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
Bryan
I don’t like bananas and rate them among my least favorite fruits. But I DO like banana bread and this was so delicious! Thanks for sharing the recipe.
briannemanzb
I’m so excited to make this banana nut bread! this should be easy for me to follow. Thank you
Maegan
This makes me want banana nut bread! I love baking, so I am going to add this to my list soon!
Jocelyn
I love banana bread and have not made it in a long time. I will try your recipe!
Kat
Banana Bread has always been my favorite! with moderation, this include banana bread in a healthy diet.
Aunia
I love banana bread! Thank you for sharing the nutrition facts.
Beth Pierce
You are most welcome!
Heather
It’s been so long since I’ve had fresh banana nut bread! I can’t wait to try this recipe.
Bill Wyatt
Don’t hit me but I used your recipe for the basis of an experiment. I only had half enough bananas. I also had a cup of beet pulp from my juicer and a cup of carrot pulp as well. I was a bit worried they would make it too dry so I compensated by half a cup of molasses. In addition I had juiced some mandarin oranges (Past their prime and with dryer peels). They didn’t produce much juice but created a wonderful thick sludge. I used it as a concentrate to add to sparkling water and had some left over. I added about half a cup of this orange juice/sludge to the mix as well.
The experiment was a tremendous success. My bread had additional fiber from the beets and carrots which I otherwise would have discarded. The orange sludge worked great. The taste and consistency were a win. The only thing I might change next time is to add a quarter teaspoon of cayenne pepper. Thanks for the recipe.
Beth Pierce
That is an interesting loaf that you made there. So glad that it all worked out and tasted good.
Stephanie
How many and cook temp how long.
Beth Pierce
Full directions are down at the bottom of the post or use the “Jump to Recipe” button at the top.
Judy
The recipe looks really good. I’m just curious why a whole 2 cups of mashed bananas? That would amount to around six bananas. I’ve never made a banana bread with that many bananas in it but heck if it’s good, I’m game. Thank you for the recipe.
Beth Pierce
The number of bananas depends on the size of the bananas. You can always cut it back a little if you feel like that is too much banana but it does make a nice moist loaf.