This easy recipe for banana nut bread makes a soft, moist loaf with plenty of ripe banana flavor and crunchy walnuts in every slice. It is a simple homemade quick bread that comes together with basic pantry ingredients and is perfect for breakfast, an afternoon snack, or whenever you have a few overripe bananas sitting on the counter.
The best part is that you do not need a mixer. Just mash the bananas, stir the ingredients together, fold in the walnuts, and bake until golden brown.
Why You’ll Love This Banana Nut Bread
- Easy to make with simple ingredients
- A great way to use overripe bananas
- Soft and moist inside with lightly crisp edges
- Plenty of crunchy walnuts throughout
- No stand mixer needed
- Delicious warm or at room temperature
- Great for breakfast, snacks, or brunch
- Freezes well for later
Ingredients
For the Banana Nut Bread
- 3 very ripe bananas, mashed
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped walnuts
Optional
- 2 tablespoons brown sugar for a slightly richer flavor
- 1/3 cup chocolate chips
- Extra chopped walnuts for the top
- A pinch of cinnamon for sprinkling
How to Make Banana Nut Bread
1. Prepare the Pan
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some parchment hanging over the sides. This makes the finished loaf much easier to remove.
2. Mash the Bananas
Peel the ripe bananas and place them in a large mixing bowl.
Mash them with a fork until mostly smooth. A few small banana pieces are completely fine and can add extra texture to the finished bread.
Tip: The more brown spots your bananas have, the stronger and sweeter the banana flavor will usually be.
3. Add the Wet Ingredients
Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas.
Whisk until everything is well combined.
If your butter is still very hot, let it cool for a few minutes before adding the eggs.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
This helps distribute the baking soda and spices evenly throughout the flour.
5. Combine the Batter
Add the dry ingredients to the banana mixture.
Use a spatula or wooden spoon to gently stir until just combined.
Do not overmix. A few small streaks of flour disappearing into the batter is better than stirring until completely smooth.
6. Fold in the Walnuts
Add the chopped walnuts and gently fold them into the batter.
Save a small handful of walnuts if you want to sprinkle some over the top before baking.
7. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula and sprinkle with the reserved walnuts if using.
8. Bake
Place the pan in the preheated oven and bake for approximately 55–65 minutes.
The bread is ready when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
9. Cool
Let the banana nut bread cool in the pan for about 10–15 minutes.
Then use the parchment paper to carefully lift the loaf onto a wire rack.
Allow it to cool further before slicing.
For the cleanest slices, let the loaf cool completely.
How Do You Know When Banana Nut Bread Is Done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached.
If you see wet batter, continue baking for another 5–10 minutes and check again.
The center should feel set rather than jiggly.
What Are the Best Bananas for Banana Nut Bread?
The best bananas are very ripe bananas with plenty of brown or dark spots on the peel.
They are softer, sweeter, and have a stronger banana flavor than yellow bananas.
Avoid using completely green or barely ripe bananas because the finished bread will have less banana flavor.
Can I Use Frozen Bananas?
Yes. Frozen ripe bananas work very well.
Thaw them completely first and drain off any large amount of excess liquid before adding them to the batter.
The bananas may look darker and wetter after thawing, but that is normal.
Why Is My Banana Bread Dry?
The most common reasons are:
- Too much flour
- Overmixing the batter
- Overbaking
- Using bananas that are not ripe enough
For the best texture, measure flour carefully and stir the batter only until the ingredients are combined.
Why Did My Banana Bread Sink in the Middle?
A loaf can sink if the center is not fully baked before it is removed from the oven.
It can also happen when there is too much moisture in the batter or the batter has been overmixed.
Make sure the center is fully set and test it with a toothpick before removing the bread from the oven.
Can I Use Pecans Instead of Walnuts?
Absolutely.
Chopped pecans are an excellent substitute for walnuts and give the bread a slightly buttery, rich flavor.
You can also use a combination of walnuts and pecans.
Can I Add Chocolate Chips?
Yes. Fold about 1/3 cup chocolate chips into the batter along with the walnuts.
Semi-sweet chocolate chips work especially well with banana and walnuts.
Can I Make This Without Nuts?
Yes.
Simply leave out the walnuts. You do not need to make any other changes to the recipe.
You can replace them with chocolate chips, dried cranberries, or simply bake the bread without any additions.
How Should I Store Banana Nut Bread?
Once completely cooled, wrap the loaf tightly or place it in an airtight container.
Keep it at room temperature for about 2–3 days.
For longer storage, refrigerate it.
Can Banana Nut Bread Be Frozen?
Yes.
Wrap individual slices or the entire cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container.
Freeze for up to about 3 months for the best quality.
Thaw overnight in the refrigerator or at room temperature.
Easy Variations
Chocolate Chip Banana Nut Bread
Add 1/3 cup semi-sweet chocolate chips to the batter.
Cinnamon Banana Nut Bread
Increase the cinnamon slightly and sprinkle a little cinnamon sugar over the top before baking.
Pecan Banana Bread
Replace the walnuts with an equal amount of chopped pecans.
Cranberry Banana Nut Bread
Add 1/3 cup dried cranberries for a sweet-tart contrast.
Extra Nutty Banana Bread
Add walnuts to the batter and sprinkle additional chopped walnuts over the top before baking.
Recipe Card
Recipe for Banana Nut Bread
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Cooling Time: 15–30 minutes
Total Time: About 1 hour 30 minutes
Yield: 1 loaf, about 10–12 slices
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl.
- Whisk in melted butter, sugar, eggs, and vanilla.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the banana mixture.
- Stir gently until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack and cool before slicing.
Serving Tip: Serve warm with butter or enjoy a slice with coffee for an easy breakfast or afternoon snack.