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Classic Banana Bread with Walnuts – Easy Moist Homemade Recipe

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This classic banana bread with walnuts is incredibly moist, tender, and packed with crunchy walnuts. It’s a quick and easy recipe that turns overripe bananas into a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed (about 1½ cups or 340g)
  • 1¾ cups (218g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) plain yogurt or buttermilk
  • 1 cup (120g) walnuts, chopped (toasted optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Toast the walnuts (optional): Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl after each addition.
  5. Mix in the vanilla extract and mashed bananas on low speed until just combined. The batter may look slightly lumpy.
  6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Alternate adding the dry ingredients and the yogurt (or buttermilk) to the wet mixture: add half the flour mixture, mix until just combined, then add the yogurt, mix, then add the remaining flour mixture. Mix until no streaks of flour remain. Do not overmix.
  8. Gently fold in the toasted walnuts with a rubber spatula until evenly distributed.
  9. Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle coarse sugar on top. Tap the pan on the counter to release air bubbles.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after about 40 minutes.
  11. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use very ripe (almost black) bananas. Do not overmix the batter once flour is added. Let the bread cool completely before slicing to prevent crumbling. The bread actually tastes better the next day as flavors meld. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: banana bread, walnut banana bread, moist banana bread, easy banana bread, homemade banana bread, classic banana bread

Find it online: https://noshbelle.com/classic-banana-bread-with-walnuts-easy-moist-homemade-recipe/