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This very moist banana nut bread recipe will soon become a staple in your kitchen! The flavorful, sweet loaf is full of mashed bananas, crunchy walnuts, and a hint of warm spices for the perfect make-ahead breakfast or afternoon snack. File this one away, because it is truly the best!

Loaf of the best banana nut bread sliced on a cutting board
Table of Contents
  1. How to Make Banana Nut Bread Video
  2. Very Moist Banana Nut Bread
  3. Why This is the Best Banana Nut Bread Recipe
  4. Ingredients
  5. How to Make Banana Nut Bread
  6. How to Serve this Easy Banana Nut Bread
  7. Preparation and Storage Tips
  8. How to Ripen Bananas in the Oven​​​​​​​
  9. Banana Nut Bread FAQs​​​​​​​
  10. How to Keep Banana Bread Moist
  11. Recipe Variations​​​​​​​
  12. Tips for the Best Banana Nut Bread Recipe
  13. Banana Nut Bread Recipe

If you love easy banana bread recipes as much as we do, be sure to try this buttermilk banana bread, this chocolate chip banana bread, our favorite zucchini banana bread, and this lighter one-bowl whole wheat banana bread, too!

How to Make Banana Nut Bread Video

Very Moist Banana Nut Bread

After many, many rounds of testing, tweaking and tasting, I’ve finally landed on the perfect loaf of homemade banana nut bread. This is my go-to, never-fail recipe that always wins rave reviews. It’s easy, it’s super moist, and it’s full of sweet banana flavor.

There’s just no better way to take advantage of those overripe bananas that are probably sitting on your counter right now. Stir together a loaf in about 10 minutes (no electric mixer required), pop it in the oven, and enjoy a delicious breakfast or snack throughout the week. It gets better as it sits!

Why This is the Best Banana Nut Bread Recipe

As I mentioned above, I spent many hours going through many test batches to find what I deem the best ever banana nut bread recipe. Here’s why this version works so well:

  • The Right Amount of Bananas. Some recipes call for just 1 cup of mashed banana per loaf, but I found that 1 cup of banana resulted in a loaf of bread that was lacking in actual banana flavor. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for without creating a “wet,” dense, or gummy loaf.
  • Butter Instead of Oil. While many banana bread recipes use oil as the fat of choice, I found that melted butter created a more flavorful loaf. You can certainly substitute with an equal amount of vegetable oil for this recipe if that’s what you have on hand.
  • Moist Banana Nut Bread. I tested the recipe with a full stick of butter (8 tablespoons), but found that 6 tablespoons worked better with this proportion of bananas and flour to keep the bread moist without making it heavy.
  • Just 1 Egg. Other recipes might call for 2 eggs, but I found that the extra egg yielded a spongier, less flavorful loaf.
  • The Right Amount of Sugar. I tried using just ½ cup of sugar (not sweet enough) and a full 1 cup of sugar (too sweet) — so ¾ cup seemed just right! Of course, feel free to adjust the amount of sugar based on your individual preferences.
  • Plenty of Nuts. I tried the recipe with fewer walnuts (just ½ cup), but found that the bread was lacking that crunchy, nutty flavor. The nuts were more of an afterthought! Instead, use a full cup of chopped walnuts to ensure that the nuts are a prominent component in the loaf.
Square image of slices of easy banana nut bread on a wooden cutting board

Ingredients

This is just a quick overview of the ingredients that you’ll need for a loaf of moist banana nut bread. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: the base of the batter.
  • Cinnamon and nutmeg: warm spices that add great flavor to the loaf.
  • Baking soda: the leavening agent that helps the bread rise.
  • Salt: to enhance the other flavors in the bread and balance the sweetness.
  • Mashed very ripe banana: gives the bread that sweet banana flavor, and also helps to keep the batter moist.
  • Butter: adds rich flavor and keeps the bread tender and moist.
  • Granulated sugar: for just the right amount of sweetness in each slice!
  • Egg: gives the loaf structure.
  • Vanilla extract: just a tsp vanilla adds great flavor.
  • Walnuts: add a toasty, nutty crunch. These are optional, so feel free to leave them out, or replace them with a different nut, such as chopped pecans, almonds, pistachios, or cashews.
Stirring walnuts into classic banana bread recipe

How to Make Banana Nut Bread

The best banana bread recipe just gets better as it sits! Go ahead and bake a loaf in advance — the flavors will come together and the bread will become even more moist as it rests. You’ll wake up to a delicious morning treat!

