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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Beth
This recipe is comfort food in a loaf pan! So delicious and simple to make!
Lima Ekram
Loved this banana bread especially the nutty topping! Super delicious and held up well on my road trip!
Beth Pierce
Thanks, Lima! We love the banana nut bread too. I freezes well too!
Gayle Smith
I made this the first time crossing part of the south Pacific Ocean on our sailing vessel Gone Bambu. This recipe is so forgiving, wonderfully aromatic and tasty. It made a beautiful loaf even though I didn’t read all the instructions and put all the ingredients in one bowl at the same time. The second time I made it, again while sailing through Fiji, my baking dish was sliding around in the oven. It was still beautiful and delicious.
Beth Pierce
That is great. I love to hear about your sailing adventures. What fun! So glad that you like the banana nut bread!
Kyndal
There are only thousands of banana bread recipes to choose from and I’m so glad I found this one. This will be my new banana bread recipe go-to as I received many compliments! I followed the recipe to a T, with the exception of adding a pinch of nutmeg. Amazing recipe. The bread turned out moist and the flavors were all well balanced. I will be sharing this recipe with countless others. Thank you!
Beth Pierce
Thanks, Kyndal! The pleasure is all mine. I am so glad that you like the banana bread recipe.
Patricia A Byars
Maureen
HI Beth,
Would it be possible to substitute Stevia for the sugar and if so, a) how much should I use, and b) would anything about the instructions or cook time change?
Beth Pierce
I am sorry I do not have much experience with stevia. Maybe the readers do and they will respond.
Amanda
Perfect! I mashed the butter and sugar together with a fork because I don’t have a mixer of any sort and this still came out perfect! I think this is the best banana bread I’ve ever had–thank you!
Beth Pierce
So glad that you liked it, Amanda! The pleasure is all mine!
Williepaschall1959@gmail.com
Do you need bakeing soda an bakeing powder ?
Beth Pierce
The recipe calls for 1 teaspoon of baking soda!
Karen
I have searched high & low for the perfect banana nut bread over the years, and this one is the one! I’ve made this 3 times so far and everyone raves about the moistness and flavor. I add a 1/4-1/2 cup of fresh blueberries as it adds another layer of flavor.
Beth Pierce
Thanks, Karen! I bet the blueberries are delicious in it. I love blueberries!
Amanda
I really want to make this recipe but I want to make it as mini loafs. Do you have the time and temp it takes for mini loafs? I’ve never made banana bread before and this recipe has the best reviews and would love to try it out.
Beth Pierce
Sorry about the delayed response. 350 degrees for about 25 minutes
Amanda
Thank you so much!! I made 30 mini loaves today and my house smelled so good and the banana bread tasted fantastic!! I made 10 with pecans, 10 with walnuts and 10 plain and they all were great!!!!
Beth Pierce
Sounds delicious. You must have been busy!
Melanie Carnahan
I just made this, and used my cast iron instead. 350 for about 30 minutes. It was very moist and delicious. I am keeping this recipe!!! Only thing I did differently was pulverize my sugar to powder with my coffee grinder. I love this recipe. Definitely saving it.
Beth Pierce
Thanks, Melanie! I am so glad that you like it!
Betty Brownridge
Amanda hello
The mini loafs are excellent for this recipe and the recipe stays the same for mini loaf I don’t know how to scan but my mini loafs came out excellent plus jumbo cupcakes Mmm delicious!
Hannah
Should the butter be softened first ?
Beth Pierce
Yes please. I will correct that. Thanks for the heads up.
Kushigalu
I love this banana nut bread recipe. My family’s favorite. Thanks for sharing.
Beth Pierce
So glad that you and your family love the banana nut bread!