Banana Bread with Walnuts
This Banana Bread with Walnuts is moist, flavorful, and easy to make with ripe bananas and crunchy walnuts. Perfect for breakfast, snack, or dessert!
Servings: 8 servings
Ingredients
- 2 to 3 ripe bananas
- 1/3 cup melted butter unsalted
- 1 teaspoon baking soda
- pinch salt
- 3/4 cup sugar granulated or brown sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with butter or line it with parchment paper to prevent sticking.
- Peel your ripe bananas and place them in a large mixing bowl. Mash them with a fork or potato masher until smooth with some lumps remaining.
- Add melted butter to the mashed bananas and stir to combine. Mix in sugar, beaten egg, and vanilla extract until well incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and a pinch of salt to evenly distribute ingredients.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in the chopped walnuts evenly into the batter for added crunch and flavor.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and enjoy once cooled.
Equipment
- Loaf pan (8x4 inch)
- Mixing bowls
- Fork or potato masher
- Measuring cups and spoons
- Whisk or spoon
- Cooling rack
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Toast walnuts briefly in a dry skillet to enhance their flavor before adding.
- Store wrapped at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, substitute walnuts with seeds or omit them entirely.
- Mix batter gently to avoid tough bread texture caused by overmixing.