Moist Banana Bread with Walnuts

Introduction

Few baked goods are as comforting, nostalgic, and satisfying as banana bread. Moist Banana Bread with Walnuts takes that classic recipe to the next level by adding a nutty crunch that perfectly complements the soft, tender crumb of the bread. The bananas bring natural sweetness and moisture, while the walnuts provide an earthy, slightly bitter flavor that balances the richness of the loaf.

What makes this recipe so special is its versatility. It’s perfect for breakfast with a cup of coffee, as a quick snack, or even as a cozy dessert. The smell alone—bananas, vanilla, and a hint of toasted nuts filling your kitchen—will make you fall in love with this loaf before you even take your first bite.

Why I Love This Recipe

I love this recipe because it strikes the ideal balance between moist and fluffy. Many banana breads are either too dense or too dry, but this one stays tender for days thanks to the bananas and just the right amount of butter. The walnuts add texture and a wonderful crunch in every bite, making the bread feel hearty and wholesome.

It’s also a recipe that feels homey and personal. Whenever I make it, it reminds me of family gatherings, cozy afternoons, and the joy of baking something simple yet delicious from scratch.

Why It’s a Must-Try Dish

• Easy to Make: Requires just one bowl and simple pantry staples.
• Versatile: Can be served plain, toasted with butter, or even turned into French toast.
• Crowd-Pleaser: Kids love the sweetness, while adults appreciate the nuttiness.
• Perfect for Overripe Bananas: No waste—just deliciousness.

If you’ve never tried banana bread with walnuts, this recipe will convert you.

Prep & Cook Time

• Preparation Time: 15 minutes
• Cooking Time: 55–65 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 10 slices
• Calories per Serving: ~290 kcal

Course & Cuisine

• Course: Breakfast, Snack, Dessert
• Cuisine: American Classic

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional, for warmth)
• ½ cup unsalted butter, softened (or vegetable oil for extra moistness)
• 1 cup granulated sugar (or ¾ cup for a less sweet version)
• 2 large eggs
• 1 tsp vanilla extract
• 4 ripe bananas, mashed (about 1 ½ cups)
• ½ cup sour cream or Greek yogurt (adds extra moisture)
• 1 cup chopped walnuts (reserve a few for sprinkling on top)

Cooking Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the mashed bananas and sour cream until well combined.
6. Gradually fold in the dry ingredients until just combined—don’t overmix.
7. Stir in the walnuts gently.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Sprinkle a few walnuts over the batter for garnish.
10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step-by-Step Preparation Method

1. Prepare pan & oven: Preheat to 350°F (175°C). Grease or line loaf pan.
2. Mix dry ingredients: Flour, baking soda, salt, and cinnamon.
3. Cream butter & sugar: Light and fluffy for the perfect texture.
4. Add eggs & vanilla: Beat well to combine.
5. Incorporate bananas & sour cream: Creates a moist base.
6. Combine wet & dry ingredients: Gently fold together.
7. Add walnuts: Stir in evenly without overmixing.
8. Bake: 55–65 minutes until golden brown.
9. Cool & serve: Let rest before slicing for best texture.

How to Serve

• Serve warm with butter or cream cheese spread.
• Pair with coffee, tea, or a glass of cold milk.
• Turn slices into French toast for a decadent breakfast.

Recipe Tips

• Use very ripe bananas—the spottier, the better.
• Don’t overmix once flour is added, or the bread may become dense.
• Line pan with parchment for easy removal.
• Toast the walnuts beforehand for a deeper flavor.

Variations

• Chocolate Chip Banana Bread: Replace half the walnuts with chocolate chips.
• Nut-Free Version: Omit walnuts or use sunflower seeds for crunch.
• Banana Nut Muffins: Bake in a muffin tin for 18–22 minutes instead of a loaf pan.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Substitute flax eggs, coconut oil, and plant-based yogurt.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer (optional)
• Spatula
• Wire cooling rack

Conclusion

Moist Banana Bread with Walnuts is the ultimate comfort bake—a sweet, tender loaf with just the right crunch from the nuts. It’s simple enough for everyday baking yet special enough to serve to guests. With its long shelf life, versatility, and universally loved flavor, this recipe is one you’ll find yourself coming back to again and again.

Warm, cozy, and absolutely delicious—this banana bread is a true kitchen classic.