Banana Bread with Walnuts and Cinnamon: An Incredible Ultimate Recipe
Introduction
There’s a moment—warm oven, a buttery cinnamon scent drifting through the kitchen—when banana bread becomes more than a loaf; it becomes a memory. This Banana Bread with Walnuts and Cinnamon bakes up tender and fragrant, with caramelized banana sweetness, a whisper of warm cinnamon, and the satisfying crunch of toasted walnuts in every bite. The crust forms a golden, slightly crisp edge while the crumb stays moist and tender, flecked with walnut pockets that add texture and depth.
This loaf is perfect for cozy weekend mornings, a crowd-pleasing addition to brunch, an easy housewarming gift, or a lunchtime treat wrapped up for a picnic. If you enjoy other moist variations, try a different texture in my take on banana bread with Greek yogurt for another riff on classic comfort.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes (depends on oven and pan)
- Total Time: About 1 hour 10 minutes (including cooling)
- Servings: 10 slices (1 standard 9×5-inch loaf)
- Difficulty Level: Easy — beginner-friendly, reliable results
Nutrition Highlights
Nutrition estimates per serving (one slice, recipe yields ~10 slices). Values are approximate and calculated using USDA FoodData Central entries for the individual ingredients; adjust for specific brands or portion sizes.
- Calories: ~310–320 kcal
- Protein: ~4 g
- Total Carbohydrates: ~43 g
- Dietary Fiber: ~2 g
- Sugars: ~24 g (includes added sugar and natural banana sugars)
- Total Fat: ~13–14 g
- Saturated Fat: ~5 g
- Sodium: ~160–220 mg
Notes: These are estimates intended for planning and comparison. For personalized or medical dietary needs, consult a registered dietitian or resources such as the USDA FoodData Central or Mayo Clinic for guidance.
Why You’ll Love It
There are many reasons to fall for this banana bread: the first whiff of cinnamon and baked banana feels instantly nostalgic; the walnuts add a toasty crunch that keeps each slice interesting; and this recipe is forgiving—ripe bananas and a quick stir produce reliably tender results. It’s also adaptable: make it for breakfast, slice it for afternoon snacks with tea, or serve warm at gatherings for instant comfort. Between simplicity, flavor, and sentimental warmth, this loaf checks all the boxes.
Step-by-Step Instructions
Ingredients
- 3 ripe bananas, mashed (about 1 to 1¼ cups)
- 1/3 cup (76 g) melted unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt (about 1/4 teaspoon)
- 1 teaspoon ground cinnamon
- 1½ cups (180 g) all-purpose flour
- 1 cup (100 g) chopped walnuts (optional; toasted recommended)
Optional ingredients and substitutions:
- Replace 1/3 cup butter with 1/3 cup neutral oil (canola, vegetable) for a slightly different crumb.
- Use brown sugar (light or dark) instead of granulated sugar for a deeper molasses note.
- Swap 1 cup chopped pecans for walnuts, or use 1/2 cup chocolate chips for a sweeter twist.
- For a lower-fat option, substitute 1/3 cup applesauce for the butter (texture will be slightly denser).
- To make it vegan, use a flax “egg” (1 tbsp ground flax + 3 tbsp water, set 5 min) and coconut oil instead of butter.
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla; mix until combined.
- Sprinkle the baking soda, salt, and cinnamon over the wet mixture; stir to incorporate.
- Gently fold in the flour until just combined—do not overmix. A few streaks of flour are OK.
- Fold in the chopped walnuts, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Remove from the oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Practical tips:
- Avoid overmixing after adding flour to keep the bread tender.
- Use very ripe bananas (lots of brown spots) for best sweetness and moisture.
- If your oven runs hot, check at 50 minutes and protect the loaf with foil if needed.
Serving Suggestions
- Serve warm, slathered with a pat of butter or cream cheese.
- Pair with coffee, black tea, or a glass of cold milk for a classic combo.
- Toast individual slices and add a smear of nut butter and a drizzle of honey for extra protein.
- Slice thinner for party platters or thicker slices for an indulgent snack.
- Turn slices into a decadent French-toast-style treat by dipping briefly in egg and frying for a crisp exterior.
