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There’s nothing quite like the smell of banana bread baking on a lazy weekend morning — it fills the whole house with warmth and comfort. My Simple Banana Bread with Walnuts has been one of my go-to recipes for years because it’s easy, foolproof, and incredibly satisfying. It’s the perfect way to use up those overripe bananas that always seem to sneak past their prime.
I still remember my very first loaf — it came out dense, underbaked, and slightly tragic. But I kept experimenting, and after a few tweaks (and a lot of bananas), I found my perfect version. Now, this is the banana bread I bake when I want to make my kitchen smell amazing or when I need a quick homemade treat for unexpected guests. One of my friends loves it so much that she once told me she loses all self-control whenever I bring it over. I took that as the ultimate compliment!
If you enjoy cozy baking projects like this, you’ll also love my Pumpkin Bread with Vanilla Glaze, Caramel Banana Muffins, and Homemade Caramel — each one brings that same warm, comforting feeling to your kitchen. I also recommend trying my Simple Bread Pudding for another easy classic that never disappoints.
Banana bread is the kind of recipe that feels like a warm hug — cozy, simple, and always welcome. Whether it’s for breakfast, an afternoon snack, or a midnight craving, this loaf never disappoints.
Why You’ll Love This Recipe
- Simple ingredients: No complicated steps or fancy tools needed.
- Perfect texture: Moist, fluffy, and just the right amount of crunch from the walnuts.
- Quick to make: Mix everything in one bowl — easy cleanup!
- Aroma heaven: Your kitchen will smell like a bakery.
- Freezes beautifully: You can bake one loaf now and freeze another for later.
Tools That Make It Easier
- KitchenAid mixer: Helps mash bananas and mix the batter effortlessly.
- Bread pan: I prefer a 4” x 8” pan for the perfect loaf size.
- Glass mixing bowl: Great for combining wet and dry ingredients separately.
- Spatulas: For scraping the bowl and folding in walnuts gently.
- Whisk: To beat the egg and make the batter nice and airy.
What You’ll Need From Your Pantry
- 2–3 overripe bananas, peeled
- ⅓ cup melted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Before You Start: My Quick Tip
- Use super ripe bananas — the darker the peel, the better the flavor.
- Don’t overmix — just stir until everything is combined; overmixing makes it dense.
- I love to sprinkle extra walnuts on top before baking for extra crunch and a pretty look.
- If I’m in the mood for something richer, I drizzle a little Homemade Caramel over a warm slice.
- I often bake two loaves at once — one for us, and one to freeze for later (or to gift).
If you enjoy this banana bread, you’ll probably love my Caramel-Topped Banana Bread, Pumpkin Bread with Vanilla Glaze, and Simple Bread Pudding too — they all have that same cozy, homemade charm.
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Let’s Make It Together
- Preheat the oven to 350°F and gather all ingredients.
- Grease a 4” x 8” loaf pan with butter or shortening, making sure to coat every corner.
- In the bowl of a stand mixer, mash the peeled bananas until smooth.
- Stir in the melted butter until combined.
- In a separate bowl, whisk the egg and add the vanilla extract. Pour into the banana mixture and mix gently.
- Add flour, baking soda, sugar, and salt, mixing for about a minute between each addition.
- Use a spatula to gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove and place on a cooling rack to cool completely before slicing.
Recipe variations
If you want to switch things up, here are some of my favorite banana bread variations:
- Chocolate Chip Banana Bread: Replace half the walnuts with semisweet chocolate chips for a sweet twist.
- Cinnamon Swirl Banana Bread: Add a ribbon of cinnamon sugar through the middle for extra flavor.
- Blueberry Banana Bread: Gently fold in 1 cup of fresh or frozen blueberries for a fruity burst.
- Nut-Free Banana Bread: Skip the walnuts and top with oats or shredded coconut instead.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend — the texture stays moist and delicious.
- Banana Muffins: Pour batter into a muffin tin and bake for 18–20 minutes for grab-and-go treats.
Storing Banana Bread
- Room Temperature: Wrap tightly in plastic wrap and store for 3–5 days.
- Refrigerator: After 3 days, refrigerate for up to 7 days to keep it fresh.
- Freezer: Wrap in plastic wrap, then foil. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge, and microwave for 15 seconds for that “just-baked” warmth.
More Recipes You’ll Love
- Cream Cheese Glaze for Bundt Cake – a lovely topping idea if you want something creamier.
- Caramel Banana Muffins – mini versions of this loaf, perfect for lunch boxes.
- Coconut Banana Pancakes – my go-to for Sunday mornings.
- Strawberry Banana Smoothie – a quick, refreshing pick-me-up.
- Homemade Caramel – heavenly drizzled over banana bread.
This recipe reminds me why I love baking — it’s simple, therapeutic, and always brings smiles. There’s just something so satisfying about slicing into a loaf that’s still a little warm and hearing that soft crackle from the crust. I usually enjoy mine with a cup of coffee in the morning (and sometimes another slice at night — no shame!).
So next time you spot those spotted bananas, don’t let them go to waste. Turn them into something warm, buttery, and comforting. You’ll be glad you did.
Simple Banana Bread with Walnuts
Ingredients
- 2-3 Overripe bananas Peeled
- ⅓ Cup Butter Melted
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 Pinch Salt
- ¾ Cup Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 Cup Walnuts Chopped
Instructions
- Preheat the oven to 350°F (175°C) and measure out all of the banana bread ingredients.
- Grease a 4” x 8” (10 x 20 cm) loaf pan with butter or vegetable shortening, making sure to coat all corners and edges.
- In a stand mixer bowl, mash the peeled bananas with a masher or fork until completely smooth.
- Stir the melted butter into the mashed bananas until well combined.
- In a separate bowl, whisk the egg, then add the vanilla extract and mix again. Pour the egg mixture into the bananas and mix together using the stand mixer.
- Add the flour, baking soda, sugar, and salt to the bowl, mixing for about 1 minute between each addition.
- Fold in the chopped walnuts with a silicone spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then gently remove it and transfer to a wire rack to cool completely before serving.
Notes
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Can I use frozen bananas?
Yes! Just thaw and drain excess liquid before mashing.
Can I skip the walnuts?
Of course — replace them with chocolate chips, pecans, or even dried cranberries.
Why is my banana bread dense?
You may have overmixed or used under-ripe bananas. Mix gently and stick with very ripe ones for best texture.
How do I know when it’s done?
Insert a toothpick into the center; if it comes out clean, it’s ready.
Can I make muffins instead of a loaf?
Yes! Pour into muffin cups and bake for 18–20 minutes — they’re great for on-the-go snacks.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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