This moist, flavorful banana nut bread will quickly become your go-to recipe. It’s packed with sweet bananas, crunchy walnuts, and a hint of warm spice. Perfect for breakfast, an afternoon snack, or even a make-ahead treat for the week.
Readers love this 5-star treat because it’s quick to mix, it uses simple pantry ingredients, and it turns out consistently moist and flavorful every time!
Table of Contents
Before You Get Started
A few key tips will help you nail this loaf on your first try:
- Use very ripe bananas. The more brown spots, the better! They’re sweeter and mash more smoothly.
- Measure bananas by volume, not number. You’ll need 1 ½ cups mashed (about 3 large or 4 medium bananas). Too little and the bread will be dry and lacking flavor; too much and it can turn dense or gummy.
- Don’t over-mix. Stir just until the flour disappears. Overworking the batter = tough bread.
- Choose the right pan. A light-colored metal loaf pan bakes more evenly. Dark pans can cause the edges to brown too quickly.
- Toast the walnuts (optional). Lightly toasting them in a dry skillet enhances their nutty flavor and crunch.
** Why This Recipe Works: I tested this banana nut bread many times to get the balance right: more banana for stronger flavor, butter for richness, just one egg for tender texture, a little less sugar than some recipes, and enough nuts for a good crunch. The result is a loaf that’s moist, flavorful, and consistently reliable.
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.
Best banana bread ever. So quick to mix and bake. Moist. Wonderful flavor too. Another great recipe.
– Patti
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Banana Nut Bread
Equipment
- 1 loaf pan (this one ensures the bread doesn't burn)
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 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease an 8½ x 4½-inch loaf pan; set aside. In a medium bowl, sift or whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside. In a separate large bowl, whisk together the 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 the batter into the 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.
Notes
Nutrition
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
– Noreen
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Originally published in December, 2020, this post was updated in August, 2025.
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.
That’s great to know that it works with some almond flour too, Michael. Thank you!
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.
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!
Thank you, Melissa! That makes me really happy to hear! We all have to start somewhere!
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.
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!
This is my go to recipe for banana nut bread! It’s quick and easy, tastes great and my family loves it!
Thank you, Sarah!
Great easy recipe. I used a bit of coconut flour so added some crushed pineapple for more moisture. Fabulous!
Always roast your nuts a little on the stove top before adding to mixture, really brings out the flavor in you nuts!
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.
Yay! Thank you, Debra! I’m so glad that you enjoyed it!
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!
Thank you, Lisa!
Truly the “Best”
I’m making it for Christmas!
Yay! Thank you, Barbara!
Best recipe ever!! Never fails to be delicious! Thank you for giving a go-to recipe!
Yay! Thank you, Rachel!
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.
Awesome! Thank you, Petra!
I made this recipe was delicious
Thank you, Maria!
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!
Thank you, Jane!
This is really REALLY good. And really very easy. My grandson asks for this every time he comes over for a visit!
I love to hear that! Thank you, Lori!
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?
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!
Blair,
This is the first time I ever made banana nut bread and it came out great. Excellent recipe. Thanks
Thank you, John!
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!!
Awesome, Linda! I’m so glad that you enjoyed it, and that you could adjust it to work for your daughter, too. Thank you!
I tried this recipe, my banana bread came out so nice
Thanks, Sasha!
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!
We hope you enjoy it, Sandra!
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.
You can’t go wrong with streusel, Courtney. Thank you!
Your recipe for Banana Nut bread is “the best”.
Thank you so much, Bonnie!
Great easy recipe. I used a bit of coconut flour so added some crushed pineapple for more moisture. Fabulous!
Yum! Thank you, Michele!
All your food looks right down to the bitter end delicious.
Thank you so much, Janet!
The best banana walnut bread I’ve ever eat. Aren. Recipe was fantastic
Thank you so much, Mary!
Made this for my work and they loved it !!!
So good and so easy!!!
We’re so happy to hear this, Elizabeth! Thank you for trying it.