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
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 9x5-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.
Notes
Use Very Ripe Bananas: The key to a sweet, moist, and flavorful banana bread is using bananas with plenty of brown or black spots on the peel. The riper they are, the more natural sugar they contain.
Don't Overmix: Overmixing the batter will make your bread dense and chewy. Mix just until no streaks of flour remain.
Toasting is Key: Toasting the walnuts brings out their natural oils and deepens their flavor. It's a small step that makes a big difference.
Store It Right: Store your banana bread in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. It also freezes beautifully! Wrap it tightly in plastic wrap and then foil, and it will keep for up to 3 months.