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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Harry
This banana nut bread was amazing. It was so good I am going to bake it again this weekend for Christmas brunch! Merry Christmas!
Beth Pierce
Merry Christmas to you as well!
Tammy
I’ve been craving banana bread lately so this is perfect! I think I might bake up a loaf today…there’s something so cozy about a warm slice with coffee in the morning
Beth Pierce
So true, Tammy!
Sue-Tanya Mchorgh
Your description of the scrumptious Banana Nut Bread has my taste buds tingling! The combination of moist texture, rich banana flavor, walnuts, and a hint of cinnamon sounds absolutely delightful. The fact that it’s easy to prep and brings that heavenly aroma to the house makes it even more enticing. I’m definitely eager to give this classic banana bread recipe a try – thanks for sharing this mouthwatering delight!
Lori
Yum! It is always so much better when it is fresh, this is one of my favorite treats to make especially when we have bananas that are starting to go bad.
Beth Pierce
Yes, it is ideal for those browning bananas!
Marie
We always do this banana nut bread recipe. My family and I love BANANA NUT BREAD so much and this recipe is the best. You will love it.
Beth Pierce
Thanks, Marie! I am so glad that you like it!
Indu
Banana nut bread looks so nutritious and delicious. Can be stored for anytime snacking. I need to have it.
Beth Pierce
The very best way to store banana bread is to wrap it with plastic wrap and store it 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 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.
For longer storage, freeze the bread. Banana bread freezes extremely well. Wrap in plastic wrap and then in aluminum foil and place it in a heavy-duty freezer bag removing as much of the air as possible. Freeze for 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.
Yancy
This banana nut bread recipe is so good. I do love banana bread and often make it at home. This turned out very well
Beth Pierce
Thanks, Yancy! I am so glad that you liked it!
Sandra
This banana bread is seriously amazing!! Such an amazing recipe! Thanks for sharing!
Erik
It was moist and incredibly delicious. The best banana nut bread! This is my new go to recipe.
Beth Pierce
Thanks, Eric! So glad that you liked it!
Kerry
This bread is so good. It has become my favorite afternoon snack. Thanks for the recipe!