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, and this banana nut bread recipe is just that sort of classic recipe.
This moist banana bread recipe lets the banana flavor really shine. The banana bread is made with a combination of melted butter, mashed ripe bananas, and more brown sugar than granulated sugar for plenty of moisture in the bread.
This banana nut bread recipe is a great way to use up extra overripe bananas. It’s also really simple to make. I mix it up by hand while the oven is preheating. So you can make a quick loaf of banana nut bread with this recipe any time the craving strikes!
Ingredient notes and substitutions
- Bananas: It’s important to use very ripe bananas. I like to use bananas that are equal parts brown spots and yellow.
- Butter: This recipe uses melted butter. The butter shouldn’t be hot and sizzling. I melt it about 80% of the way and then whisk it to let it finish melted.
- Brown sugar: Dark brown sugar or golden brown sugar will work
- Flour: It’s important to properly measure flour to avoid heavy or doughy banana bread. The proper way to measure flour is to stir it to break it up. Then lightly spoon it into a measuring cup and level it off.
- Nuts: Chopped pecans or chopped walnuts work well; however, the nuts are optional. If you decide to sprinkle them on top, make sure you chop them finely so that the weight doesn’t keep the loaf from rising.
How to make banana nut bread
Here you’ll find step-by-step photos showing how to make this quick bread recipe. The full recipe is given below.
Step 1: In a large bowl, whisk the mashed bananas and melted butter together until well-combined.
Step 2: Whisk in the sugars until well-combined.
Step 3: Add the egg and vanilla and whisk in until combined.
Step 4: Whisk in the dry ingredients into the wet ingredients just until combined.
Top tip >> Don’t overmix. Overmixing will give you a dense or heavy loaf.
Step 5: Whisk in the nuts just until incorporated.
Step 6: Pour the banana bread batter into the prepared pan.
Step 7: Sprinkle the remaining nuts on top.
Step 8: Bake until a wooden toothpick inserted in the center comes out clean.
Step 9: Let the baked banana bread cool in the pan on a wire rack for about 10 minutes before removing from the pan and placing on the wire rack to cool to room temperature.
Recipe Tips!
- Mixing: I highly recommend mixing banana bread by hand. It’s easy and it helps to avoid overmixing, which can give you a dense or heavy loaf.
- Baking: Since banana bread has a fair amount of sugar, it can easily overbrown. I check the bread part-way through the baking time to check to see whether it’s browning too quickly. If it is, I tent a piece of aluminum foil over the top. You can also decrease the oven temperature by 25F.
- Banana flavor: Also, if you can wait, I find that the banana flavor is even stronger on the second day.
Recipe FAQs
You can! Bake as directed, and then let the banana nut bread cool to room temperature on a wire cooling rack.
Wrap the whole loaf tightly in plastic wrap, and then wrap in aluminum foil. Freeze.
You can also freeze individual slices by tightly wrapping a slice in plastic wrap, and placing the slices in a freezer bag.
Using a 9×5 pan will give you a shorter, wider loaf. The bread will also cook faster.
Storage
I store the banana nut bread in an airtight container at room temperature. It will keep for 2-3 days.
For longer storage, you can also store it in an airtight container in the refrigerator for 4-5 days.
More banana recipes!
If you’ve tried this banana nut bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Banana Nut Bread Recipe
Equipment
- 8×4-inch loaf pan
- Whisk
- Mixing bowl
Ingredients
- 1 cup mashed banana1
- 1/3 cup butter melted2
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured³
- 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 top4
Instructions
- Preheat the oven to 350F. Grease an 8×4-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 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean. I check the bread around 35 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.
Video
Notes
- About 2 very ripe bananas, peeled
- The butter should just barely be melted. I melt it about 80% of the way and then whisk it until its completely melted.
- To properly measure the flour, stir it to break it up. Then lightly spoon it into the measuring up and level it off.
- 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.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 8/22/17.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Linda Conti says
Easy to make. Loved it! Delicious
Kate says
Thank you! I’m glad that you liked the banana bread and that the recipe was easy to make. =) Thank you for coming back to comment!
Bryant T Williams says
Thank you sooo much. Can you also share more with an up and coming chef
Kate says
Of course! =) Is there something in particular that I can help you with?
David says
As my daddy always said it will make your tongue knock the roof of your mouth out. It is very tastie. Thank you much.
Kate says
Love it! I’m glad that you liked the banana bread. =) Thank you for commenting!
Franny says
I honestly cannot bake well. I have tried banana bread several times. This is the only one to have ever worked for me. It. Is. Amazing. This recipe is for sure being kept. It’s better than my moms!
