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–+ servings

Banana Nut Bread

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This moist banana nut bread features ripe bananas, walnuts, and a hint of cinnamon, making it a perfect cozy treat for breakfast or as a gift.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas the riper, the better — brown-speckled is ideal
  • 1/3 cup melted butter unsalted preferred
  • 1 cup granulated sugar can substitute half brown sugar for a deeper flavor
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • a pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts toasted if you like extra crunch
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 4×8-inch loaf pan.
  2. In a mixing bowl, mash the bananas with a fork until mostly smooth (a few small lumps are fine).
  3. Stir the melted butter into the mashed bananas until evenly combined.
  4. Add the sugar, beaten egg, and vanilla. Mix until the batter looks cohesive.
  5. Sprinkle in the baking soda and a pinch of salt; stir briefly to distribute.
  6. Gently fold in the flour using a spatula. Stop as soon as no dry streaks remain—overmixing will make the loaf dense.
  7. Fold in the chopped walnuts and ground cinnamon so they’re evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60–65 minutes. Start checking at 55 minutes; a toothpick inserted into the center should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 100mgFiber: 2gSugar: 12g

Notes

Store cooled banana bread wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate for up to one week — noting that refrigeration can firm the crumb. To freeze, wrap slices individually in plastic, then in foil, and freeze for up to 3 months.
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