Moist banana nut bread recipe makes delicious banana bread! Add nuts, chocolate chips, or other mix-ins for the perfect loaf of banana bread!
I love coming up with recipes that put a twist on classic foods. It’s fun to give an old recipe a new spin.
There are times, though, when nothing beat a classic. This banana nut bread recipe is just that sort of classic recipe.
It’s a moist banana recipe that lets the banana flavor really shine. I like my banana bread to be just a little on the cakey side (rather than overly moist and gummy), and this one is.
It’s a great way to use up those extra overripe bananas! I made two loaves of this bread just this past week, and my two year-old and five year-old both love it as much as I do.
This banana nut bread recipe is also really simple. I mix it up (by hand) while the oven is preheating.
How to make moist banana bread
This banana bread uses a combination of melted butter, mashed ripe bananas, and more brown sugar than granulated sugar for plenty of moisture in the bread.
How to store banana bread
I store it, covered, at room temperature. You can also cover and refrigerate banana bread. Also, if you can wait, I find that the banana flavor is even stronger on the second day.
More banana bread recipes!
Banana Bread Video
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Banana Nut Bread Recipe
Moist banana nut bread recipe. Check out the video and tips just above the recipe!
- 1 cup mashed banana about 2 very ripe bananas, peeled
- 1/3 cup butter melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2-2/3 cup chopped pecans or walnuts plus extra for sprinkling on top*
Preheat the oven to 350F. Grease an 8x4-inch loaf pan. Set aside.
In a large bowl, whisk mashed banana and melted butter together until well-combined.
Whisk in sugars until incorporated.
Add egg and vanilla, and whisk until well-combined.
Stir in flour, baking soda, salt, and cinnamon until combined.
Add nuts, and whisk until just incorporated.
Pour the batter into your prepared loaf pan, and sprinkle with additional nuts.
Bake for 45-60 minutes, or until a wooden toothpick inserted into the center comes out clean. I check the bread around 35-40 minutes and tent with foil if it is browning too quickly.
Let cool in pan for a 5-10 minutes.
Remove bread to wire cooling rack, and let cool completely before slicing.
*Be sure to finely chop the nuts if sprinkling them on top. If nuts aren't finely chopped, the weight can keep the bread from rising properly.
**Nutrition facts are estimates.