New This Month

Banana-Walnut Loaf


You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2003


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3 cups mashed medium very ripe bananas (about 6)
  • 1 cup chopped toasted walnuts or chocolate chips (optional)


  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

  2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.

  3. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

Cook's Notes

If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.

Reviews Add a comment

  • bakerinme
    23 JUL, 2017
    Bread baking time incorrect for one pan.
  • tamilim
    19 FEB, 2015
    I made this recipe with gluten free flour and it came out beautifully! It was super moist and yummy!! Would highly recommend it. I added the chocolate chips as well.
  • Ireneta
    24 OCT, 2014
    Made it the other day so I could have something to eat as a snack or fro breakfast. Didn't have Sour cream so I used Greek Yogurt instead. It turned out super delicious although, it did stick from the bottom a little. I want to make it as a Muffin. Not sure if I could. Any suggestions? Thanks!!
  • fingerlickingood
    2 SEP, 2014
    l loved the recipe.absolutely yummy.easy to make and great result.l have already given my cousin to try it out.a keeper
  • fjlucas
    27 FEB, 2014
    Recipe is flawed. I made this the other day, it takes way more than 70 minutes(mine took 78 minutes) to bake for it to be fully done in the center. I did tent it with foil but the top still burned a little around the edges. It has great flavor but 3 cups of bananas seems like to much. It almost is enough for 2 pans, maybe smaller ones than the big 9X5 pan called for.
  • MS11465911
    21 FEB, 2014
    Banana bread is my go to comfort food!
  • MS10710990
    12 JAN, 2014
    Yummy! I tweaked the recipe by adding 1/2 tsp vanilla extract to the mashed bananas.
  • shalynne
    7 JUL, 2013
    I had too many overripe bananas from my tree and this recipe produced such a wonderful, light and fluffy loaf. Reduced the sugar to 1/4 cup since my bananas were already super-sweet and it worked well! Thanks so much!!!
  • Linda2love4u
    19 MAY, 2013
    Giving this one a try right now. I was baffeled by the web page. It overlaps on the recipe title with images, Maybe its me, maybe not , techy take notice.
  • kinapela
    6 APR, 2013
    Just made this recipe and it's delicious. I didn't get two full loaves, a good-sized one and a shortie. Should have done mini loaves, maybe. Added pumpkin pie spice and one loaf got toasted pecans, the other mini choc chips. Really nice recipe.