Banana Nut Bread with Walnuts (Moist, Tender Loaf)

Banana Nut Bread with Walnuts

Very ripe bananas give this loaf a moist, tender crumb, with chopped walnuts in every thick slice. It bakes in a 9-by-5-inch pan with a golden, naturally split top. Because the crust can brown before the middle is baked, check the center with a toothpick rather than relying on color or time alone.

Ingredients for Banana Nut Bread

• 1 1/2 cups mashed very ripe banana, from about 3 medium bananas (340g)
• 1 3/4 cups all-purpose flour, spooned and leveled (210g)
• 3/4 cup granulated sugar (150g)
• 1/2 cup unsalted butter, melted and slightly cooled (115g), plus butter or cooking spray for the pan
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts (85g)

Optional: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a lightly spiced loaf.

How to Bake Banana Nut Bread with Walnuts

Yield: One 9-by-5-inch loaf, about 10 slices. Prep: 15 minutes. Bake: About 55 to 65 minutes. Total: About 2 hours 10 minutes to 2 hours 20 minutes, including cooling.

1. Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-5-inch loaf pan. Line the bottom and long sides with parchment, leaving overhang for lifting out the loaf.
2. Combine the dry ingredients: Whisk the flour, baking soda, salt, and cinnamon, if using, in a bowl.
3. Mix the banana base: Mash the bananas, then measure 1 1/2 cups. In a second bowl, whisk the mashed banana with the sugar, eggs, melted butter, and vanilla. The butter should be warm, not hot.
4. Finish the batter: Fold the dry ingredients into the banana mixture just until no flour streaks remain. Gently fold in the walnuts. Avoid mixing extensively after adding the flour, which can make the loaf dense or tough.
5. Bake: Spread the batter evenly in the pan and bake uncovered on the center rack. Start checking the center at 50 minutes, then recheck about every 5 minutes as needed. Expect roughly 55 to 65 minutes total. If the top becomes deeply browned while the center is still wet, tent it loosely with foil and continue baking. The loaf is done when the center is set and a toothpick inserted there comes out clean or with a few moist crumbs, not wet batter.
6. Cool and slice: Cool in the pan for 10 to 15 minutes, then lift the loaf onto a wire rack. Let it cool until sliceable, ideally about 1 hour total, before cutting thick slices. Slicing it hot can compress the moist crumb.

How Ripe Should the Bananas Be?

Use soft bananas with heavily spotted peels. Three medium bananas are a guide, but sizes vary; measuring 1 1/2 cups after mashing gives the batter the intended amount of banana and moisture.

How to Tell When the Center Is Done

A golden, cracked top does not guarantee a baked center. If the toothpick carries wet batter, keep baking even if the crust looks finished; a wet middle may sink as the loaf cools. Loosely tent a darkening top with foil while the center finishes.

The bake window applies to a 9-by-5-inch pan. A narrower pan can make a taller loaf and change how long the center takes to bake, so use the toothpick test rather than the same timing alone.

Serving and Storing the Loaf

Serve thick slices plain or with butter alongside. Once completely cool, keep the bread airtight at room temperature for up to 2 days.

To keep it longer, wrap the cooled loaf tightly in plastic wrap and foil and freeze for up to 3 months. Or wrap slices individually and place them in a freezer bag. Thaw wrapped slices at room temperature, or thaw a whole loaf overnight in the refrigerator.

For another loaf, see classic moist banana bread with walnuts. For a different baked banana snack, try banana peanut butter oat bars.

Nutrition

Approximate nutrition per slice, based on 10 slices: 320 calories, 5g protein, 16g fat, and 40g carbohydrates. Per 100g of baked bread: approximately 360 calories, 6g protein, 18g fat, and 45g carbohydrates. Values vary with slice size and moisture lost during baking.