Are you looking for the perfect banana nut bread recipe? Look no further! This homemade version is guaranteed to be the best you’ve ever tasted. Moist, flavorful, and easy to make, it’s sure to become a family favorite.
This delicious bread has just the right amount of banana flavor, walnuts, and cinnamon. It can be prepped and put in the oven in about ten minutes. If you love bananas, you must try my banana fritters, banana milk, banana muffins, or banana cream pie.
It makes the house smell good and tastes better than any bakery loaf. This is one of our favorite classic banana bread recipes, with the perfect balance of sweetness and banana and cinnamon spice flavors.
Why You’ll Love This
- This tried and tested recipe has been in my family for generations. Even Grandma approved of this bread.
- The bread is made with common pantry ingredients.
- This tasty bread stays moist for days thanks to very ripe bananas and nuts.
Ingredient Notes and Substitutions
See the complete list of ingredients in the recipe card below.
- Ground cinnamon: to give it that perfect taste
- Butter: unsalted. If using salted, omit the added salt
- Bananas: very ripe is best
- Vanilla extract: the pure stuff, please
- Nuts: walnuts or pecans
How to make Banana Nut Bread
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by whisking the flour, baking soda, ground cinnamon, and salt in a large mixing bowl. Then, using a stand or hand mixer on medium speed, beat the butter and sugar together until smooth and creamy. Turn the mixer to medium-low and beat the eggs one at a time until incorporated. Beat in the mashed bananas and vanilla extract.
Next, turn the mixer to low or stir, and add the flour mixture to the wet mixture, beating it until incorporated. Use a rubber spatula to scrape down the sides of the bowl. Do not overmix the batter. Remove from the mixer and fold in the nuts. Remember, do not overmix.
Pour into a greased loaf pan and sprinkle more chopped nuts on the top. Bake for about one 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.
Preparation Tips and Storage
- Use very ripe bananas and mash them with a fork. The riper the bananas, the naturally sweeter and more moist the bread.
- 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.
- After 50 minutes, start checking the loaf. It is done when a toothpick inserted in the center comes out clean.
- Cool thoroughly before wrapping. Store it wrapped in plastic wrap or in a Ziploc storage bag on the counter for up to 4 days.
Recipe Variations
- Nuts: pecans, walnuts, almonds, pistachios, cashews, macadamia nuts
- Chips: semisweet chocolate, dark chocolate, milk chocolate, peanut butter
- Dried fruit: raisins, cranberries, cherries, or blueberries
Frequently Asked Questions
Banana bread freezes exceptionally well. Wrap it in plastic wrap and aluminum foil and place it in a heavy-duty freezer bag, removing as much air as possible. Freeze for up to three months. To thaw, put the wrapped bread on the counter overnight. You can even freeze individual slices in quart-size heavy-duty freezer bags.
Banana bread lasts 4-5 days at room temperature. The best way to store it is to wrap it in plastic wrap and store it in a Ziploc storage bag on your kitchen counter. The bread will remain moist and tasty at room temperature, similar to the day you baked it.
You can prolong the shelf life of the bread by wrapping and storing it 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.
More Banana Recipes
Moist Banana Nut Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter softened
- 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 a 9×5 inch loaf pan 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, 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 or stir and add the dry ingredients, beating just until incorporated. Do not overmix the batter. Remove from the mixer and fold in the nuts just until combined.
- Bake for 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 onto cooling wire rack. Cool completely before wrapping.
Video
Notes
- Use very ripe brown bananas. The riper the bananas, the naturally sweeter and more moist the bread will be.
- 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.
- 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.
Nutrition
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Theresa B
This was my first time making banana bread and it came out amazing! Thank you for sharing your recipe. It was delicious
Beth Pierce
You are most welcome, Theresa!
Samantha
I have become famous for my banana bread because of this recipe. People literally go crazy for it and ask me to make it all the time. It is so moist and flavorful. There is not a single thing i would change! I will use this recipe for the rest of my life!
Beth Pierce
Isn’t that sweet. Thank you, Samantha!
Kim A
Bananas and nuts are one of my favorite combinations. This banana bread was moist and flavorful. We loved it. Thank you for the amazing recipe!
Beth Pierce
The pleasure is all mnine, Kim! I am so glad that you liked it!
Steve Renton
This bread looks delicious! Curious to know if anyone has tried this recipe using gluten-free flour.
Jon Jeffries
I have and the bread came out moist and it rose to as high as regular flour. Very nice recipe.
Beth Pierce
Thank you, Jon!
Fred J Wilson
It’s the only banana nut bread recipe I use. Delicious every time!
Beth Pierce
Thank you, Fred!
Joyce
Loved how you standardize your family by this simple homemade banana nut bread wish to try it also but most ingredients can not be found in remote areas,
Diana Perez
I would love to make this recipe for my family as we love banana nut bread, and have all the ingredients necessary to make it. The only thing that I do not have is a mixer. Do you think that the outcome will be different if I just do everything by hand or does the mixer make a huge difference in the outcome of this recipe?
Beth Pierce
You can mix it by hand if you can get the butter and sugar well combined and creamy.
Michelle Nguyen
The ingredients doesn’t say how many eggs. Or did I missed it??
Beth Pierce
There are 2 large eggs at room temperature. I think you missed it.
Donalyn
this is a fast and easy recipe to get in the oven in a hurry! It’s very good – my grandkids ate every bite of it in no time at all.
Beth Pierce
That is awesome! I am so glad that they liked the banana bread!