Banana Walnut Bread

There’s nothing quite like the aroma of homemade banana walnut bread baking in your kitchen. Soft, moist, and packed with rich banana flavor. This classic loaf is made from scratch with simple, real ingredients, ripe bananas, butter, sour cream, and toasted walnuts.

I used to make one loaf with nuts and one loaf without nuts for the kids. Now that they are older, they enjoy the texture that the toasted walnuts give this Banana Bread. Sometimes I’ll add 1/2 cup of chocolate chips when I’m feely sassy. 😉

Unlike store-bought versions, this bread contains no preservatives or unnecessary fillers, making it a wholesome treat for breakfast, brunch, or an anytime snack. 

Why You’ll Love This Homemade Banana Walnut Bread

Homemade banana walnut bread is not only more flavorful than store-bought, it’s also made with simple, real ingredients you can trust. This recipe skips unnecessary fillers and delivers a moist, tender loaf every time.

Better Texture and Flavor

Freshly baked banana bread has:

• A softer crumb
• A richer banana flavor
• Crunchy, freshly toasted walnuts

Store-bought versions often taste dry or overly sweet because they’re designed to sit on shelves, not be enjoyed fresh.

Made with Simple Pantry Ingredients

This recipe uses everyday ingredients you likely already have on hand—no special mixes or additives required.

More Nutritious and Satisfying

Homemade banana walnut bread:

• Contains real fruit from ripe bananas
• Uses whole walnuts for healthy fats and texture
• Avoids excess oils and stabilizers

It’s a treat you can feel good about serving to family and friends.

Pro Tips for the Best Banana Walnut Bread

• Use very ripe bananas: Bananas with brown spots are sweeter and add more moisture.
• Toast the walnuts: Lightly toasting brings out their natural oils and adds depth of flavor.
• Don’t overmix the batter: Overmixing develops too much gluten and can make the loaf dense.
• Check doneness properly: Insert a toothpick into the center—if it comes out clean, it’s ready.
• Let it rest: Cooling the bread for 10–15 minutes helps it set and slice cleanly.

Once you make banana walnut bread at home, it’s hard to go back to store-bought. The flavor, texture, and quality simply can’t compare—and knowing exactly what’s in your food makes it even better.

Banana Walnut Bread

This classic Banana Walnut Bread is moist, tender, and full of rich banana flavor with a satisfying crunch from toasted walnuts. Made from scratch with simple, real ingredients like ripe bananas, butter, sour cream, and nuts. This homemade loaf contains no preservatives or unnecessary fillers. Perfect for breakfast, brunch, or an anytime snack, it’s easy to make and impossible to resist.

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Ingredients Method Notes

Ingredients

  

• 1 cup mashed ripe bananas
• about 2 large or 3 small bananas
• 10 tablespoons unsalted butter softened
• plus about 1 teaspoon for greasing the pan
• ½ cup sour cream
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon sea salt
• use ¼ teaspoon if substituting table salt
• 1 cup walnuts toasted and chopped

Method

 

1. Preheat oven to 350°F (175°C).
2. Grease a standard loaf pan with about 1 teaspoon of butter and set aside.
3. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
4. Add the softened butter to the dry ingredients and mix on medium-low speed until combined.
5. In a separate bowl, mix the mashed bananas, sour cream, eggs, and vanilla.
6. Add the banana mixture to the flour mixture and mix just until combined.
7. Do not overmix, or the bread may become dense.
8. Gently fold in the toasted walnuts.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake on the middle rack for about 55 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack.

Notes

Storage Tips

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 5 days for extended freshness.
• Freeze individual slices or the whole loaf for up to 3 months.