Go Back

Banana Nut Bread Recipe

Banana Nut Bread is a classic homemade loaf made with ripe bananas, chopped nuts, and a tender, moist crumb. The bananas provide natural sweetness and a rich flavor, while walnuts or pecans add a pleasant crunch to every slice. A touch of cinnamon brings warmth without overpowering the banana flavor.
This easy banana nut bread is a practical way to use overripe bananas sitting on the counter. The batter comes together with basic pantry ingredients and bakes into a golden loaf that works well for breakfast, an afternoon snack, or a simple dessert. Serve each slice plain, lightly toasted, or with a little butter.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9 × 5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Fork or potato masher
  • Wire cooling rack
  • Parchment paper (optional)

Ingredients
  

  • 3 medium very ripe bananas mashed (about 1 1/4 cups)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts or pecans
  • 2 tablespoons milk if needed

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with butter or cooking spray. Line it with parchment paper if desired, leaving a little overhang on the long sides to make the loaf easier to lift out after baking.
  • Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small lumps are fine. Very ripe bananas with brown spots provide the best flavor and moisture.
  • Add the melted butter and sugar to the mashed bananas and whisk until combined. Beat in the eggs and vanilla extract until the mixture looks smooth and evenly blended.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Mixing the dry ingredients separately helps distribute the baking soda and seasoning throughout the flour.
  • Add the dry ingredients to the banana mixture. Fold gently with a spatula just until no large streaks of flour remain. Avoid overmixing, which can make the bread dense. Fold in the chopped walnuts or pecans. If the batter seems unusually thick, add the optional milk one tablespoon at a time.
  • Transfer the batter to the prepared loaf pan and spread it evenly into the corners. Smooth the top with a spatula. For extra texture, sprinkle a few additional chopped nuts over the surface if desired.
  • Place the pan on the center rack of the preheated oven and bake for 55 to 65 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
  • Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. Carefully lift it out and transfer it to a wire rack to cool further. Allow the bread to cool before slicing so the crumb can set and the slices hold together neatly.

Notes

  • Use very ripe bananas: Bananas with plenty of brown spots are softer, sweeter, and easier to mash than firm yellow bananas.
  • Measure the flour correctly: Spoon flour into the measuring cup and level it off rather than packing it down. Too much flour can make the loaf dry.
  • Choose your nuts: Walnuts provide a traditional flavor, while pecans offer a slightly sweeter, buttery taste. Toasting the nuts briefly before adding them can deepen their flavor.
  • Avoid overmixing: Fold the batter only until the dry ingredients are incorporated to help keep the bread tender.
  • Check for doneness: Baking time varies by oven and pan material. If the center is still wet, continue baking in 5-minute increments.