Jazz Banana Bread with Cinnamon and Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist and tender banana bread enriched with warm cinnamon and crunchy walnuts, perfect for a soulful breakfast or snack. This American-inspired recipe, ready in about 80 minutes, layers ripe bananas, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray.
  2. Step 2: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until evenly combined.
  3. Step 3: In a separate bowl, beat 2 large eggs lightly. Stir in 1 cup mashed ripe bananas, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined — do not overmix. Fold in 1/2 cup chopped walnuts evenly.
  5. Step 5: Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
  6. Step 6: Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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