Banana Nut Bread Recipe

There’s something comforting about a warm slice of banana nut bread, fresh from the oven, with its tender crumb, rich banana flavor, and the satisfying crunch of toasted nuts. This is a recipe that brings people back to family kitchens, Sunday mornings, and the scent of something sweet baking in the oven.

I first developed this banana nut bread recipe on a rainy weekend when I had a bowl of overripe bananas staring me down from the counter. Rather than waste them, I decided to turn them into something cozy and timeless. That day, the smell of brown sugar, cinnamon, and roasted walnuts filled the kitchen—and just like that, a new favorite was born.

What makes this recipe special is its perfectly balanced texture: soft and moist, never gummy, with enough structure to slice cleanly. Whether you’re baking it for breakfast, as a gift, or to freeze for later, this is the kind of recipe that becomes part of your rotation. And once you make it, you’ll see why.

Why I Love This Recipe

There are countless banana bread recipes out there—but not all of them get the details right. This one does.

First, it uses just the right amount of mashed banana: enough to infuse deep flavor and natural sweetness, but not so much that it becomes heavy or wet. Then there’s the brown sugar, which lends a subtle caramel note that granulated sugar simply can’t match.

What truly elevates this banana nut bread is the use of toasted nuts—walnuts or pecans—that are folded in just before baking. Toasting enhances their flavor, giving a rich nuttiness that pairs beautifully with banana. You get these lovely bites of crunch in every slice that contrast the soft crumb.

It’s also highly adaptable. Want to make it a touch healthier? Swap half the flour for whole wheat. Prefer pecans over walnuts? Go ahead. Need it dairy-free? Coconut oil works beautifully in place of butter.

But above all, it’s easy. No mixers, no complicated steps, no long ingredient lists. You don’t need to be a seasoned baker to make this loaf come out like a bakery-worthy masterpiece.

And that’s what makes this banana nut bread so enduring: it feels like a treat, but it’s one anyone can make.

Ingredients for Banana Nut Bread

To make the perfect banana nut bread, you don’t need any fancy ingredients—just pantry basics and ripe bananas. Here’s what you’ll need and why:

Bananas: Use very ripe bananas—those soft, brown-speckled ones no one wants to eat. They mash easily and give a strong banana flavor with natural sweetness.

Flour: All-purpose flour works best for structure, but you can swap out a portion for whole wheat if you want more fiber and a slightly nuttier taste.

Butter: Unsalted butter gives richness and a tender crumb. You can also use oil for a slightly different texture—see substitutions below.

Brown Sugar: Adds moisture and deep flavor. You can use light or dark, but dark brown sugar will have a more robust molasses note.

Eggs: Essential for structure and moisture. Large eggs are standard.

Vanilla Extract: Rounds out the flavors with warmth.

Baking Soda: The leavening agent that reacts with the acidity of the bananas to give lift.

Salt: Don’t skip this—it balances the sweetness and brings out flavor.

Cinnamon (optional): Adds a subtle spice note that complements the banana and nuts.

Chopped Walnuts or Pecans: Toasted first to bring out their natural oils and enhance their crunch.

Optional Add-ins: Chocolate chips, shredded coconut, or even a swirl of nut butter for a twist.

Everything here plays a role in building flavor, texture, and moisture. It’s not about adding extra—it’s about using what matters most, in the right way.

How Much Time Will You Need?

This banana nut bread is quick to prepare and bake:

• Prep Time: 15 minutes
• Bake Time: 55 to 65 minutes
• Cool Time: 30 minutes

Total Time: About 1 hour 45 minutes

You’ll need just under two hours from start to finish, but most of that is hands-off time while it bakes and cools. It’s a perfect weekend bake that you can slice and enjoy all week.

How to Make This Banana Nut Bread

Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Peel and mash your bananas in a medium bowl using a fork or potato masher. You should have about 1 ½ cups of mashed banana. Toast your nuts in a dry skillet over medium heat until fragrant, then chop and set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, melt your butter (if using) and let it cool slightly. Whisk in the brown sugar until smooth and glossy. Add the eggs one at a time, whisking well after each. Stir in the mashed banana and vanilla extract.

Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually fold the dry mixture into the wet ingredients using a spatula. Mix just until no flour streaks remain—do not overmix.

Step 4: Fold in the Nuts
Gently stir in the chopped, toasted nuts. If you’re adding chocolate chips or other mix-ins, do that now.

Step 5: Pour into Pan and Bake
Transfer the batter into your prepared loaf pan and smooth the top. For a bakery-style touch, you can slice an extra banana in half and lay it on top.

Bake in the center of the oven for 55–65 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent it with foil in the last 15 minutes.

Step 6: Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice with a serrated knife for clean cuts.

Substitutions

This banana nut bread is very flexible. Here are a few ways you can adapt it:

Butter: Can be swapped with an equal amount of vegetable oil or melted coconut oil. This will give a slightly denser texture but remains moist.

