Description
Moist and flavorful banana bread packed with ripe bananas and crunchy walnuts. Perfect for breakfast, snacking, or sharing with family.
Ingredients
- 2 sticks melted unsalted butter
- 1¾ cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup whole milk
- 8 mashed bananas
- 1½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 cups all-purpose flour
- Pinch of sea salt
- 1½ cups roughly chopped walnuts
- Optional topping: ¼ cup light brown sugar mixed with ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the melted butter and sugar until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, vegetable oil, and milk until combined, then mix in the mashed bananas.
- Whisk in baking soda, baking powder, and cinnamon until evenly incorporated.
- Add flour and salt, mixing until just combined. Fold in the walnuts using a spatula.
- Divide the batter evenly between two greased 9×5-inch loaf pans.
- If desired, sprinkle the optional brown sugar and walnut mixture over the tops.
- Bake for 80–90 minutes, or until a toothpick inserted in the center comes out mostly clean and the internal temperature reaches about 198°F.
- Remove from oven and cool on a rack for 20 minutes before slicing and serving.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- You can substitute walnuts with pecans or omit for a nut-free version.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze loaves tightly wrapped for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
