Banana Nut Bread Recipe

I’ve been making banana nut bread for over a decade, and I’m still amazed at how such simple ingredients can create something so satisfying. My version combines perfectly ripened bananas with toasted walnuts for that classic homestyle flavor you remember from grandma’s kitchen. Whether you’re a novice baker or seasoned pro, this recipe will give you consistent results – and I’ll show you exactly how to nail it every time.

Recipe

This perfectly moist banana nut bread recipe has been in my family for three generations, and I can confidently say it’s the only one you’ll ever need. The secret lies in using overripe bananas (those spotty ones you’ve been eyeing on your counter) and toasting the walnuts beforehand to bring out their rich, buttery flavor.

Every time I bake this bread, my entire house fills with that irresistible aroma of warm spices and caramelized bananas – it’s pure comfort in loaf form. The texture strikes that perfect balance between tender and hearty, with crunchy nut pieces scattered throughout the supremely moist crumb.

What makes this recipe truly special is how forgiving it is; even novice bakers consistently get amazing results. Whether you’re enjoying a thick slice with your morning coffee or serving it as an afternoon treat, this banana nut bread delivers that classic, homestyle taste that somehow manages to be both nostalgic and exciting with every bite.

Ingredients

This classic banana nut bread recipe transforms overripe bananas into a moist, flavorful loaf that’s perfect for breakfast or as a comforting snack. The key to exceptional banana bread lies in using perfectly overripe bananas – they should be deeply speckled or nearly black for the richest flavor. While walnuts are traditional, pecans make an excellent substitute for a more Southern twist.

• 3 large overripe bananas, mashed (about 1½ cups)
• ⅓ cup melted unsalted butter or neutral oil
• ½ cup brown sugar (dark or light)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup chopped walnuts or pecans
• ¼ cup Greek yogurt or sour cream (for extra moisture)
• Optional: ½ teaspoon nutmeg
• Optional: ½ cup chocolate chips
• Optional: 2 tablespoons turbinado sugar (for topping)

How to Make the Best Sweet Homestyle Banana Bread

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance against sticking, line the bottom with parchment paper, leaving some overhang on the sides to easily lift the bread out later.
• Mash 3-4 very ripe bananas in a large bowl until mostly smooth, leaving some small chunks for texture. The riper the bananas, the sweeter and more flavorful your bread will be – those brown, speckled ones are perfect for this recipe.
• In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside these dry ingredients while preparing the wet mixture to guarantee even distribution when combining.
• Cream ½ cup softened butter and ⅔ cup sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, creating a lighter texture in the finished bread.
• Beat in 2 large eggs one at a time, mixing well after each addition. Then stir in 1½ teaspoons vanilla extract. The mixture might look slightly curdled – this is normal and will smooth out when the dry ingredients are added.
• Gradually fold the dry ingredients into the wet mixture, alternating with ¼ cup milk. Mix just until combined – overmixing will develop too much gluten, resulting in tough bread.
• Gently fold in 1 cup chopped nuts (walnuts or pecans) until evenly distributed. Toss the nuts in a tablespoon of flour first to prevent them from sinking to the bottom during baking.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optional: sprinkle additional chopped nuts on top for extra crunch and visual appeal.
• Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, tent with foil after 45 minutes.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before slicing – cutting too soon will result in a gummy texture and uneven slices.

Chef Tips



Success in making the perfect banana nut bread relies heavily on paying attention to a few critical details.

I’ve found that proper ingredient storage makes a huge difference – keep your nuts in an airtight container to prevent rancidity.

When it comes to knife skills, I recommend chopping the nuts uniformly to guarantee even distribution throughout your bread.

Nutrition



A slice of homemade banana nut bread provides a satisfying mix of carbohydrates, protein and healthy fats.

One serving is based on a 1-inch thick slice (approximately 85g).

Nutrient	Amount per Serving
Calories	196
Total Fat	8g
Saturated Fat	1g
Cholesterol	28mg
Sodium	165mg
Total Carbohydrates	29g
Dietary Fiber	2g
Sugars	15g
Protein	3g
Iron	1mg
Potassium	160mg
Vitamin A	45IU
Vitamin C	2mg
Calcium	20mg

What You’ll Love About This Recipe



This classic banana nut bread recipe combines the sweet aroma of ripe bananas with crunchy walnuts for a comforting homemade treat. Perfect for breakfast, snacks, or dessert, this versatile quick bread will become your go-to recipe.

Simple Ingredients – Uses basic pantry staples and those overripe bananas sitting on your counter that you weren’t sure what to do with.

Make-Ahead Friendly – Stays fresh for days when properly stored and can be frozen for up to 3 months.

Versatile Recipe – Easily customizable with different nuts, chocolate chips, or spices to suit your taste preferences.

Recipe Card

This moist and flavorful quick bread combines ripe mashed bananas with chopped walnuts for a classic homestyle treat. Perfect for breakfast, snacks or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 4×8-inch loaf pan.
2. Mix mashed bananas with melted butter in a large bowl.
3. Stir in sugar, egg, and vanilla.
4. Sprinkle baking soda and salt over mixture.
5. Add flour and stir until just combined.
6. Fold in chopped walnuts.
7. Pour batter into prepared pan.
8. Bake for 50-60 minutes until a tester comes out clean.
9. Let cool in pan for 10 minutes before removing.

Notes:

Use very ripe bananas with brown spots for best flavor.

Store in an airtight container for up to 3 days.

Equipment:

• 4×8 inch loaf pan
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon

Time:

Prep time: 15 minutes

Cook time: 50-60 minutes

Cuisine: American

Servings: 8-10 slices