banana bread recipe with walnuts always saves the day when you spot overripe bananas sitting on your counter (looking sad, kinda offended nobody ate them). Maybe you’ve tried other versions and they came out dry as toast? I’ve been there. After a zillion tweaks—trust me, it’s my therapy bake—I landed on a version my family begs for. Seriously, at this point they plan their banana hoarding. If you’re curious about the classic banana banana bread recipe or thinking of mixing things up with banana bread brownies, you’re in the right place. Let’s fix up those brown bananas into something snack-worthy.
Banana Nut Bread Recipe
Everybody’s got a tale about grandma’s bread, right? Mine—well, hers was so dense it probably could’ve been used as a doorstop. I, on the other hand, wanted something moist and dotted with crunchy, toasty walnuts. Here’s my go-to banana bread recipe with walnuts—and nope, you do not need any weird fancy stuff.
- 3 to 4 ripe bananas (the spottier, the better)
- Half cup melted butter
- 1 cup sugar (less if your bananas are super sweet)
- 2 eggs
- Splash of vanilla (about a teaspoon)
- 1 and a half cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup chopped walnuts (plus extra for topping!)
Pro tip: If you want to swap a bit of white sugar with brown, go wild. The taste gets even richer.
“Hands down the best banana bread I’ve made. My kids wouldn’t stop picking at the crispy edges!” — Lisa M.
How to Make Banana Bread
Honestly, if you can stir things and smash a banana, you’re good. Here’s how I do it (usually with coffee in hand, sometimes with one sock missing):
- Preheat your oven to 350°F. Grease a loaf pan.
- Mash bananas in a big bowl with a fork.
- Add melted butter—yes, straight in with the bananas. Stir in sugar, eggs, and vanilla.
- Toss together flour, salt, and baking soda in a separate bowl.
- Mix dry stuff into the wet banana mix until just combined—lumpy is good!
- Fold in walnuts gently. Do not overmix! (Bread hates that.)
- Pour batter into your pan, sprinkle walnuts on top if feeling fancy.
- Bake about 55 minutes (sometimes my oven does 58). Toothpick test it. Done if comes out mostly clean.
- Cool for maybe 10 minutes before you attack it. Slices better that way.
If you want more ways to shake it up, check out this ultimate moist banana bread recipe. Hell, bring a friend over and bake one together.
Substitutions for a Healthy Banana Bread
Maybe you want to feel better on a Tuesday? All good. I’ve swapped, tested, and—okay, sometimes failed—these lighter tweaks:
Don’t stress over white flour. Swap half for whole wheat flour—less fluffy, but “earthier.” If butter scares you, use coconut oil or even olive oil (weird in a good way). Try honey or maple syrup instead of straight sugar, just use a tad less milk if adding liquid sweeteners. Oh, and toss in chia seeds for a weird twist. My friend from college swears by tossing in shredded coconut—surprisingly solid.
Once, I even ditched eggs and used applesauce. Texture got gooey, but you know what? Still went fast.
How to Ripen Bananas
So your bananas are greener than spring grass? Been there. Here’s what actually helps if you’re desperate for banana bread recipe with walnuts but only got stubborn fruit:
- Paper bag trick works fast. Toss bananas in a brown bag. Close it tight, wait one to two days.
- If you’re too antsy, bake bananas (skin and all!) at 300°F for 20-30 minutes. They’ll get black and mushy.
- Microwave works, too, but trust me: Peeled bananas. Zap ’em for a minute. Cooling helps flavor a bit.
Wild, right? With these hacks, next time you want banana bread you don’t have to wait for nature.
Nutrition Facts (per serving)
Look, I’m not claiming this banana bread recipe with walnuts is a salad. But here’s the scoop for one average slice:
Calories: Around 220
Fat: 10g (walnuts + butter do the work)
Sugar: 15g
Carbs: About 30g
Fiber: Bonus points from bananas and nuts. Around 2g.
Protein: Roughly 4g
Not diet food, but hey—it’s heartier than a cookie and packs actual stuff that fills you up. You can always sneak in more nuts or whole grains to boost it, too.
Serving Suggestions
Want banana bread recipe with walnuts to really hit the spot? Try these easy, fuss-free add-ons:
- Smear with cream cheese or peanut butter (fancy brunch, honestly).
- Toast thick slices and slap on a little butter.
- Slightly stale? Turn it into next-level French toast.
It also freezes well. Make two, stash one. Stays yum for weeks this way.
Common Questions
Q: Can I use frozen bananas?
A: Yep! Thaw ’em, drain off extra liquid, and chuck right in.
Q: What if I’m allergic to nuts?
A: Just leave ’em out, or use pumpkin seeds for some crunch.
Q: Why is my bread gummy?
A: Probably overmixed—just stir till flour disappears.
Q: Can I use a bread machine for this?
A: I haven’t, but if you’re curious, easy bread machine recipes might help.
Q: How to store leftovers?
A: Wrap tight, keep on the counter for two days, or freeze for longer.
Bake Your Own Slice of Cozy
If you’ve read this far and you’re not preheating the oven, hey, what’s stopping you? I swear banana bread recipe with walnuts is the best low-effort comfort—ten times better than a store loaf. Maybe not as famous as Banana bread with walnuts – Julia’s Album, but it beats waiting in line for a fancy bakery. Still not sure? Watch Moist Banana Bread Recipe (VIDEO) – NatashasKitchen.com and see how easy it looks!
Or dig up family secrets from The absolute best banana nut bread ever ever. Has been in our ….
Now go grab some overripe bananas, stir in those walnuts, and get that irresistible smell going at home!
Banana Nut Bread
Ingredients
Main Ingredients
- 3-4 pieces ripe bananas The spottier, the better
- ½ cup melted butter
- 1 cup sugar Less if your bananas are super sweet
- 2 pieces eggs
- 1 teaspoon vanilla extract Splash
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup chopped walnuts Plus extra for topping!
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Mash bananas in a big bowl with a fork.
- Add melted butter directly into the bowl with the bananas. Stir in the sugar, eggs, and vanilla.
- In a separate bowl, toss together the flour, salt, and baking soda.
- Mix the dry ingredients into the wet banana mixture until just combined; it’s okay if it’s lumpy.
- Gently fold in the walnuts, being careful not to overmix.
- Pour the batter into the prepared pan. If desired, sprinkle additional walnuts on top.
- Bake for about 55 minutes or until a toothpick inserted comes out mostly clean.
- Cool for about 10 minutes before slicing for better texture.
