Something about the word “easy” in a recipe title instantly piques my interest. As a full-time busy mom, having a few go-to recipes that don’t require much time or effort is always a win. This golden banana bread with walnuts is the perfect example. It’s a simple, one-bowl recipe that makes the most of overripe bananas without overly complicated. What sets this banana bread apart is its light, fluffy crumb and incredible moisture that lasts for days. Unlike darker, denser banana bread, this golden version has a cake-like texture that’s anything but dry. Plus, the easy cleanup makes it even more appealing!
As with anything in life, finding a good recipe can be a tricky task. I have made so many banana breads, as I am sure most home bakers have, and they often let me down by being dry. I am not a fan of dry banana bread. In fact, I got so down about the process of elimination that I gave up and started baking banana cake as loaves. But that was too much cake-ness and not enough quick bread, so it wasn’t quite right. That’s where this easy banana bread recipe comes in. Not only does it have all the classic hallmarks of a great banana bread, using up bananas, tasting high in banana flavor, and being freezable, but it also brings a lightness and cake-like texture to the denser banana bread out there.
If you love new recipes to use up overripe banana be sure to try my maple banana snack cake with candied pecan streusel. The sheet cake is super snack worthy!
Why You Will Love This Golden Banana Bread With Walnuts.
Nuts: This is a must for a great banana bread because when you bake walnuts, they take on a different, softer texture, and the flavor complements the mashed bananas in the loaf so well.
Customizable: If you can’t have nuts, you can easily make this banana bread into a chocolate chip banana bread loaf, and no one will know about your switcheroo but you.
Meal Prep: Baking like this banana loaf can last in your freezer for up to three whole months. Banana bread is one of the things that freezes and thaws without losing any flavor or texture.

Tackling Banana Waste: Why Using Up Overripe Bananas Matters in North America
Banana waste is a significant issue in North America, including Canada. It highlights the importance of using up bananas before they spoil. Bananas are one of the most popular fruits in North America. Still, unfortunately, a large percentage ends up in landfills each year. According to some estimates, nearly 30% of bananas purchased in the U.S. and Canada are discarded due to over-ripeness or being forgotten in the kitchen.
This waste is especially concerning considering the environmental impact of banana production. Bananas are grown in tropical regions, often requiring tremendous amounts of water and energy to produce, and shipping them to North America adds to the carbon footprint. When bananas go uneaten, that energy and resources are essentially wasted. The issue is exacerbated by bananas being perishable, with a shelf life that can be shortened by factors like temperature fluctuations during transport or improper storage.
Using up bananas, especially overripe ones, is not just a way to reduce food waste but also a smart way to benefit from their nutritional value. Overripe bananas are perfect for recipes like golden banana bread, fruit smoothies, or frozen banana pops. They offer a delicious, easy way to use them before they waste. In fact, repurposing these bananas helps combat the environmental costs of production and transportation, supporting sustainability efforts in our food systems.
To reduce banana waste, consumers can also look for ways to freeze bananas before they become too ripe. This ensures they don’t go to waste and can be used later in smoothies, baking, or other recipes. This small habit helps minimize food waste and aids in a greener, more sustainable food system in the U.S. and Canada.
Let’s Get Started Making This Banana Walnut Bread.
First, you will need to get the bowl. There is no need for a big bowl; a medium bowl will suffice, as this only makes one loaf. Next, grab the measuring cups and spoons. You will need to measure the wet and dry ingredients for the recipe. Follow that up with gathering the ingredients together.



We begin by measuring the vegetable oil, white sugar, and eggs in a mixing bowl. You don’t need an electric mixer to make this, but it certainly will help with this first part. You want to beat the wet ingredients until they are very light, pale yellow, and fluffy.



Next, measure out the dry ingredients and add to the creamed eggs and sugar to the bowl. Start folding in the dry to the wet ingredients. Part way through, you will notice that it’s pretty dry. Stop and mash bananas in another bowl and then add to the mixture. Keep mixing until the banana and dry ingredients are well incorporated. Now your batter is ready for the walnuts. I used a full cup because I love biting into the banana bread and having a walnut. It’s so tasty. You can reduce it to half a cup if you prefer fewer nuts or half a cup of walnut and half a cup of chocolate chips for a walnut chocolate chip banana bread if you prefer more decadence.


Next, we need to prepare the loaf pan. Using a regular 9×5 inch loaf pan, grease with either butter or vegetable oil. I used cooking spray for convenience. My loaf pan is glass, so it’s a slower heating process than metal pans. Metal pans may bake faster and conduct heat more efficiently. In any event, dump the banana bread batter into the prepared loaf pan to bake it in a preheated 350F oven for a bake time of 60-70 minutes. Use the toothpick test or use a cake tester to check for doneness. When the bread has been baked, the top will be a beautiful golden brown; pull it from the oven and let it cool in the pan on a wire rack.