  1. Combine Dry Ingredients. Sift or whisk together the flour, spices, baking soda and salt.
  2. Combine Wet Ingredients. In a separate bowl, whisk together the mashed banana, melted butter, sugar, egg and vanilla.
  3. Add Dry Ingredients to Wet Ingredients. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or rubber spatula just until combined. Fold in the walnuts.
  4. Bake. Transfer the batter to a greased loaf pan and bake in a 350°F oven for about 50 minutes. The bread is done when a toothpick inserted in the center comes out clean. Allow the loaf to cool before slicing and serving.
Banana nut bread batter in a loaf pan

How to Serve this Easy Banana Nut Bread

Serve the bread warm, at room temperature, or even straight from the refrigerator! It’s a great option for breakfast or snack when paired with a mug of hot coffee or tea.

The bread is delicious on its own, but you might also enjoy it with butter, cream cheese, almond butter or peanut butter. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast!

Loaf of very moist banana nut bread on a wooden cutting board sliced.

Preparation and Storage Tips

  • Make-Ahead: This bread just gets better as it sits. The flavors come together and the bananas help to keep the bread nice and moist.
  • How to store Banana Nut Bread: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
  • To Freeze: For longer storage, cool the loaf completely, wrap tightly, and keep in the freezer for up to 3 months.

How many cups is 1 mashed banana?

This can be tricky! If a recipe calls for 3 bananas, how much is that? We all know that measurements are important in baking, so the difference between a very small banana and a very large banana can be significant when baking a loaf of banana bread.

My recipe calls for 1 ½ cups of mashed banana. One large banana yields about ½ cup mashed, so I used 3 large bananas for a total of about 1 ½ cups. If you’re working with small bananas, you’ll need at least 4 (and maybe even 5). Measuring is always the safest way to make sure that your banana bread turns out perfectly moist, sweet and delicious!

How to Ripen Bananas in the Oven​​​​​​​

Want to make this bread right away, but your bananas aren’t ripe yet? You can ripen the bananas in the oven!

To do so, preheat the oven to 300 degrees F. Place bananas (in their peels) on a foil-lined baking sheet. Bake for 30-45 minutes, or until mushy and sweet. The banana peels will turn a black, shiny color (and look really weird!), but don’t worry — the insides will be perfect. In fact, they’re so soft, that you probably won’t even need to mash them with a fork. Allow the banana cool completely before using in the recipe.

Banana Nut Bread FAQs​​​​​​​

Quick answers to a few of your commonly-asked questions about banana bread…

Is banana nut bread healthy?​​​​​​​

While you’re getting some health benefits from the bananas and walnuts in this recipe, I wouldn’t consider banana nut bread “healthy.” There’s definitely plenty of sugar, fat and refined carbs in this recipe. That said, it’s not deep-fried and the healthy fats from the nuts give the bread a satisfying quality. You can certainly do worse when it comes to sweet treats! ​​​​​​

Assuming that a loaf yields 12 slices, each slice includes about 250 calories, 32 grams of carbohydrate, 4 grams of protein and 13 grams of fat. If you’re looking for a healthy banana bread recipe with fewer calories, try my One-Bowl Whole Wheat Banana Bread.​​​​​​​

What kind of nuts go in banana bread?​​​​​​​

Walnuts are the most common type of nut used in banana bread. I like to chop the nuts fairly small so that they are evenly dispersed throughout the bread and the bread is easy to slice through. You can substitute with chopped pecans, almonds, hazelnuts or pistachios if you prefer.

Why does my banana nut bread fall in the middle?​​​​​​​

If you find that your banana bread sinks in the middle as it cools, it’s likely because the bread was not completely cooked through. Banana bread forms a nice, dark crust on the outside that makes the loaf look “done” — even if the inside is still slightly raw. Before removing the bread from the oven, insert a toothpick deep into the very center of the loaf. If it comes out with any wet batter on it, return the bread to the oven to finish baking.

