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.
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.
In a medium bowl, whisk together:
Flour, baking soda, salt, and cinnamon (if using).
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).
Gradually stir the dry ingredients into the banana mixture until just combined.
Fold in chopped walnuts, being careful not to overmix.
Pour batter into the prepared loaf pan.
Sprinkle with a few extra walnuts on top for a lovely crunch.
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.
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!).
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.
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.
1 servings