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Classic Moist Banana Bread with Walnuts: Best Recipe

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This classic moist banana bread with walnuts is the kind of recipe that becomes a staple in your kitchen. It’s forgiving, adaptable, and consistently delivers that perfect combination of tender crumb and nutty crunch.

Ingredients

Scale
  • 3 large ripe bananas (the spottier, the better)
  • 1/3 cup unsalted butter (melted and slightly cooled)
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1/4 cup plain Greek yogurt (full-fat preferred)
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts (toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving overhang on the two long sides.
  2. Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Remove and set aside to cool.
  3. In a large mixing bowl, mash the bananas with a potato masher or fork until mostly smooth, leaving a few small chunks for texture.
  4. Add the melted butter, granulated sugar, egg, vanilla extract, and Greek yogurt to the mashed bananas. Whisk together until smooth and well combined.
  5. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently, just until no streaks of flour remain. Do not overmix.
  7. Add the toasted walnuts to the batter and fold them in with just a few strokes. Reserve a handful to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle reserved walnuts on top if using.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  10. Let the banana bread cool in the pan for exactly 10 minutes. Then use the parchment paper handles to lift it out and transfer to a wire rack. Let it cool completely before slicing, about 1 hour.

Notes

For the bananas, you want them almost embarrassingly ripe. Think brown spots covering at least half the peel. If your bananas aren’t ripe enough, you can speed things up by baking them at 300°F for 15 minutes until the skins turn black. Let them cool, then scoop out the insides. The Greek yogurt is non-negotiable if you want that ultra-moist crumb. I’ve tried sour cream as a substitute and it works too, but yogurt gives a slightly lighter texture. If you’re dairy-free, use a good quality coconut yogurt—just make sure it’s unsweetened. For the walnuts, I recommend buying raw halves and chopping them yourself. Pre-chopped walnuts are often stale and uneven. Toast them in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until they smell nutty and toasty.

Nutrition

Keywords: banana bread, moist banana bread, walnut banana bread, easy banana bread, classic banana bread

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