The Ultimate Banana Loaf With Walnuts Recipe (Moist & Easy!)

Is there any scent more welcoming than that of a freshly baked banana loaf, warmly filling the kitchen? It’s a sweet, comforting fragrance that speaks of a treat that is both wholesome and wonderfully satisfying. This recipe is our favourite way to give those overripe, spotty bananas a delicious new purpose, turning them from a forgotten fruit into the star of the show. We’ve all been on the hunt for the perfect banana loaf—one that’s never dry, perfectly dense, and strikes just the right balance between sweet banana and a nutty crunch. We believe that search is over. We have truly perfected our take on the classic banana walnut bread, a recipe that promises a beautifully moist and tender bake, time after time.

This isn’t merely a set of instructions; it’s our guarantee of a bake that will delight everyone. Whether you’re making something special for the family, whipping up a treat for afternoon tea, or simply in need of a comforting slice, this banana loaf is the perfect answer. Come along with us as we walk you through each straightforward step to creating the most delectable banana loaf you’ve ever had the pleasure of tasting.

Why You’ll Love This Recipe

• Incredibly Moist and Tender: Our method, which uses melted butter and very ripe bananas, ensures this loaf remains delightfully moist for several days. Put an end to dry, disappointing banana bread for good!
• Packed with Flavour: Every single bite is a glorious experience, thanks to a beautiful blend of sweet banana, warm vanilla, and earthy, toasted walnuts.
• Wonderfully Simple: You won’t need any fancy mixers or equipment for this one—just a couple of bowls and a whisk will do. It’s a brilliantly straightforward recipe, ideal for bakers of every experience level.
• Reduces Food Waste: We think this is the very best use for those overripe bananas that are past their prime for eating. The more brown spots they have, the better your loaf will be!
• Perfectly Versatile: Enjoy a slice for a quick breakfast, as a lovely afternoon snack with a cuppa, or even as a simple, rustic dessert. It truly is a bake for all occasions.

The Secret to the Best Banana Bread with Walnuts

The art of crafting a truly exceptional banana loaf rests on a few fundamental principles. It’s not about mastering complicated baking techniques, but rather about respecting the ingredients and understanding their roles. We have fine-tuned this recipe through many bakes, and we’re delighted to share our best-kept secrets with you.

Using Overripe Bananas is Key

This is the most important rule in the world of banana bread. Those bananas you might feel are destined for the bin—the ones that are soft and covered in brown and black speckles—are actually your most valuable ingredient. As bananas continue to ripen, their starches transform into sugars, which makes them much sweeter and gives them a more potent flavour. They also soften considerably, allowing them to be mashed easily and to distribute moisture evenly through the batter. This process is what gives you a loaf that is naturally sweeter, more aromatic, and exceptionally moist. For those interested in the science, the King Arthur Baking blog offers a wonderful explanation of this process.

The Magic of Melted Butter

Countless recipes will ask you to cream softened butter and sugar together. While that method is superb for achieving a light, airy texture in cakes, we deliberately choose melted butter for our moist banana loaf cake. But why? Melted butter thoroughly coats the flour proteins, which in turn hinders extensive gluten development. This simple adjustment is our secret to achieving a tender, dense, and wonderfully moist texture, rather than a light and fluffy one. As a bonus, it also makes the batter incredibly simple to mix by hand.

Don’t Overmix the Batter

This may well be the most vital piece of advice we can offer. Once the wet and dry ingredients are introduced, you should mix only until the last streaks of flour disappear. A lumpy batter is not just acceptable; it’s what you’re aiming for! When you overmix, you develop the gluten within the flour, which can result in a loaf that is tough, dense, and chewy. For a beautifully tender crumb, a gentle and brief mix is all that’s required.

Ingredients for Your Banana Loaf With Walnuts

This easy banana nut loaf relies on simple, everyday ingredients that you probably have in your kitchen already. For the most accurate results, we always suggest using digital scales.

