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Recipe of Fluffy Banana Bread: Easy Moist Recipe with Walnuts

Are you looking for a fluffy banana bread that is easy to make and stays moist inside? This step-by-step recipe turns very ripe bananas into a tender, aromatic loaf, perfect for breakfast, snack time, or even dessert. The secret lies in beating the eggs with the sugar until they turn pale, which incorporates air and ensures that light texture you're after.

Why this recipe works

The combination of ripe bananas (which provide natural sweetness and moisture), sunflower oil (which keeps the bread moist for longer), and beaten eggs (which give fluffiness) achieves a perfect balance. Additionally, cinnamon and vanilla enhance the flavor, while walnuts and chocolate chips add a crunchy, indulgent touch, though they are optional.

Ideal for everyone

This recipe is beginner-friendly: you only need a bowl, a loaf pan, and 15 minutes of prep. The baking time is long (55-65 minutes), but the result is worth it. You can easily adapt it: if you prefer a butter version, substitute the oil with 90 g of melted butter; for a vegan option, replace the eggs with applesauce. The bread stays tender for several days and, in fact, tastes even better the next day.

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Recipe of Fluffy Banana Bread: Easy Moist Recipe with Walnuts
Image generated with AI

Prep

15 min

Cook

60 min

Servings

8

Calories

320 kcal

Ingredients

Directions

  1. 1

    Preheat the oven to 180 °C (350 °F) and grease a 22 cm loaf pan or line it with parchment paper.

  2. 2

    Peel the bananas and mash them with a fork until a chunky purée forms; the riper they are, the sweeter the loaf.

  3. 3

    Beat the eggs with the sugar for 3-4 minutes until pale and doubled in volume; this is the secret to a fluffy texture.

  4. 4

    Stir in the oil, vanilla and banana purée with gentle folding motions.

  5. 5

    Sift the flour with the baking powder, baking soda, cinnamon and salt, then fold them into the wet mixture without overmixing.

  6. 6

    Fold in the walnuts and chocolate chips, saving a handful to top the loaf.

  7. 7

    Pour the batter into the pan, smooth the top and scatter the reserved handful over it.

  8. 8

    Bake for 55-65 minutes without opening the oven door before 40 minutes, or the loaf may collapse.

  9. 9

    Test with a skewer; when it comes out clean, remove the loaf and cool it in the pan for 10 minutes.

  10. 10

    Turn out onto a wire rack and cool completely before slicing.