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.
Recipe was very good I added chocolate chips and made in smaller loaf pans
You can never go wrong with chocolate! We’re so glad you enjoyed the recipe, Vanessa.
Best banana bread ever. So quick to mix and bake. Moist. Wonderful flavor too. Another great recipe.
Thank you so much, Patti!
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?
Hi Edee!
The measurements are listed in the recipe card within the post. You can also print it off here: https://www.theseasonedmom.com/wprm_print/81476/
I baked the banana nut bread sooooooo good thank you so much for sharing your recipe
Thanks, Lucy! I’m so glad that you liked it!
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!
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.
We’re so happy to hear it was a hit!
You’re so welcome, Sheila! We hope you enjoy!
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.
Thanks, Sandra!
How does this work if one only has a glass loaf pan? Should the temperature be changed or the duration of baking?
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.
Excellent Banana Bread! Substitutes 1 tsp rum extract for the vanilla. Really popped the flavor of the banana.
Sounds delicious! We’re so glad you enjoyed it, Louise!
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!
Thank you, Emma! We haven’t tested this recipe with pumpkin, but we think it would work! Or, we have this great pumpkin bread instead.
Great recipe for good moist bread
Add chocolate chips or nuts
Rum good basic bread
Thank you, Andrea!
Worse bananabread receipe ever !
Maybe you don’t like banana bread.
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.
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!
This bread was moist and will make it many more times. Will try the Rum extract instead it should really make it pop.
Yay! Thanks, Suzanne!
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.
Thank you, Bianca!
Can you substitute light brown sugar for the sugar in this recipe?
Hi CJ,
We haven’t tested it, but many of our readers enjoy this recipe with either light or dark brown sugar!
Absolutely delicious! I see myself fixing this meal often.
Thank you! It’s definitely a staple in our home.
Absolutely delicious! I see myself fixing this dish often.
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
We’re so happy you enjoyed it, Noreen!
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!
Thank you, Pat! We’re so glad you enjoyed it!
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!!
Your version sounds perfect, Belinda! Thanks for your note!
I made this today and it was awesome.
We’re so happy to hear it, Pat! Thanks for trying it out.