Ultimate Banana-Walnut Bread
This is the definitive banana bread, uniting the best techniques from trusted sources. We use creamed butter for a plush, cake-like crumb, a blend of sugars and Greek yogurt for supreme moistness and tang, and toasted walnuts for a deep, nutty crunch. The result is a perfectly balanced loaf that will become your new go-to.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/4 teaspoons Baking soda
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 cup (1 stick) Unsalted butter, at room temperature
- 3/4 cup Packed dark brown sugar
- 1/4 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups (about 4) Very ripe bananas, mashed
- 1/3 cup Whole-milk Greek yogurt or sour cream
- 3/4 cup Walnuts, toasted and coarsely chopped
Steps
- 1
Adjust an oven rack to the middle position and preheat to 350°F. Grease a standard 8.5x4.5-inch loaf pan with butter or nonstick spray.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to combine.
- 3
In a separate small bowl, stir the mashed bananas and Greek yogurt together.
- 4
In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 4-5 minutes, until the mixture is light in color and fluffy in texture.
- 5
Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
- 6
Turn the mixer to low speed and add the flour mixture in three parts, alternating with the banana-yogurt mixture in two parts, starting and ending with the dry ingredients. Mix only until just combined; do not overmix.
- 7
Remove the bowl from the mixer and use a spatula to gently fold in the toasted walnuts. Scrape the batter into the prepared loaf pan and smooth the top.
- 8
Bake for 60-65 minutes, or until a wooden skewer or cake tester inserted into the center comes out with no wet batter attached.
- 9
Let the banana bread cool in the pan on a wire rack for 1 hour before turning it out onto the rack to cool completely before slicing and serving.
Pro tips
- Use Extra-Ripe Bananas: The darker and spottier the bananas, the more sugar they contain and the more intense banana flavor your loaf will have.
- Cream Butter and Sugar Properly: Beating the butter and sugars until light and fluffy is a critical step that incorporates air, ensuring a tender, less dense crumb.
- Toast Your Nuts: Don’t skip toasting the walnuts. It only takes a few minutes in a dry skillet or the oven and dramatically deepens their flavor, adding a crucial layer of complexity to the finished bread.
- Don’t Overmix: Once the flour is added, mix only until it disappears. Overmixing develops gluten, which will result in a tough, gummy bread.
- Cool It Completely: Allowing the banana bread to cool entirely is essential. This lets the crumb set, making for cleaner slices and a more developed flavor.