Classic Banana Walnut Bread

5 from 16 votes

Classic Banana Walnut Bread made from scratch. Nothing too fancy, just the way your mama likes it!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 250kcal

Author Tracy

Toast Walnuts: 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 add raw chopped walnuts.
Preheat: Preheat oven to 350 degrees F and lightly grease a loaf pan with some butter (I usually use a butter wrapper or cooking spray).
Prep Dough: Sift flour, baking soda, and salt into a medium-sized bowl. In another small 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.
Create Dough: Add the egg and vanilla mixture to the butter mixture and mix with mixer. Add the mashed banana and mix (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.
Bake: Pour the batter into the greased loaf pan and bake in the center rack of the oven 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.
Cool: Gently turn the banana bread out of the pan and let it cool on a wire rack.
Enjoy: Serve warm with fresh butter or once cooled.

Storage

Once cooled, wrap with plastic wrap and store on countertop for 1 -2 days, in the fridge for up to a week, or freeze for up to 3 months.

Substitutions

Flour: You can also make this gluten-free by using a 1:1 gluten-free flour like this one!

Walnuts: You can omit or replace them with pecans.

Vanilla Extract: Have you made your own yet? Or you could use almond extract!