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.
Tried the recipe it was great. Simple and easy.
Thank you, Caroline! We’re so glad you enjoyed it.
My husband and I loved the banana nut bread ! It was so moist and delicious. I substituted Splenda for the regular sugar in the recipe as he is diabetic. It was so good I will make it again .
Thank you, Connie! We’re so glad you were able to make it work for you!
Best recipe for banana nut bread that I’ve ever tried! The butter makes it so moist.
Thank you so much, Linda! We’re glad you enjoyed it.
Easy and absolutely delicious!
Yay! Thanks, Patricia!
I added 1/2 cup of each tosted walnuts and pecans. I also added 1 teaspoon of baking powder to help elevate the the heavy bread.
Sounds delish, Marty. Thank you!
Best banana bread recipe I’ve found! Will definitely be making again.
Thank you so much, Patty!
Absolutely delicious! I’ll make this again!
Thank you, Kathleen!
Absolutely the BEST banana nut bread!!
Thank you so much, Tricia!
Absolutely loved this. My first time making banana bread and it was excellent and so easy I did add additional cinnamon and nutmeg because I love them both, about 1/2 teaspoon of each and that made it perfect for me. Thanks!
We’re so happy to hear this, Anne!
Absolutely loved this. My first time making banana bread and it was excellent and so easy I did add additional cinnamon and nutmeg because I love them both, about 1/2 teaspoon of each and that made it perfect for me. Thanks!
Thank you for the feedback, Anne! We’re so glad you enjoyed the recipe and were able to adjust it to suit your preferences.
I’ve made plenty of banana bread in my many years. I sometimes have way too many bananas from my trees in Hawaii. My favorite are the tiny apple bananas we get here. I loved your recipe because it is so simple and a quick and delicious treat.No beaters just a whisk and spatula. I substituted brown sugar and doubled the recipe. That made one large loaf and three small ones to give to friends. I remove the skins from the bananas when they start to get soft but save them peeled in the crisper for up to a week. They don’t ripen or turn brown quickly once the skins are removed. I then smash them in the same bag. If I have too many I freeze the mash for smoothies Thank you for sharing your recipe. It’s my favorite of any I’ve used before.
I’m so happy to hear this, Mary. Thank you for your tips, and for taking the time to leave a note. 🙂
Thank You, Thank You, Thank You. This is the absolute best banana nut bread I have ever made. I will eat a large slice, it’s so good. I have to get up and get another large slice. Thank You. Oh, I added jumbo raisins. +
We’re so glad you enjoy it, Larry! Thank you for trying it out and taking the time to leave such a lovely review.
Just made this recipe. We love banana’s and I am always searching for new recipes. I served it hot out of the oven with a dollop of ice cream. We both love it and I will be using the recipe again, very soon.
Wonderful! Thank you for letting me know, Janice. 🙂
Best banana bread and I used fresh bananas picked from my yard and I did add a few chopped pineapple because I had some on hand. OMG delicious. recipe is a keeper.
Thank you! We’re so glad you enjoyed it.
You made my day with this guide. It worked perfectly and saved me time. I’m grateful for how detailed yet simple your post was. More content like this is needed online. Keep up the good work!
Can other fruit b substituted if only have 1 banana?
Hi, Cindy! It will obviously change the flavor, but you can try to make up the difference with applesauce. Other options would include pumpkin puree or even Greek yogurt (these options aren’t as sweet as the banana or applesauce, so you might need extra sugar).
Just wondering if you can use this recipe to make it into muffins. I would like muffins because we can grab 1 or 2 on the busy morning go! Don’t have time to slice and wrap a piece!
Thank you
Hi, Laura! Yes, you absolutely can. Here are the muffin directions: https://www.theseasonedmom.com/banana-nut-muffins/
Hope you enjoy!
This recipe was simple and easy to follow, and the loaf turned out delicious and moist. Thank you for sharing this recipe.
Wonderful! Thank you, Angie!
My easiest go-to. Everyone I makes this for, loves it.
We’re so happy to hear this, Charles! Thank you for trying it out and taking the time to leave a review.
Yummy. It was perfect.
We’re so glad you enjoyed it, Wendy! Thank you for trying it out and taking the time to leave a review.