Banana Nut Bread
A deliciously moist banana nut bread that combines ripe bananas and crunchy walnuts, perfect for breakfast, snacks, or dessert.
Ingredients
Main 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) Use very ripe bananas for best flavor.
- 1 cup chopped walnuts or pecans, toasted
- 0.5 tsp ground cinnamon (optional) Add for extra flavor.
Instructions
Preparation
- 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 9×5-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.
Baking
- 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
To keep your banana nut bread fresh, store it at room temperature in an airtight container. It can last for about 3-4 days. For longer storage, wrap the cooled loaf tightly in plastic wrap or aluminum foil and place it in the freezer. It will keep for up to 3 months. Avoid opening the oven door too often while baking to prevent the bread from sinking.