Classic Banana Bread with Walnuts
This is a classic, no-fail banana bread recipe that delivers a perfectly moist and flavorful loaf every time. The addition of crunchy walnuts adds a wonderful texture and a rich, nutty flavor that complements the sweet, ripe bananas. This recipe is simple to make and is the perfect way to use up those overripe bananas sitting on your counter.
Why you should make it!
This banana bread recipe is a top recommendation because it masterfully balances flavor, texture, and ease of preparation, resulting in a consistently perfect loaf. The key is in using very ripe bananas, which not only provide natural sweetness but are also the secret to a moist and tender crumb. The recipe’s inclusion of warm spices like cinnamon and nutmeg is not just for flavor; they complement the banana’s natural aromas, creating a comforting and aromatic experience that makes this bread irresistible straight out of the oven. It’s a dish that feels like a hug in a slice, making it a go-to for cozy weekend breakfasts or an afternoon treat.
What truly sets this recipe apart is its ability to deliver a satisfying depth of flavor without being complicated. The addition of walnuts provides a delightful textural contrast, adding a nutty crunch that balances the bread’s soft interior. This isn’t a recipe that will give you a dense, gummy loaf; instead, it promises a light, fluffy, and moist result every time. For anyone who loves the simplicity of classic baking, this banana bread is a reliable and delicious choice that’s sure to be requested again and again.
Now Lets Get Cooking!
Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Toast the Walnuts
Spread the chopped walnuts on a small baking sheet. Toast in the preheated oven for 5-7 minutes, or until they are fragrant. This step is optional but highly recommended for a richer flavor. Let them cool completely.
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Mix Wet Ingredients
In a large bowl, using an electric mixer or a whisk, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs & Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract, Greek yogurt, and mashed bananas until just combined. The mixture may look a little curdled, but that’s okay.
Combine & Fold
Add the dry ingredients to the wet mixture and mix with a spatula until just combined. Do not overmix! Overmixing will develop the gluten and result in a tough, dense bread. Gently fold in the toasted walnuts.
Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool & Slice
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while it’s still warm will cause it to fall apart.
The Recipe
Classic Banana Bread with Walnuts
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream for extra moisture
- 3-4 very ripe bananas mashed (about 1 1/2 cups)
- 1 cup chopped walnuts toasted
Instructions
- Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Toast the Walnuts: Spread the chopped walnuts on a small baking sheet. Toast in the preheated oven for 5-7 minutes, or until they are fragrant. This step is optional but highly recommended for a richer flavor. Let them cool completely.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients: In a large bowl, using an electric mixer or a whisk, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract, Greek yogurt, and mashed bananas until just combined. The mixture may look a little curdled, but that’s okay.
- Combine & Fold: Add the dry ingredients to the wet mixture and mix with a spatula until just combined. Do not overmix! Overmixing will develop the gluten and result in a tough, dense bread. Gently fold in the toasted walnuts.
- Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool & Slice: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while it’s still warm will cause it to fall apart.
