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Walnut Banana Bread

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This easy banana nut bread with walnuts can be made for breakfast or dessert with just 10 minutes of prep time. Enjoy this super moist bread chock full of walnuts and mashed bananas on its own or warm with melted butter.

walnut banana bread on cutting board with two slices cut

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If you have been around the blog for long you know that my kids are nuts for bananas.

My middle son, in particular, asks me at least once a week for banana muffins or chocolate chip banana bread. I love baking for them so I usually oblige but I do like to play with my recipes a little each time and try different variations.

This Walnut Banana Bread was the latest incarnation and it’s delicious! It will definitely be permanent in our banana baking rotation from here on out.

Why I love this recipe

  • you can stir it all together by hand, no mixer required
  • the sweet banana flavor is balanced with the texture of crunchy walnuts
  • the result is a super moist, perfectly sweetened bread
walnut banana bread on cutting board with two slices cut

This banana nut bread recipe is different from my go-to classic banana bread recipe in that it uses vegetable oil instead of melted butter. It’s also a little sweeter but I think that’s balanced out by the walnuts so it’s not overly sweet.

Ingredients

  • ripe bananas
  • granulated sugar
  • vegetable oil
  • eggs
  • vanilla extract
  • all purpose flour
  • baking powder
  • salt
  • ground cinnamon
  • baking soda
  • chopped walnuts

Step by step

  1. Preheat oven and spray a loaf pan with nonstick spray.
  2. In a large mixing bowl, mash bananas with a fork. Add sugar, oil, eggs, and vanilla and mix until blended.
  3. In a separate medium bowl whisk together flour, baking powder, salt, baking soda, and cinnamon.
  4. Add dry ingredients to the wet and stir until just combined, do not overmix.
  5. Fold in walnuts with a rubber spatula and pour into the prepared pan. Tap pan on the countertop a few times to let batter settle evenly.
  6. Bake for 1 hour 5 minutes or until toothpick inserted in the middle comes out clean. Allow to cool on a wire rack for 10 minutes before removing from the pan. Can be served warm or cool.
overhead view of walnut banana bread on cutting board with two slices cut

Variations

Experiment with changing the nuts in this recipe: peanuts, chopped almonds, cashews, or pecans would all be tasty! You can also check out all our ideas for things to add to banana bread.

Looking for even more easy banana bread recipes? Try our strawberry banana bread, banana bread with streusel topping, and chocolate chip banana walnut bread!

Storage

Store leftover banana bread in an airtight container or plastic bag at room temperature for up to 3 days.

To freeze the bread (either the loaf or individual slices), wrap tightly in a few layers of plastic wrap then with aluminum foil. Store in the freezer up to 3 months.

If you try this recipe please comment and rate it below, I love hearing from you!

Print
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sliced loaf of banana nut bread

Walnut Banana Bread


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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x

Description

This sweet banana bread with walnuts can be made for breakfast or dessert. Wonderful alone or warm with melted butter.


Ingredients

Units Scale
  • 3 medium ripe bananas
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick spray.
  2. In a large bowl mash bananas with a fork. Add sugar, oil, eggs, and vanilla and mix until blended.
  3. In a separate bowl combine flour, baking powder, salt, baking soda, and cinnamon.
  4. Add dry mixture to the wet and stir until just combined, do not overmix.
  5. Fold in walnuts and pour into prepared pan. Tap pan to let batter settle evenly.
  6. Bake for 1 hour 5 minutes or until toothpick inserted in the middle comes out clean. let cool on rack 10 minutes before removing from pan. Can be served warm or cool.

Notes

  • Bread slices better when cool but tastes delicious still warm from the oven even if it crumbles!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: bread
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 370
  • Sugar: 24.8 g
  • Sodium: 311.9 mg
  • Fat: 20.3 g
  • Carbohydrates: 45.6 g
  • Protein: 6.3 g
  • Cholesterol: 37.2 mg

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3 Comments

  1. I substituted a small container of apple sauce for the oil. I also had self rising flour so I omitted the baking soda. I also added a little less than 1/2 dried cranberries. Delicious!!

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