I’ve tried countless banana nut bread recipes, but this one stands out for its simplicity and rich flavor. The secret lies in using overripe bananas and toasted walnuts, which add depth to every bite. A touch of cinnamon and brown sugar creates a warm, comforting aroma as it bakes. If you’re looking for a foolproof recipe that turns out moist and tender every time, this might just be the one you’ve been searching for.
Recipe
There’s something magical about the smell of banana nut bread baking in the oven—warm, buttery, and just sweet enough to make your kitchen feel like home.
This recipe? It’s the one I come back to every time, the kind that turns overripe bananas into something so good, you’ll wonder why you ever considered tossing them.
The secret? A generous handful of toasted walnuts for crunch, a touch of cinnamon for warmth, and just the right balance of moisture so every slice stays tender.
One bite, and you’ll understand why this loaf never lasts long in my house. Trust me, this is the banana bread recipe you’ve been looking for—simple, foolproof, and downright delicious.
Let’s bake.
Ingredients
The secret to the best banana nut bread? Ripe bananas—the spottier, the better. Their natural sweetness and moisture make all the difference. Here’s what you’ll need, plus a few pro swaps if you’re in a pinch.
Dry Ingredients:
- 1 ½ cups all-purpose flour – Spoon and level it for accuracy; packing it down leads to dense bread.
- 1 tsp baking soda – The lift that keeps it airy (no substitutions here).
- ½ tsp salt – Balances the sweetness; skip at your own risk.
Wet Ingredients:
– 3 very ripe bananas – Mash them until smooth with a few lumps for texture.
No ripe bananas? Bake unpeeled ones at 300°F for 15 minutes to soften.
- ½ cup melted butter or oil – Butter adds richness, but oil keeps it ultra-moist.
- ¾ cup brown sugar – Dark brown sugar adds depth, but white sugar works in a pinch.
- 2 eggs – Room temperature blends smoother.
Mix-Ins:
– ½ cup chopped walnuts or pecans – Toast them first for maximum crunch.
No nuts? Swap in chocolate chips or leave them out.
– 1 tsp vanilla extract**** – Pure vanilla is worth the splurge for that warm, bakery-style flavor.
Little Win: A sprinkle of turbinado sugar on top before baking gives it a sparkling, crackly crust.
How to Make the Best Banana Nut Bread Recipe
- In another bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and, optionally, 1/2 teaspoon cinnamon. Whisking dry ingredients removes lumps and guarantees even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense loaf, so stop as soon as no streaks of flour remain.
- Fold in 1/2 cup chopped nuts (like walnuts or pecans). Tossing the nuts in a bit of flour beforehand prevents them from sinking to the bottom.
- Pour the batter into the prepared loaf pan and smooth the top. Spreading the batter evenly guarantees uniform baking.
Pro Tip: Tap the pan gently on the counter to remove air bubbles.
– Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Watch for a golden-brown crust and a slight crack down the center—these are visual cues it’s done.
Avoid opening the oven door too early to prevent sinking.
– Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling in the pan briefly makes it easier to remove without breaking.
Slice once it’s fully cooled for clean cuts.
Flexibility Note: If using a different pan size, adjust baking time accordingly. Mini loaf pans may take 25-30 minutes, while larger pans might need slightly longer.
Nutrition
Banana nut bread is a delicious and nutritious treat. Here’s the nutritional breakdown per serving.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 15 g |
Chef Tips
When making banana nut bread, I always recommend using overripe bananas for the best flavor and texture. They’re sweeter and mash easily.
Don’t overmix the batter—it keeps the bread tender. Toast the nuts before adding them for extra crunch and depth.
Use room-temperature ingredients to guarantee even mixing. Finally, let the bread cool completely before slicing to avoid crumbling.
These tips guarantee perfect banana nut bread every time.
