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Moist Banana Walnut Loaf

Linda M. Harris
A soft, flavorful banana loaf studded with crunchy walnuts, easy to make in one bowl.
Naturally sweet, high in fiber, and packed with plant-based protein, this versatile loaf is perfect for breakfast, snacks, or sharing with friends.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American, Baking
Servings 10 slices

Equipment

  • 1 large mixing bowl
  • 1 Spatula
  • 1 loaf pan (8x4 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 8x4-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.
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