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Banana Nut Bread Recipe

banana nut bread recipe

There’s nothing quite like the comfort of a homemade loaf of banana nut bread. With just a few ripe bananas, some pantry staples, and chopped walnuts, you can create a bread that’s moist, sweet, and full of flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 240 kcal

Ingredients
  

  • 3 medium ripe bananas about 1 ½ cups mashed bananas – Overripe with brown spots = more banana flavor.
  • ½ cup 1 stick unsalted butter, melted – Brings richness.
  • ¾ cup light brown sugar packed – Adds sweetness with a hint of molasses.
  • 2 large eggs at room temperature – Helps the bread rise.
  • 1 teaspoon pure vanilla extract – Warm flavor note.
  • 1 ½ cups all-purpose flour – Provides structure.
  • 1 teaspoon baking soda – Essential for rising.
  • ½ teaspoon baking powder – Adds lightness.
  • ½ teaspoon salt – Balances the sweetness.
  • 1 teaspoon ground cinnamon – Optional but highly recommended.
  • 1 cup chopped walnuts – Crunch in every bite.

Instructions
 

  • Preheat oven: Set to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
  • Mash bananas (5 minutes): In a large bowl, mash ripe bananas with a fork until smooth but slightly chunky.
  • Add wet ingredients (3 minutes): Stir in melted butter, brown sugar, eggs, and vanilla until well blended.
  • Mix dry ingredients (3 minutes): In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  • Combine (2 minutes): Gently fold dry ingredients into the wet mixture. Don’t overmix—the batter should look slightly lumpy.
  • Add nuts (1 minute): Fold in chopped walnuts.
  • Bake (50–60 minutes): Pour batter into loaf pan and bake at 350°F. The bread should be golden brown and a toothpick inserted in the center should come out clean.
  • Cool (20 minutes): Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

  • Use overripe bananas with plenty of brown spots for the sweetest, most flavorful bread.
  • Don’t overmix the batter—this will keep the loaf soft and tender.
  • If the top browns too quickly, cover loosely with aluminum foil halfway through baking.
  • Wrap tightly in plastic wrap for storage, or freeze slices individually for quick snacks.
  • Add chocolate chips, pecans, or spices for fun variations.
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