Flour: You can substitute up to 50% of the all-purpose flour with whole wheat flour for a nuttier flavor. Avoid using only whole wheat unless you enjoy a denser loaf.

Eggs: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) to make it egg-free. The texture will be slightly softer.

Nuts: Swap walnuts for pecans, hazelnuts, or even macadamia nuts. Want to skip nuts? Add chocolate chips or dried fruit for variety.

Sugar: Use coconut sugar or maple syrup for a more natural sweetness. You may need to reduce the liquid slightly if using a liquid sweetener.

Best Side Dishes for Banana Nut Bread

While banana nut bread is often enjoyed on its own, it pairs beautifully with a few simple sides:

1. Greek Yogurt with Honey and Berries
The tanginess of Greek yogurt balances the sweetness of the bread, and fresh berries add a pop of brightness.

2. Soft Scrambled Eggs
A slice of warm banana bread with a side of creamy scrambled eggs makes for a balanced breakfast.

3. Fresh Fruit Salad
A citrusy fruit salad (think orange, kiwi, and strawberries) is refreshing and lightens up the meal.

Serving and Presentation Tips

Banana nut bread is a humble bake, but with the right presentation, it can shine just as brightly as any patisserie-style dessert.

To serve it warm, slice the bread and lightly toast each piece in a skillet with a bit of butter—this caramelizes the edges and brings out the nuttiness. For a more elevated presentation, dust the top with powdered sugar right before serving or drizzle with a light maple glaze.

If serving for brunch or guests, arrange slices slightly overlapped on a wooden board with a small bowl of softened butter or honey butter on the side. Garnish with a few fresh banana slices or a sprig of mint for a finishing touch.

You can even turn this into dessert by serving it with a scoop of vanilla bean ice cream and a drizzle of salted caramel.

Tips and Tricks to Make This Recipe Better

Here’s how to take your banana nut bread from good to unforgettable:

• Use overripe bananas: Bananas should be heavily speckled or nearly black. The more ripe they are, the sweeter and more flavorful your bread will be.
• Toast the nuts: Never skip this step. Toasting intensifies flavor and gives them that delicious crunch that contrasts with the moist crumb.
• Don’t overmix: Once you add flour to the wet ingredients, mix just until combined. Overmixing leads to tough, dry bread.
• Let it rest before slicing: It’s tempting to cut into a warm loaf, but letting it cool completely helps set the structure and gives you cleaner slices.
• Add a banana on top for visual appeal: Slice a banana in half lengthwise and lay it on top before baking for a professional look.
• Make it into muffins: For individual portions, divide the batter into muffin tins and bake for 18–22 minutes.
• Freeze individual slices: If you won’t eat it within a few days, freeze slices with parchment in between so you can grab one whenever you like.

Common Mistakes to Avoid

Even with a simple recipe, a few missteps can lead to less-than-ideal results. Here’s what to watch out for:

• Using underripe bananas: These lack the necessary sweetness and moisture. Always use bananas with brown or black spots.
• Overmixing the batter: This is one of the most common mistakes. Stir until the flour disappears and then stop.
• Not checking doneness: Ovens vary. Start checking your loaf at the 55-minute mark. Insert a toothpick in the center—it should come out with moist crumbs, not wet batter.
• Skipping the cooling time: Cutting too soon results in a gummy texture. Let it rest for at least 30 minutes.
• Improper measuring: Spoon and level your flour rather than scooping directly from the bag, which can compact the flour and throw off the ratio.

How to Store It

Banana nut bread stores beautifully and even tastes better the next day as flavors meld.

• At Room Temperature: Wrap tightly in plastic wrap or store in an airtight container. It will keep for 3–4 days.
• In the Refrigerator: For longer freshness (up to a week), store in the fridge wrapped in foil or in a sealed container. Rewarm slices slightly before serving to refresh the texture.
• In the Freezer: Wrap the entire loaf or individual slices tightly in plastic, then place in a freezer-safe bag. It freezes well for up to 3 months.

To thaw, leave at room temperature for several hours or microwave individual slices for 20–30 seconds.

FAQ

1. Can I make banana nut bread without eggs?
Yes. You can substitute each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). It’ll be slightly softer but still delicious.

2. What are the best nuts to use?
Walnuts and pecans are classic, but you can also use hazelnuts or even almonds. Toast them beforehand to enhance flavor.

3. Can I use frozen bananas?
Absolutely. Thaw them completely and drain off any excess liquid before mashing and using in the batter.

4. How do I prevent the bread from becoming too dry?
Don’t overbake, and be careful not to overmix the batter. Also, measure your flour accurately.

5. Can I double the recipe?
Yes. You can double the ingredients and bake two loaves. Just make sure to divide the batter evenly and use separate pans.

Print