This moist, flavorful banana bread is perfect for using up overripe bananas and takes about 1 hour and 15 minutes from start to finish. It's an easy beginner-friendly bake that fills your kitchen with amazing aromas and makes a wonderful breakfast, snack, or gift for friends and family.
Set your oven to preheat at 350°F (175°C). Take out all your ingredients and tools so everything is ready. Grease a 9x5 inch loaf pan with butter or non-stick spray, then lightly dust with flour, tapping out any excess. This prevents sticking.
Peel your very ripe bananas (the riper and spottier, the better the flavor) and place them in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth with just a few small lumps remaining. You should have about 1 to 1¼ cups of mashed banana.
To the mashed bananas, add the melted butter and stir until combined. Then mix in the sugar, beaten egg, and vanilla extract. Stir everything together with a wooden spoon or spatula until well blended and smooth.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking helps distribute the baking soda evenly and removes any lumps from the flour, ensuring your bread rises properly.
Pour the flour mixture into the banana mixture. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until just combined. You should still see a few small streaks of flour—don't overmix or your bread will be tough. It's okay if the batter looks a bit lumpy.
Gently fold the chopped walnuts into the batter, distributing them evenly throughout. Reserve a small handful (about 2 tablespoons) to sprinkle on top if you'd like a decorative finish.
Scrape the batter into your prepared loaf pan, using your spatula to spread it evenly into the corners. Gently tap the pan on the counter once or twice to release any air bubbles. If desired, sprinkle the reserved walnuts on top.
Place the loaf pan in the center of your preheated oven. Bake for 60-65 minutes, until the top is golden brown and a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs (no wet batter). If the top is browning too quickly after 45 minutes, tent it loosely with aluminum foil.
Remove the pan from the oven and place it on a cooling rack. Let the banana bread cool in the pan for about 10-15 minutes. This resting time helps it set and makes it easier to remove without breaking.
Run a butter knife gently around the edges of the bread to loosen it. Carefully turn the pan upside down and tap gently to release the loaf onto the cooling rack. Turn it right-side up and let it cool completely before slicing—this takes about 30 more minutes. Warm bread is delicious but slices more cleanly when fully cooled.
Using a sharp serrated knife, slice the banana bread into 8-10 pieces, each about 1 inch thick. Serve at room temperature, optionally with butter, cream cheese, or a drizzle of honey. Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.