high confidence · engineered recipe

Classic Cinnamon Banana Bread with Walnuts

Name: Classic Cinnamon Banana Bread with Walnuts
Total time: 65 min
Yield: 4 servings
Ingredients: 350 g very ripe bananas, peeled and thoroughly mashed; 113 g unsalted butter, melted and slightly cooled; 100 g granulated sugar, can use a mix of white and brown sugar; 100 g large eggs, beaten; 5 ml vanilla extract; 190 g all-purpose flour, spooned and leveled; 5 g baking soda; 3 g ground cinnamon; 3 g salt; 75 g walnuts, chopped and toasted

A reliable, moist oven-baked banana bread infused with cinnamon and packed with toasted walnuts.

Time65 min

LevelEasy

ToolOven

Yield

4 servings

×1

Units

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Recipe diagramClassic Cinnamon Banana Bread with Walnuts4 servings · ingredients flow left to right
PrepPreheat oven to 350°F (177°C) and grease a 9x5-inch loaf pan or line with parchment paper.
350 g · 1.5 cupsvery ripe bananaspeeled and thoroughly mashed	01Prepare WetMash bananasMash the ripe bananas in a bowl until smooth.			04Combine BatterMix just until combinedFold the dry ingredients into the wet ingredients gently until just incorporated; do not overmix.Ready when Batter should be slightly lumpy with no dry flour streaks.	05BakeBake in ovenPour batter into the prepared loaf pan and bake until golden brown and a tester inserted in the center comes out with a few moist crumbs.350°F / 177°C · 50–60 minutesReady when Toothpick inserted in center comes out clean or with moist crumbs.	06Cool & ServeCool completelyLet the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.Ready when Crumb sets fully for clean slices.
113 g · 0.5 cupunsalted buttermelted and slightly cooled	01Prepare WetWhisk wet ingredientsWhisk the melted butter, sugar, beaten eggs, and vanilla extract into the mashed bananas.
100 g · 0.5 cupgranulated sugarcan use a mix of white and brown sugar
100 g · 2 countlarge eggsbeaten
5 ml · 1 tspvanilla extract
190 g · 1.5 cupsall-purpose flourspooned and leveled		02Prepare DryCombine dry ingredientsWhisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
5 g · 1 tspbaking soda
3 g · 1 tspground cinnamon
3 g · 0.5 tspsalt
75 g · 0.75 cupwalnutschopped and toasted			03Add NutsIncorporate walnutsGently fold chopped walnuts into the dry mixture.

Ingredient ActionHover or tab through a cell to trace its path.

Why this works

Very ripe bananas provide natural sweetness and moisture, while baking soda reacts with the acidic fruit to give a proper rise. Folding the batter gently prevents gluten over-development, ensuring a tender, non-gummy crumb.

Watch for

Overmixing the batter: Stop mixing the moment flour streaks disappear to avoid a tough, rubbery texture.
Slicing while too hot: Allow the loaf to cool completely on a wire rack so the internal moisture redistributes and the crumb firms up.