Banana Bread
A moist, tender loaf bursting with the natural sweetness of ripe bananas and the crunch of walnuts. This easy one-bowl banana bread takes minutes to prep and fills your kitchen with a warm, comforting aroma. Perfect with your evening chai or as a quick breakfast on the go.
For 8 servings
- prep
Preheat the oven and prepare the pan.
1.Preheat oven to 175°C (350°F).2.Grease a 9x5 inch loaf pan with a little butter or line it with parchment paper. - mix · ~5 min
Mash the bananas and combine the wet ingredients.
1.In a large mixing bowl, mash the ripe bananas with a fork until smooth.2.Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas.3.Whisk everything together until well combined and the sugar begins to dissolve.TIPThe riper the bananas, the sweeter and more flavourful your bread will be. Look for bananas with lots of brown spots. - mix · ~2 min
Incorporate the dry ingredients.
1.Sprinkle the baking soda, salt, and cinnamon powder over the wet mixture.2.Add the all-purpose flour.3.Gently fold everything together with a spatula until just combined. A few streaks of flour are okay; do not overmix.TIPOvermixing develops the gluten and will make your banana bread tough and dense. Stop as soon as the flour disappears. - mix · ~1 min
Fold in the walnuts.
1.Add the chopped walnuts to the batter.2.Gently fold them in until evenly distributed. - bake · ~55 min
Bake the banana bread.
1.Pour the batter into the prepared loaf pan and spread it evenly with the spatula.2.Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.TIPIf the top is browning too quickly, loosely tent a piece of foil over the pan during the last 15 minutes. - rest · ~10 min
Cool completely before slicing.
1.Remove the pan from the oven and let the bread cool in the pan for 10 minutes.2.Transfer the bread to a wire rack to cool completely before slicing.TIPSlicing while warm will cause the bread to crumble. Patience is key for clean slices.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bananas with plenty of brown spots for maximum sweetness and banana flavor.
- 2Whisk the wet ingredients until the sugar begins to dissolve for a finer crumb.
- 3Fold the dry ingredients gently — stop as soon as the flour disappears to avoid a tough loaf.
- 4Tent the loaf with foil in the last 15 minutes if the top is browning too quickly.
- 5Cool the bread completely on a wire rack before slicing to prevent crumbling.
- 6Store leftover banana bread wrapped in plastic wrap at room temperature for up to 3 days.
- 7For extra moisture, add a tablespoon of yogurt or sour cream to the wet mixture.
Adapt it for your goals.
Chocolate chip
Replace the walnuts with ½ cup of semi-sweet chocolate chips for a classic kid-friendly twist that pairs beautifully with the banana.
gluten freeGluten-free
Swap the all-purpose flour with a 1:1 gluten-free baking blend; add ¼ teaspoon of xanthan gum if your blend doesn't include it.
veganVegan
Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use melted coconut oil or vegan butter instead of dairy butter.
extra nuttyExtra nutty
Swap half the walnuts with pecans and sprinkle a tablespoon of chopped nuts on top before baking for a crunchy crust.
Why this is on our healthy list.
Rich in Potassium
Bananas are a well-known source of potassium, which supports heart health and helps maintain normal blood pressure.
Healthy Fats from Walnuts
Walnuts provide omega-3 fatty acids and antioxidants that support brain health and reduce inflammation.
Lower in Added Sugar
Using overripe bananas allows the recipe to use less sugar than many traditional banana breads, relying on natural fruit sweetness.
Good Source of Fiber
Bananas and walnuts both contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Frequently asked questions
Yes. Thaw frozen bananas completely, then drain off any excess liquid before mashing, as extra water can make the bread soggy.
