banana bread recipe with walnuts

The Best banana bread recipe with walnuts

Classic Walnut Banana Bread with a Moist Crumb

4.5 from 531 votes

A tender loaf packed with ripe bananas and crunchy walnuts, perfect for breakfast or dessert. The natural sweetness of the bananas balances the earthy flavor of the nuts.

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Prep Time15 mins

Cook Time50 mins

Resting Time0 mins

Total Time65 mins

Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp salt
• ½ tsp ground cinnamon

For the Wet Ingredients

• 3 ripe medium bananas, mashed
• ¾ cup melted butter or neutral oil
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Topping

• 1 cup chopped walnuts
• ¼ cup brown sugar

👨‍🍳Directions

1. 1
   Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. 2
   In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. 3
   In another bowl, mix mashed bananas, melted butter, sugar, egg, and vanilla until smooth.
4. 4
   Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. 5
   Preheat a baking sheet and spread chopped walnuts and brown sugar over it. Gently press half of the walnut mixture onto the top of the batter.
6. 6
   Pour the remaining batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

🔧Equipment

• Mixing bowls
• Whisk
• Measuring cups
• Oven-safe loaf pan
• Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12💛Saturated Fat: 5❤️Cholesterol: 30🧂Sodium: 450🌾Total Carbs: 42🥦Dietary Fiber: 4🍬Sugars: 12🥩Protein: 5

📝Notes

Tips: For extra moisture, add ¼ cup Greek yogurt to the wet ingredients. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

❓ Frequently Asked Questions About Walnut Banana Bread with a Moist Crumb

1. What is the best way to store banana bread with walnuts to keep it fresh longer?

Store leftover banana bread in an airtight container at room temperature for up to two days. For longer freshness, wrap slices tightly in plastic wrap and refrigerate for up to three days. To reheat, warm slices in a toaster or microwave for 10–15 seconds to restore moisture without drying out the texture.

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2. Can I substitute walnuts with another type of nut or seed?

Yes, you can swap walnuts for pecans, almonds, or even chopped pecans for a different flavor. For a seed-based option, substitute with sunflower or pumpkin seeds. Just ensure the texture remains moist—add a splash of extra oil or melted butter if needed to keep it tender.

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3. How do I prevent banana bread from becoming too dense or dry?

Overmixing the batter can make the bread tough, so fold in the wet ingredients just until combined. For extra moisture, add an extra 1–2 tablespoons of melted butter or a splash of milk. If the bread feels dry after baking, brush the top with a little melted butter or honey while warm.

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4. Is this banana bread suitable for gluten-free baking?

This recipe is not inherently gluten-free, as it uses all-purpose flour. For a gluten-free version, replace the flour with a 1:1 gluten-free baking blend (like almond or rice flour) and ensure your other ingredients are certified gluten-free. Test thoroughly, as texture may vary slightly.

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5. How can I make banana bread with walnuts ahead of time for baking?

Prep the batter up to 24 hours in advance, but refrigerate in an airtight container. Let the batter sit at room temperature for about 30 minutes before pouring into the pan to ensure even baking. For best results, bake within 48 hours of mixing.