Walnut Banana Bread: Delicious Moist Treat For Morning Breakfast

Start your day right with this Walnut Banana Bread, a delicious moist treat for morning breakfast that brings warmth and comfort to your table.

Packed with natural sweetness from ripe bananas and a satisfying crunch from toasted nuts, it pairs effortlessly with your morning coffee or tea.

Prep time: 15 minutes

Bake time: 55–60 minutes

Yield: 1 loaf (8–10 slices)

Ingredients

• 3 large, overripe bananas (heavily speckled or brown), thoroughly mashed

• 1/3 cup (75 g) unsalted butter, melted and slightly cooled

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (50 g) packed light brown sugar

• 1 large egg, room temperature, lightly beaten

• 1 tsp pure vanilla extract

• 1 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp fine sea salt

• 1 1/2 cups (190 g) all-purpose flour

• 3/4 cup chopped walnuts (reserve 2 tablespoons for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8.5x4.5-inch loaf pan and line it with parchment paper, leaving a slight overhang along the sides for easy lifting.

2. In a large mixing bowl, mash the peeled bananas with a fork or potato masher until mostly smooth with just a few small bits remaining.

3. Pour the melted butter into the mashed bananas and stir with a wooden spoon or spatula until combined.

4. Whisk in the granulated sugar, brown sugar, beaten egg, and vanilla extract until the mixture is uniform.

5. Sprinkle the baking soda, cinnamon, and salt directly over the wet mixture. Stir thoroughly so the leavening agent disperses evenly.

6. Add the all-purpose flour. Fold gently with a spatula just until the flour disappears; avoid overmixing so the crumb stays tender.

7. Gently fold in the bulk of the chopped walnuts.

8. Scrape the batter into your prepared loaf pan and smooth out the top. Scatter the reserved 2 tablespoons of walnuts evenly across the surface.

9. Bake on the center rack for 55 to 65 minutes. The bread is done when the top is deep golden brown and a toothpick inserted into the center emerges clean (a few moist crumbs are fine, but no wet batter). If the top browns too quickly around minute 40, tent it loosely with aluminum foil.

10. Cool the loaf in the pan for 10 to 15 minutes, then use the parchment handles to transfer it to a wire rack. Let it cool completely before slicing thick with a serrated knife.