Banana Walnut Breads Recipe-Learn Like a Pro

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Banana Walnut Breads Recipe-Learn Like a Pro:-The perfect balance of banana, walnuts, and cinnamon makes this moist Banana Nut Bread delicious. You can prepare and bake this bread in 10 minutes. It gives the house a great smell and tastes better than bakery bread. We love this classic banana bread recipe because it has the right balance of sweetness and cinnamon spice.

Banana Walnut Breads Recipe-Learn Like a Pro



A banana nut bread that is simple to make, moist, and contains a healthy serving of chopped walnuts for protein, as well as a hint of cinnamon, and that can be prepared and baked in about ten minutes.


  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 cups mashed bananas
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts or pecans



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  • Set the oven temperature to 350 degrees. Using nonstick baking spray, grease or spray a loaf pan measuring 8 inches by 4 inches.
  • A medium bowl should be used to combine the flour, baking soda, ground cinnamon, and salt by whisking them together.


  • The butter and sugar should be mixed together using a hand mixer or a stand mixer set to medium speed until the mixture is smooth and creamy.
  • The eggs should be beaten in one at a time until they are completely incorporated. The mixer should be set to medium-low speed.


  • A mixture of mashed bananas and vanilla extract should be beaten in.
  • Turn the mixer down to a low setting or stir it, then add the dry ingredients and beat them until they are completely incorporated.


  • Be careful not to overmix the batter. Take it out of the mixer and fold in the nuts until they are completely incorporated.
  • For approximately 55 to 60 minutes, or until a toothpick inserted into the top comes out clean, bake the batter.


  • Let the bread cool for five to ten minutes in the pan, and then flip it over onto a wire rack for cooling.
  • Before wrapping, allow the item to completely cool.




  • Make use of brown bananas that are extremely ripe. In a natural sense, the bread will be naturally sweeter and more moist if the bananas are allowed to ripen.
  • Pecans are a suitable alternative to walnuts in this recipe.
  • Avoid overmixing the bread because doing so can cause the loaf to become tough. When the flour mixture is being incorporated, the mixer should be set to a low speed, and it should only be mixed until it is completely combined.


  • You can alter the flavour by adding one cup of chocolate chips, one-fourth of a teaspoon of ground nutmeg, or two-thirds of a cup of raisins.
  • After half an hour, you should begin inspecting the loaf. A toothpick that is inserted into the centre of the loaf should come out clean when it is done.
  • When completely cooled, wrap the item. This can be stored on the counter for up to four days if it is wrapped in plastic wrap or placed in a Ziploc storage bag.




  • Calories: 319kcal
  • Carbohydrates: 41g
  • Protein: 5g | Fat: 16g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 5g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0.4g
  • Cholesterol: 57mg
  • Sodium: 254mg
  • Potassium: 236mg
  • Fiber: 2g
  • Sugar: 21g
  • Vitamin A: 362IU
  • Vitamin C: 4mg
  • Calcium: 23mg
  • Iron: 1mg


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