• Very Ripe Bananas: You’ll want about 3 large bananas with plenty of brown spots. This will yield approximately 350-400g once mashed.
• Plain Flour: 250g (2 cups) of all-purpose plain flour forms the structure of the loaf.
• Bicarbonate of Soda: 1 teaspoon gives the loaf a lovely lift and helps it develop a golden-brown crust.
• Salt: ½ teaspoon is essential for balancing the sweetness and enhancing the other flavours.
• Unsalted Butter: 115g (½ cup), melted and given a moment to cool down.
• Light Brown Sugar: 150g (¾ cup), firmly packed. This adds moisture and a subtle caramel flavour.
• Eggs: 2 large eggs, ideally at room temperature to help the batter combine smoothly.
• Vanilla Extract: 1 teaspoon of a good-quality vanilla extract lends a lovely warmth and depth.
• Walnuts: 100g (1 cup) of chopped walnuts, with a few extra set aside for the topping.

Step-by-Step Instructions: The Perfect Banana Nut Bread Recipe

Just follow these straightforward steps, and a perfect loaf will be your reward. We’ve laid out this banana nut bread recipe to ensure it’s completely foolproof.

1. Preparation: First, preheat your oven to 175°C (160°C Fan / Gas Mark 4). Thoroughly grease a 2lb (900g) loaf tin and line it with baking parchment, leaving a little overhang on the sides to make lifting the loaf out easier later on.
2. Toast the Walnuts: While this step is optional, it makes an incredible difference to the final flavour. Spread the chopped walnuts onto a baking tray and toast them in the oven for 5-7 minutes until they become fragrant. Watch them carefully, as they can catch and burn quite quickly. Set them aside to cool.
3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the plain flour, bicarbonate of soda, and salt. This simple action helps to distribute the raising agent evenly throughout the mix.
4. Combine Wet Ingredients: In a separate, larger bowl, mash the ripe bananas with a fork until they are mostly smooth; a few little lumps are perfectly fine. Into the bananas, whisk the melted butter, light brown sugar, room-temperature eggs, and vanilla extract until everything is well incorporated.
5. Mix the Batter: Add the dry ingredients to your bowl of wet ingredients. Using a spatula, gently fold the two mixtures together until they are just combined. Remember our golden rule: do not overmix!
6. Add the Walnuts: Gently fold in the cooled, toasted walnuts, making sure to reserve a small handful for sprinkling over the top.
7. Bake the Loaf: Carefully pour the batter into your prepared loaf tin and level the surface. Scatter the remaining walnuts over the top. Bake for 55-65 minutes. To see if it’s ready, insert a skewer into the centre of the loaf; it should emerge clean or with just a few moist crumbs clinging to it.
8. Cool Down: Allow the banana loaf to cool in its tin for 10 minutes. Then, use the parchment paper overhangs to lift it out and place it on a wire rack to cool completely. Being patient at this stage is crucial, as the loaf will slice much more cleanly once it’s fully cooled.

Pro Tip: Creating a Toasted Walnut Banana Bread

We really cannot emphasise this enough: toasting the walnuts is a true game-changer. In their raw state, walnuts can sometimes be a little soft and carry a hint of bitterness. By toasting them for a few short minutes, you deepen their nutty flavour, making it richer, warmer, and more complex. It also enhances their texture, giving them a satisfying crunch that provides a brilliant contrast to the soft, moist loaf. Please don’t skip this easy step!

Top Tips for a Perfect Loaf

To guarantee your banana loaf is the very best it can be, do keep these final tips in mind. This is a very forgiving recipe, but it’s these little details that will elevate your bake from good to truly great.

