Moist Easy Banana Bread with Walnuts [Recipe]
I’m thrilled to share my all-time favorite recipe for moist banana bread with walnuts. It’s the perfect blend of sweet, ripe bananas and crunchy walnuts. I love enjoying a slice with a cup of coffee or tea. Trust me, once you try it, you’ll be hooked!
Why Will You Love this Recipe?
- Super moist and flavorful. The overripe bananas make this bread incredibly moist and naturally sweet.
- Easy to make. No fancy equipment needed—just mix, bake, and enjoy!
- Versatile treat. Perfect for breakfast, a snack, or dessert. It’s delicious any time of day.
Recipe Variations
- Add chocolate chips. For a sweet twist, toss in a handful of chocolate chips before baking.
- Swap the nuts. If you’re not a fan of walnuts, try pecans or almonds instead.
- Make it gluten-free. Use a gluten-free all-purpose flour blend to accommodate dietary needs.
Tools You’ll Need
- Mixing bowls. One for wet ingredients and one for dry ingredients.
- Loaf pan. A standard 9×5-inch loaf pan works perfectly.
- Measuring cups and spoons. For accurate ingredient measurements.
FAQ
Can I freeze banana bread?
Absolutely! Wrap the cooled banana bread tightly in plastic wrap and aluminum foil, and freeze for up to three months.
How should I store it?
Keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
How long does it last?
At room temperature, it stays fresh for about three days. In the fridge, it can last up to seven days.
What can I serve with it?
It’s delicious on its own, but you can spread some butter, cream cheese, or jam on top for extra flavor.
Is it suitable for every diet?
This recipe contains eggs, gluten, and nuts. You can make substitutions like flax eggs and gluten-free flour to accommodate certain diets.
Can I make muffins instead?
Yes! Pour the batter into a muffin tin and bake at 350°F (180°C) for about 20-25 minutes.
Do I have to use olive oil?
Not at all. You can use any neutral-flavored oil like vegetable or canola oil.
Other Recipes You’ll Love
- Sweet Cornbread with Fruit
- Healthy Chocolate Chip Cookies [Recipe with Oats and Banana]
- No Bake Chocolate Banana Cake
- Apple Enchilada
- Apple Pie Enchiladas with Cream Cheese
- Sticky Chewy Cranberry Gingerbread
- Caramelized Onion Bread
Moist Banana Bread with Walnuts
Equipment
- 1 loaf pan
Ingredients
- 2 eggs
- 1/2 cup brown sugar
- 1/3 cup oil preferably olive oil
- 1 teaspoon vanilla extract
- 3 overripe bananas
- Pinch of salt
- 2 1/2 teaspoons baking powder
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup coarsely chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C).
- Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
- If not using a silicone pan, grease the pan with butter and dust with flour.
- Peel and break the bananas into pieces.
- Mash them with a fork until mostly smooth; small lumps are okay.
- In a mixing bowl, beat the eggs with brown sugar, salt, oil, and vanilla extract until well combined.
- Stir the mashed bananas into the wet mixture until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cinnamon, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing gently.
- Stir just until everything is combined; avoid overmixing.
- Gently fold the coarsely chopped walnuts into the batter.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Lift the bread out using the parchment paper overhang.
- Slice when slightly cooled and enjoy!
