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Banana Walnut Bread

  • Prep Time: 25 minutes
  • Cook Time: 45 - 50 minutes
  • Servings: 2 loaves
  • Course: Dessert

Sink your teeth into this moist Banana Walnut Bread for a mid-day snack or for breakfast. Clean-up is easy with a Reynolds® Bakeware Loaf Pan.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Clean-up is easy with a Reynolds® Bakeware Loaf Pan.


  • 2 Reynolds® Bakeware Non-Stick Loaf Pans with Parchment Lining
  • 1 1/2 cups of unsalted butter
  • 1 cup of granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons of vanilla
  • 2 cups of mashed ripe bananas
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3/4 cup of chopped walnuts


Step 1

PREHEAT the oven to 350°.

Step 2

CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy.

Step 3

ADD in 1 egg at a time until it is completely mixed in.

Step 4

POUR in the vanilla and mix until it is combined in.

Step 5

MIX the mashed bananas into the creamed butter and sugar mixer on low speed until it is combined.

Step 6

WHISK together the flour, baking soda and baking powder in a large bowl and slowly add it to the mixer on low speed.

Step 7

FOLD the walnuts into the mixer using a spatula and divide the batter evenly into 2 Reynolds Bakeware® Non-Stick Loaf Pans with Parchment Lining.

Step 8

BAKE on 350° for 45 to 50 minutes or until the top of the bread is golden brown and the center is firm.

Step 9

COOL before serving.

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