• Measure Flour Correctly: The most accurate method is to weigh it. If you don’t have scales, use the ‘spoon and level’ technique: use a spoon to fill your measuring cup, then level it with the back of a knife. Avoid scooping directly from the bag, as this compacts the flour and can lead to a dry bake.
• Room Temperature Ingredients: Using eggs that are at room temperature helps the batter emulsify beautifully, creating a smooth and uniform mixture.
• Don’t Overbake: An overbaked loaf will inevitably be dry. We suggest you start checking for doneness from the 55-minute mark. If you find the top is browning too quickly while the centre remains uncooked, you can loosely tent it with a piece of foil for the last part of the baking time.
• Serving Suggestion: This loaf is absolutely delicious on its own, but for a truly blissful experience, try a thick slice, warmed slightly and slathered with salted butter. It’s a wonderful treat after any meal, from a quick weeknight dish like our One Pot Creamy Garlic Pasta to a more special occasion. This loaf also makes a fantastic addition to any Dinner Party Menu, acting as a simple yet impressive dessert.

Variations and Add-Ins

While we truly adore this timeless combination, we encourage you to make this recipe your own! Here are some of our favourite ideas:

• Chocolate Chips: For an extra-decadent treat, fold in 100g of dark or milk chocolate chips at the same time as the walnuts.
• Different Nuts: Pecans make a fantastic alternative to walnuts, offering a slightly sweeter and more buttery flavour.
• Spices: Add ½ teaspoon of ground cinnamon or a ¼ teaspoon of nutmeg to the dry ingredients for an extra layer of warmth and spice.
• A Sweet Topping: For a crunchy, café-style crust, mix 2 tablespoons of demerara sugar with a pinch of cinnamon and sprinkle this over the batter just before baking.

Storing Your Banana Loaf

One of the finest qualities of this loaf is how wonderfully it keeps.

• At Room Temperature: Once completely cooled, store the loaf in an airtight container or wrap it securely in cling film. It will stay fresh at room temperature for up to 4 days. In our opinion, it’s even more delicious on the second day!
• Freezing: This loaf freezes exceptionally well, either whole or in individual slices. Wrap it tightly in a double layer of cling film, followed by a layer of foil. It can be stored in the freezer for up to 3 months. To enjoy, simply allow it to thaw completely at room temperature.

FAQ

Conclusion: Your New Favourite Simple Banana Bread Recipe

We feel certain that this will become your trusted, go-to simple banana bread recipe. It achieves that perfect harmony of being incredibly easy to prepare while yielding results that are worthy of any artisan bakery. The combination of the supremely moist crumb, rich banana flavour, and the pleasing crunch from the toasted walnuts makes this loaf a timeless classic that offers comfort and delight in every single slice.

So, the next time you spot those bananas getting a little too brown, we hope you feel a little flicker of culinary inspiration. You are just a few simple steps away from creating the most wonderful Banana Loaf With Walnuts. We are so excited for you to try this recipe and hope it becomes a cherished bake in your home.

Did you make this recipe? We would be thrilled to hear from you! Please feel free to leave a comment and a rating below to let us know how your bake turned out. Happy baking!

Banana Loaf With Walnuts – A Perfectly Nutty & Moist Treat

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A timeless classic, this banana loaf is wonderfully moist, packed with sweet banana flavour, and studded with crunchy, toasted walnuts. The perfect bake for any occasion!

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices

Ingredients

• 3 large, very ripe bananas (approx. 350-400g mashed)
• 250g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 115g unsalted butter, melted
• 150g light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 100g walnuts, chopped

Instructions

1. Preheat oven to 175°C (160°C Fan). Grease and line a 2lb loaf tin.
2. Toast the walnuts on a baking tray for 5-7 minutes until fragrant, then let cool.
3. In a medium bowl, whisk together the flour, bicarbonate of soda, and salt.
4. In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, eggs, and vanilla.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in most of the cooled walnuts, reserving some for the top.
7. Pour batter into the prepared tin, smooth the top, and sprinkle with reserved walnuts.
8. Bake for 55-65 minutes, or until a skewer inserted into the centre comes out clean.
9. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition (per serving):
Calories: 350 kcal
Protein: 5g
Carbs: 45g
Fat: 18g