This moist and flavorful banana bread is loaded with ripe bananas and toasty chopped walnuts. It strikes the perfect balance between sweetness and nuttiness, with a tender crumb and golden crust. Enjoy it warm with butter, toasted with cream cheese, or just on its own with a mug of tea.
[cooked-sharing]
Yields1 ServingPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
1 loaf (8–10 slices)
Dry Ingredients
1 ¾cupsall-purpose flour
1tspbaking soda
½tspsalt
½tspground cinnamon (optional)
Wet Ingredients
½cupunsalted butter, softened
¾cupgranulated sugar
2large eggs, room temp
1tspvanilla extract
3ripe bananas, mashed (about 1¼ cups)
Add-ins
⅔cupchopped walnuts, plus extra for topping
Optional: ¼ cup (60ml) sour cream or plain Greek yogurt for extra moisture
Prep the Oven & Pan
1
Preheat oven to 350°F (175°C).
Grease and line a 9x5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting.
Mix Dry Ingredients
2
In a medium bowl, whisk together:
Flour, baking soda, salt, and cinnamon (if using).
Cream Butter & Sugar
3
In a large bowl, beat the butter and sugar together until light and fluffy (2–3 minutes).
Add eggs, one at a time, then mix in vanilla.
Stir in mashed bananas (and sour cream/yogurt if using).
Combine & Add Walnuts
4
Gradually stir the dry ingredients into the banana mixture until just combined.
Fold in chopped walnuts, being careful not to overmix.
Pour & Top
5
Pour batter into the prepared loaf pan.
Sprinkle with a few extra walnuts on top for a lovely crunch.
Bake
6
Bake on the center rack for 55–65 minutes, or until:
A toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top browns too quickly, tent lightly with foil during the last 15 minutes.
Cool
7
Let cool in the pan for 10–15 minutes, then lift out and transfer to a wire rack.
Cool completely before slicing (if you can wait!).
Storage
8
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week.
Freezes beautifully for up to 3 months — just wrap tightly.
Tips & Variations
9
Use brown sugar instead of white for deeper flavor.
Add ½ cup chocolate chips for a decadent twist.
Swap walnuts with pecans or make it nut-free entirely.
Make muffins: divide batter into a lined muffin tin and bake at 350°F for 20–25 minutes.
Ingredients
1 loaf (8–10 slices)
Dry Ingredients
1 ¾cupsall-purpose flour
1tspbaking soda
½tspsalt
½tspground cinnamon (optional)
Wet Ingredients
½cupunsalted butter, softened
¾cupgranulated sugar
2large eggs, room temp
1tspvanilla extract
3ripe bananas, mashed (about 1¼ cups)
Add-ins
⅔cupchopped walnuts, plus extra for topping
Optional: ¼ cup (60ml) sour cream or plain Greek yogurt for extra moisture
Directions
Prep the Oven & Pan
1
Preheat oven to 350°F (175°C).
Grease and line a 9x5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting.
Mix Dry Ingredients
2
In a medium bowl, whisk together:
Flour, baking soda, salt, and cinnamon (if using).
Cream Butter & Sugar
3
In a large bowl, beat the butter and sugar together until light and fluffy (2–3 minutes).
Add eggs, one at a time, then mix in vanilla.
Stir in mashed bananas (and sour cream/yogurt if using).
Combine & Add Walnuts
4
Gradually stir the dry ingredients into the banana mixture until just combined.
Fold in chopped walnuts, being careful not to overmix.
Pour & Top
5
Pour batter into the prepared loaf pan.
Sprinkle with a few extra walnuts on top for a lovely crunch.
Bake
6
Bake on the center rack for 55–65 minutes, or until:
A toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top browns too quickly, tent lightly with foil during the last 15 minutes.
Cool
7
Let cool in the pan for 10–15 minutes, then lift out and transfer to a wire rack.
Cool completely before slicing (if you can wait!).
Storage
8
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week.
Freezes beautifully for up to 3 months — just wrap tightly.
Tips & Variations
9
Use brown sugar instead of white for deeper flavor.
Add ½ cup chocolate chips for a decadent twist.
Swap walnuts with pecans or make it nut-free entirely.
Make muffins: divide batter into a lined muffin tin and bake at 350°F for 20–25 minutes.
