This Banana Walnut Loaf is a simple, no-fuss treat that delivers rich flavor with minimal effort.
Packed with ripe bananas and crunchy walnuts, it offers fiber, plant-based protein, and heart-healthy fats.
Low in saturated fat and easy to prepare in one bowl, it’s perfect for breakfast, snacks, or meal prep, making wholesome homemade baking approachable every day.
Moist Banana Walnut Loaf
Equipment
- 1 large mixing bowl
- 1 Spatula
- 1 loaf pan (8×4 inches recommended)
- Parchment paper or non-stick cooking spray
- Cooling rack
Ingredients
- 3 large overripe bananas mashed
- ⅓ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg beaten
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups all-purpose flour
- 1 cup walnut pieces
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 350°F (175°C). While the oven warms, prepare your loaf pan. If you have a standard 8×4-inch pan, line it with parchment paper so the loaf lifts out easily after baking. Alternatively, generously coat the pan with non-stick cooking spray, making sure to reach every corner to prevent sticking. Setting this up first ensures a smooth baking process.
- Mash Bananas Perfectly: Peel 3 large overripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them thoroughly until smooth, with just a few small lumps for texture. Overripe bananas are ideal—they’re naturally sweet, soft, and packed with flavor, which will keep your loaf moist and tender.
- Combine Wet Ingredients: To the mashed bananas, add ⅓ cup melted butter (cooled), 1 beaten egg, and 1 teaspoon vanilla extract. Use a spatula to stir gently, just until the ingredients are fully incorporated. The mixture should be smooth, creamy, and evenly blended. This step infuses the loaf with rich flavor while helping bind the ingredients together.
- Add Sugar and Cinnamon: Sprinkle 1 cup sugar and 1 teaspoon ground cinnamon into the wet mixture. Fold the sugar and cinnamon in carefully with the spatula. This will add sweetness, warmth, and a subtle spice that enhances the banana flavor. Mix just enough to combine—overmixing can make the loaf dense.
- Mix Dry Ingredients Carefully: In a small bowl or directly into your wet mixture, combine 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gently fold the dry ingredients into the banana mixture in batches. Use a spatula and fold from the edges toward the center to ensure the batter is uniform. Stop mixing once no streaks of flour remain. Overmixing at this stage can make the loaf tough.
- Incorporate Walnuts: Add 1 cup walnut pieces to the batter. Fold them in evenly with the spatula so that every bite of your loaf has a bit of crunchy texture. Walnuts not only add a satisfying crunch but also provide plant-based protein and healthy fats, making your loaf more wholesome.
- Transfer Batter to Pan: Spoon the thick batter carefully into your prepared loaf pan. Use the spatula to smooth the top evenly. Then, gently tap the pan 3–4 times on your countertop to release any air bubbles. This ensures your loaf bakes evenly without large holes and settles nicely into the pan corners.
- Bake Until Golden and Set: Place the loaf pan in the preheated oven and bake for 45–50 minutes. To check for doneness, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few crumbs clinging, the loaf is ready. If it’s wet with batter, bake for an additional 5 minutes and check again. Your goal is a golden-brown crust and a fully set interior.
- Cool on a Rack: Once baked, remove the loaf from the oven and allow it to cool for 10–15 minutes in the pan. Then, carefully lift it out using the parchment paper or invert it onto a cooling rack. Let it cool completely before slicing. This step helps the loaf firm up and makes cutting neat, preventing crumbling.
- Slice and Serve: Use a serrated knife to slice your banana walnut loaf into 10 even slices.Enjoy as-is, or pair with butter, nut butter, or a drizzle of honey. The loaf is perfect for breakfast, an afternoon snack, or a wholesome dessert. Store leftovers in an airtight container to maintain freshness for several days.
Notes
- This loaf makes 10 generous slices, perfect for sharing or meal prep.
- Use overripe bananas for the best natural sweetness and moist texture.
- Walnuts can be lightly toasted before adding to deepen their flavor.
- Avoid overmixing the batter once flour is added to keep the loaf tender.
- Baking time may vary depending on your oven; start checking at 45 minutes.
- Let the loaf cool completely before slicing to prevent crumbling.
Chef’s Secrets for Perfect Loaf
Achieving a soft, flavorful banana walnut loaf requires a few simple tricks.
First, always choose ripe bananas with brown spots—they are sweeter, moister, and more aromatic.
Folding the dry ingredients gently into the wet ensures the loaf remains tender rather than dense.
Toasting the walnuts lightly in a dry pan for a few minutes brings out their natural oils and enhances the nutty aroma.
Lastly, allowing the loaf to cool fully before slicing helps it set beautifully, giving clean slices without crumbling.
These small steps transform a simple loaf into an irresistibly moist, aromatic treat.
Serving Suggestions for Everyday Enjoyment
This banana walnut loaf is wonderfully versatile.
Serve it warm with a pat of butter or a drizzle of honey for a comforting breakfast.
For a wholesome snack, pair a slice with yogurt, fresh berries, or a nut milk latte.
It also works well as a light dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
For meal prep, slice and wrap individually for easy grab-and-go options.
Its balance of sweetness and nutty richness makes it suitable for any time of day.
Storage Tips to Maintain Freshness
To keep your loaf fresh, store it in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the loaf tightly in plastic wrap or foil and refrigerate for up to one week.
If you’d like to freeze it, slice the loaf first and wrap each slice individually in parchment or plastic wrap, then place in a freezer-safe bag.
Frozen slices can be thawed at room temperature or gently toasted for a warm, fresh taste.
Avoid leaving the loaf exposed to air to prevent it from drying out.
Frequently Asked Questions
1. Can I use a different type of nuts?
Yes! Pecans or almonds work well as substitutes for walnuts. Toasting them slightly enhances their flavor and adds crunch to the loaf.
2. Can I make this loaf vegan?
You can swap the butter with a plant-based alternative and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) to make it vegan-friendly.
3. How ripe should the bananas be?
Bananas with plenty of brown spots or slightly soft to the touch are ideal. Overripe bananas provide natural sweetness and moisture, resulting in a tender, flavorful loaf.
4. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to ¼ cup. The bananas already add natural sweetness, but reducing too much may affect the loaf’s moisture and browning.
5. How do I prevent the loaf from sticking to the pan?
Use parchment paper to line the pan or generously coat it with non-stick spray. Allow the loaf to cool fully before attempting to remove it to prevent tearing.
