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If you have mushy bananas, you’re just a few steps away from this easy, delicious banana nut bread.

Updated on February 5, 2023


1 9- x 5-inch loaf

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.


  • 3/4 cup coarsely chopped walnuts (3 ounces)

  • 1 1/4 cups unbleached all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon kosher salt

  • 1 cup sugar

  • 2 large eggs

  • 1/2 cup canola oil

  • 3 medium overripe bananas (1 1/4 cups), mashed

  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F. Coat a 9- x 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.

  2. In a medium bowl, whisk the flour with the baking soda, cinnamon, and salt. In another bowl, combine the sugar, eggs, and oil; 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.

  3. 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.

    Food & Wine

Make ahead

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

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