Banana Nut Bread Walnuts Cinnamon Swirl (Printable View)
Moist banana bread with chopped walnuts and cinnamon sugar swirl, ideal for breakfast or snacks
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 3 ripe bananas, mashed (about 1 1/2 cups)
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 1 cup walnuts, roughly chopped
→ Cinnamon Swirl
10 - 1/3 cup brown sugar, packed
11 - 1 tablespoon ground cinnamon
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter with granulated sugar until light and fluffy.
04 - Beat in the eggs one at a time, then stir in mashed bananas and vanilla extract until well combined.
05 - Add the dry ingredients to the wet mixture and gently mix until just combined—do not overmix.
06 - Fold in the chopped walnuts.
07 - In a small bowl, combine the brown sugar and cinnamon for the swirl.
08 - Pour half the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon-sugar. Gently swirl a knife through the batter to create a marbled effect.
09 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
# Expert Advice:
01 -
- The cinnamon swirl creates these gorgeous ribbons that make every slice feel like a surprise.
- This is the recipe that finally taught me patience with overripe bananas instead of guilt about letting them go black.
02 -
- Underbaked banana bread never fully recovers. When in doubt, give it five more minutes. Slightly dry beats raw in the middle every single time.
- The toothpick test should be done in the center, not the edges. The edges will fool you with their false confidence.
03 -
- Use really ripe bananas. I am talking almost completely black with zero shame about it.
- Let the bread cool completely before wrapping it for storage or the moisture will create weird soggy spots.