Ultimate Banana Nut Bread (Print)
Moist, flavorful banana bread loaded with toasted walnuts and warm cinnamon. Perfect for breakfast or afternoon snacking.
# What You Need:
→ Wet Ingredients
01 - 3 large ripe bananas (about 1 ¼ cups mashed)
02 - 2 large eggs
03 - ½ cup vegetable oil (or melted unsalted butter)
04 - ⅔ cup granulated sugar
05 - ¼ cup whole milk
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp ground cinnamon
10 - ¼ tsp salt
→ Nuts
11 - 1 cup walnuts, toasted and coarsely chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Whisk in eggs, oil, sugar, milk, and vanilla until well combined.
03 - In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chopped walnuts, reserving a few for sprinkling on top if desired.
06 - Pour the batter into the prepared loaf pan. Sprinkle with reserved walnuts.
07 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture impossibly moist while still having a tender crumb that holds together perfectly
- Toasted walnuts add this incredible crunch that plays so beautifully against the soft sweet bread
02 -
- Do not under any circumstances try to speed up the ripening process in the microwave because it changes the banana flavor profile completely
- The toothpick test is your best friend here because visual cues can be misleading with this particular bread
03 -
- Freeze overripe bananas if you cannot bake right now just peel them first and they will keep for months
- Let the toasted nuts cool completely before adding them to the batter so they stay crunchy