Using a wire rack allows air to move around the pan and keeps it from being too hot on the bottom and, thus, from further cooking. This loaf is so fluffy that you really do want it to be nice and cool before turning it out of the pan. The golden brown crust is a beautiful hint at the even lighter interior of this baked walnut banana bread.
Ingredients:
Overripe Bananas: The browner, the better for banana flavor. Green bananas are unsuitable for baking because they are too firm and starchy and lack the sweetness and moisture needed for baked goods. Slightly ripened bananas haven’t developed that full-bodied banana flavor that’s needed to shine through in a baking product such as this delicious banana bread.
Neutral Oil: I used vegetable oil. It’s a cheap product for baking, so it can easily be replaced without breaking the grocery budget.
White Sugar: This sweetener adds moisture and helps with browning and texture.
Large Eggs: These provide structure and moisture and help bind the ingredients together, ensuring a tender texture.
All-Purpose Flour: This flour gives structure and helps bind the ingredients together, contributing to the bread’s texture and rise.
Baking Powder: A leavening agent helps the bread rise and become light and fluffy.
Salt: Brings out the banana’s natural flavor while balancing the sweetness in the banana nut bread recipe.
Walnuts: Chopped walnuts add texture and classic banana bread flavor.

Substitutions And Add-ins For This Moist Banana Bread Recipe.
White sugar: This sweetener can replaced by brown sugar, maple syrup, honey, or coconut sugar. If using liquid sweeteners like maple syrup or honey, you may need to reduce the amount of other liquids in the recipe.
Large eggs: These can be substituted with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes), chia seeds (same ratio), or a “chia egg” (1 tablespoon chia seeds + 2.5 tablespoons water). Alternatively, use applesauce to replace the sugar. For this recipe, 1/2 cup of unsweetened applesauce will suffice.
Flour: Regular flour can be swapped with almond flour or a gluten-free flour blend, but ensure the blend includes a binding agent like xanthan gum.
Baking powder: The leavening agent can be replaced with baking soda (use 1/4 teaspoon more baking soda for each teaspoon of baking powder) or self-rising flour (adjust the flour measurement accordingly).
Salt: Can be omitted if you are following a low-sodium diet.
Walnuts: For those with nut allergies, you can omit the crunchy walnuts or use them as a more economical loaf. Alternatively, replace the nuts with chocolate chips or a mix of half walnuts and half chocolate chips. Alternatively, use a different nut altogether, like pecans, for a new banana bread flavor.
Each substitution may slightly change the bread’s texture, flavor, or rise, so adjust as needed!

Expert Tips, Serving And Storing Suggestions For The Banana Bread.
Tip #1: Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas are considerably softer, making them easier to mash. Plus, their natural sugars enhance the bread’s overall taste and moisture.
Tip #2: Don’t Overmix the Batter: Mix only partially before combining the dry and wet ingredients before adding the bananas. To finish mixing the batter until the flour is incorporated completely, be sure to scrape the bottom of the bowl to avoid dense, heavy banana bread. A few lumps are perfectly fine!
Tip #3: Test for Doneness Early: Since baking times can vary depending on your pan and oven, check your banana bread for around 55 minutes. Insert a toothpick or cake tester into the center, and if it comes out clean, your bread is ready to come out of the oven.
This is the best banana bread recipe for a sweet breakfast. Slice a thick slice of this light, fluffy bread and enjoy it smeared with softened cream cheese or butter. Or take a slice to work or school for a snack break. Anyway, you slice it, this banana bread recipe is a great way to enjoy those overripe bananas without wasting them.
To store your banana bread, let it cool completely, wrap it tightly in plastic or aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to 3 days, or refrigerate it for up to a week. For more extended storage, freeze individual slices or the entire loaf for up to 3 months.
I’d love to hear your thoughts on this delicious golden banana bread! Please leave a rating and share your thoughts or any variations you’ve tried in the comments below. Your feedback helps others and makes this community even sweeter! As always, happy baking!

Golden Banana Bread With Walnuts: An Easy Recipe
Equipment
- 2 bowls One Medium One Small
- Measuring Cups
- Teaspoon
- Loaf Pan
- Mixing Tool
Ingredients
- ⅓ Cup Neutral Oil Vegetable or Other
- ⅔ Cup White Sugar
- 2 Lrg Eggs
- 1¾ Cup All-Purpose Flour
- 2¾ Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup Banana 2 Large Mashed
- 1 Cup Walnuts Chopped
Instructions
- In a medium mixing bowl measure the oil, sugar and egg. Beat until airy and pale yellow.⅓ Cup Neutral Oil, ⅔ Cup White Sugar, 2 Lrg Eggs
- Measure and add the dry ingredients to the bowl.1¾ Cup All-Purpose Flour, 2¾ Tsp Baking Powder, ½ Tsp Salt
- Partially mix the dry ingredients into the wet.
- In a small bowl mash bananas. Then add to the mixing bowl.1 Cup Banana
- Continue to mix the batter scraping sides of bowl and bottom until all flour and banana has been mixed in well.
- Measure and fold in the walnuts.1 Cup Walnuts
- Prepare loaf pan with grease. Preheat oven to 350℉
- Add batter to loaf pan and bake for 60-70 minutes or until done.
- Remove from oven and let cool in pan on wire rack.
- Turn out once the loaf is completely cool. Slice and enjoy!