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.
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!
Thank you so much, Lynn! We’re so glad you enjoyed it. That sounds like a lovely time.
Best banana nut bread I have ever made or eaten.
Thank you so much, Sue!
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!
Thank you, Carol!
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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!
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.
Truly the BEST banana nut bread EVER! SO moist and delicious! I love all of your helpful hints to ensure baking perfection. Thank you!
Thank you so much, Christi!
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.
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.
We hope you enjoy, Tracey!
Hi Tracey,
You can find all the ingredients (and measurements) along with the instructions in the recipe card at the bottom of the page!
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.
Thank you so much, Karen! We truly appreciate your kind words and you taking the time to come back and leave a review.
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.
Thank you, Kimberly! We’re so glad it was a hit!
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!
I’m so glad to hear that, Gayle. Thank you for letting me know!
Forgot to give it five stars in my original comment!
Thank you!!
My husband I had your banana bread for breakfast this morning. It’s delicious and sooo moist! Thank you for sharing your recipe!
Thanks, Val! I’m so glad that you enjoyed it!
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.
Thank you, Lin. Your version sounds delicious!
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.
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.
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.
Can a muffin pan be replaced for a loaf pan? If so, how much batter does one muffin take?
Yes! 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. Hope this helps!
Agreed, best banana bread. Will add it into my rotation. Thank you for receipe
Thank you, Kevin!
Absolutely delicious
Thanks, George!
Super moist and flavorful! Easy to make as well!
Thank you, Candace! We’re so glad you enjoyed it.
Best banana bread ever. However, today when I made it I failed to notice that sugar wasn’t mentioned in the text instructions. Luckily, I realized my mistake, and added it in after the batter was already in the pan. Oops. Hopefully, it got incorporated adequately! It’s in the oven right now.
Thank you, Mary! The sugar is listed in Step 3. I’m so glad that you remembered to add it, because the bread just wouldn’t be the same without it. 🙂 Hope you enjoyed the loaf!