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A freshly baked banana and walnut loaf on a rustic wooden board

Banana and Walnut Loaf

A moist and flavorful banana and walnut loaf that's perfect for breakfast, snacks, or an afternoon treat. The sweet bananas and crunchy walnuts make this loaf a favorite for all ages.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 100 g unsalted butter melted
  • 150 g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 200 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 100 g chopped walnuts

Method
 

  1. Prepare the Batter: Preheat the oven to 180°C (350°F). In a bowl, beat together the melted butter and sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla extract, mixing until well combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, stirring just until combined.
  3. Add Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
  4. Bake the Loaf: Grease a loaf tin and pour in the batter, smoothing the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best flavor, use overripe bananas with lots of brown spots.
  • Toast the walnuts beforehand to enhance their flavor.
  • Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.