Deliciously Moist Banana Bread Walnuts Recipe You’ll Love!

Banana Bread Walnuts has been my secret weapon every time I notice a bunch of those sad, spotty bananas on the counter. Does your bread sometimes come out too dry? Or maybe it’s sinking in the middle and you’re thinking, ugh, what gives? I’ve totally been there. And not gonna lie, I used to keep searching for why my banana bread would look all wonky until I finally learned some simple fixes. Curious about using more banana than usual or whether you need baking soda (or powder)? Psst, there’s a good rundown right here if you want to double-check: Can you put too much banana in banana bread? or maybe you want to know Should I use baking soda or baking powder for banana bread?? Both links have some clutch info if you need a backup plan.

Banana Nut Bread Recipe:

Let’s just be real: banana bread is life when you get it right. This particular recipe for banana bread walnuts—yes, the dreamy combo of squishy bananas and crunchy nuts—has rescued my kitchen many times. I still remember my first loaf, so proud. Well, it was a disaster. Too dense, sad crumb, stuck to the pan. Now I have it pretty much on lock, and wow, the difference a few tips make. Creamy-inside, nutty-outside, stays soft for days (well, it never lasts that long). The key? Ripe bananas and plenty of walnuts. Oh, and don’t overthink it. If you forgot something, odds are your bread will survive. Seriously, I’ve skipped steps and measured with my eyeballs before—it still turns out better than grocery store versions.

I never thought banana bread could be this fluffy and moist! My kids devoured the whole thing before it even cooled down. – Jamie, neighbor and lifelong banana bread skeptic

So, trust me, if you want a no-fuss, practically foolproof loaf, this banana bread walnuts recipe is where you want to start.

How to Make Banana Bread:

This part is easier than you think. Smash up your bananas—use a fork. Add sugar, eggs, melted butter (some folks use oil, but for me, butter is a must). Stir everything until it’s sorta smooth. Don’t worry about the lumps. They actually help.

Pour in the flour, sprinkle in baking soda (not baking powder—here’s why: should I use baking soda or baking powder for banana bread?), and mix gently. I mean, don’t go wild with the stirring. That’s why banana bread can get tough sometimes. Now, drop in a big handful of walnuts. Give it one last lazy mix, pour into your loaf pan, and bake.

When your house starts smelling all warm and toasty, you’ll know it’s done. I check after 55 minutes, stick a toothpick in—if it’s clean, you’re golden. Oh, and leave it to cool in the pan a bit before popping it out. Totally worth the wait, promise.

Ingredients for Banana Bread:

Here’s what you’ll need for classic banana bread walnuts:

• 3 large overripe bananas (brown and spotty is good)
• 1 cup sugar (cut it to 3/4 cup if you like it less sweet)
• 2 eggs, room temp (or honestly, cold from the fridge works too)
• 1/2 cup melted butter (or swap with oil, but butter is tastier)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• A pinch of salt
• 1 cup chopped walnuts (sometimes I use pecans if I’m out)
• Sprinkle of cinnamon if you’re feeling frisky

If you want to get creative or healthy-ish, keep reading.

How to Ripen Bananas:

Confession—I never have “just right” bananas when the craving strikes. So, here’s what I do: If you got several days, let ’em hang out on the counter until they go brown. But if you’re impatient (me), pop them in the oven at 300 for 15-20 minutes, skins on. They’ll blacken, soft inside, perfect for banana bread walnuts.

In a pinch? Microwave one for about 30 seconds. Careful, it’ll leak a bit. Still, works if you’re desperate and want that five-star restaurant texture. This little trick saves me every single time.

Substitutions for a Healthy Banana Bread:

All right, for folks who get a little nutty about nutrition (ha), here’s what works for me:

• Swap half the flour for whole wheat. It adds a little chew and makes it feel “healthy.”
• Use honey or maple syrup in place of some sugar—gives a different vibe, sweet but mellow.
• Sub in applesauce for half the butter or oil, if you like things lighter.
• Try almonds, pecans, or even sunflower seeds if walnuts are off-limits.

Honestly, it’s hard to mess this up. Banana bread walnuts is forgiving. I even added a scoop of Greek yogurt once and it was bomb.

Here are some fun ways to enjoy your loaf:

• Toasted with butter or a little drizzle of honey.
• As the base for a wild French toast (don’t miss the tip at what is the best bread to use for French toast).
• Cut into cubes and mixed into a quick trifle with berries and whipped cream. Or try it as the base for a wild French toast (don’t miss the tip at what is the best bread to use for French toast).

Common Questions

Can I freeze banana bread walnuts?
Yep! Let it cool, wrap tight, and freeze slices or the whole loaf. Thaw on the counter. Sometimes I nuke a slice for a cozy snack.

Why does my banana bread sometimes sink in the middle?
Might be too much banana or maybe it needed more time to bake. If you’re curious, check out Why does banana bread have to sit overnight? or Why is my banana bread not fluffy? for more on this.
Still stumped? This guide from King Arthur Baking is packed with pro tips on sinking centers, overmixing, and even oven positioning.

Can I use less sugar?
For sure. I’ve even cut it to a half-cup when my bananas were super ripe.

Do walnuts have to go on top or inside?
Both! I love most of them inside, then sprinkle some on top before baking so you get that crunch.

Can I add chocolate chips, too?
Honestly, yes. No judgment from me. Chocolate makes everything ridiculous—in a good way.

Get Ready to Love This Banana Bread

So, basics covered—funky bananas, crunchy walnuts, and just enough sweetness. This banana bread walnuts recipe will have you skipping the boring bakery stuff. If you want to see another version, this banana bread recipe from Natasha’s Kitchen is super helpful for tweaks and a great visual walkthrough.

Plus, I recently compared my recipe with the absolute best banana nut bread ever ever on Reddit, and the feedback was wild. You want a super moist banana bread? NatashasKitchen.com has a great walkthrough if you’re more of a visual learner. Give this a whirl and let your kitchen smell like pure heaven. You’ll probably end up making it every week—I’m not even joking.

Banana Nut Bread

A moist and fluffy banana bread recipe featuring ripe bananas and crunchy walnuts, perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 large large overripe bananas Brown and spotty is good.
• 1 cup sugar Cut to 3/4 cup for less sweetness.
• 2 large eggs Room temperature or cold from fridge.
• 1/2 cup melted butter Can swap with oil but butter gives better taste.
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda Do not use baking powder.
• 1 pinch salt
• 1 cup chopped walnuts Pecans can be used instead.
• 1 sprinkle cinnamon Optional, for added flavor.

Method

 

Preparation

1. Preheat your oven and prepare a loaf pan.
2. Smash the bananas with a fork in a mixing bowl.
3. Add sugar, eggs, and melted butter to the bananas and stir until mostly smooth.
4. Pour in the flour, sprinkle in the baking soda and salt, then mix gently.
5. Fold in the chopped walnuts, being careful not to overmix.
6. Pour the mixture into the prepared loaf pan.

Baking

1. Bake in the preheated oven for about 55 minutes.
2. Check with a toothpick; if it comes out clean, the bread is done.
3. Cool in the pan for a few minutes before transferring to a wire rack.

Notes

Banana bread is forgiving. You can substitute ingredients as needed. For a healthier version, consider using whole wheat flour, honey or maple syrup, and applesauce.