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!
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.
How to Make Banana Nut Bread
This classic 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!
Ingredients
- All-purpose flour
- Nutmeg and cinnamon
- Baking soda
- Salt
- Banana
- Butter
- Sugar
- Egg
- Vanilla extract
- Walnuts
Step 1: Combine Dry Ingredients
Sift or whisk together the flour, spices, baking soda and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the mashed banana, melted butter, sugar, egg and vanilla.
Step 3: Add Dry Ingredients to Wet Ingredients
Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the walnuts.
Step 4: Bake
Transfer the batter to a greased loaf pan and bake in a 350 degree 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.
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!
Preparation and Storage
- 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.
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. Just let the mashed 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.
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.
Banana Bread Tips
- 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.
More Quick Bread Recipes to Try
- Apple Bread
- Old-Fashioned Boston Brown Bread
- Pumpkin Bread
- Cranberry Bread
- Strawberry Bread
- Zucchini Bread
- Blueberry Bread
Banana Nut Bread
Ingredients
- 1 ½ cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
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.
- In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
- 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.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
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.
Diana Harrison
Could you convert the baking time for this into the time to bake this as muffins instead of a loaf?
Thx
Blair
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!
wendy cronkhite
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!!
Blair
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!! 🙂
Jim
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!
Blair
Thank you, Jim! That's very high praise! I really appreciate you taking the time to leave me a note, too. 🙂
Lisa
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.
Blair Lonergan
Sounds perfect, Lisa! Thank you! 🙂
Lacey
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!
Blair Lonergan
Amazing! Thank you, Lacey! Happy holidays to you. 🙂
B.C
Do you use a mixer with this recipe?
B.C
Do you use a mixer with this recipe?
Blair Lonergan
Hi! Nope, just a whisk and a wooden spoon is all you need. 🙂
Crissy
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?
Blair Lonergan
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!
Amber
This is sooooo delicious. Thank you for sharing this recipe!
Blair
Thanks, Amber! I'm so glad that you love it as much as we do. 🙂
Sandy
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.
Blair
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. 🙂
Barbara Maugeri
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 ):
Blair Lonergan
Thank you, Barbara. I'm so glad that your family enjoyed it!
Nancy
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..
Blair Lonergan
Thank you, Nancy! I'm so glad that you love it, too. 🙂
Cheryl
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.
Blair Lonergan
I'm glad to know that it works with the coconut oil, too. Thank you, Cheryl!
Patty
May I use frozen bananas?
Blair Lonergan
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!
Betty
This is the simplest and moist banana bread I've ever make. My go to recipe from now on.
Blair Lonergan
Thank you, Betty!
Patricia
Can I double the recipe?
Blair Lonergan
Hi, Patricia! Absolutely! I think that would work really well.
Kimberly
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
Blair Lonergan
Thank you so much, Kimberly!
Kimberly
ME TOO!!!!!
DeWanda Hamler
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
Blair Lonergan
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! 🙂
Alice Gorsen
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.
Marie H.
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!.
Blair Lonergan
Amazing, Marie! I'm so glad that your family approves, too. 🙂 Thanks for taking the time to leave a note!
Vanessa Rosa
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.
Blair Lonergan
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!
Pat
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!
Blair Lonergan
That's great, Pat! Thank you so much! I'm glad to know that it works well with the whole wheat flour, too. 🙂
Terri
Very dry. I only baked it for 45 mins. A little disappointed. It definitely needs something added to give it moisture.
Katie
Made this recipe this afternoon as muffins. So good. You are telling the absolute truth. The best banana bread recipe I’ve used.
Blair Lonergan
Wonderful!!! Thank you, Katie!
Anita
Do you recommend sifting the flour before measuring (as bread recipes recommend when not using bread flour), or measure and then sift? Thank you.
Blair Lonergan
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!
Josh
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!
Blair Lonergan
Hi, Josh! The nutrition panel is automatically generated based on 12 slices per loaf. Hope you enjoy the bread!
JanC
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.
Blair Lonergan
Great, Jan! I'm so glad that it worked well for you!
V
How long do i leave it in the 0an before i remove it (after baking?) Made recipe with success the first time in a 9x5 loaf pan (less time). But the second time i used an 8x4 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 9x5, 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 8x4? 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
Blair Lonergan
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. 🙂