Banana Walnut Bread – Moist, Classic & Easy Quick Bread Recipe

Few things make a kitchen smell as comforting as a loaf of banana walnut bread baking in the oven.

This recipe is one of my go-to favorites – especially when I have a few overripe bananas staring at me from the counter.

Soft, moist, and full of nutty crunch, it’s the kind of quick bread that works for breakfast, snack, or even dessert.

And the best part? It comes together in just a few simple steps with ingredients you probably already have.

Why You’ll Love This Recipe

Super moist and flavorful – Overripe bananas + buttermilk = magic.

Crunch in every bite – Thanks to chopped walnuts.

One-bowl easy – No mixer required.

Perfect for sharing – Makes a beautiful homemade gift.

Freezer-friendly – Save slices for later!

What You’ll Need (Ingredient Highlights)

Unsalted butter: Creamed with sugar to create a rich base.

Overripe bananas: Naturally sweet and perfect for moisture.

Eggs + buttermilk: Help bind and tenderize the bread.

All-purpose flour: Use unbleached for best texture.

Baking soda: The leavening that gives rise and softness.

Sea salt + vanilla: Enhance flavor beautifully.

Walnuts: Add texture and warm, nutty depth.

Pro Tips Before You Start

Use bananas with dark spots – the riper, the better.

Let eggs and buttermilk come to room temperature for smoother mixing.

Don’t overmix – stir until flour is just incorporated.

Check doneness at 50 minutes and keep an eye on it every 5 minutes after.

Cool completely before slicing to avoid crumbly slices.

How to Make Banana Walnut Bread

Step 1: Prep Your Oven and Pan

Preheat the oven to 350°F (175°C).

Position the rack in the center.

Coat a loaf pan with cooking spray or line with parchment paper.

Step 2: Cream Butter and Sugar

In a large bowl, use a spatula or wooden spoon to cream the softened butter and sugar together until light and fluffy.

Step 3: Mash and Mix in the Bananas

Add the overripe bananas and mash them right into the butter-sugar mixture using a fork or masher.

You can leave it smooth or slightly chunky.

Step 4: Add Wet Ingredients

Stir in the beaten eggs, room temperature buttermilk (or milk), vanilla, and salt until fully combined.

Step 5: Incorporate the Dry Ingredients

Add the flour and baking soda to the wet mixture.

Stir gently until the flour is about halfway mixed in.

Step 6: Add the Walnuts

Fold in the chopped walnuts and continue stirring just until the batter is fully combined.

Be careful not to overmix.

Step 7: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–65 minutes, checking every 5 minutes after the 50-minute mark.

It’s done when a toothpick inserted in the center comes out clean or when it reaches 200°F (93°C) on an instant-read thermometer.

Step 8: Cool and Serve

Let the bread cool in the pan on a wire rack for 10 minutes.

Then remove it from the pan and cool completely before slicing.

What to Serve It With

A pat of salted butter or a drizzle of honey

Fresh berries or sliced apple on the side

Greek yogurt and granola for a hearty breakfast

A hot cup of coffee or chai latte

Variations / Substitutions

No walnuts? Use pecans or leave out the nuts entirely.

Add-ins: Toss in chocolate chips or shredded coconut.

Make it dairy-free: Use plant-based butter and dairy-free milk with a splash of vinegar as a buttermilk substitute.

Gluten-free option: Use a 1:1 gluten-free flour blend.

Mini loaves or muffins: Divide batter and reduce bake time accordingly.

Storage & Leftovers

Room temp: Store in an airtight container up to 5 days.

Fridge: Keeps up to a week in humid climates.

Freezer: Wrap slices individually and freeze for up to 2 months.

Reheat in the microwave or toaster.

FAQs

Can I use frozen bananas?
Yes! Thaw them first and drain off any excess liquid.

Can I use yogurt instead of buttermilk?
Absolutely. Full-fat Greek yogurt works well.

How do I know when banana bread is done?
A toothpick inserted in the center should come out clean or the internal temp should reach 200°F.

Can I make this without nuts?
Yes, just leave them out. The bread will still be moist and delicious.

Why is my banana bread dense?
Overmixing can cause this. Stir gently until just combined.

Can I double the recipe?
Yes, and bake in two loaf pans or a large bundt pan (adjust time accordingly).

How long should it cool before slicing?
Let it cool completely—about 1–2 hours—for clean slices and best texture.

Final Thoughts

This banana walnut bread is the kind of recipe that never goes out of style.

It’s simple, reliable, and absolutely packed with flavor.

Whether you enjoy it warm with a pat of butter or chilled straight from the fridge, one bite is all it takes to make it a staple in your kitchen too.