Banana Bread with 2 Bananas (With Walnuts)

Have two ripe bananas sitting on the counter? This Banana Bread with 2 Bananas is a simple way to turn them into a soft, moist loaf without needing a mixer. Made with ripe bananas, brown sugar, vanilla, cinnamon, and crunchy walnuts, this banana bread has plenty of banana flavour and makes 8 slices.

With just two bananas, this recipe is perfect when you want homemade banana bread without waiting for another banana to ripen. It comes together in one bowl and is easy enough for a weekday breakfast, afternoon snack, or cozy weekend bake.

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 Nut Loaf

Uses just 2 bananas: You only need two ripe bananas to make this loaf, so you don’t have to wait for a third banana or make a trip to the grocery store.
No mixer needed: The batter comes together easily with a bowl, whisk, and spatula.
Soft and moist: A combination of ripe bananas, melted butter, and a little neutral oil helps create a tender, moist crumb.
Crunchy walnuts: Chopped walnuts add a delicious nutty crunch to the soft banana bread.
Easy to make: With simple pantry ingredients and about an hour in the oven, this is an easy homemade banana bread for breakfast, snacks, or dessert.

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: Use 2 medium, very ripe bananas for the best flavour and moisture. Bananas with plenty of brown spots work especially well.
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: A combination of granulated and light brown sugar adds sweetness while giving the banana bread a deeper flavour.
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 very ripe bananas. Brown-spotted bananas are sweeter and give the bread more banana flavor.
Measure your flour carefully. Too much flour can make banana bread dense and dry. For the most accurate results, use a kitchen scale.
Don’t overmix the batter. Fold the dry ingredients into the wet ingredients just until combined. A few small streaks of flour are better than overmixing.
Use room-temperature eggs and milk. This helps the ingredients mix together more evenly.
Let the loaf cool before slicing. Banana bread continues to set as it cools, so giving it time to cool will make it easier to slice cleanly.
Watch the baking time. Start checking the loaf around 50 minutes. The center should be set and a toothpick inserted into the middle should come out clean or with a few moist crumbs.

Banana Bread with Walnuts (2 Bananas) FAQ

Can I make banana bread with only 2 bananas?

Yes. This recipe is specifically designed to use 2 medium ripe bananas and still produce a soft, moist loaf with plenty of banana flavor.

Can I use frozen bananas?

Yes. Thaw the bananas completely before using them and drain away any excess liquid. Mash the bananas after thawing.

Can I use pecans instead of walnuts?

Yes. Chopped pecans work well in place of walnuts. You can also leave the nuts out completely.

Can I make this banana bread dairy-free?

Yes. Use dairy-free butter and a plant-based milk alternative in place of the butter and milk.

Do I need a mixer to make this banana bread?

No. The batter can be mixed by hand with a whisk and spatula, so no stand mixer or hand mixer is needed.

How should I store banana bread?

Wrap the cooled banana bread tightly and store it at room temperature for up to 2 days or refrigerate it for up to 5 days.

Can I freeze banana bread?

Yes. Once completely cooled, wrap individual slices tightly and freeze them in an airtight container or freezer bag. Thaw slices at room temperature when ready to eat.

More Banana Recipes

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