Kate says
Yay!! I’m so glad that you found a recipe that works for you! And thank you! That’s a huge compliment! I appreciate you taking the time to come back to comment. =)
Karie says
This was my first time making Banana Nut Bread. It was the best I have ever tasted. I made a loaf for my mother-in-law & she loved it. Thanks so much!
Kate says
Thank you! That was nice of you! I’m so glad that you and your MIL liked it! Thank you for coming back to comment. =)
Leslie says
Can I use this recipe to make mini loafs? I’m thinking it would make 3? And how long would I reduce baking time? Thank you!
Kate says
Are you thinking 3×5 mini loaves? I bake for about 15-20 minutes with that size. Hope that helps! =)
Ashley says
the print recipe button isn’t working
Kate says
Thank you for letting me know! I’m working to get it fixed asap.
Kate says
Should be working now! Thanks!
sabrina says
any hints for 4600 elevation?
Kate says
Hi! I’m sorry, but I’m not sure! I wish I had a better answer, but maybe someone else can jump in.
dawn says
i have a daughter who is dairy free…can i use ghee instead of butter for this recipe and how much would i use?
Kate says
I’ll be honest – I haven’t baked with ghee. I don’t want to steer you wrong with that. However, you could use 1/4 cup oil (like vegetable oil or melted coconut oil) in place of the melted butter. If you have any other questions, please feel free to ask. Hope that helps! =)
lD says
Love this recipe and have been making it for a long time. I use pecans because we love pecans. You can also google what is a good substitute for certain ingredients you don’t have on hand.
Kate says
Thank you! I like to use pecans, too. =) Thanks for commenting!
Martha Hayes says
I made 2 banana pecan breads today and it turned out great. I made another batch with banana applesauce because I was 1 banana short. I put no nuts in these 2 batches. I am sending 1 of each to my grandson’s daycare staff, and other 2 for my daughter’s co- for a pre-Thanksgiving treat. Yummy and moist.
Kate says
Yay! I’m so glad! Banana applesauce sounds like a great idea! Thank you for coming back to comment. =)
Dana Carter says
Very good. I baked for 35 mins. and it was too long. Will adjust baking time next time.
Kate says
Thank you! I’m sorry to hear that that was too long! It’s amazing how much variation there can be among ovens. Glad you know what to do for next time. =) Thank you for commenting!
Terry Rigsby says
I’m out of vanilla. Really don’t want to go to the store. So will it make a huge difference if I didn’t use vanilla?
I’ll be back after I get an answer and make it.
Thanks!
Kate says
No, it won’t make enough of a difference that you need to make a trip to the store. Hope you enjoy the bread! =)
Amber says
I used this recipe for my first attempt at making banana nut bread and absolutely loved it! I used pecans instead of walnuts since it was all I had at home. I would suggest using the walnuts if you like a firmer nut in your bread.
Kate says
Thank you! I’m so glad that you liked it! =) And thanks for your note about pecans vs. walnuts!
Jan says
HI! I’m very anxious to try this recipe however I’m diabetic. Can I use the sugar free brown sugar and Splenda? If so, would I use the same measurements?
Kate says
Hi! I wish I had a better answer for you, but I haven’t tried to use a sugar substitute in this recipe. I also haven’t tried to bake with Splenda in years. I’m afraid that I’m not much help with this.
Melinda says
https://www.thespruceeats.com/sugar-free-baking-with-splenda-substitute-3151541 Has very good information about using Splenda as a sugar substitute. Hope you don’t mind me adding this link
Kate says
Not at all! Thanks for adding the info! =)
Annie Reynolds says
Can almond nuts be used as a substitute for the pecans? And can I only put in raisins and little chocolate chips in this recipe and if so how much of each?
Kate says
You can use almonds in place of the pecans. If you want to add raisins and chocolate chips, that should be fine, too. How much is really up to you. I would suggest probably 1/4 or 1/3 cup each. If you add a lot of add-ins it may throw the baking time off. Hope that helps!
Annie Reynolds says
Can you use almonds as a substitute for the pecans?
Kate says
Sure! You can use almonds if you prefer.
Cory says
First time trying this receipe, just put in the oven. After reading all the reviews can hardly wait for it to be ready!?
Kate says
Yay! I hope you enjoy it! =)
Laura says
Does your recipe freeze well? Thanks
Kate says
Hi! I haven’t tried to freeze this banana bread, so I can’t say for sure how it will work out.
Tracy says
Can the recipe exclude the egg?
Kate says
I’ve never tried to make this bread without the egg, so, unfortunatly, I’m not sure how it would turn out.
Michelle says
Yes…i made it without have eggs as i live far from a store. I added some oil and water in exchange and it still tasted and baked the same.
Kate says
Thank you!