Cinnamon Walnut Banana Bread: The Moist, Golden Loaf With a Whole Banana Baked on Top

Every kitchen has them: three or four bananas on the counter, freckled and brown, that nobody wants to eat anymore.

Please do not throw them away.

Those tired bananas are about to become the best loaf you have baked all year.

The Loaf That Makes the Whole House Smell Like Home

Banana bread has been a favorite in American kitchens for generations, and it is easy to see why. It asks for simple ingredients, one bowl and no mixer. It forgives a heavy hand and a busy schedule. And when it comes out of the oven, the whole house smells of warm bananas, brown sugar and cinnamon.

This version has two little touches that make it special. First, toasted walnuts folded into the batter, which add a gentle crunch and a nutty depth that plain banana bread is missing. Second, a banana sliced lengthwise and laid on top before baking. As the loaf rises, the banana sinks slightly and caramelizes into a glossy, golden stripe that looks as if it came from a bakery window.

The texture is exactly what you want: moist and tender inside, with a crackly, deep brown crust. It is lovely warm with a pat of butter, perfect with afternoon coffee, and it makes a sweet gift wrapped in parchment for a neighbor.

The riper your bananas, the better your bread. Black spots mean more sugar and more flavor, so this is the one time when a bruised banana is a treasure.

Let's gather what you need.