Banana Walnut Bread Recipe

This Banana Walnut Bread is soft, buttery, and full of real banana flavor with toasted nuts on top. It’s made with simple stuff you probably already have, and costs way less than grabbing a slice out somewhere. Great for breakfast, snacks, or… just because it’s there.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: sweet, nutty, soft
• Great for: mornings, meal prep, overripe bananas

Why I Like This Recipe

Had three bananas on the edge of going bad and didn’t feel like tossing them. Threw this together in under 15 minutes — no mixer, no stress. Turns out warm, dense, slightly sweet, with that crunchy walnut top? Honestly, not mad at it.

Ingredients

• 1¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup butter or margarine
• ⅔ cup sugar
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 2 eggs
• 2 tbsp milk
• ½ cup chopped pecans
• ½ cup chopped walnuts (for topping)

How To Make Banana Walnut Bread

1. Preheat your oven: 350°F. Grease an 8×4 loaf pan or line it with parchment — whichever’s easier.
2. Mix the dry stuff: In one bowl: flour, baking powder, baking soda, and salt. Just stir it up.
3. Make the batter: In another bowl: cream the butter and sugar until light. Add mashed bananas, eggs, milk — mix it up.
4. Combine: Add half the dry mix into the wet, stir gently. Then the rest, plus the pecans. Don’t overmix it — lumpy is okay.
5. Bake it: Pour into loaf pan. Sprinkle walnuts on top. Bake for 55–60 mins. Toothpick should come out clean.
6. Cool and eat: Let it sit in the pan for 10 minutes, then move to a wire rack. Try not to cut it while it’s too hot… or do. Your call.

Tips for Success

• Use really ripe bananas — like borderline scary. Sweeter + softer = better texture.
• Don’t skip the nuts on top. They get toasty while baking and add texture.
• Don’t overmix. You want it combined, not whipped.
• You can sub yogurt or sour cream for the milk if you’re out.
• Keeps well wrapped on the counter for a couple days, or freeze slices.

Storage and Reheating

• Room Temp: Wrap in foil or stash in a container. Good for 2–3 days on the counter.
• Fridge: Can last up to 5 days if you chill it. Just warm a slice up in the microwave.
• Freezer: Freeze whole loaf or slices, wrapped tightly. Reheat slices in the toaster or microwave.

Frequently Asked Questions

• Can I use all walnuts instead of pecans?
  Yep. Or all pecans. It’s flexible.
• What if my bananas aren’t ripe enough?
  Microwave them in the peel for like 20–30 seconds. Not perfect, but helps.
• Can I make it without nuts?
  Totally. Just leave them out. Texture’s a bit different, but still good.
• How do I know when it’s done?
  Toothpick in the center. If it comes out clean or with just a crumb or two, you’re good.
• Can I double the recipe?
  Yes, just use two loaf pans. It doesn’t rise a ton, so don’t worry about overflow.

Common Mistakes and How to Dodge Them

• Overmixing the batter: Banana bread is one of those “stir and stop” recipes. If you beat it like a cake, it’ll be dense.
• Underripe bananas: They don’t mash well and aren’t sweet enough. If your bananas aren’t spotty, you’re better off waiting.
• Checking too early: Opening the oven before the 45-minute mark? Don’t. Banana bread needs consistent heat to rise.
• Using cold ingredients: Eggs, butter, milk — room temp is best. Helps the batter come together without clumping.
• Forgetting to grease the pan: It will stick. Badly. Use butter, spray, or parchment. Just don’t wing it.

Nutrition Facts (Per Serving)

• Calories: 297 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 33mg
• Sodium: 257mg
• Potassium: 252mg
• Total Carbohydrate: 37g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 5g