Banana & Walnut Loaf Recipe

Yields: 8-10 slices
Prep time: 20 minutes
Cook Time: 50-65 minutes


  • 3 very ripe bananas, mashed (approx. 1 to 1 1/4 cup)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar (can substitute brown sugar for richer flavor)
  • 2 large eggs, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional, but adds warmth)
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts


  • Get started: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  • Cream together wet ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
  • Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  • Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
  • Fold in the walnuts: Gently fold in the chopped walnuts.
  • Bake: Pour the batter into the prepared loaf pan. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

  • Banana ripeness: The riper the bananas, the sweeter and more flavorful your loaf. Look for heavily spotted, brown bananas.
  • Sweetness: Adjust the sugar amount to your liking.
  • Add-ins: Consider adding chocolate chips, raisins, or other dried fruits.
  • Spices: Experiment with a pinch of nutmeg or ground ginger.
  • Storage: Store your banana walnut loaf in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.


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