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 I 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.
Banana Nut Bread 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
More Banana Recipes
Moist Banana Nut Bread Recipe
Ingredients
- 1½ 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
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Stephanie Leathers
First and foremost, Happy Holidays !! I LOVE this recipe! I am pretty old school and have recently discovered the world of silicone bakeware!! So I was wondering could you give any suggestions on using silicone bakeware not in a loaf form but in a square 8×8 form. I can’t locate my loaf pan (we’ve recently moved) . Would an 8×8 square silicone pan do ok? Or should I keep searching? With Christmas and family in town I would really like to see if I could just do this in the pan that I currently have. Thank you so very much for all of the wonderful recipes that you make available to for us.
Beth Pierce
Yes, I think you could, but cooking time would be greatly reduced. I would start checking after 20-25 minutes. Merry Christmas!
Diane
Trevor Noah just did a monologue about supply chain with a dig at food waste using the banana. Welp, I wasn’t gonna toss my one super ripe ‘nanner after that pointed comment! Yours was the first banana nut recipe to pop up, it looked delicious and seemed easy enough to halve to fit my one banana and a 6 x 3 1/2 inch loaf pan.
I had one problem: my lone banana was barely 2/3 cup mashed and I needed 1 cup…for flavor but especially for the moisture factor. I decided to use a table spoon of canola oil to add the extra moisture and I’m VERY happy to report that the bread had fine banana flavor and was super moist on the inside with a beautiful crunch on the top edges.
Thanks so much Beth!
Beth Pierce
The pleasure is all mine! So glad that it worked out.
Maritsa Villegas
Hello, did you change the recipe bc I remember it having buttermilk and brown sugar in it and I made this not to long ago and I used this exact recipe but I noticed those two things were missing?
Beth Pierce
No, I have not changed that recipe.
Susanna Hursh
I am so sorry I just sent you a comment that it made too much. I did hit the 2x, but I thought it would print the recipe 2x larger print! I just realized my mistake! Well now I will have some to serve and some to freeze! Thank you for your time!! I really have baked a lot over the years!!
Oli
Absolutely delicious! Very simple, easy to make and all your friends and family will fall in love with his banana nut bread.
Beth Pierce
Thanks, Oli! So glad that you liked the banana bread!
Pam Valente
Followed your recipe exactly. It’s a delicious banana bread with just the right hint of cinnamon. Very moist. Would not change a thing.
Beth Pierce
Thanks, so much Pam! So glad that you like the banana bread!
Rosey
Banana nut bread is my top two faves. Orange/Cranberry is the other one.
Beth Pierce
Good second choice as well!
Khushboo
You share some really amazing recipes. This cake looks amazing to eat. I can’t wait to try it soon
Yeah Lifestyle
I make banana bread all the time, but loving your variation of using chocolate chip, raisins or even pecan nuts. I only have used walnut before so looking forward to trying your version.
Natalie
Banana bread is a go-to for me! It’s so easy to make and I love how it makes you use up all those overripe bananas. haha