Front shot of four slices of banana nut bread stacked on a wooden cutting board

How to Keep Banana Bread Moist

There are a few keys to keeping banana bread moist and tender:

  • The correct ratio of fat (such as butter) and bananas to flour is key, since the fat and bananas add moisture to the batter. Too much fat or bananas, however, and the bread will be gummy and mushy.
  • Do not over-mix the batter. Stir just until the ingredients are combined and you don’t see any dry pockets of flour, then stop. A few lumps in the batter is normal. Overmixing the batter will activate the gluten in the flour, yielding a tough, dry bread.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 50-minute mark, so check it early.

Recipe Variations​​​​​​​

  • Unsalted Butter. I always keep salted butter in my fridge, so that’s what I use in my recipes. If you prefer unsalted butter, that’s fine — just increase the amount of salt in the recipe to ½ teaspoon.
  • Use pecans instead of walnuts.
  • For a more subtle touch of nuts, use just ½ cup of the chopped walnuts instead of 1 full cup.
  • Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour.
  • Chocolate Chip Banana Nut Bread. Add ½ cup – ¾ cup chocolate chips to the batter.
  • Stir in some raisins, too! They add extra sweetness and plump, juicy texture.
  • Add more spices. I like just a subtle hint of cinnamon and nutmeg in the background, but you can use more of the spices for a more prominent flavor.
  • Turn this batter into banana muffins by dividing the mixture between 12 standard-size muffin cups that have been greased with cooking spray or lined with paper. Bake in a 375°F oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Tips for the Best Banana Nut Bread Recipe

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown!
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 50-minute mark, so check it early.
Overhead shot of stacked slices of banana nut bread on a cutting board

More Easy Banana Recipes to Try

One-Bowl Banana Chocolate Chip Muffins

35 minutes mins

Easy Banana Dump Cake

55 minutes mins

Quick and Easy Banana Pudding

4 hours hrs 15 minutes mins

If you’re looking for even more inspiration, check out this convenient collection of easy banana recipes!

Square image of banana nut bread stacked on a cutting board

Banana Nut Bread

4.93 from 68 votes
Prep: 15 minutes
Cook: 50 minutes
Cooling Time 2 hours
Total: 3 hours 5 minutes
Servings 1 loaf (about 10-12 slices)
Calories 250 kcal
The very best recipe for an easy, moist loaf of homemade Banana Nut Bread!

Equipment

  • 1 loaf pan (this one ensures the bread doesn't burn)

Ingredients
  

Instructions

  • Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
  • In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
    Process shot showing how to make banana nut bread
  • In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
    Whisking wet ingredients for banana bread in a bowl
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
    Stirring walnuts into classic banana bread recipe
  • Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
    Banana nut bread batter in a loaf pan
  • Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
    Loaf of the best banana nut bread sliced on a cutting board

Video

Notes

  • Make-Ahead: This bread just gets better as it sits! The flavors come together and the bananas help to keep the bread nice and moist.
  • How to store Banana Nut Bread: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
  • To Freeze: Cool the loaf completely, wrap tightly, and freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 29mgSodium: 196mgPotassium: 165mgFiber: 2gSugar: 16gVitamin A: 213IUVitamin C: 3mgCalcium: 17mgIron: 1mg
Keyword: banana nut bread, best banana nut bread recipe, easy banana nut bread, moist apple cake recipe
Course: bread
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

    1. Hi, Diana! I haven’t tested this recipe in muffin tins, so my recommendation will just be an estimate. Keep an eye on them so that you can pull them out when they’re done (and don’t get over-baked). I would try 350 degrees F for 20-30 minutes. Enjoy!

      1. 5 stars
        Hi,
        I tried this banana nut bread recipe, altering it slightly. I added an additional banana or two & used pecans instead of walnuts but walnuts are also very good in this bread. I omitted the egg. I think eggs are gross & slimy. I have cooked them for my husband & daughter any way they liked them however. I cooked the bread at 350 degrees for 50 minutes. I checked the bread after the 50 minutes but it was still “wet” on the inside. I cooked it an additional 10 minutes in 5 minute increments. I checked the bread & it was done the second 5 minutes. I love Banana nut bread & I wanted to thank you for the recipe. Happy Thanksgiving & a Very Merry Christmas to you.

