Classic Banana Bread with Optional Walnuts
Moist banana bread with ripe bananas, butter, vanilla and optional walnuts.
This banana bread is a simple loaf made with very ripe bananas, melted butter and vanilla. Mash the bananas until mostly smooth and stir the batter only until the flour disappears; overmixing can make the crumb heavy. The source gives a broad baking time, so begin checking at 55 minutes and use a skewer in the centre. Let the loaf cool in its tin briefly, then transfer it to a rack before slicing. Heat oven to 175°C (350°F). Grease and line a 23-by-13-cm loaf tin. Mash bananas in a bowl. Whisk in eggs, cooled butter and vanilla. Whisk flour, sugar, baking powder and salt in another bowl. Fold into banana mixture just until combined. Fold in walnuts if using.
Recipe card
Classic Banana Bread with Optional Walnuts
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare tin
Heat oven to 175°C (350°F). Grease and line a 23-by-13-cm loaf tin.
Mix wet ingredients
Mash bananas in a bowl. Whisk in eggs, cooled butter and vanilla.
Add dry ingredients
Whisk flour, sugar, baking powder and salt in another bowl. Fold into banana mixture just until combined. Fold in walnuts if using.
Fill tin
Scrape batter into the prepared tin and level the top.
Bake
Bake 55 to 70 minutes until a skewer inserted in the centre comes out with a few moist crumbs, not wet batter.
Cool
Cool in tin 15 minutes, then transfer to a rack and cool before slicing.
How to tell when it is ready
Cool in tin 15 minutes, then transfer to a rack and cool before slicing.
Tips
- Heat oven to 175°C (350°F).
- Mash bananas in a bowl.
- Whisk flour, sugar, baking powder and salt in another bowl.
- Scrape batter into the prepared tin and level the top.
Troubleshooting
- If top browns early, tent loosely with foil.
- If the centre is wet, continue baking in 5-minute intervals.
Substitutions
- Use a neutral dairy-free baking block.
- Omit walnuts for a nut-free loaf.
Variations
- Fold in chocolate chips.
- Add 1 teaspoon cinnamon.
Serving suggestions
- Serve with butter.
- Add yoghurt and berries.
- Toast slices lightly.
- Pair with coffee or tea.
Make ahead
Prepare components ahead and store safely. Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices well wrapped for up to 2 months.
Storage
Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices well wrapped for up to 2 months.
Food safety
Cool fully before wrapping; refrigerate leftovers if your kitchen is warm.
Frequently asked questions
Can I freeze banana bread?
Yes. Cool completely, slice if desired, wrap well and freeze for up to 2 months.
How should I store classic banana bread?
Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices well wrapped for up to 2 months.
Serve with butter. Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices well wrapped for up to 2 months.
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