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
Alexandra Brunel
This was a very good base recipe to play with. I used Due to my family’s preferences I made som substitutions: 1/2 almond flour and 1/2 cup coconut sugar rather than the amounts here, plus I used 1/2 cup grated carrots as well as 2 med ripe bananas. Also a goof inch of ground cardamom
Because I used the almond flour I also added 1/2 tsp baking powder. And I added pecans as you suggest.
Spectacular results! Thanks for sharing this.
Beth Pierce
You are most welcome! Thanks for the tips!!
MyYellowApron
Would love to try the recipe. Thanks for sharing ❤️
Beth Pierce
The pleasure is all mine!
Faith Stephenson
This banana bread was so moist and delicious. Next time I am going to try pecans because I love the buttery flavor that pecans lend to baked goods.
Archana Singh
I love this bananas bread. I usually buy it from the market but this was so much better. Thanks for sharing the recipe.
Marysa
We make banana bread a lot, and this was one of the most delicious loaves I ever had. Thanks for sharing the great recipe.
jen schreiner
I am waiting for bananas to head out… so I can make this recipe. My goodness, does it look good.
Colleen
I love banana recipes. This bread was so incredibly yummy! Thank you for sharing you delicious recipe.
Ebony
This is the best banana bread recipe I’ve ever tried!! It’s moist, easy to bake and full of flavor! Keeper recipe for sure!
Beth Pierce
Thanks Ebony! So glad that you liked it!
Daniel
Couldn’t find my wife’s old family recipe that we always used so tried this one
Used 1/2 granulated sugar and 1/2 brown sugar.
I’m not the only one in the family that likes banana bread, so made a double batch, used about 12 bananas, and made one loaf nutless, the other a bit heavy on the nuts, and also threw in a handful of dried cranberries. Both loaves came out amazing! This is now our go-to recipe
Beth Pierce
Thanks, Daniel! Great suggestions! I am so glad that you liked it!
Neely Moldovan
Oh this was so good! I love this banana bread!
Fransic verso
This was so good and we tried banana bread before but not like this. Thank you for sharing!