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!
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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
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Originally published 8/22/17.
Reader Interactions
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Comments & Reviews
Lyfe Isgoode says
I just tried your recipe because the banana tree pod delivered about 40 bananas and unfortunately they ripen to fast. The recipe worked perfectly. I’m also trying a double serving in a 13″ x 9″ cake pan, guessing at the time to complete.
Kate says
I’m so glad that the recipe worked out well for you! I do have a banana cake recipe if you’re looking for more ways to use up your bananas. Thanks for commenting! =)
Lizzie kacarab says
This is the best banana nut bread I have ever had. Thank you so much.
Kate says
You are so welcome! I’m so glad that you liked the banana bread. =) Thank you for commenting!
Judy Russell says
The bread is in the oven, and my whole apartment smells sweet and bananay. I love this recipe! I have made it several times with great results and rave reviews from my friends. Thank you for a simple yet divine recipe!!
Kate says
Yay!! I’m so glad that you like the banana bread! Thanks for commenting!
Claudia says
What do you tell if it’s browning to quickly?
Kate says
If it’s already about as brown as you’d like, go ahead and tent it with foil at that point. Hope that helps!
Shelia Gottschalk says
I made this as muffins instead of the loaf. Still delicious but watch the browning closely. Thanks for the great recipe.
Kate says
Thank you! And thank you for the tip! =)
Evelyn says
I just made this and it’s delicious. I had just enough nuts to go in the batter but it was still good. I will make this again. Thank you.
Kate says
Thanks! I’m glad that you liked it! Thanks for commenting! =)
DesG says
Made this today at
And it was delicious
Kate says
Thank you! I’m so glad that you liked the banana bread. =) Thanks for commenting!
Marianne Griffin says
Made this today and it’s fantastic! Thanks for the tip about tenting it if if the top is brown but not fully baked yet. That really helped make the whole loaf come out perfectly!
Kate says
Thank you! I’m so glad that you liked the banana bread and that that tip helped. Thank you for commenting! =)
Sharon says
I use mini loaf pan tell me how long should I bake I’ll try 30min. And work from their K?sharon
Kate says
Hi! What size is your mini loaf pan? Is it a 3×5? If so, I would start checking around 20 minutes. Hope that helps!
Laura Culp says
Wow! I just made this and it is great! I added extra banana and it is so flavorful and moist. Thanks for sharing
Kate says
Thank you! I’m so glad that you liked the banana bread. =) Thanks for coming back to comment!
Julia Suddath says
I’ll send a pic as soon as I make this…sounds like a GREAT RECIPE!!!!!!
Kate says
Thank you! I can’t wait to see how it comes out! =)
Patricia Bernal says
Looks easy enought to bake I like that easy recipes thanks
Kate says
Thanks! Hope you enjoy the bread!
Jess says
Awesome! I used a normal baking pan instead of a bread pan and it worked out fine. I had to take it out at 35 minutes though. Tasted wonderful!
Kate says
Thank you! I’m glad that worked out well for you! Thanks for commenting! =)
John says
where are the cooking instructions?
Kate says
Hi! They’re right underneath the ingredients. If you can’t find them, you can scroll to the top of the page and click “jump to recipe”. That will take you right to the recipe.
Sherri Teare says
This turned out fantastic! I love the combo of white and brown sugar. The cinnamon gave it a subtle kick.
Kate says
Thank you! I’m so glad that you liked the banana bread! Thanks for commenting! =)
Linda says
This was the best banana bread I’ve ever made. I added some Choc.. Chips at my husband’s request. It is a very moist recipe. Thank You!
Kate says
That’s so great! Thank you! I’m really glad that you two liked it. =) Thanks for commenting!
Fran Burns says
Do you have any recipes for diabetics
Kate says
Hi! Can you give me a little more info about what you’re looking for, and then I can better suggest recipes for you. Are you looking for low-sugar, no-sugar, dinners, desserts, etc.?
Rhonda Sims says
Best recipe I’ve tried. Like using butter instead of oil, and brown sugar along with white. Also no need for buttermilk, which I NEVER have on hand. Turn out perfect every time. Very moist.
Kate says
Thank you so much! I’m so glad that you like the banana bread. =) Thank you for taking the time to comment!
Joyce A Towe says
This is so good and easy to make.I will make it again very soon
Kate says
Thank you! I’m glad that you liked it. =) Thank you for commenting!
Linda says
can it be unsalted butter??
Kate says
It can! You’ll just want to increase the salt to 1/2 teaspoon total.