Walnut banana bread is a bakery style loaf with a golden crust, a tender crumb, and crunchy chopped nuts in every slice. Three overripe bananas keep it moist, and a little cinnamon adds warmth.
The ingredient list is short and nothing is unusual, so you can mix it with a fork in a single large bowl. Cleanup is minimal, which makes it a good weeknight bake. Plan on a long bake and a short cool down before slicing.
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Why This Walnut Banana Bread Recipe Works
A half cup of vegetable oil keeps the crumb moist for days, and the sugar caramelizes on the surface for a lightly crisp top.
A splash of buttermilk or regular milk loosens the batter just enough, while the egg holds everything together. Together they give the loaf a soft, even crumb.
Walnuts add crunch and a slightly bitter edge that balances the sweet bananas, so toast them first if you want deeper flavor.
Ingredients for Walnut Banana Bread
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 225 grams granulated sugar
- 1/2 cup vegetable oil
- 2 tablespoons buttermilk or regular milk
- 1/2 teaspoon vanilla extract
- 3 large overripe bananas, mashed
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon, optional
Overripe bananas. Mash them with a fork until mostly smooth, because very ripe fruit gives sweetness and moisture. A few small lumps add pockets of fruit.
Vegetable oil. Oil keeps the loaf moist and soft, even on the second and third day. That makes it a dependable loaf to bake ahead.
Buttermilk or milk. Two tablespoons thin the batter slightly, and water works in a pinch.
Chopped walnuts. Chop them into small pieces so they spread evenly, and skip them if anyone is nut averse. Larger chunks tend to sink toward the bottom.
Cinnamon. A teaspoon adds warm spice, though the loaf tastes fine without it. Nutmeg or allspice can join it for a deeper flavor.
How to Make Walnut Banana Bread
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 by 5 inch loaf pan.
2. Mix the dry ingredients Whisk the flour, baking soda, and salt together in a large bowl.
3. Mix the wet ingredients In another bowl, whisk the egg, sugar, oil, milk, vanilla, and mashed bananas until smooth.
4. Combine gently Pour the wet mixture into the dry ingredients and stir just until combined, since overmixing makes the loaf tough.
5. Add the walnuts Fold in the chopped walnuts and cinnamon, then scrape the batter into the prepared pan.
6. Bake Bake for fifty to sixty minutes, until a toothpick inserted in the center comes out clean and the top is golden. Rotate the pan once if your oven browns unevenly.
7. Cool Cool the loaf in the pan for ten minutes before moving it to a wire rack to cool completely.
How to Serve Walnut Banana Bread
Slice the loaf and serve it warm with butter, or toast the slices for breakfast. Cinnamon roll pancakes and bacon and cheese crustless quiche turn it into a full brunch, and fresh peach lemonade or German potato pancakes round out the table.
How to Store and Reheat Walnut Banana Bread
Store the cooled loaf wrapped in plastic at room temperature for up to three days. Freeze it tightly wrapped for up to two months, then thaw on the counter before serving.
Tips and Variations for Walnut Banana Bread
Pick the ripest fruit. Brown speckled bananas give the strongest flavor and the softest crumb. Skip any bananas that are still green near the stem.
Toast the nuts. Five minutes in a dry skillet deepens the walnut flavor before they go into the batter. Let them cool before chopping so they stay crisp.
Do not overmix. Stop stirring when no dry flour remains to keep the crumb soft. Overworked batter turns dense and rubbery.
Do not pull it early. The center needs the full bake to set, so wait for a clean toothpick. Opening the oven early can make the loaf sink.
Skip the raw batter. Raw egg and raw flour can carry bacteria, so do not taste the batter.
Flag the allergens. The loaf contains egg, wheat, milk if you use buttermilk, and tree nuts, so label it for guests.
Make it nut free. Leave out the walnuts or replace them with sunflower seeds for a nut free loaf.
Check trusted guidance. The University of Wisconsin Extension leftovers guidance explains safe storage times for baked goods and leftovers.
Frequently Asked Questions About Walnut Banana Bread
How do you make walnut banana bread moist?
Use very ripe bananas, a half cup of oil, and avoid overmixing.
How long does walnut banana bread bake?
Bake for fifty to sixty minutes at 350 degrees F until a toothpick comes out clean.
Can I leave the nuts out of walnut banana bread?
Yes, the loaf is still moist and flavorful without them. Add extra cinnamon if you want more flavor.
Can I use milk instead of buttermilk?
Yes, regular milk works, and water is fine in a pinch. The loaf will be slightly less tender with water.
How do I know the bananas are ripe enough?
They should be soft, covered in brown spots, and very fragrant. The skins should look nearly black in places.
Walnut Banana Bread
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 large egg
- 225 g granulated sugar about one and one eighth cups
- ½ cup vegetable oil
- 2 tbsp buttermilk or regular milk
- ½ tsp vanilla extract
- 3 large overripe bananas mashed
- ½ cup chopped walnuts
- 1 tsp cinnamon optional
Instructions
Cooking
- Mix the batters. Heat the oven to 350 degrees F, whisk the dry ingredients, and whisk the egg, sugar, oil, milk, vanilla, and bananas separately.
- Combine. Stir the wet mixture into the dry mixture just until combined.
- Add walnuts. Fold in the walnuts and cinnamon and pour into a greased 9 by 5 inch pan.
- Bake. Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 10 minutes before moving to a rack.
