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

Ingredients for Cinnamon Walnut Banana Bread

This recipe makes one 9×5-inch loaf, about 10 slices.

For the batter

• 3 large very ripe bananas: about 1 ½ cups mashed. The spottier, the better.
• ⅓ cup unsalted butter: melted and slightly cooled.
• ¾ cup packed light brown sugar: gives a caramel flavor and keeps the bread moist.
• 1 large egg: at room temperature.
• 1 teaspoon vanilla extract: for warmth.
• 1 teaspoon baking soda: this is what makes the loaf rise.
• ¼ teaspoon salt: brings out all the flavors.
• 1 ½ teaspoons ground cinnamon: generous, as it should be.
• ¼ teaspoon ground nutmeg: optional, but lovely.
• 1 ½ cups all-purpose flour: spooned and leveled.
• ¾ cup walnuts: toasted and roughly chopped.

For the topping

• 1 medium ripe banana: sliced in half lengthwise.
• 1 tablespoon brown sugar: sprinkled on top for a caramelized finish.
• 2 tablespoons chopped walnuts: for decoration.

A Few Notes on the Ingredients

Measure the flour gently. Spoon it into the measuring cup and level it with a knife. Scooping straight from the bag packs in too much flour and makes a dry, heavy loaf.

Toasting the walnuts takes only 7 to 8 minutes in a 350°F oven or a dry skillet, and it truly changes their flavor. Pecans make an excellent substitute.

If your bananas are not ripe yet, place them unpeeled on a baking sheet and bake at 300°F for 15 to 20 minutes until the skins turn black. Let them cool before mashing.

For a nut-free loaf, simply leave the walnuts out or replace them with chocolate chips. Salted or unsalted butter both work; if you use salted, skip the added salt.