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Best Classic Banana Bread with Walnuts – Easy & Moist

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This classic banana bread with walnuts is incredibly moist, tender, and packed with banana flavor. It’s quick to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup walnuts, chopped
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon nutmeg (optional)
  • ¼ cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. In your large bowl, mash the ripe bananas with a fork until smooth. Some small lumps are fine. You should have about 1 ½ cups of mashed banana.
  3. Pour the slightly cooled melted butter over the mashed bananas and stir until combined.
  4. Add the granulated sugar and stir until well incorporated. Crack the eggs into a small bowl first, then add them to the banana mixture. Add the vanilla extract. Whisk everything together until smooth and glossy.
  5. In your medium bowl, whisk together the all-purpose flour, baking soda, and salt. If using cinnamon or nutmeg, add them here too.
  6. Pour the flour mixture over the banana mixture. Use your spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Add the chopped walnuts to the batter. Fold them in with just a few strokes. If adding chocolate chips, fold them in at the same time.
  8. Scrape every bit of batter into the lined loaf pan. Spread it evenly with your spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around 45 minutes), tent the pan loosely with aluminum foil.
  10. Set the pan on a wire rack. Let it cool for exactly 10 minutes.
  11. Use the parchment overhang to lift the bread out of the pan. Transfer it to the wire rack to cool completely before slicing.

Notes

Use very ripe bananas (heavily spotted, almost black). Do not overmix the batter. Measure flour correctly by spooning and leveling. Toast walnuts first for extra flavor. Check for doneness early (start at 50 minutes). Let cool completely before slicing.

Nutrition

Keywords: banana bread, walnut banana bread, classic banana bread, moist banana bread, easy banana bread

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