        1. Hi Linda,
          Thank you for your feedback! We’re happy you were able to make the recipe work for you and are so glad you enjoyed it. Happy Thanksgiving and Merry Christmas to you as well!

    2. You don’t need to use plastic wrap or foil, because neither of these can be recycled, just use a plastic bread bag or a plastic zip lock bag. Both of these bags can be washed and dried and used again.

    3. 5 stars
      Best Ever… Just like it says. I’ve been making this recipe for a few years now and it’s never let me down. Easy to make and the family loves it, I dont.even like bananas, but I do like this bread.

  1. 5 stars
    Hi Blair
    Made the Banana Bread last night, You are so right. It’s the best!
    The best I’ve ever made. My husband agreed. I’ve tried so many recipes, not even close to this one. Getting my mixer this weekend! Who need roses for Valentines, I want a mixer! Got my passion back for baking. Thank you!!

    1. That’s amazing, Wendy! I’m so happy to hear that you both loved the bread, and so excited for you to get a mixer. Such a great gift!! 🙂

      1. 5 stars
        Thank you! Delicious! I recently retired and realized that I enjoy baking and cooking, lol. I found your recipe and have made it twice now. I appreciate the time you have taken to walk people like me thru the recipe process. I can’t wait to see what else I can make!

        1. Thank you, Dawn! We’re honored you found and enjoyed our recipe. We’re excited to hear how your next recipe turns out!

  2. 5 stars
    I’m a 70 year old gentleman that has enjoyed cooking and baking for 40 years! This is best recipe I’ve used! I did however used about two tablespoons of cream cheese! OMG SO GOOD!

    1. Thank you, Jim! That’s very high praise! I really appreciate you taking the time to leave me a note, too. 🙂

      1. 5 stars
        I made this but put my own little surprise of chocolate chips in as well!!! It turned out fabulous. Banana chocolate chip nut bread is a favorite anytime in this family. Oh and we use wheat flour for everything! Sooo delicious.

    2. 5 stars
      My family loved it, this will be a family Christmas tradition from now on. They couldn’t believe I made it from scratch and they ate it up!

    3. I read a lot of the comments and not one said anything negative so Im definitely going to give this recipe a go. One question…If I add half the amount of sugar will it still turn out nicely?

      1. Great! I hope you enjoy, Crissy! If you cut the sugar in half it will likely change the texture of the bread. I haven’t tried it myself, though, to know if it will “work” well or taste good. 🙂 Report back if you do!

        1. awesome! Soo good, thanks Blair! This was a remarkable recipe I will share with my daughter! THANKS!!! Best Banana Bread Ever!

          1. Thank you so much, Tamara! We really appreciate your kind words and willingness to share our recipe!

        2. I’m getting ready to make this and I was wondering about a diabetic version of it? 32 grams of carbs in one slice is more than I can have. Maybe I will make 2 versions. Yours for the family and a diabetic version for me. Thank you for sharing! Looks delicious!

          1. Hi Sarah, we don’t have a diabetic-friendly version and are not sure how one would turn out. If you give it a try, we’d love to know how it goes!

          2. Why don’t you try substituting Stevia instead of the sugar. Of course use much less stevia .

          3. I use Splenda instead of sugar. It works just fine. I use Splenda in most of my recipes except for things like fudge and peanut brittle and other candies.

      2. Hi Chrissy,
        I took 1/4 C of the sugar out of the recipe, and it turned out just fine. I’ll take more out next time and see how it goes.
        Val

      1. 5 stars
        My family simply loved this banana bread. I did add an extra 1/4 cup “brown” sugar to the sugar ingredient list. This will be my new go to banana recipe from now on. It was perfection at 50 minutes flat.

        1. That’s so great to hear, Sandy! I’ll have to try the extra brown sugar next time…I’m sure it’s delicious! Thanks for your note. 🙂

        2. 5 stars
          Killer good recipe! I made one loaf the other day and my family devoured it ! Told me that I should have made two ! So. Today I am baking another loaf. For me. It goes smoothly if I chop walnuts in the beginning and also mash bananas & cover with Saran wrap. Today. I chopped walnuts last thing & oven was already preheated ):

    1. 5 stars
      This truly is the best banana bread I have ever made. So easy and the texture is perfect. My oven runs hot, so I took it out after 45 minutes. Hands down, it will be the only recipe I will use for banana bread..

