About this recipe
There’s something magical about banana bread — that moment when the kitchen fills with the smell of warm bananas and toasted walnuts. This version is my cozy, vegan, foolproof take: just one bowl, 9 pantry staples, and a perfectly soft, nutty crumb every time.
It’s the recipe I bake on lazy weekends when there are a few too-ripe bananas on the counter and I want something sweet but simple. No mixers, no fancy steps, just real flavor and real comfort. It travels great (yes, i´ve sent it to my college kids) and it is always the best to have around.
Why You’ll Love This Walnut Banana Bread
- Meal-prep friendly. Stays fresh for days — your future self will thank you.
- One bowl, zero fuss. Less cleanup, more banana goodness.
- Soft, moist, and full of flavor. The applesauce keeps it tender without any eggs.
- Perfectly nutty. Toasted walnuts add the best crunch and depth.
- Customizable. Make it a loaf, bake it as muffins, or add chocolate chips for a twist.
Ingredient notes
- Bananas: Use overripe bananas — the darker, the better. You can use frozen bananas.
- Walnuts: Pecans also work.
- Flour: I use all-purpose, but you can swap for whole-wheat for extra fiber.
- Applesauce: Keeps the bread moist without eggs. You can also use mashed pear or yogurt.
How to Make Easy Walnut Banana Bread
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan or line with parchment paper.
- Mash 4 ripe bananas in a large bowl until smooth — a few small lumps are fine.
- Add ¾ cup sugar, ½ cup oil, ½ cup applesauce, and 1 tablespoon vanilla. Stir until everything is well combined.
- Mix in 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Stir gently — don’t overmix.
- Fold in 1 cup chopped walnuts (and chocolate chips if you’re feeling extra cozy).
- Pour the batter into your loaf pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool on a wire rack before slicing — the hardest part, I know.
💡For muffins: Divide the batter into a 12-cup muffin tin and bake 20–25 minutes.
Variations
- Walnut Banana Bread Muffins: Same batter, shorter bake time — perfect for breakfast meal prep.
- Chocolate Chip Walnut Banana Bread: Add ½ cup dark chocolate chips for a richer loaf.
- Cinnamon Swirl: Mix 1 tablespoon cinnamon + 2 tablespoons brown sugar and swirl it into the batter before baking.
Storage and Freezing Tips
- Room temperature: Store covered for 2–3 days.
- Freezer: Wrap slices or the whole loaf tightly and freeze up to 3 months. Thaw at room temperature or warm in the toaster oven.
Walnut Banana Bread (Moist, Easy & One-Bowl Recipe)
Equipment
- 1 Loaf pan standard 9×5-inch loaf pan
Ingredients
- 4 ripe bananas
- ¾ cup sugar
- ½ cup neutral oil
- ½ cup applesauce or pear purée
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas in a large bowl. Add sugar, oil, applesauce, and vanilla; mix until smooth.
- Add flour, baking soda, baking powder, and salt. Stir just until combined.
- Fold in chopped walnuts.
- Pour into a greased loaf pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Cool before slicing. Enjoy warm with almond butter or berry jam.
Notes
- Storage: 2–3 days at room temp or up to 3 months frozen.
- If you only have an 8½×4½-inch pan, that works too — just add about 5 extra minutes of baking time and check with a toothpick near the center.
- Pan size: Use a standard 12-cup muffin tin.
- Liners: Line with paper liners or grease each cup lightly with oil or cooking spray.
- Fill: Fill each cup about ¾ full (a ¼-cup scoop works perfectly).
- Bake time: 20–25 minutes at 350°F (175°C), until a toothpick inserted in the center comes out clean.
- Yield: You’ll get 12 regular muffins or about 24 mini muffins (bake minis for 12–15 minutes).
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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