This Irresistibly Moist Banana Nut Bread with Toasted Walnuts is the kind of loaf that disappears fast at breakfast or as an afternoon pick-me-up. I’ve made it dozens of times—simple, reliably tender, and loaded with toasted walnut flavor that lifts the whole loaf. If you like banana breads with extra moisture, you’ll also enjoy this moist yogurt variation I often test alongside this recipe: moist yogurt banana bread.
Why Make This Recipe
- Deep, caramelized banana flavor with a crisp, toasted walnut top makes every bite interesting and satisfying.
- It’s a great way to use very ripe bananas, reducing waste and converting them into a crowd-pleasing treat.
- Quick to mix and bake—prep in about 15 minutes and pop it into the oven, so it’s perfect for busy mornings or last-minute guests.
- Walnuts add heart-healthy omega-3s and a crunchy contrast to the soft crumb.
- Personal insight: I love this recipe because swapping in toasted nuts instead of raw ones transforms the aroma and the first bite — it feels more bakery-worthy without extra effort.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 55–65 minutes (depends on oven and pan)
- Total time: 1 hour 10 minutes
- Servings: 10–12 slices (9×5-inch loaf pan)
- Difficulty: Easy
- Method: One-bowl mixing (mash bananas, fold wet into dry), bake at 350°F (175°C) until a toothpick comes out with a few moist crumbs. For more banana-bread ideas and pairing inspiration, try this banana bread & chai latte pairing.
My Experience Making This Recipe
When I first tested this loaf, the biggest learning was how much difference toasting the walnuts makes—both in aroma and preventing them from going soggy inside the batter. I also adjusted bake time and pan size to ensure the center set without overbrowning the crust.
How to Make Irresistibly Moist Banana Nut Bread with Toasted Walnuts
Start by toasting 1/2 to 3/4 cup chopped walnuts in a 350°F (175°C) oven for 8–10 minutes until fragrant, then cool. Mash 3 very ripe medium bananas, mix with 1/3 cup melted butter (or 1/3 cup neutral oil), 3/4 cup sugar, 1 beaten egg, and 1 tsp vanilla. Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl, then fold dry into wet until just combined; don’t overmix. Fold in most of the toasted walnuts, pour into a greased 9×5-inch loaf pan, top with the reserved walnuts, and bake at 350°F for 55–65 minutes. Expect a tender, moist crumb and a golden top; cool on a rack at least 15 minutes before slicing.
Expert Tips for Success
- Use very ripe bananas (lots of brown speckles or fully brown) for the best flavor and natural sweetness—this gives the loaf body and moisture. Also see creative banana snacks like these banana and peanut butter chew sticks.
- Measure flour correctly: spoon flour into the cup and level with a knife or weigh 190–200 g for 1 1/2 cups to avoid a dry, heavy loaf.
- Don’t overmix once flour is added. Mix until no streaks remain; a few small lumps are fine and keep the crumb tender.
- Toast nuts on a sheet pan or in a dry skillet until fragrant (8–10 min at 350°F); this concentrates their flavor and keeps them crunchy in the bread.
- Use an oven thermometer and tent with foil if the top browns too fast; bake time varies with loaf pan material and oven accuracy.
How to Serve Irresistibly Moist Banana Nut Bread with Toasted Walnuts
- Serve warm with a smear of softened butter or a drizzle of honey for breakfast or brunch. Try pairing with a spiced drink for cozy mornings—this pairing idea was one of my favorites from testing: pear & walnut pairing inspiration.
- Slice thin and offer as part of a dessert board with fresh fruit and cheeses for casual entertaining.
- Turn slices into French toast for a special weekend breakfast—the nutty crust holds up nicely.
- Pack slices for school or work snacks; it’s portable and satisfying.