  3. 5 stars
    Hi Blair,

    This truly is the best banana bread. I used coconut oil instead of of butter and increased cinnamon and nutmeg to 1 teaspoon each. Thanks for an awesome recipe.

    1. Hi, Patty! Yes, you can use frozen bananas, but make sure that you thaw them first. Then mash the thawed bananas and measure them for the recipe. Hope you enjoy!

  4. 5 stars
    This has to be the BEST Banana Bread I have ever tasted! I took one out to eat it and I forgot it at home on the kitchen table and when I came home I tried it and it was still moist!!! thank you

  5. 5 stars
    I love this recipe, I am going to do it with my 6 year old granddaughter.But I did the cup of sugar. I have a serious sweet tooth
    DeWanda

    1. I’m so glad that you enjoy it, DeWanda! That’s the beauty of baking your own treats at home…you can make them exactly how YOU like them! 🙂

  6. I wouldn’t cut out half of the sugar maybe a 1/3 of it at best. Just saying it would be pretty bland in my personal opinion.

  7. 5 stars
    Fantastic! Best Banana Nut Bread I have ever had! Even my family is amazed that I made this. Thank You for a great recipe, my family thanks you too. I absolutely recommend this recipe- It is the BEST!.

    1. Amazing, Marie! I’m so glad that your family approves, too. 🙂 Thanks for taking the time to leave a note!

  8. The first time I made this banana bread it turned out great. I just made this again and it didn’t rise. It still tastes good though! Not sure what might have caused this to happen.

    1. Hi, Vanessa! Is it possible that you accidentally left out the baking soda? Or didn’t use enough? Otherwise, I would guess that maybe your baking soda isn’t fresh? When the leavening agents expire in our pantry they no longer activate and help baked goods rise correctly. Those are just my thoughts, but it’s hard to know without being there. Sorry that it didn’t work this time!

  9. 5 stars
    Blair, your recipe is perfect as is! This banana bread is fantastic. I’ve made it twice now, and while I usually don’t tweak ingredients on something so delicious, I was curious to see whether it would be just as good using whole wheat flour. It is! Yours is def a 5 star creation. Thank you!

    1. That’s great, Pat! Thank you so much! I’m glad to know that it works well with the whole wheat flour, too. 🙂

  10. 2 stars
    Very dry. I only baked it for 45 mins. A little disappointed. It definitely needs something added to give it moisture.

  11. 5 stars
    Made this recipe this afternoon as muffins. So good. You are telling the absolute truth. The best banana bread recipe I’ve used.

      1. 5 stars
        Hello – I am ashamed to admit that I have never made banana bread before, but I purchased a huge bag of ripe bananas from our grocery store. I found your recipe for BBread, tried it and am delighted with the outcome. It is easy and uses pretty much just the ingredients I usually have around the house. Thank you – now I know to make as a little gift for friends and neighbors. I’ll be looking at more of your recipes, for sure!

    1. I used monkfruit sweetener instead of sugar. Since the banana s are already sweet I thought that I would give it a try. Anxiou
      s to try it as soon as it cools!

  12. Do you recommend sifting the flour before measuring (as bread recipes recommend when not using bread flour), or measure and then sift? Thank you.

    1. Hi, Anita! I always measure first, then sift if I’m going to sift. Just make sure that when you measure, you’re not scooping the flour out of the container with the measuring cup. Instead, spoon the flour into the cup and then level off with a knife. This prevents the flour from packing into the measuring cup, therefore filling too full. Hope you enjoy!

  13. I see serving size is 1 slice, but not how many servings toyal. Need to figure out carbs per slice (so how thick to cut slices).

    Carbs in whole loaf will do. Thanks!

    1. Hi, Josh! The nutrition panel is automatically generated based on 12 slices per loaf. Hope you enjoy the bread!

    2. I use Splenda instead of sugar. It works just fine. I use Splenda in most of my recipes except for things like fudge and peanut brittle and other candies.

  14. 5 stars
    I followed the recipe but substituted baking soda with baking powder and my banana nut loaf looks beautiful!! It taste so good. I made it last night and I’ve already eaten 1/2! Thank you.

