Yummy Banana Walnut Bread

There’s a reason banana bread is the go-to for over-ripe bananas, and this walnut-studded version keeps it about as easy as baking gets: beat everything together in one bowl and pour into the pans.

Three mashed ripe bananas bring natural sweetness and the moisture that gives the loaf its tender, dense crumb. Using oil instead of butter keeps it especially moist, staying soft for days.

Chopped walnuts fold through for buttery crunch and a toasty contrast to the soft banana crumb.

Baking it in two small loaves means more crust per slice and faster, more even baking than one big loaf.

The riper your bananas, the better; deeply spotted, almost-black ones are sweetest and mash into the batter most easily.

Pro Tips

• Use very ripe, heavily spotted bananas for the sweetest, most banana-forward loaf.
• Don’t overbeat once the flour goes in; mix just until combined for a tender crumb.
• Toast the walnuts first to deepen their flavor and crunch.
• Test with a skewer, which should come out clean before you pull the loaves.

Variations

• Add a teaspoon of cinnamon or a splash of vanilla.
• Fold in chocolate chips or a handful of raisins.
• Swap walnuts for pecans, or leave the nuts out for an allergy-friendly loaf.