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–+ servings
Close up square shot of sliced banana nut bread on a wooden cutting board.
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4.96 from 118 votes

Banana Nut Bread

This moist banana nut bread recipe is truly the best ever!
Course bread, Breakfast
Cuisine American
Keyword banana nut bread, banana nut bread recipe moist, best banana nut bread recipe, moist banana nut bread recipe, recipe for banana nut bread
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 12 slices
Calories 251kcal
Author Blair Lonergan

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.
    Mashed banana in a bowl for a banana nut bread recipe.
  • 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.
    Process shot showing how to make banana nut bread.
  • Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
    Square overhead shot of a baked loaf of banana nut bread in a pan.
  • Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
    Close up square shot of sliced banana nut bread on a wooden cutting board.

Video

Notes

How to Ripen Bananas in the Oven: Want to make this bread right away, but your bananas aren’t ripe yet? You can ripen the bananas in the oven! To do so, preheat the oven to 300°F. Place bananas (in their peels) on a foil-lined baking sheet. Bake for 20-30 minutes, or until mushy and sweet. The banana peels will turn a black, shiny color (and look really weird!), but don’t worry — the insides will be perfect. In fact, they’re so soft, that you probably won’t even need to mash them with a fork. Allow the bananas to cool completely before using in the recipe.
Cinnamon and nutmeg are warm spices that add great flavor to the loaf. I like just a subtle hint of cinnamon and nutmeg in the background, but you can use more of the spices for a more prominent flavor.
Reduce the nuts to 1/2 cup if you prefer a more subtle nutty crunch in your bread.
Try these one-bowl banana nut muffins instead of a loaf, too!

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 169mg | Fiber: 2g | Sugar: 16g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg