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.
My wife and I modified your recipe and it turned out delicious.
Doubled everything to make two loaves. Used crushed pecans, did not have walnuts. We had 4 large very ripe bananas and added 2 very ripe avocados to bring the mashed fruit volume to 3 cups. The loaves raised nicely and took about 55 minutes in our gas oven at 350f. Great aroma and very tasty toasted.
Thank you for the feedback, Warren! We’re glad you were able to make it work for you and enjoyed the recipe.
You do not state in your recipe how much baking soda, salt, and when you state ” swapping out” the flour with 3/4 cup of whole grain flour, do you add a 1/4 cup of regular flour? What is the total amount of flour do you use? I found your recipe to be vague.
Hi, Chuck! There’s a complete recipe in the box at the bottom of the post. That’s where you’ll find the specific measurements and step by step instructions. For instance, the recipe calls for 1 teaspoon baking soda and 1/4 teaspoon salt. Let me know if you have any other questions!
This has become my go-to, with enthusiastic family feedback as a bonus, for this neurotic cook.
We’re so happy to hear this, Charles! Thank you for trying it out.
Made this yesterday and my husband and I LOVED it! This was my first time ever making banana nut bread so I was nervous but the recipe was super clear and easy and it worked out perfectly. Thanks for sharing!
We’re so happy to hear this, Ketta! Thank you for trying it out and taking the time to leave a review.
Time and temperature
Hi Wynona! You’ll want to bake at 350°F for about 50-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. You can find the complete instructions in the recipe card at the bottom of the page!
Love the recipe. Switched to sucralose in place of sugar. Was moist and very tasty.
Thank you, Priscilla! We’re so glad you enjoyed it.
I love recipes with nutritional information… unfortunately you put information for one slice, but nowhere in this article do you indicate how many slices one loaf is based on!!
Please let me know?
Hi, Rita! The nutrition information provided is an estimate based on 12 slices in one loaf. Hope you enjoy the bread!
This is my all time favorite recipe! I’ve made this so many times and every time I eat half of it right away.
I’ve made it both with extra ripe bananas and regular ripe bananas. When I use extra ripe I like to underbake it slightly, it makes it so nice and gooey. When I use regular ripe it makes it a little bit spongey and less sweet but by no means bad
Yay! That’s so great to hear, Hanna. Thank you!
This is the best banana bread I’ve ever made!
Thank you, Marsha! We’re so glad you enjoyed it.
Loved this receipe was a hit at work. Making some more this morning for a birthday guy. Thank you. 8/29/2024
We’re so happy to hear this! Thank you for trying the recipe and taking the time to let us know.
Good recipe
Thank you, Denise!
I am so glad I found this recipe :). My family loves it and my son said that it is the best Banana Bread that I made! It was easy to put together and turned out very moist. I will definitely bake it again and it’s the only one I will make from now on. Thank you for sharing
Yay! That’s wonderful to hear, Sabine. Thank you!
This will be my 4th time making this recipe. My family loves it with or without walnuts.
We’re so happy to hear this, Tanya!
The family devoured this. I also topped with walnuts.
We’re so happy to hear this! Thank you for trying it out.
So I have tried this recipe twice. Both times it ended up overcooked on the outside and completely raw in the middle. The first time I only baked it for 50 mins so I cooked it for 65 minutes this time. Same thing….almost burnt on the outside and raw in the middle. The part that is cooked through is amazing……I followed the recipe to a T….could it be the type of loaf pan? I’m using a glass one….
Hi Brittany! Yes, 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. We 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. Hope this helps!
I used a glass pan and baked it for 40 minutes and it was done perfectly.
I got rave reviews on this bread! It was so tender and flavorful. I did leave the nutmeg out of the recipe.
We’re so happy to hear this, Jan! Thank you for trying it out.
This is my favorite recipe for banana bread! It’s moist and delicious and easy to make. Everyone loves it!
Thank you so much, Michele! This made our day.
I used your Banana Nut Bread recipe, following your exact steps. I forgot to add the mashed potatoes with the wet ingredients! However; I added the bananas last but worried I had destroyed my loaf. I cut one slice of the bread after cooling it, and boy was I elated! This is the best Banana Nut Bread I have ever eaten. Thank you for sharing this delicious simple recipe.
We’re so glad it turned out well for you, Carolyn! Thank you for trying it out and taking the time to leave a review.
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Tried it and it was a big hit. Making another at this very moment! Thumbs up from me!
Thank you, Ricki! This made our day.