A Classic Banana Walnut Bread made from scratch. Nothing too fancy, just the way your mama likes it!
Classic Banana Walnut Bread! Everyone loves a classic right? I mean you don't get the term 'classic' without being worthy. And that's what this banana bread is. Worthy. As anyone who has read this blog at least a little bit knows, my husband and I have a slight obsession with bananas. My mom, she doesn't share that obsession. While I've been here I've been sure to pick myself up some bananas on my grocery trips because they're not a staple in this house. But coming from a household where at least 2 bananas a day are consumed, I overestimated how many I needed and had a few that went way overripe before I could get to them. Where's my husband when I needed him?!
No problem, I had just created this amazing recipe roundup of 21 Delicious Ways to use Overripe Bananas! Perfect! So I started reading them off to my mom:
"Oatmeal Banana Chocolate Chip Muffins?"
"Naw."
"How about Chocolate Almond Banana Bread?"
"No."
"Oooh, Peanut Butter Cup Banana Bread?!"
"What?"
"Oh oh what about Banana Beet Nut Bread?"
Yeaaa. My mom's a classic meat and potatoes kind of a gal and I shouldn't have been surprised when she said, "What about just a regular banana walnut bread?" Classic, of course.
Ingredients Needed
- All Purpose Flour - A gluten free flour would also work with this recipe!
- Baking Soda - The leavening agent.
- Bananas - The browner and mushier the better!
- Butter - This recipe calls for unsalted, but if all you have is salted, that's totally fine. Just cut a little bit of the salt in the recipe. See recipe notes.
- Sugar - White granulated is best but you could also use natural cane sugar.
- Vanilla Extract - Have you made your own yet?
- Toasted Walnuts - Pecans or almonds would also be nice, or you could just leave them out entirely. Totally up to you.
- Eggs and salt
Easy to Make
As with many classic recipes, this recipe is easy to make.
- Step 1: Sift flour, baking soda, and salt.
- Step 2: Whisk Eggs and vanilla.
- Step 3: Cream butter and sugar then add eggs and vanilla and the bananas.
- Step 4: Add sifted flour.
- Step 5: Add it all to a loaf pan.
- Step 6: Bake!
And done!! Here you are, friends. A classic Banana Walnut Bread. Just the way your mama likes it, or at least my mama! 😉
Other Sweet Brunch Treats
- Easy Homemade Apple Fritters
- Glazed Chocolate Munchkins
- Ricotta Pancakes
- Sourdough Walnut Cinnamon Rolls
- Banana Waffles
Other Favorite Quick Breads
Enjoy, Friends! If you make this recipe tell me what you think! I love to hear from you on Facebook, Pinterest, and Instagram!
Classic Banana Walnut Bread
Equipment
Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/2 + cup unsalted butter, room temperature + more for greasing loaf pan
- 1 cup white granulated sugar
- 3 overripe bananas
- 1/2 cup walnuts, toasted
Instructions
- In a small sauté pan, heat on medium and give walnuts a quick toast, for 2-3 minutes turning often to prevent burning. Optional: You could also just add raw walnuts.
- Pre-heat oven to 350 degrees and lightly grease with some butter (I usually use a butter wrapper or cooking spray).
- Sift flour, baking soda, and salt into a medium sized bowl. In another bowl, whisk the eggs and vanilla together.
- In a large bowl, cream the butter and sugar either using a stand mixer with the paddle attachment or a hand mixer. After the butter and sugar is creamed but while the butter and sugar is being mixed and light and fluffy, gently pour the egg and vanilla mixture into the butter mixture. Mix until well incorporated.
- Add the mashed bananas (the mixture will appear to be curdled, but don't worry!).
- With a rubber spatula, gently mix in the flour mixture to the creamed butter and sugar and with eggs. Fold in the toasted walnuts and then pour the batter into the greased loaf pan.
- Bake for 50 minutes. Check with a cake tester, toothpick, or a knife for doneness. If it doesn't come clean, bake for another 5 minutes until it does.
- Turn to banana bread out of the pan and let it cool on a wire rack.
- Serve warm with fresh butter or once cooled, wrap with plastic wrap and store on countertop for 1 -2 days, in fridge for up to a week, or freeze for up to 3 months.
Nutrition
