Banana Nut Bread

Why You’ll Love This Recipe

• Uses overripe bananas—great for reducing food waste
• Moist and soft texture with just the right crumb
• Easy one-bowl preparation
• Toasted nuts add flavor, crunch, and heartiness
• Versatile—great plain, with butter, or even toasted
• Freezer-friendly and meal-prep approved
• Naturally sweetened by bananas
• Kid-friendly and great for lunchboxes
• Can be made ahead and tastes better the next day
• Customizable with mix-ins like chocolate chips or spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• All-purpose flour
• Granulated sugar
• Brown sugar (optional, for deeper flavor)
• Eggs
• Unsalted butter (melted) or oil
• Baking soda
• Salt
• Vanilla extract
• Chopped walnuts or pecans
• Optional: ground cinnamon or nutmeg

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
4. Sprinkle baking soda and salt over the mixture and stir in.
5. Add flour and mix just until incorporated. Do not overmix.
6. Fold in the chopped nuts (and cinnamon, if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 10 slices.
Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling time: 15–20 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Use coconut oil or a neutral vegetable oil instead of butter.
• Low Sugar: Reduce sugar or replace with maple syrup or coconut sugar.
• Spiced Version: Add cinnamon, nutmeg, or pumpkin spice.
• Chocolate Chip: Add ½ cup mini chocolate chips for extra indulgence.
• Vegan: Use flax eggs and a plant-based butter substitute.
• Coconut Banana Bread: Add shredded coconut for tropical flavor.
• Whole Wheat: Substitute half or all of the flour with whole wheat for added fiber.
• Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins—adjust baking time accordingly.

Storage/Reheating

Store banana nut bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week if you prefer a chilled texture or live in a warm climate.
To freeze, wrap the whole loaf or individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
Reheat slices in the microwave for 10–15 seconds or toast lightly for a crispy edge.

FAQs

How ripe should the bananas be?

The riper, the better—look for bananas with lots of brown spots for the best sweetness and flavor.

Can I use frozen bananas?

Yes. Thaw them first and drain any excess liquid before using.

What nuts are best for banana nut bread?

Walnuts and pecans are most common, but hazelnuts or almonds can work too.

Can I make banana nut bread without eggs?

Yes, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or a commercial egg replacer.

Why is my banana bread dry?

Overbaking or using too much flour can cause dryness. Be sure to measure correctly and check doneness early.

How do I know when banana bread is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done.

Can I make muffins instead?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes at 350°F.

What’s the best way to mash bananas?

Use a fork, potato masher, or hand mixer for a smooth texture.

Can I reduce the sugar?

Yes, especially if your bananas are very ripe. Adjust to taste without affecting texture too much.

Does banana bread taste better the next day?

Yes, the flavors deepen after resting, making it even more delicious the day after baking.

Conclusion

Banana nut bread is the perfect combination of simplicity, comfort, and rich flavor. Whether you’re using up ripe bananas or baking a nostalgic favorite, this moist and nutty loaf is always a crowd-pleaser. Easy to customize, quick to prepare, and even easier to enjoy—this is a recipe you’ll come back to again and again.

Banana Nut Bread

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Banana nut bread is a moist, flavorful quick bread made with ripe bananas and crunchy toasted nuts. It’s easy to prepare, perfect for breakfast or snacking, and even better the next day.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 ripe bananas, mashed
• 1¾ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar (optional)
• 2 large eggs
• ½ cup unsalted butter, melted (or oil)
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans
• Optional: 1 tsp ground cinnamon or nutmeg

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add melted butter, granulated sugar, brown sugar (if using), eggs, and vanilla extract. Stir until well combined.
4. Sprinkle baking soda and salt over the mixture and stir in.
5. Add flour and mix just until incorporated. Do not overmix.
6. Fold in the chopped nuts and optional cinnamon or nutmeg.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Use very ripe bananas for the best flavor and moisture.
• Don’t overmix the batter to avoid a dense texture.
• Store wrapped at room temperature or freeze for longer storage.
• Let the bread rest overnight for enhanced flavor.
• Mini loaves or muffins require less baking time—check early.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 14g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg