Banana Bread With Walnuts Recipe

There’s something about the smell of banana bread in the oven—the warm scent of caramelized bananas, vanilla, and toasted walnuts—that instantly makes a kitchen feel like home.

This cozy dessert (or anytime snack) comes together quickly, and it’s in the oven before you’ve even finished tidying the counter. It’s perfect for beginners, busy families, and anyone who craves a simple, not-too-fussy treat that still feels special.

I started leaning on this banana bread with walnuts during hectic workweeks, when overripe bananas stared at me from the fruit bowl. Instead of tossing them, I’d mix up a loaf on Sunday evening.

By Monday morning, thick slices—golden on the outside, tender and studded with crunchy walnuts inside—were already saving breakfast and coffee breaks. It’s a hero loaf for last-minute guests, casual gatherings, or late-night cravings.

Ready to bring this comforting classic to life?

Why You’ll Love It

• Delivers rich banana flavor with crunchy, toasty walnuts in every bite
• Stays incredibly moist and tender for days at room temperature
• Uses simple pantry ingredients you likely already have on hand
• Bakes in one pan, making prep and cleanup quick and easy
• Freezes beautifully for grab-and-go breakfasts or sweet snacks later

Ingredients

• 3 large ripe bananas mashed — very spotty/soft for best flavor
• 120 g unsalted butter melted — real butter, not margarine
• 150 g granulated sugar — fine white sugar works best
• 50 g light brown sugar packed — adds moisture and caramel note
• 2 large eggs room temperature — helps batter mix evenly
• 1 tsp vanilla extract — pure extract for better aroma
• 190 g all-purpose flour — standard plain flour, not self-rising
• 1 tsp baking soda — be sure it’s fresh and lump-free
• 1/2 tsp fine salt — balances sweetness and enhances flavor
• 1 tsp ground cinnamon (optional) — adds gentle warmth and spice
• 100 g walnuts roughly chopped — lightly toasted if you like extra flavor
• 30 g walnuts roughly chopped for topping (optional) — adds crunch on top

Step-by-Step Method

Prep the Pan & Heat the Oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or nonstick spray, or line it with parchment paper, leaving an overhang for easy removal. Set the pan aside.

Preparing the pan first guarantees the batter can go straight into the oven as soon as it’s mixed.

Mash the Bananas

Place three large ripe bananas in a mixing bowl. Use a fork or potato masher to mash them until mostly smooth, leaving a few small lumps for texture.

Ripe bananas with brown spots are ideal, as they’re sweeter and softer, making the batter more flavorful and moist.

Combine the Wet Ingredients

Pour the melted unsalted butter over the mashed bananas. Add the granulated sugar, packed light brown sugar, eggs, and vanilla extract. Whisk everything together until smooth and fully combined.

Confirm the mixture looks cohesive and slightly thick. This wet base will help the bread stay tender and richly flavored.

Mix the Dry Ingredients

In a separate bowl, add the all-purpose flour, baking soda, fine salt, and ground cinnamon if using. Whisk the dry ingredients together until evenly blended, breaking up any small clumps of flour.

This step distributes the leavening and seasoning uniformly, helping the loaf rise evenly with consistent flavor throughout.

Fold Wet and Dry Together

Tip the dry ingredient mixture into the bowl with the wet mixture. Using a wooden spoon or rubber spatula, gently fold the ingredients together.

Stir only until no visible streaks of dry flour remain. Avoid vigorous mixing, which can develop gluten and make the banana bread dense or tough instead of soft.

Add the Walnuts

Sprinkle 100 g of roughly chopped walnuts over the batter. Fold them in gently with the spatula, turning the batter just enough to distribute the nuts evenly.

Don’t overmix. The walnuts should be suspended throughout the batter, adding crunch and nutty flavor to each slice without sinking or clumping.

Fill the Pan & Add Topping

Pour the finished batter into the prepared loaf pan. Use a spatula to spread it into an even layer, smoothing the top.

If desired, scatter the remaining 30 g of chopped walnuts evenly over the surface. This creates a crunchy topping that toasts as the bread bakes, adding texture and visual appeal.

Bake Until Set

Place the loaf pan in the preheated oven. Bake for 50–60 minutes, checking near the end. Insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs, not wet batter.

If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.

Cool the Loaf

Remove the pan from the oven and set it on a wire rack. Let the banana bread cool in the pan for about 10 minutes.

This brief rest helps the loaf firm up slightly, making it easier to remove without breaking. Avoid cutting into it immediately, as it’s very soft when hot.

Slice and Serve

Carefully lift or invert the loaf out of the pan and place it directly on the wire rack. Cool for at least another 10 minutes before slicing, or longer for the neatest slices.

Cut into about 10 slices with a serrated knife. Serve warm or at room temperature, plain or with butter or cream cheese.

Ingredient Swaps

• Use melted coconut oil or a neutral vegetable oil instead of butter for a dairy-free loaf.
• Replace eggs with 2 tbsp ground flax or chia + 6 tbsp water (let gel) for a vegan/egg-free version.
• Swap walnuts with pecans, almonds, or chocolate chips if you don’t like or can’t find walnuts.
• For less refined sugar, use coconut sugar or reduce total sugar by 25–30 g; very ripe bananas will help keep it sweet.
• Substitute up to half the all-purpose flour with whole wheat flour or oat flour for a heartier texture.

You Must Know

• Doneness – If the center still looks a bit glossy after 50 minutes, leave it in 5–10 minutes longer and test with a toothpick in 2–3 spots; it should come out with a few moist crumbs, and the top should spring back lightly when pressed.
• Troubleshoot – If your loaf sinks in the middle as it cools, reduce the bake time slightly next round and check oven temperature with an oven thermometer; a too-hot oven (over about 375°F / 190°C) sets the crust before the interior structure is ready.
• Avoid – Avoid using under-ripe bananas (mostly yellow with few spots); use very speckled or mostly brown bananas (about 300–330 g peeled for 3 large) or the loaf can taste bland and dry.
• Flavor Boost – For deeper flavor, toast the walnuts on a tray at 350°F (175°C) for 6–8 minutes until fragrant and lightly darker; cool completely before adding so they stay crunchy and don’t warm the batter.
• Scale – To make two loaves, double every ingredient by weight (e.g., 380 g flour, 240 g butter, 300 g sugar total) and use two 9×5-inch pans; start checking doneness around 45 minutes, as two pans can bake slightly faster.

Serving Tips

• Serve slightly warm with a pat of salted butter or cream cheese.
• Pair with hot coffee, black tea, or a cold glass of milk.
• Top slices with Greek yogurt and fresh berries for a light breakfast.
• Warm and drizzle with honey or maple syrup for dessert.
• Toast leftover slices and spread with peanut butter or Nutella.

Storage & Make-Ahead

Banana bread with walnuts keeps well, tightly wrapped, in the fridge for up to 5 days; slice as needed and gently rewarm if you like.

It’s an excellent make‑ahead: wrap the cooled loaf or individual slices well and freeze for up to 3 months for quick breakfasts or snacks.

Reheating

Reheat slices gently to keep them moist.

In the microwave, warm 10–20 seconds.

In the oven, 300°F (150°C) for 8–10 minutes.

On stovetop, use a covered skillet on low.

Banana Bread in Pop Culture

Somehow this humble loaf has baked its way into our screens, songs, and social feeds as a kind of cozy shorthand for comfort. I see it in sitcom kitchens where characters confess secrets over thick slices, in feel‑good movies where a battered loaf pan signals “we’re home now.”

During lockdowns, my feed turned into a parade of banana bread—cracked tops, proud crumbs, everyone quietly saying, “I’m coping” without typing the words.

Whenever a show cuts to a montage of late‑night baking, I half‑expect a bowl of mashed bananas and a cloud of cinnamon. And when you and I bake it, we’re tapping into that same gentle storyline: life feels messy, but the house smells like everything might be okay.

Final Thoughts

Now that you’ve got the basics down, it’s time to grab those ripe bananas and give this walnut banana bread a try.

Don’t hesitate to tweak it with extra spices, chocolate chips, or your favorite nuts to make it truly your own.

Frequently Asked Questions

Can I Make This Banana Bread Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten‑free blend, then add an extra egg yolk. When I do this, the loaf stays plush, tender, and almost indistinguishable from classic banana bread.

How Can I Turn This Banana Bread Into Muffins?

You can, and I do it often: I spoon the same batter into a lined muffin tin, fill each cup ¾ full, bake at 350°F for about 18–22 minutes, then inhale that nutty, banana perfume.

Is This Recipe Suitable for People With Nut Allergies?

No, it’s not suitable as written because of the walnuts. If you’re like my nephew with nut allergies, I’d skip the nuts entirely and double‑check all ingredients for “may contain nuts” warnings.

What Are Some Creative Flavor Variations Beyond Nuts and Chocolate Chips?

You could swirl in dulce de leche, scatter roasted strawberries, or fold in shredded coconut and lime zest. I sometimes grate in fresh ginger and orange zest; it makes the whole kitchen smell like cozy sunshine.

Can I Use This Banana Bread as a Base for a Layered Dessert?

You absolutely can. I’d cube it into tender, fragrant chunks, then layer with whipped cream, yogurt, or mascarpone, fresh berries, and maybe salted caramel. I’ve done this for brunch, and plates came back scraped clean.