      1. How long do i leave it in the 0an before i remove it (after baking?) Made recipe with success the first time in a 9×5 loaf pan (less time). But the second time i used an 8×4 and when i tried to remove it, it was a wet mess inside even though the toothpick was clean and i followed the bake time. It resulted in an ugly loaf, but i threw it back in the oven to solidify the wet part.

        Since it cooked fast in the 9×5, i was able to remove the loaf immediatelu without destroying it. But it begs the question how long does it need to stay in the pan when baking as stated in the 8×4? The video and instructions don’t say anything about how long and by the instructions it reads like you remove it immediately. Don’t want to trip at the finish line again.

        Wonderful recipe

        1. Hi! I usually let it rest in the pan for 5-10 minutes before transferring it to a wire baking rack to cool completely. Just make sure that the loaf is cooked through before you take it out of the oven. 🙂

          1. Hello there!
            I love banana bread and wanted to give this recipe a try because the reviews are excellent, and you’ve gotten such great feedback. So it must be delightful, sure looks it. The only question I have is.. if I were to leave the nuts out (I’m allergic)..do you think it will alter the final product? I’d be following the recipe exactly, wont be changing anything else besides the nuts.

          2. The flavor and texture will change slightly, but it should turn out just fine! We hope you enjoy it, Ashley.

  15. 5 stars
    What more can I say??? 3 bananas were staring at me from the counter. Each day that passed got me a thinkin’. I hadn’t made Banana Nut Bread in AGES and this recipe looked like it had the right stuff. I would have to agree that this is THE best Banana Nut Bread recipe I’ve ever tried!!! Moist, just the right amount of sweetness… my husband and I snarfed that loaf up and I’m hoping to make it again this week. (those 3 bananas were just right at 1 1/2 cups) Thank you for a great recipe!

  16. 5 stars
    I’ve made this 3x now and it really is the best! I use 1 cup AP flour and 1/2 cup almond flour (both King Arthur) and add half a cup of mini chocolate chips. Great stuff.

      1. Any time. Replacing just
        part of the AP flour with almond flour increases the moisture of the bread while reducing carbs a bit. Kept overnight in a tightly sealed container, it’s even better the next day! I’ve shared your recipe with family and friends.

  17. 5 stars
    Hello there, thank you for this recipe. I am terrible at baking but this is such a beginner-friendly recipe! I baked it in a muffin tray for 20 minutes at 175 degrees Celsius and it was delicious! Psst… I added 1/2 cup of finely chopped cheese and walnut and it turned out very well. I can now use my overripe and excess bananas while minimising food waste! Thank you!

  18. 3 stars
    Followed recipe exactly. It was good but not the best I have tasted. I am going to try other recipes. Appreciate all the detailed instructions and rationales. Thank you.

    1. 5 stars
      I used monkfruit sweetener instead of sugar. Since the banana s are already sweet I thought that I would give it a try. Anxiou
      s to try it as soon as it cools!

    1. 5 stars
      Great easy recipe. I used a bit of coconut flour so added some crushed pineapple for more moisture. Fabulous!

    2. Always roast your nuts a little on the stove top before adding to mixture, really brings out the flavor in you nuts!

  19. 5 stars
    I have been making banana bread for 40+ years. I tried this recipe today and it was the best I have ever made. I used 4 large bananas and a little extra cinnamon. I only used a wisk. When smashing the bananas, I left a few pea sized pieces. I also added over a cup of walnuts, just because I had them. Bread is extremely most and absolutely devine.

    1. 5 stars
      Absolutely perfect recipe! I added some cardamom as I was out of nutmeg and some pecans and it’s so yummy. Thanks for a great recipe!

  20. 5 stars
    Great recipe. Everyone at work loved it. My teenage daughter loves it and it is darn hard to please a teen… For our european taste it is a bit too sweet, so I reduce the sugar to 1/2 cup and add more bananas. But our favorite is 3/4 cup od chicory syrup + 1/4 more nuts combo. Perfect everytime.

  21. 5 stars
    Your recipe for banana nut bread is the best! It is flavorful and moist with good texture. I followed the recipe as written but forgot the spices which recipe may not need. I Baked as 12 cupcakes instead of bread for 25 minutes at 350. Thank you for a great recipe!

  22. I understand a “pinch” to be about 1/16 of a teaspoon but in the video associated with this recipe, the spices look like a much larger amount. Can you clarity?

    1. Hi, Joe! You’re right, a pinch is about that much. For the video, it’s hard to tell proportion. She may have used a little more of the spices, which is fine too. You can feel free to adjust the amount to suit your taste!

  23. 5 stars
    Excellent work in adjusting this recipe to be te best ever! I used 4 medium bananas, cooked to rpen them as instructed.
    I also used ilght brown sugar instead of white ( personal peference) And even made a vegan bread for my daughter using the flax seed substitute for egg and Coconut oil to replace butter (use 1 teaspoon less of coconut oil)
    Fantastic! THANK YOU!!

    1. Awesome, Linda! I’m so glad that you enjoyed it, and that you could adjust it to work for your daughter, too. Thank you!

    1. 5 stars
      I used monkfruit sweetener instead of sugar. Since the banana s are already sweet I thought that I would give it a try. Anxiou
      s to try it as soon as it cools!

  24. 5 stars
    This turned out so well. I have been really disappointed with the banana breads I have made lately and I was dying for one to taste like the ones from my childhood. This bread was sweet, fluffy, and deliciously nutty. I will be using this one again. Thank you so much for sharing!
    P.S. I made a streusel and put that on top, and it was magical.

  25. 5 stars
    Great easy recipe. I used a bit of coconut flour so added some crushed pineapple for more moisture. Fabulous!

  26. I’d LOVE to try this recipe BUT!: where are the measurements?? How much flour? Cinnamon, nutmeg, baking soda & salt?The rest of the ingredients I kind of figured out from the instructions. Have i missed something?

  27. Fun to make! Thanks so much, Blair, for sharing this recipe with us. My first batch is in the oven and it smells and looks wonderful!

    1. It turned out delicious as stated by my Grandson, Jacques. It is a winner recipe! I used pecans (what I had available), added double the nutmeg and cinnamon, and reduced the sugar. Next time I will add even less sugar, but my grandson didn’t think it was overly sweet, which is great.

  28. 5 stars
    Best banana bread I have made in a long time. The only change was a personal preference – brown sugar instead of white granulated sugar. Much deeper flavor. Good job.

  29. How does this work if one only has a glass loaf pan? Should the temperature be changed or the duration of baking?

    1. Hi, CJ! Glass pans don’t conduct heat as well as a metal or ceramic dish, so you’ll likely need to increase the total baking time. I can’t offer a specific time for the glass pan, but you’ll just want to keep an eye on it and use a toothpick inserted deep in the center to make sure that it’s done. If the top starts to get too dark, just tent with foil.

  30. 5 stars
    Excellent Banana Bread! Substitutes 1 tsp rum extract for the vanilla. Really popped the flavor of the banana.

  31. 5 stars
    I absolutely LOVE this recipe! I have made it multiple times the last few weeks! I’m wondering if I can use this same recipe to use pumpkin bread- by just replacing the banana for pumpkin puree?
    Thanks for the great recipe!

  32. I followed the recipe exactly for 2 loaves. The batter was very dry. I double checked the ingredients again. Nope. I followed exactly. It was do dry I had to spoon the batter into the pans. Waiting for it to be finished baking but I can tell from looking them that they’re terrible. Looked like batter was missing a wet ingredient.

    1. We’re sorry to hear this, Joyce. This recipe is one of our reader favorites on the blog. Is it possible the batter was overmixed? For the most accurate results we also recommend measuring the ingredients with a food scale. We hope this helps if you try it out again!

  33. 5 stars
    This bread was moist and will make it many more times. Will try the Rum extract instead it should really make it pop.

  34. 5 stars
    Love this recipe! It’s my go to! Only thing I change on it is that I do 1/2 a cup of sugar instead of 3/4.

    1. Hi CJ,
      We haven’t tested it, but many of our readers enjoy this recipe with either light or dark brown sugar!

  35. 5 stars
    Perfect loaf of banana bread! This recipe was quick and easy and the flavor combo with the cinnamon and nutmeg just add a little something extra. So good!! Will definitely be making this again and again

  36. 5 stars
    Made the recipe and it was the best banana bread I ever had. I think the butter makes it so good. Thanks for sharing recipe!

