banana nut bread recipe

The Best banana nut bread recipe

Classic Banana Nut Bread

4.9 from 1342 votes

A moist and flavorful banana nut bread with a perfect balance of sweetness and crunch. This easy-to-make recipe is ideal for using overripe bananas and makes a great breakfast or snack.

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Prep Time15 mins

Cook Time60 mins

Resting Time0 mins

Total Time75 mins

Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional)

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed (about 1 ½ cups)

Add-ins

• ½ cup chopped walnuts or pecans
• ½ cup raisins or chocolate chips (optional)

👨‍🍳Directions

1. 1
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
2. 2
   In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
3. 3
   In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4
   Mash the bananas in a separate bowl with a fork or potato masher until smooth. Add the mashed bananas to the butter mixture and stir until well combined.
5. 5
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Fold in the chopped nuts and raisins or chocolate chips (if using).
6. 6
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. 7
   Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

🔧Equipment

• Mixing bowl
• Whisk
• Fork or potato masher
• 9×5-inch loaf pan
• Parchment paper
• Oven
• Toothpick (for testing doneness)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For extra moisture, add ¼ cup of sour cream or Greek yogurt to the wet ingredients. Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Banana Nut Bread

1. Can I use overripe bananas for banana nut bread?

Yes! Overripe bananas are actually ideal for banana nut bread because they’re sweeter, softer, and mash more easily, which enhances the flavor and moisture of the bread. The browner the peel, the better—just make sure there’s no mold.

2. Can I substitute the nuts in this recipe?

Absolutely. Walnuts are traditional, but you can swap them for pecans, almonds, or even hazelnuts. For a nut-free version, try sunflower seeds, pumpkin seeds, or omit them entirely. Toasting the nuts beforehand will add extra flavor.

3. Why did my banana nut bread turn out dense or dry?

A dense or dry loaf can happen if you overmix the batter (stir just until combined), use too much flour (spoon and level it for accuracy), or overbake it. Check for doneness 5–10 minutes before the recipe’s suggested time by inserting a toothpick—it should come out with a few moist crumbs.

4. Can I make banana nut bread ahead of time?

Yes! Banana nut bread actually tastes better the next day as the flavors meld. Store it wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze slices for up to 3 months—just thaw and enjoy.

5. How can I make this recipe gluten-free?

To make gluten-free banana nut bread, replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). Add ½ teaspoon of xanthan gum if your blend doesn’t include it, and ensure all other ingredients (like baking powder) are gluten-free. The texture may be slightly denser, but it’ll still be delicious.