The Best Classic Banana Nut Bread

Not all banana bread recipes are created equal. Don't kid yourself about the fat, you need it. Also I much prefer not to have any spices but just to let the banana shine. This recipe yields one loaf of moist, sweet banana bread with a handful of walnuts.

Ingredients

Wet

3 Ripe Bananas, mashed

They should be very ripe (spotty or brown) for the best flavor and moisture.

1/2 cup Sunflower Oil

1 cup Granulated Sugar

2 Eggs, large, beaten

1/3 cup Buttermilk

(See Tip below for substitute) Adds moisture and helps activate the leavening agents.

1 teaspoon Vanilla Extract

Dry

1 and 3/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

Mix-ins

Chopped Walnuts

1 cup

Optional, but highly recommended!

💡 Buttermilk Substitute Tip

If you don't have buttermilk on hand, you can quickly make a substitute:

Place 1 teaspoon of lemon juice (or white vinegar) into a measuring cup.

Add enough milk (even non dairy ) to reach the 1/3 line of your liquid measure.

Stir it lightly and let it sit for 5-10 minutes. The milk will curdle slightly and thicken—this is your quick buttermilk substitute!

Instructions

1. Prep the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit.

Prepare the Buttermilk if using the substitute (see Tip above).

Grease and flour a standard x 5-inch loaf pan, or line it with parchment paper for easy removal.

2. Combine Wet Ingredients:

In a large bowl, whisk together the Sunflower oil, sugar, eggs, vanilla, and buttermilk (or substitute) until well combined.

Stir in the mashed bananas. Don't worry if the mixture looks lumpy; that's normal.

3. Combine Dry Ingredients:

In a separate, medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Ensure the leavening agents are evenly distributed throughout the flour.

4. Mix and Fold:

Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tougher bread. A few streaks of flour are fine.

Gently fold in the chopped walnuts.

5. Bake:

Pour the batter into the prepared loaf pan.

Bake for about 50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

6. Cool:

Remove the pan from the oven and let the bread cool in the pan for 10 minutes.

Invert the loaf onto a wire rack and let it cool completely before slicing. This helps to set the texture and makes slicing easier. Share and enjoy!! 😋