This banana bread with walnuts is made extra tender and flavorful thanks to a surprise ingredient: instant vanilla pudding. It brings added moisture and a subtle vanilla boost without making the loaf gummy. Greek yogurt adds a pleasant tang and keeps the crumb soft, so every slice is moist and satisfying.
When I bake this bread, it feels like more than a recipe—it’s something I make to bring my family together. The aroma while it bakes always draws everyone into the kitchen. It’s a simple treat that shares warmth and comfort: perfect for breakfast, an afternoon snack, or a thoughtful gift.
What You’ll Love About Banana Bread with Walnuts
- Easy to Make: Straightforward steps and familiar ingredients make this a reliable recipe.
- Unique Flavor Boost: Instant vanilla pudding adds depth and keeps the bread tender.
- Perfect for Sharing: The recipe yields two loaves—great for gifting, freezing, or serving a crowd.
Ingredients
- Sugars (granulated and brown): For sweetness and a touch of caramel flavor.
- Oil: Keeps the bread moist and tender.
- Eggs: Add structure and richness.
- Vanilla extract: Enhances the overall flavor.
- Greek yogurt: Adds moisture and a slight tang.
- Mashed bananas: Provide natural sweetness and banana flavor—use very ripe ones.
- Flour: Gives structure to the loaf.
- Baking soda & baking powder: Help the bread rise and stay light.
- Salt: Balances sweetness and improves flavor.
- Instant vanilla pudding: The secret to extra moisture and a mild vanilla note.
- Walnuts (optional): For crunch and a nutty contrast to the soft crumb.
How To Make Banana Bread with Walnuts
Below is a concise overview of the method. For the full ingredient amounts and printable recipe card, see the recipe section further down.
Prep Oven and Pans:
- Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment.
Mix the Batter:
- In a large bowl, cream together granulated and brown sugars with the oil and eggs until combined.
- Stir in vanilla extract, then mix in the Greek yogurt and mashed ripe bananas until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and instant vanilla pudding mix.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated—avoid overmixing.
- Fold in chopped walnuts, if using, until evenly distributed.
Bake and Enjoy!
- Divide the batter between the prepared pans and smooth the tops.
- Bake for about 40 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Allow the loaves to cool in the pans for about 30 minutes, then transfer to a rack to cool completely before slicing.
Equipment
- Two 9×5-inch loaf pans
- Large mixing bowl
- Hand mixer or stand mixer
- Whisk
- Spatula
- Cooling rack
Important Recipe Tips
Use overripe bananas: Bananas with brown spots are sweeter and more flavorful, which improves texture and taste.
Avoid overmixing: Combine wet and dry ingredients until just mixed to keep the loaf tender and not dense.
Storage
Store: Keep slices at room temperature in an airtight container or wrapped in plastic for up to 3 days.
Freeze: The loaves freeze well. Wrap cooled loaves tightly in plastic wrap and foil; freeze up to 3 months.
Thaw: Thaw overnight in the refrigerator or at room temperature for a few hours.
Recipe FAQs
What can I substitute for Greek yogurt?
Sour cream or plain yogurt work well as substitutes; they provide similar moisture and a mild tang.
Can I add chocolate chips or other mix-ins?
Yes. Chocolate chips, dried fruit, or shredded coconut all make tasty additions—fold them in with the nuts.
How can I tell if the banana bread is done?
Insert a toothpick into the center. It’s done when the toothpick comes out clean or with a few crumbs attached. If batter sticks, bake a little longer.
What’s the best way to mash the bananas?
A fork works fine for mashing. For a smoother texture, use a potato masher or a hand mixer.
Recipe
Banana Bread with Walnuts
Equipment
- Measuring cups and spoons
- Two loaf pans
- Stand mixer or hand mixer
- Mixing bowl
- Mixing spoon or spatula
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup olive oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 12 oz plain Greek yogurt
- 4 large ripe bananas, mashed
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3.4 oz package instant vanilla pudding mix
- 2 cups chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Coat two 9×5-inch loaf pans with nonstick spray or line with parchment.
- In a large bowl, cream together the granulated sugar, brown sugar, olive oil, and eggs. Stir in the vanilla extract. Add Greek yogurt and mashed bananas and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and instant vanilla pudding mix.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the chopped walnuts, if desired.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool the loaves for about 30 minutes before slicing. Serve and enjoy.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.