Ultimate Banana Nut Bread (Printable version)

Moist banana bread packed with toasted walnuts, perfect for breakfast or as a comforting snack

# What you'll need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed (about 1 ¼ cups)
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ⅔ cup granulated sugar
05 - ¼ cup whole milk
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp ground cinnamon
10 - ¼ tsp salt

→ Nuts

11 - 1 cup walnuts, toasted and coarsely chopped

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Whisk in eggs, oil, sugar, milk, and vanilla until well combined.
03 - In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chopped walnuts, reserving a few for sprinkling on top if desired.
06 - Pour the batter into the prepared loaf pan. Sprinkle with reserved walnuts.
07 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The crumb stays incredibly moist for days, unlike other recipes that dry out overnight
  • Toasted walnuts add this satisfying crunch that keeps every bite interesting
02 -
  • Overmixing once flour hits the bowl is the number one way to end up with dense, tough bread
  • The toothpick test is nonnegotiable, underbaked centers never properly set and ruin the texture
03 -
  • Toast your walnuts in a dry pan for 3 to 4 minutes before chopping, the difference is remarkable
  • Let the bread cool completely before slicing, warm bread crumbles and sad slices are no fun

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