Keeping it Fresh
- Room temperature: Store tightly wrapped or in an airtight container for 2–3 days. Keep away from direct sunlight and heat.
- Refrigeration: Refrigerate up to 5–7 days (wrap well to prevent drying). Warm slightly before serving to restore softness.
- Freezer: Freeze whole or sliced (wrapped in plastic and foil or in airtight freezer bags) for up to 3 months. Thaw overnight in the fridge or at room temperature, then warm gently before serving.
Insider Secrets
- Toast the walnuts before chopping: 5–7 minutes on a baking sheet at 350°F deepens flavor and keeps them crunchy.
- For an extra-moist crumb, let the batter rest 10 minutes before baking so the flour hydrates evenly.
- Check doneness by inserting a toothpick slightly off-center; the center often takes the longest. A few moist crumbs indicate perfect bake.
- If the top browns too fast, tent with foil rather than reducing oven temperature (maintains internal cooking).
- Add a teaspoon of Greek yogurt or sour cream for even richer moisture (small amounts won’t change structure).
Creative Twists
- Vegan & Nut-Free: Use a flax egg, coconut oil, and omit walnuts; add 1/2 cup raisins or dairy-free chocolate chips.
- Spiced Maple Walnut: Replace granulated sugar with 3/4 cup brown sugar + 1/4 cup maple syrup; add 1/4 teaspoon ground nutmeg and swap walnuts for pecans.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend (with xanthan gum) and add an extra tablespoon of liquid if batter seems too thick.
- Sour Cream Variation: If you prefer a tangier, ultra-moist loaf, try a recipe adaptation like this banana bread with sour cream for inspiration.
- Espresso-Cinnamon: Add 1–2 teaspoons instant espresso to the wet ingredients and increase cinnamon to 1½ teaspoons for a warm, coffee-kissed loaf.
Frequently Asked Questions
Q: Can I use less sugar?
A: Yes—reduce sugar by up to 25% (use 3/4 cup) with minimal effect on texture; expect slightly less sweetness and browning.
Q: Why is my banana bread dense?
A: Overmixing after adding flour, under-ripe bananas, or too much liquid can cause density. Mix until just combined and use ripe bananas.
Q: Can I add fruit like blueberries?
A: Yes—coat berries lightly in flour before folding into batter to prevent sinking. Use about 3/4 cup fresh or frozen.
Q: How do I prevent a gummy center?
A: Ensure the loaf bakes long enough; oven calibration varies. If exterior browns too quickly, tent with foil and continue baking until a toothpick shows moist crumbs.
Q: Is this recipe freezer-friendly?
A: Yes—slice and freeze individually for quick breakfasts. Thaw at room temperature or gently warm in a low oven.
Conclusion
This Banana Bread with Walnuts and Cinnamon is a simple, soulful loaf that rewards minimal effort with maximum comfort—crispy edges, a tender crumb, and a nutty crunch. Try it for breakfast, as a hostess gift, or whenever you need the smell of home-baked goodness. If you want to explore a cinnamon swirl variation with a beautiful ribbon of spice, check out Cinnamon Swirled Banana Bread – The BakerMama. For a video-guided, moist banana bread method (great for visual learners), watch Moist Banana Bread Recipe (VIDEO) – NatashasKitchen.com.
I’d love to hear how your loaf turns out—share a photo or tip in the comments and join our baking community. Happy baking!
Print
Banana Bread with Walnuts and Cinnamon
- Total Time: 70 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A tender and fragrant banana bread, filled with caramelized banana sweetness, warm cinnamon, and toasted walnuts.
Ingredients
- 3 ripe bananas, mashed (about 1 to 1¼ cups)
- 1/3 cup (76 g) melted unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt (about 1/4 teaspoon)
- 1 teaspoon ground cinnamon
- 1½ cups (180 g) all-purpose flour
- 1 cup (100 g) chopped walnuts (optional; toasted recommended)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla; mix until combined.
- Sprinkle the baking soda, salt, and cinnamon over the wet mixture; stir to incorporate.
- Gently fold in the flour until just combined—do not overmix.
- Fold in the chopped walnuts, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Remove from the oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas and avoid overmixing after adding flour. Store tightly wrapped for 2-3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