Storage and Reheating Guide
Store cooled banana bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate up to 7 days or freeze whole or in slices for up to 3 months; wrap in plastic and then foil or use a freezer bag. To reheat frozen slices, thaw at room temperature, then warm in a 325°F (160°C) oven for 8–12 minutes or microwave a slice 20–30 seconds for a quick softening. To restore crispness to the walnut top, give it a short blast under the broiler (watch closely) or a quick oven reheat.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend (check for xanthan gum) and reduce mixing; bake time may vary slightly.
- Dairy-free: Replace melted butter with 1/3 cup neutral oil or melted coconut oil and use a plant-based milk if needed.
- Add-ins: Stir in 1/2 cup dark chocolate chips or 1/2 cup dried cranberries for a flavor twist.
- Lower-sugar: Reduce sugar to 1/2 cup and increase flavor with 1 tsp cinnamon and 1/4 tsp nutmeg for warmth.
Nutritional Highlights
- Bananas supply potassium and dietary fiber; walnuts provide omega-3 fats and plant protein, making this more nutrient-dense than many quick breads.
- Allergens: contains tree nuts (walnuts), wheat (gluten), eggs, and possibly dairy depending on fat choice—label or note substitutions for guests.
- Portion guidance: a typical slice (1/10th–1/12th of the loaf) is a reasonable serving for breakfast or a snack and can be balanced with protein (yogurt, nut butter) if served as a meal component.
Troubleshooting Common Issues
- Underbaked center: If the loaf looks set at the edges but the center is gooey, cover the top loosely with foil and bake another 10–15 minutes. Check with a toothpick inserted into the center; it should come out with a few moist crumbs but not wet batter.
- Dry, crumbly loaf: Likely too much flour or overbaking. Weigh your flour, reduce bake time slightly, and check oven temperature with a thermometer.
- Dense, heavy texture: Overmixing after adding flour or using bananas that aren’t ripe enough can cause density. Mix only until combined and use very ripe bananas for lift and moisture.
Frequently Asked Questions
Q: Can I substitute oil for butter in this banana nut bread?
A: Yes. Use 1/3 cup neutral oil (vegetable, canola, or light olive oil) in place of 1/3 cup melted butter. Oil keeps the crumb very moist and extends shelf life slightly, but butter adds a richer flavor. Both work; choose based on dietary needs.
Q: How do I know when the bread is fully baked without overbrowning the top?
A: Use a toothpick test and an oven thermometer. Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s done. If the top browns too fast, tent loosely with foil after 25–30 minutes of baking.
Q: Can I add whole nuts or only chopped?
A: Chop nuts to distribute them evenly and avoid large pockets that can affect texture. Reserve some chopped pieces for the top for visual appeal and crunch. Whole nuts will sink and create uneven pockets.
Q: Will this recipe work in a different pan (e.g., 8×4 loaf or mini-loaves)?
A: Yes—an 8×4 pan will produce a taller loaf and may need longer baking (check after 55 minutes). Mini-loaves will bake faster (25–35 minutes). Adjust time and watch the toothpick test for doneness.
Conclusion
If you want to experiment with a different but related approach or compare techniques, this classic version on Allrecipes is a helpful reference: Extreme Banana Nut Bread ‘EBNB’ Recipe.
Print
Irresistibly Moist Banana Nut Bread with Toasted Walnuts
- Total Time: 75
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A moist and flavorful banana nut bread with toasted walnuts, perfect for breakfast or as an afternoon snack.
Ingredients
- 1/2 to 3/4 cup chopped walnuts
- 3 very ripe medium bananas
- 1/3 cup melted butter (or 1/3 cup neutral oil)
- 3/4 cup sugar
- 1 beaten egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and toast chopped walnuts for 8–10 minutes until fragrant.
- Mash the bananas in a mixing bowl and combine with melted butter, sugar, beaten egg, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Stir in most of the toasted walnuts.
- Pour the batter into a greased 9×5-inch loaf pan and top with reserved walnuts.
- Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
- Let it cool on a rack for at least 15 minutes before slicing.
Notes
Use very ripe bananas for the best flavor and moisture. Toasting the walnuts enhances their aroma and flavor.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg