Name: Irresistibly Moist Banana Nut Bread with Toasted Walnuts
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 large eggs; 3/4 cup brown sugar; 1/2 cup melted butter (or neutral oil); 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1 cup toasted walnuts, chopped

Jump to Recipe·Print Recipe

Welcome

This banana nut bread is deeply moist, aromatic, and studded with crunchy toasted walnuts that lift every bite. I make it whenever I have overripe bananas — it’s forgiving and consistently delivers a tender crumb. If you love banana breads with mix-ins, you might also enjoy this Irresistibly Soft Chocolate Chip Banana Bread You’ll Love.

Why Make This Recipe

Rich banana flavor plus the toasty crunch of walnuts creates an excellent contrast in texture and taste.
Uses simple pantry ingredients and is a great way to use overripe bananas, reducing food waste.
Makes a comforting breakfast, snack, or portable dessert that travels well to gatherings.
It’s straightforward to mix by hand — no stand mixer required, perfect for busy home cooks.
I love this loaf because the toasted walnuts and a little brown sugar make the crust almost candy-like while the inside stays moist; that contrast is addictive. Also try a tangier loaf like this Moist Yogurt Banana Bread for a different texture.

Recipe Overview

Prep time: 15 minutes
Cook time: 55–65 minutes at 350°F (175°C)
Total time: about 1 hour 10 minutes (including cooling)
Servings: 8–10 slices from a 9×5-inch loaf pan
Difficulty: Easy
Method: Mix wet and dry ingredients separately, fold together gently, stir in toasted walnuts, and bake until a skewer comes out clean. For a visual comparison, see this Irresistibly Moist Banana Upside-Down Cake You’ll Love.

My Experience Making This Recipe

On my first test I overmixed and got a slightly dense crumb, so I tightened up the instructions to fold only until combined. Toasting the walnuts made a dramatic difference — it brought out deeper nuttiness and kept them crunchy in the loaf. I also learned that using bananas with dark skins (very ripe) yields the best banana aroma.

How to Make Irresistibly Moist Banana Nut Bread with Toasted Walnuts

You’ll mash ripe bananas, whisk together eggs, brown sugar, melted butter (or oil), and vanilla, then fold in dry ingredients — flour, baking soda, a pinch of salt — and toasted walnuts. The key technique is gentle folding: stop when you no longer see dry streaks to avoid gluten development that makes bread tough. Expect about an hour of baking at 350°F (175°C) in a greased 9×5-inch loaf pan; test doneness with a toothpick inserted in the center — it should come out with a few moist crumbs, not raw batter.

Expert Tips for Success

Toast walnuts first: Spread nuts on a baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant; cool before chopping to preserve crunch.
Measure flour correctly: Spoon flour into the measuring cup and level with a knife — avoid scooping, which packs flour and makes the loaf dry.
Use room-temperature wet ingredients: This helps the batter emulsify evenly; if butter is used, melt it and let it cool slightly before combining.
Don’t overmix: Fold dry into wet ingredients with a spatula until just combined; a few lumps are fine. For more mix-in ideas and methods try this Chocolate Chip Banana Bread (2).
Use an oven thermometer and check at 55 minutes: ovens vary, and an accurate temperature ensures the crust doesn’t overbake while the center sets.

How to Serve Irresistibly Moist Banana Nut Bread with Toasted Walnuts

Serve warm with a pat of butter or a smear of cream cheese for breakfast or brunch.
Toast slices lightly and top with ricotta and honey for a simple dessert or snack; a savory-sweet option is to pair with fig and cheese as on this Whipped Goat Cheese Fig Toast with Crunchy Walnuts.
Cut into thick slices and serve alongside coffee or tea for meetings, potlucks, or school lunches.
For a party, slice thin and arrange on a platter garnished with extra toasted walnuts and a dusting of powdered sugar.

Storage and Reheating Guide

Room temp: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: Keeps 5–7 days if wrapped well, but refrigeration can firm the loaf; bring to room temp before serving.
Freezing: Wrap slices individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating: Warm a slice in a 300°F (150°C) oven for 8–10 minutes, or microwave for 20–30 seconds — for best texture, toast for a minute afterwards to restore some crunch.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake at the same temp but check earlier as some blends brown faster.
Dairy-free: Replace butter with equal-weight neutral oil (canola or avocado) or melted coconut oil; use non-dairy yogurt if the recipe calls for it.
Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), maple syrup instead of brown sugar if desired, and oil instead of butter.
Flavor add-ins: Swap walnuts for pecans or add 1/2 cup chocolate chips or 1 tsp cinnamon and a pinch of nutmeg for a spiced loaf.

Nutritional Highlights

Bananas provide potassium and natural sweetness, reducing the need for excessive added sugar.
Walnuts add heart-healthy omega-3s and plant protein, but watch portion size — nuts are calorie-dense.
Allergen info: Contains wheat (gluten), eggs, and tree nuts (walnuts). Adjustments listed above cover common dietary needs. A single slice is a reasonable portion; aim for 1/10 to 1/8 of the loaf depending on appetite.

Troubleshooting Common Issues

Center sinks or remains gooey: This often means underbaked; bake longer at 350°F (175°C) and test with a skewer. Also avoid opening the oven frequently during the last 20 minutes.
Loaf is dry or crumbly: Likely from too much flour or overbaking. Check flour measurement and pull from oven when a toothpick shows moist crumbs.
Walnuts are soggy: Toast nuts before adding and cool them completely; add them at the end of mixing to minimize moisture absorption.

Frequently Asked Questions

Q: Can I use brown sugar instead of white sugar?
A: Yes. Brown sugar adds moisture and a deeper caramel flavor due to molasses. Use light or dark brown sugar in a 1:1 swap, and expect a slightly darker, moister crumb.

Q: How ripe should the bananas be?
A: Very ripe — mostly brown or heavily spotted skins. Their flesh is sweeter and mashable, which intensifies banana flavor and adds moisture to the loaf.

Q: Can I make this in a 8×4-inch pan or muffin tin?
A: An 8×4-inch pan will yield a taller loaf and may need a few extra minutes of baking. For muffins, fill liners about 2/3 full and bake at 350°F (175°C) for 18–22 minutes; start checking at 16 minutes.

Q: How do I prevent the top from cracking too much or burning?
A: Small top cracks are normal and not a problem. If the top browns too fast, tent loosely with foil for the last 10–15 minutes of baking; ensure your oven temperature is accurate with a thermometer.

Conclusion

If you want to compare a famously intense take on banana nut bread, check out the classic Extreme Banana Nut Bread ‘EBNB’ Recipe. It’s a useful reference to see how ingredient ratios and mix-ins shift texture and flavor.

Irresistibly Moist Banana Nut Bread with Toasted Walnuts