • You can use gluten-free 1:1 flour blend to make this bread gluten-free if desired.
  • Walnuts can be omitted or replaced with pecans for variety.
  • Vanilla extract may be substituted with almond extract for a different flavor profile.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 51mg (17%) Sodium 202mg (8%) Potassium 153mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 300IU (6%) Vitamin C 3mg (3%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 202mg 8%
Potassium 153mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 300IU 6%
Vitamin C 3mg 3%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.