Perfect Banana Nut Bread
This Perfect Banana Nut Bread balances ultra-moist banana flavor with the irresistible crunch of toasted walnuts. Made with overripe bananas and simple pantry staples, it delivers a tender, buttery crumb and a nostalgic, bakery-style finish.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- 9x5-inch loaf pan
- skillet or baking sheet
- Oven
Ingredients
- 0.5 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3–4 large bananas)
- 1 cup chopped walnuts or pecans, toasted
- 0.5 tsp ground cinnamon (optional)
Instructions
- Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes, or in the oven at 350°F for 5–7 minutes, until fragrant. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and sugar. Add the egg and vanilla, whisking until smooth. Stir in the mashed bananas.
- Sift the flour, baking soda, salt, and cinnamon (if using) over the wet ingredients. Fold gently with a spatula until just combined.
- Fold in ¾ cup of the toasted walnuts, reserving the remaining ¼ cup for topping.
- Pour the batter into the prepared pan and sprinkle the remaining walnuts on top. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For the best flavor, toast the nuts before folding them into the batter. Use very ripe bananas for maximum moisture and sweetness, and allow the loaf to cool fully before slicing for clean cuts.