Moist Banana Bread with Walnuts

Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with butter or nonstick spray. You can also line the bottom with parchment paper for easy removal. This step ensures your banana bread won’t stick and lifts out cleanly.

In a large mixing bowl, peel and add your ripe bananas. Use a fork or potato masher to mash until mostly smooth, with just a few small lumps for texture. The bananas should be very ripe — brown-spotted or nearly black on the outside — for the best flavor and moisture.

To the mashed bananas, add the melted butter, brown sugar, white sugar (if using), eggs, and vanilla extract. Whisk everything together until fully combined and smooth. The mixture should look glossy and well-blended — no dry patches or lumps of sugar.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This ensures even distribution of the leavening agent and avoids clumping. Slowly pour the dry ingredients into the wet banana mixture while stirring gently.

Use a spatula or wooden spoon to gently fold the batter just until no streaks of flour remain. Avoid overmixing — the batter should be thick but smooth. Gently stir in the chopped walnuts. Overmixing can lead to dense bread, so mix only until incorporated.

Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle a few extra walnuts on top for a rustic look and crunchy finish. Place the pan in the center of the oven and bake for 50–60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice into thick, satisfying pieces. Enjoy it warm with butter, or wrap it tightly for storage — it stays moist for days!