This scrumptious Banana Nut Bread is so moist with just the right amount of bananas, walnuts and a touch of cinnamon. In about ten minutes you too can have this bread prepped and in the oven. It makes the house smell so good and it tastes better than any bakery loaf. This is one of our favorite classic banana bread recipes with the perfect balance of sweetness and favors of banana and cinnamon spice..
We love a good sweet quick bread. I mean honestly, who doesn’t? Lemon Blueberry Bread, Pumpkin Bread with Cinnamon Glaze, Strawberry Bread, and this recipe are just a few of our favorites.
How to make Banana Nut Bread
Start by whisking the flour, baking soda, ground cinnamon and salt. Then using a stand or hand mixer beat the butter and sugar together until smooth and creamy. Now turn the mixer to medium low and beat the eggs in one at a time until incorporated. Then beat in the mashed bananas and vanilla extract. Next turn the mixer to low and add the flour mixture beating just until incorporated. Do not overmix the batter. Remove from the mixer and stir in the nuts. Remember do not overmix.
Pour into a loaf pan that has been greased or sprayed with nonstick baking spray. Sprinkle a little bit more chopped nuts on the top. Bake for about 1 hour or until a toothpick inserted in the top comes out clean. Cool on a wire rack. Once completely cool store in a larger zipper bag or wrap with plastic wrap and store on the countertop for about 3-4 days.
Recipe Notes and Helpful Tips for Banana Nut Bread
- Use very ripe brown bananas. The riper the bananas the naturally sweeter and more moist the bread will be.
- Pecans can be substituted for the walnuts.
- Do not overmix the bread as this can make the loaf tough. The mixer should be on low when the flour mixture is incorporated and should only be mixed until combined.
- For a change of flavor add 1 cup chocolate chips, 1/4 teaspoon ground nutmeg, or 2/3 cup raisins.
- Start checking the loaf after 50 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
- Cool fully before wrapping. Store wrapped in plastic wrap or in a Ziploc storage bag on the counter for up 4 days.
How to store banana bread
The very best way to store banana bread is wrapped with plastic wrap and stored in a Ziploc storage bag right on your kitchen counter. At room temperature the bread will remain moist and taste very similar to the day that you baked it. Make sure you remove as much of the excess air from the storage bag every time you open it.
You can prolong the shelf life of the bread by wrapping and storing in the refrigerator although the cold from the refrigerator will dry the bread out some. Be sure to wrap it well with plastic wrap and a Ziploc storage bag. The bread will last about one week in the refrigerator.
For longer storage freeze the bread. Banana bread freezes extremely well. Wrap in plastic wrap and place in a heavy duty freezer bag removing as much of the air as possible. Freeze up to three months. To thaw simply place it on the counter overnight. You can even freeze individual slices in quart size heavy duty freezer bags.
What nuts go in banana bread
- pecans
- walnuts
- almonds
- pistachios
- cashews
- macadamia
More banana recipes you will love!
Banana Nut Bread Recipe
An easy moist banana nut bread with chopped walnuts and a hint of cinnamon that is prepped and in the oven in about ten minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: sweet bread
- Method: bake
- Cuisine: American
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 cups mashed bananas
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts (or pecans)
Instructions
- Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.
- In a medium bowl whisk together the flour, baking soda, ground cinnamon and salt. Using a stand or hand mixer on medium high beat the butter and sugar together until smooth and creamy. Turn the mixer to medium low speed and beat the eggs in one at a time until incorporated. Beat in the mashed bananas and vanilla extract.
- Turn the mixer to low and add the dry ingredients beating just until incorporated. Do not overmix the batter. Remove from the mixer and stir in the nuts just until combined.
- Bake 55-60 minutes or until a toothpick inserted in the top comes out clean. Cool in pan for 5-10 minutes and then invert bread on to cooling wire rack. Cool completely before wrapping.
Notes
- Use very ripe brown bananas. The riper the bananas the naturally sweeter and more moist the bread will be.
- Pecans can be substituted for the walnuts.
- Do not overmix the bread as this can make the loaf tough. The mixer should be on low when the flour mixture is incorporated and should only be mixed until combined.
- For a change of flavor add 1 cup chocolate chips, 1/4 teaspoon ground nutmeg, or 2/3 cup raisins.
- Start checking the loaf after 50 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
- Cool fully before wrapping. Store wrapped in plastic wrap or in a Ziploc storage bag on the counter for up 4 days.
Keywords: moist banana bread, easy banana bread, banana walnut bread, ripe banana recipes
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