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Classic Banana Bread with Walnuts Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf (about 12 slices)

Description

This classic banana bread recipe produces a moist and flavorful loaf perfect for breakfast, snacks, or dessert. Made with ripe bananas, canola oil, and a hint of vanilla, it includes optional walnuts for added texture and nuttiness. Baked to golden perfection, it’s a comforting treat that is easy to prepare and sure to please the whole family.

Ingredients

Dry Ingredients

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract

Optional

  • 1 cup chopped walnuts

Instructions

  1. Whisk together the flour mixture: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they are evenly distributed.
  2. Create the batter: In a separate bowl, whisk the eggs until they are slightly frothy. Add the mashed bananas, canola oil, buttermilk, and vanilla extract to the eggs and mix well until the mixture is smooth and uniform.
  3. Combine wet and dry ingredients: Pour the banana mixture into the bowl containing the flour mixture. Stir gently just until the ingredients are combined. Avoid overmixing to keep the bread tender. If using walnuts, carefully fold them into the batter now.
  4. Prepare the loaf pan: Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. Pour the batter into the pan and use a mini offset spatula or butter knife to spread the batter evenly, making sure it reaches all four corners.
  5. Bake the banana bread: Place the loaf pan in the preheated oven. Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly before it is fully baked, tent the top with aluminum foil to prevent over-browning while allowing the inside to cook through.
  6. Cool the bread: Once baking is complete, remove the banana bread from the oven. Let it cool in the pan at room temperature for 15 minutes. Then carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing. This helps the bread set and improves the texture when cut.

Notes

  • Use very ripe bananas with brown spots for the best flavor and sweetness.
  • Room temperature eggs help achieve a smoother batter consistency.
  • Folding in walnuts is optional but adds a nice crunch and flavor contrast.
  • If the banana bread edges bake faster than the center, cover with foil to prevent burning.
  • Allow the bread to cool completely before slicing to prevent crumbling.
  • This banana bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/classic-banana-bread-with-walnuts-recipe/