If you've got mushy bananas, you're just a few steps away from this easy, delicious banana nut bread. In this recipe, the walnuts get toasted just to bring out their nutty flavor and take away their raw edge. A touch of cinnamon and vanilla round out the banana nut flavor.Related: Our 14 Best Quick Bread Recipes

Beth Hensperger
November 1998

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
1 hr 30 mins
Yield:
MAKES ONE 9-BY-5-INCH LOAF
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.

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  • In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.

  • Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Make Ahead

Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.