Banana Nut Bread (Best Ever!)

Step-by-Step: How to Make Banana Nut Bread

This recipe comes together with about 10 minutes of prep. Here’s exactly how to do it, with extra tips you won’t find in the recipe card:

Step 1: Mash the Bananas

Start by peeling your ripe bananas and mashing them in a large mixing bowl. You want them mostly smooth, but it’s fine to leave a few small lumps for texture.

** Tip: If your bananas aren’t quite ripe yet, you can ripen them quickly in the oven (see those instructions below).

Step 2: Mix the Wet Ingredients

To the mashed bananas, add the melted butter, sugar, egg, and vanilla. Whisk until everything is fully combined and smooth.

** Tip: Let the melted butter cool slightly before whisking it in so it doesn’t scramble the egg.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step ensures the leavening and spices are evenly distributed before they hit the batter.

** Tip: Whisking the dry ingredients first prevents clumps and pockets of spice later on.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon. Stop mixing as soon as you no longer see streaks of flour (overmixing is the most common reason banana nut bread turns out tough). Once the batter is almost fully combined, fold in the walnuts.

** Variation Idea: You can swap the walnuts for pecans, or even fold in a handful of chocolate chips for a sweeter loaf.

Step 5: Bake the Bread

Pour the batter into a greased 8½ x 4½-inch loaf pan and smooth out the top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

If the bread is browning too quickly on top before the center is set, tent it loosely with aluminum foil.

** Tip: Light-colored metal pans bake more evenly. Dark pans can cause the edges to overbrown.

Step 6: Cool Completely

When the bread is finished, remove it from the pan and let it cool on a wire rack. It’s tempting to slice right away, but giving it at least 1 to 2 hours to cool allows the crumb to set and makes slicing much easier.

** FYI: Banana nut bread actually tastes even better the next day as the flavors continue to develop.

Variations and Add-Ins

One of the best things about banana nut bread is how easy it is to customize. A few small tweaks can give you a completely different flavor profile:

• Chocolate Chip Banana Bread: Fold in a cup of semisweet or milk chocolate chips, or replace half of the walnuts with chocolate. Or, check out my chocolate chip banana bread recipe. 
• Cinnamon Swirl: Layer half the batter into the pan, sprinkle generously with cinnamon sugar, then top with the remaining batter for a ribbon of sweetness through the loaf.
• Pecan Banana Bread: Swap the walnuts for pecans if you prefer a buttery, slightly softer crunch.
• Gluten-Free Option: A good 1:1 gluten-free flour blend works well here. Readers often recommend King Arthur Measure-for-Measure for consistent results.
• Whole Wheat: Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour (or try this lightened-up whole wheat banana bread).

** Tip: If you’re experimenting with mix-ins, keep the total amount to about 1 cup so the loaf doesn’t get heavy or bake unevenly.

Storage and Freezing

Banana bread stores beautifully, so it’s a great make-ahead option.

• At Room Temperature (up to 3 days): wrap the loaf tightly in plastic wrap or foil to keep it moist.
• Refrigerator (up to 1 week): keep it well-wrapped. The flavor actually deepens over time.
• Freeze (up to 3 months): slice the loaf and wrap individual pieces so you can pull one out at a time. Thaw at room temperature or warm gently in the toaster oven.

** Freezer Tip: Wrap slices first in plastic wrap, then place in a freezer-safe bag or wrap again with aluminum foil to prevent freezer burn.

FAQs and Troubleshooting

Here are a few of the most common questions (and pitfalls) when making banana nut bread:

• Why is my banana nut bread dense or gummy? This usually happens if there’s too much banana or if the batter is over-mixed. Measure carefully and fold the ingredients gently.
• Can I make this without nuts? Absolutely. The bread bakes up beautifully plain, or you can swap in chocolate chips, raisins, or Craisins if you want a little extra sweetness.
• How do I ripen bananas quickly? Place unpeeled bananas on a foil-lined baking sheet and bake at 300°F for 20 to 30 minutes. The skins will blacken, but inside you’ll have perfectly soft, sweet bananas. Let them cool before using.
• Can I use unsalted butter instead of salted? If you prefer unsalted butter, that’s fine; just increase the amount of salt in the recipe to ½ teaspoon.