Banana Bread with Walnuts (Only 2 Bananas)

This banana bread with walnuts uses just 2 ripe bananas and no mixer at all. It comes out soft, moist, and full of natural banana flavour, with a nice crunchy bite from the walnuts. Perfect for a quick small-batch treat or a cozy breakfast, this homemade banana bread is easy, delicious, and impossible to resist.

For more banana loaf recipes try out my Easy Coconut Sugar Banana Bread and Banana Chocolate Marble Loaf

Table of Contents

Why You’ll Love This Banana Marble Loaf

2 Bananas: This recipe uses two ripe bananas, which adds just the right amount of natural sweetness and banana flavor.
Easy to Make: No mixer is required, just a bowl and whisk!
Perfect for Any Occasion: Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this oil-based banana marble loaf stays incredibly tender and flavorful.

Ingredients

Dry Ingredients + Leavening Agents: This recipe uses all-purpose flour, salt, baking soda, and a touch of cinnamon for warmth and extra flavor.
Bananas: You’ll need 2 extra-ripe bananas. The riper, the better—they add natural sweetness, so you can use less sugar.
Butter: I use unsalted butter, but salted butter works too. If using salted butter, simply omit the extra ½ teaspoon of salt.
Milk: I prefer whole milk for a fluffier loaf, but I’ve tested this recipe with 1% and skim milk and it works just fine.
Oil: Use any neutral oil, such as canola or vegetable oil, to keep the loaf soft and moist.
Sugar: I use a combination of granulated sugar and light brown sugar for balanced sweetness and depth of flavor.
Eggs: You’ll need 2 room-temperature eggs.
Vanilla: A splash of vanilla extract enhances the flavor. I also love adding vanilla bean paste for extra richness and those beautiful little specks of vanilla throughout the loaf.
Walnuts: You can use chopped walnuts or pecans, or simply omit the nuts altogether if you prefer.

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly with oil.

Step 2: In a large bowl, mash the bananas, leaving a few chunks for texture. Add the oil, melted butter, granulated sugar, light brown sugar, eggs, milk, vanilla extract, and vanilla bean paste. Mix until well combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and walnuts.

Step 4: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just combined. Pour the batter into the prepared loaf pan and sprinkle the top with extra walnuts and turbinado sugar.

Step 5: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before slicing.

step by step instructions for banana bread with walnuts

Expert Baking Tips

Use ripe bananas since the riper the bananas, the less sugar you have to use.
Measure out your dry ingredients (especially the flour) on a weighing scale.
Use room temperature eggs and milk.
Avoid overmixing the batter or the banana bread can turn dense and chewy.
Line a loaf pan with parchment for a fast cleanup. It also makes pulling the banana loaf from the pan much easier.

Banana Bread with Walnuts (2 Bananas) FAQ

Can I use frozen bananas?

Yes. Thaw frozen bananas completely and drain off excess liquid before mashing.

Can I make this recipe dairy-free?

Yes. Use dairy-free butter and plant-based milk to make this banana bread dairy-free.

How should I store banana bread?

Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.

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