Classic Banana Bread with Walnuts
Kelly Dunn
Banana Bread
Moist, tender banana bread loaded with crunchy walnuts. A timeless favorite perfect for breakfast or a gentle afternoon treat.
Nutrition (per serving)
There's something deeply comforting about banana bread fresh from the oven. The aroma alone brings back memories of lazy weekend mornings and cozy kitchen afternoons. This recipe creates that perfect balance of cakey texture with just enough moisture to keep it tender for days—and the walnuts add a wonderful earthy crunch that elevates each bite beyond the ordinary.
I've always believed the best banana bread comes from using really ripe bananas, the ones most people think are past their prime. Their deep sweetness and soft texture create a bread that's naturally delicious without requiring excessive sugar. Paired with toasted walnuts and a touch of vanilla, this loaf is pure comfort in every slice.
Ingredients
- Ripe bananas:3 medium
- All-purpose flour:2 cups
- Sugar:¾ cup
- Butter, softened:½ cup
- Eggs:2 large
- Vanilla extract:1 tsp
- Baking soda:1 tsp
- Salt:¼ tsp
- Walnuts, chopped:1 cup
- Greek yogurt or sour cream:¼ cup
Instructions
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Preheat your oven to 350°F and grease a 9x5 inch loaf pan with butter or non-stick spray.
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Peel the ripe bananas and mash them in a large bowl with a fork until mostly smooth—some small lumps are fine.
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Add the softened butter to the mashed bananas and mix until combined. Stir in the sugar, then beat in the eggs one at a time, followed by the vanilla extract.
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In another bowl, whisk together the flour, baking soda, and salt.
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Gently fold the dry ingredients into the wet mixture until just combined—don't overmix. The batter should be slightly lumpy.
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Stir in the Greek yogurt or sour cream, which keeps the bread incredibly moist, then fold in the chopped walnuts.
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Pour the batter into your prepared loaf pan and smooth the top.
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Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Notes
- Use bananas that are heavily speckled or even slightly blackened—they're sweeter and more flavorful than yellow ones.
- Don't overmix the batter once you add the flour. Stirring too much develops gluten and makes the bread tough instead of tender.
- If you'd like extra walnut flavor, toast the walnuts in a dry skillet for 3-4 minutes before chopping and adding to the batter.
- This bread keeps beautifully for up to 4 days wrapped tightly at room temperature, and it freezes wonderfully for up to 3 months.
- For a fun variation, add a pinch of cinnamon or nutmeg to the dry ingredients for warmth and depth.
