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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Melanie E
I’ve not made this for years but it’s yummy. I’ll have to make my recipe and yours and compare. Although I bet both will be wonderful x
Tammy
Oh save me a slice! That topping looks absolutely delicious 😀 I love banana nut bread.
Claudia Krusch
Yummmm! My husband loved this recipe! He wants me to make it again already.
Mosaic design
Banana bread is my all-time favorite but I never baked any myself! I can’t wait to make your recipe, it is very easy to follow.
Kelly
Banana bread is something I cook every Sunday. But I love finding new variations. Thank you for sharing.
Samantha Donnelly
We love this banana bread! It is one of my favorite sweet bread recipes and it is so easy to make. This time I made it with pecans instead of walnuts and it was just as yummy!
Paula Richie
This recipe sounds wonderful. I am going to play around with modifying it for my vegan family. Thanks.
Janice
I discovered this banana bread recipe a couple of weeks ago and I’m so glad I did, as it will now be my “go to” recipe. I’ve baked banana bread over the years using various recipes. When my husband tasted the banana bread baked from this recipe, he commented “wow, this is really good bread,” which is not a comment I’ve heard him make with previous banana bread recipes. Actually, he commented how good it was each time he had a slice of the bread. I thought it was delicious too, and it does freeze well. Even after being in the freezer for a week, once defrosted it tasted just like it had been freshly baked. A keeper for sure!
Beth Pierce
Thanks so much, Janice! I am so happy that you and your husband enjoyed it!
Dwf
Daughter and son in law do not care for bananas. My wife and I made this and they both loved it. Will keep this as a family favorite
Beth Pierce
Thanks! So glad that you and your wife liked it!
Marianne
Wow! Very best Banana bread ever! I followed the directions – and tips- exactly (except I was 1/4
Cup short on banana and added 1/4 cup extra nuts). Great flavor and texture! Perfect! Thank you for sharing!
Beth Pierce
The pleasure is all mine Marianne! So glad that you liked it!