A moist, flavorful banana bread studded with crunchy walnuts. Takes about 1 hour and 15 minutes from start to finish, with a beginner-friendly difficulty level. Perfect for using up overripe bananas and great for breakfast, snacks, or afternoon tea.
Preheat your oven to 350°F (175°C). Clear your counter space and gather all your ingredients and tools. This makes the baking process smooth and stress-free.
Grease a 9x5 inch loaf pan with butter or cooking spray, making sure to coat the bottom and sides well. You can also line it with parchment paper for easier removal later.
Peel your overripe bananas and place them in a large mixing bowl. Use a fork to mash them thoroughly until mostly smooth with just a few small lumps. The riper the bananas, the sweeter and more flavorful your bread will be.
Add the melted butter to the mashed bananas and stir until combined. Then add the sugar, egg, and vanilla extract. Mix everything together until well blended and smooth.
In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the flour.
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold everything together using a spatula or wooden spoon. Mix just until the flour is incorporated and no dry streaks remain. Don't overmix—a few lumps are okay. Overmixing can make the bread tough.
Add the chopped walnuts to the batter and gently fold them in until evenly distributed. Reserve a small handful if you'd like to sprinkle some on top of the loaf before baking.
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. If desired, sprinkle the reserved walnuts on top for a nice presentation.
Place the loaf pan in the preheated oven and bake for 60-65 minutes. The bread is done when a toothpick or knife inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Remove the pan from the oven and place it on a wire cooling rack. Let the banana bread cool in the pan for about 10-15 minutes. This helps it set and makes it easier to remove without breaking.
Carefully run a butter knife around the edges of the loaf to loosen it, then turn the pan upside down to release the bread onto the cooling rack. Let it cool for at least another 15-20 minutes before slicing.
Once cooled, use a serrated knife to slice the banana bread into thick slices. Serve as is, or with a pat of butter. Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.