A sweet, moist banana bread made with overripe bananas, warm cinnamon, and optional walnuts—easy to make and perfect for breakfast or snack.

Scale

2 cups (250g) all-purpose flour, spooned & leveled

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/4 cup (50g) light brown sugar, packed

2 large eggs, room temperature

2 teaspoons pure vanilla extract

2 cups (440g) mashed banana (4–5 overripe medium bananas)

1/2 cup (80g) chopped walnuts (optional)

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1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment.

2. Whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. Cream softened butter with granulated and brown sugar until fluffy.

4. Beat in eggs one at a time, then add vanilla.

5. Fold in mashed bananas until fully incorporated.

6. Stir in dry ingredients just until combined; fold in walnuts if using.

7. Pour into prepared loaf pan and smooth the top.

8. Bake for 55–65 minutes, or until a toothpick comes out clean.

9. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Use very ripe bananas with brown spots for the best flavor.

Don’t overmix the batter—just until combined is perfect.

You can freeze slices for up to 2 months for future snacking!