  37. 5 stars
    I made this recipe last night and it IS the BEST! I’ve made many banana nut breads in the past, but this will be my recipe from now on. It was moist and not overly sweet, a big plus! I had an extra large egg, so I added 2 Tblspn of Golden Flax meal for extra fiber and for sugar I used 1/2 c light brown sugar and 1/4 c granulated white sugar. Everything else was the same. It turned out perfect!!

  38. Blair, this recipe is the BEST!! I made it on a rainy day and enjoyed a slice with my husband over a cup of tea. It was beautifully moist inside, and the ends (one for each of us!) were delightfully crispy-firm. I grew up in the south and ate many a banana bread slices, but this recipe will be used from here on out!

  39. 5 stars
    So tender, moist and absolutely delicious! I have a 4-well loaf pan so I can make 3 small loaves and it only takes a half hour if you are short on time!

  40. Together with every little thing that seems to be building within this specific subject material, all your points of view are generally quite radical. Even so, I appologize, but I can not subscribe to your entire theory, all be it radical none the less. It would seem to everybody that your remarks are not completely justified and in reality you are your self not really wholly convinced of your point. In any event I did enjoy reading through it.

  41. I care for a lady with dementia. She sleeps a lot so I am not able to run a mixer. Your recipe is easy for me to get together quietly. She absolutely loves it! The last time I made it she asked her husband if they could adopt me! Thank you!

    1. That is so nice of you to make it for her, Carol! We’re so glad it worked well for you and was a hit.

  42. 5 stars
    Truly the BEST banana nut bread EVER! SO moist and delicious! I love all of your helpful hints to ensure baking perfection. Thank you!

  43. I’m a amateur and I must be missing something because I didn’t see were you told how much flour, walnuts or baking soda to use. My husband is flying in tomorrow for Thanksgiving and he really wants some bananas nut bread.

    1. I’m so very sorry. I found the amount that I needed to use for the flour, baking soda and walnuts. I’m preheating the oven now to get it all put together and bake it. Thank you so much I know this is gonna be a fantastic recipe.

    2. Hi Tracey,
      You can find all the ingredients (and measurements) along with the instructions in the recipe card at the bottom of the page!

  44. 5 stars
    I don’t leave many reviews, but I had to come back here and say how delicious this recipe is! I love the addition of a bit of nutmeg and cinnamon. I think that put it over the top. Great texture, great flavor and not too sweet. This will be my go-to recipe from now on.

    1. Thank you so much, Karen! We truly appreciate your kind words and you taking the time to come back and leave a review.

  45. 5 stars
    Oh my goodness I’ve always used my mom’s recipe for banana nut bread but this this is got to be the best the moistest banana nut bread I’ve ever made. I made it last holiday for presents for my team members and all of them had nothing but good stuff to say.

  46. This banana bread recipe was incredibly easy to make and so very very delicious! 10 thumbs up! So nice and moist and I love the slight crunch to the outside. I baked it in a glass pan because I didn’t have a metal one and it turned out just fine. Thanks for such a great recipe and my house smells like banana nut bread now!

  47. My husband I had your banana bread for breakfast this morning. It’s delicious and sooo moist! Thank you for sharing your recipe!

  48. 5 stars
    Love this recipe! I omit the nutmeg, add a bit more cinnamon and reduce the sugar to 1/2 cup. I add a cup of fresh blueberriesand bake as instructed or until it reaches an internal temp between 201-204. It is absolutely delicious! I have made it several times without fail.

  49. 5 stars
    I doubled this recipe was a little short on the 3 cups of bananas so I made up the difference with applesauce. It was awesome no photo we ate it all.

  50. Hi Blair, Made this last night. My wife said it turned out very good, but was a bit dry and dense for me. For starters, I’m sure I over mixed the batter. But also, I used a glass loaf pan. I see in the pictures that your pan is not glass. Could that have also contributed to the way mine turned out? Thanks and look forward to making this again.

    1. Hi, Doug! Yes, a glass pan conducts heat very differently than a metal or ceramic pan. Typically the glass pan will require a longer baking time. Is it possible that you baked it for a little bit too long? That will result in a dry loaf as well.