How to make a Classic Banana Bread with Walnuts
If you’re searching for a banana bread that’s tender, deeply flavorful, and never dry—this is the one. It’s bakery-quality comfort in loaf form, and every step is intentionally crafted for foolproof results. Whether you’re baking for a cozy breakfast, an afternoon snack, or just to use up those bananas on the counter, this is the go-to recipe you’ll return to again and again.
Why You’ll Love Making This
• No mixer required—just a whisk and spatula
• Uses common pantry ingredients plus ripe bananas
• Soft crumb with the perfect nutty crunch
• Easy to customize with mix-ins like chocolate chips or dried fruit
• A professional result that’s still beginner-friendly
Equipment Needed
• Non-stick loaf pan
• Parchment paper
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
Ingredients Breakdown
• 2 cups all-purpose flour – Gives structure and body to the loaf
• 1 tsp baking soda – Provides rise and a tender crumb
• 1/4 tsp salt – Balances sweetness and enhances overall flavor
• 1/8 tsp cinnamon – Adds warmth without overpowering
• 1 1/4 cups granulated sugar – Sweetens and supports moisture retention
• 1 large egg – Binds ingredients and adds richness
• 1 tsp vanilla extract – Deepens flavor and aroma
• 1/2 cup vegetable oil – Keeps the loaf soft and moist
• 2 tbsp buttermilk or whole milk – Adds light acidity and tenderness
• 1 cup mashed bananas (about 3 very ripe) – The signature flavor and moisture source
• 1/2 cup chopped walnuts – Mixed into the batter for texture
• 1/4 cup chopped walnuts – Sprinkled on top for visual and textural appeal
Step-by-Step Instructions
- Prep the oven and pan:
Preheat oven to 325°F. Spray a loaf pan with baking spray, then line it with parchment paper for easy release. Lightly spray the parchment as well. - Mix the dry ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. - Combine wet ingredients:
In a large bowl, whisk together sugar, egg, vanilla, and oil until smooth and fully combined. - Bring it all together:
Add the dry ingredients into the wet ingredients. Use a rubber spatula to fold the mixture together gently. It will look shaggy at first—this is expected. Don’t overmix. - Incorporate the bananas and final ingredients:
Add mashed bananas, buttermilk, and 1/2 cup of chopped walnuts. Continue folding gently until the batter is fully combined with no dry pockets of flour. - Pour and top:
Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chopped walnuts evenly across the surface. - Bake:
Bake for 75 minutes. Begin checking around the 55-minute mark—look for a clean toothpick in the center or a springy top that gently resists touch.
Pro Tips for Success
• The darker and riper your bananas, the better. Brown spots are a sign of natural sugars.
• Want more banana flavor? Use overripe bananas that have been frozen and thawed. Just drain excess liquid.
• For an extra bakery-style touch, sprinkle turbinado sugar on top along with the walnuts before baking.
• Let the loaf cool fully in the pan for 15 minutes, then remove and cool completely on a wire rack for the best texture and sliceability.
FAQ from Your Chef Instructor
Can I use a different oil?
Yes—canola oil or melted coconut oil both work. Avoid olive oil for this recipe due to its stronger flavor.
What if I don’t have buttermilk?
Use whole milk or make a quick substitute by mixing 2 tablespoons of milk with a few drops of lemon juice or vinegar. Let it sit for 5 minutes.
How should I store this banana bread?
Once cooled, wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices.
Why This Banana Bread Deserves a Spot in Your Recipe Box
This isn’t just banana bread—it’s a tested and trusted bakery-style loaf made for real kitchens. From the warm cinnamon undertone to the golden walnut crust, every slice brings comfort and quality together. Whether you’re baking for family, gifting a loaf, or just treating yourself, this recipe delivers consistent results with professional polish—just like everything at Teach Me How to Bake.
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Classic Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 325.
- Spray the loaf pan with baking spray and then line with parchment (for easy release).
- Spray the parchment with non-stick as well and set aside.
- Whisk together flour, baking soda, salt, and cinnamon in a medium-sized bowl, then set aside.
- Add the egg, vanilla, sugar, and vegetable oil in a larger bowl and whisk together.
- Pour dry ingredients into the wet ingredients bowl and, using a rubber spatula carefully mix together. (It will be coarse and dry at this point- don’t over mix).
- Mash the bananas and add them to the bowl.
- Add buttermilk (or whole milk) and 1/2 cup chopped walnuts.
- Mix well with the rubber spatula, making sure to scrape the bottom of the bowl.
- Once everything is well incorporated (no dry flour left) pour into the prepared pan.
- Top with 1/4 cup walnuts
- Bake for 75 mins (begin checking around the 55 min mark)
Video
Notes
A possible substitute would be chocolate chips