Easy Banana Walnut Bread recipe that melts in your mouth! Every bite is pillowy perfect and not too sweet like this Blueberry Zucchini Bread. Make ultra moist banana bread for special occasions or breakfast on the go.
Why this is the best banana bread
- one bowl banana bread recipe ... only one bowl!
- super moist, as in, ridiculously moist
- not overly sweet because this recipe uses a fraction of the sugar used in classic quick breads, just like my Double Chocolate Banana Bread
- great banana bread recipe for kids because it doesn't require an electric mixer, unless you prefer using one. Kids love banana bread!
- elegant enough for a special occasion brunch and casual for to-go breakfast
Key ingredients and substitutions
- butter - I always use unsalted butter so I can adjust the sodium as needed
- sugar - this recipe uses 2/3 less sugar than many classic recipes
- overripe bananas - black bananas are much sweeter than yellow bananas
- buttermilk - make your own by substituting 1 Tbsp of milk with vinegar
- unbleached all purpose flour - I do not recommend bleached AP flour because the chemicals in it can affect the final results.
- baking soda - always sift to remove lumps
- walnuts - totally optional or can be substituted with other nuts
How to make banana bread in one bowl
- cream together butter and sugar in a large bowl
- add bananas and mash until creamy
- add remaining ingredients
- stir to combine and transfer to baking pan
Recipe tips
- overripe bananas black bananas naturally add more moisture to bread than yellow bananas
- room temperature ingredients can promote evenly-baked bread which prevents dry spots
- make banana bread with yogurt or sour cream instead of milk
- spoon the flour into the measuring cup instead of packing it in
- don't over mix the batter once flour has been added to the batter
- don't under bake or over bake - banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the center
- store bread in an airtight container once it cools to prevent drying out
Recipe FAQ
6 bananas = 2 cups mashed
3 bananas = 1 cup mashed
2 bananas = 2/3 cup mashed
1 banana = 1/3 cup mashed
Bananas that have developed several dark spots or streaks are usually considered ripe enough for banana bread. However, the more spots, the softer, riper, and sweeter the banana will be.
Yes, black bananas can be used for banana bread as long as they aren't moldy. They're much sweeter than yellow bananas which allows for a recipe to require much less refined sugar than typically used in banana bread.
Yes, but thaw them completely before adding to the recipe. Also, you may need to increase the flour amount because previously frozen bananas can become somewhat watery and can affect the consistency of the batter.
Yes, you can simply omit the nuts from the recipe. If you prefer, you can substitute them with another nut.
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How to store banana bread
It's important to know where to store banana bread. Always allow baked products to cool completely to prevent condensation and mold during storage. Store banana bread at room temperature in an airtight container between 3-5 days (or refrigerate in humid environments). If you don't have an airtight container, wrap in plastic wrap or store banana bread in a ziploc bag with the air removed.
More banana recipes
More bread recipes
- quick bread: Double Chocolate Banana Bread
- quick bread: Blueberry Zucchini Bread
- yeasted bread: French Bread
- yeasted bread: Cranberry Walnut Bread
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Super Moist Banana Bread Recipe
Ingredients
- ½ cup Unsalted Butter, same as 1 stick, softened
- ½ cup Cane Sugar
- 3 Overripe Bananas, black bananas are perfect!
- 2 Eggs, preferably room temperature
- 2 Tbsp Buttermilk, or any milk
- 1 tsp Vanilla
- ½ tsp Sea Salt
- 2 cups Unbleached All Purpose Flour
- 1 tsp Baking Soda
- ¾ cup Walnuts, chopped
RECIPE VIDEO
Equipment
- measuring cups
- measuring spoons
- vegetable masher (or fork)
- silicone spatula
- baking loaf pan
- cooking spray
Instructions
- Preheat oven to 325°F. Coat loaf pan with cooking spray.
- In a large mixing bowl, cream together BUTTER and SUGAR.
- Add BANANAS and mash until creamy.
- Add EGGS, BUTTERMILK, VANILLA, and SALT. Stir to combine.
- Add FLOUR and BAKING SODA, stir until flour is halfway absorbed into batter.
- Add WALNUTS and stir just until no dry flour appears.
- Pour batter into loaf pan. Bake 65-75 minutes until a toothpick inserted in the center comes out clean.
- Allow banana bread to cool in the pan for 10 minutes on a cooling rack, then remove it from the pan and allow to cool another 20 minutes before serving.
- To store, allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.
Recipe Notes from TKG
- overripe bananas add more moisture than yellow bananas
- room temperature ingredients help promote evenly baked batter
- don't pack the flour into the measuring cup - spoon it in
- don't over mix the batter once flour has been added to the batter
- don't under bake or over bake - banana bread should register 200°F in the center, or a toothpick should come out clean when inserted in the cetner
- store in an airtight container once it cools to prevent drying out
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Leanna says
Thank you so much for sharing! I thought I had walnuts on hand, but didn't, along with buttermilk so I substituted with milk and a dash of lemon juice for the acidity. The batter was so tasty, and is in the oven ...my entire house smells delicious.
The Kitchen Girl says
Yay! You're so welcome and I'm happy to inspire 🙂 I love the buttermilk substitution and I do it regularly. Thanks for stopping back by to let me know. Enjoy!
Ellie says
What size loaf pan did you use for the banana bread?
The Kitchen Girl says
Hiya, I used a Kaiser pan in the recipe video which is roughly equivalent to a 9 x 5 x 3 pan for a 1 lb. loaf. Let me know if you have any other questions. Thanks and enjoy! 🙂
Jackie says
This is very good! I did add an extra banana and mashed to a more lumpy consistency to add a bit more banana flavor. They turned out perfect! Thank you for the recipe that will now be our all the time banana bread recipe! ♥️
The Kitchen Girl says
Awesome! Glad you enjoyed and thanks for taking the time to leav feedback 🙂
Peggy says
I made this recipe for Banana Bread today and it is really good. Thanks for putting recipe out for others.❤️
The Kitchen Girl says
You're so welcome, Peggy. I'm glad you enjoyed it. Thanks so much for the feedback 🙂
Beth Sachs says
I loved the texture that the walnuts gave this yummy banana bread. The whole family loved it.
The Kitchen Girl says
Perfect! So glad to hear it...thanks for stopping back by and letting me know! 🙂
HEATHER PERINE says
So good and so moist! The buttermilk makes for an awesome moist banana bread...making this again for sure. 🙂
The Kitchen Girl says
Yay! So glad you love this banana bread as much as we do 🙂 Love the buttermilk too! Thanks!
Chris Collins says
This looks so heavenly! I've got a whole load of bananas that need using up so I'll definitely be giving this bread a go 🙂
The Kitchen Girl says
Awesome Chris! Hope you love it like we do!!
rika says
I love how easy it is to make. And the walnut gives a nice crunch to the bread!
The Kitchen Girl says
Yay! So glad you love banana walnut bread too! Thanks!
Gail Montero says
I love banana bread and you totally nailed it with this one.
The Kitchen Girl says
Yay! Glad you think so! Thanks 🙂
Jeff says
This really is THE BEST banana bread recipe we've made! You said it first and I say DITTO to the fact that it literally melts in your mouth. Thanks for working so hard to dial in this recipe
The Kitchen Girl says
Awwww, I'm so glad you love this banana bread recipe as much as I do 🙂