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The Best Banana Nut Bread Recipe

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Moist and flavorful, easy to make Banana Nut Bread is a beloved family favorite! This classic recipe combines ripe bananas, crunchy nuts, milk, flour, eggs and sugar for the perfect breakfast, afternoon snack, or homemade gift!

If you have extra bananas hanging out on your counter, you should try these banana recipes too! Frozen banana daiquirisbanana chocolate chip cake with peanut butter frosting, banana daiquiris, and bananas foster Belgian waffles.

Two slices of banana nut bread on a board with the remaining loaf in the background and ripe bananas off to the side.

Yes, overripe bananas are pretty ugly, but that actually makes them sweeter…..so don’t throw them away! Mash them up and turn them into a delicious breakfast treat!

Mashed bananas in a large bowl.

See, they are perfectly delicious on the inside. You know that old saying “don’t judge a book by it’s cover?” Well apparently it applies to bananas as well!!

What you’ll need

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Check out the printable recipe card below for the complete recipe and detailed instructions.

Homemade Banana Nut Bread cut in half on a wooden board.
muffin-tin-outline-graphic.

Prefer to make make muffins? Check out this award winning banana nut muffins recipe from Crafty Cooking Mama!

How to make the best banana nut bread

Preheat the oven to 350° F. Spray the inside of a 9 x 5 x 3 inch loaf pan with cooking spray and set aside.

Whisk together the mashed bananas, oil, milk, egg, and sugar in a large mixing bowl.

Mashed bananas, oil, milk, egg, and sugar mixed together in a large bowl.

Add the flour, salt, and baking powder and stir with a rubber spatula just until combined.

Flour, salt, and baking soda mixed into the liquid ingredients.

Stir in the finely chopped nuts and pour into the prepared loaf pan.

Banana Nut Bread batter in a loaf pan.

Bake for 55 to 65 minutes, until golden brown and a toothpick comes out clean when inserted into the center. 

Remove from oven and allow bread to cool for 5 to 10 minutes in the pan before moving to a wire rack.

Baked Banana Nut Bread in a loaf pan.

Allow to cool to room temperature then slice into individual slices and serve.

This is the kind of banana nut bread that our moms used to make back in the day without a mix! I grew up eating this easy banana bread, and only made minor changes to the original recipe from an old Betty Crocker cookbook.

Expert Tips

  • Do not panic if a crack forms in the top of the bread, that is perfectly normal.
  • All oven cook differently so bake time may vary. Be sure to check the baked bread at the lower end of the baking time.
  • For even browning, rotate the bread halfway through baking.

FAQ’s

What can I use as a substitute for nuts in banana nut bread?

If you have nut allergies or prefer a nut-free version, you can replace the nuts with chocolate chips, dried fruit, or omit them altogether.

How should I store banana nut bread?

Store it in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for a few months for longer storage.

What’s the secret to moist banana nut bread?

Using ripe bananas, not over mixing the batter, and ensuring you don’t over bake the bread are key to keeping it moist.

What are some variations to this recipe?

You can add spices like cinnamon or nutmeg, or mix in chocolate chips, shredded coconut, add a teaspoon of vanilla extract, or even a swirl of peanut butter for unique twist.

Can I make banana nut bread vegan?

Yes, you can make it vegan by substituting the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water) and using non-dairy milk. Double check to make sure you are using a vegan-friendly sugar.

Can you ripen bananas faster?

Yes, you can ripen bananas faster with a few simple tricks. Place the bananas in a brown paper bag and roll the top of the bag closed. The ethylene gas naturally produced by the bananas will be trapped in the bag, which will speed up the ripening process.
Adding an apple or a tomato to the bag can also increase the ethylene levels and help ripen the bananas even faster.
Another option is to keep the bananas in a warm area, such as near a sunny window or on top of the refrigerator. Warmer temperatures can expedite the ripening process.

More quick bread recipe ideas

Quick bread recipes are a popular choice for home bakers because they are easy and don’t require yeast or extensive rising times. Here are some delicious recipes you might also enjoy:

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Enjoy!!

Homemade Banana Nut Bread cut in half on a wooden board.

Banana Nut Bread

This classic recipe combines ripe bananas, crunchy nuts, milk, flour, eggs and sugar for the best and easy to make the best Banana Nut Bread!
5 from 1 vote
Print Rate
Course: Bread, Snack
Cuisine: American
Keyword: banana, nuts, recipe, easy
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 8 Servings
Calories: 422kcal
Author: Lisa Johnson

Ingredients

  • 1 cup mashed, very ripe banana 2 to 3 depending on size
  • 1 cup granulated sugar
  • 3 tablespoons canola oil
  • .75 cups milk I used unsweetened vanilla cashew milk
  • 1 large egg
  • 2.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup finely chopped pecans

Instructions

  • Preheat the oven to 350° F. Spray the inside of a 9 x 5 x 3 inch loaf pan with bakking spray and set aside.
  • Whisk together the mashed bananas, oil, milk, egg, and sugar in a large mixing bowl.
  • Add the flour, salt, and baking powder and stir with a rubber spatula just until combined. Stir in the finely chopped nuts and pour into the prepared loaf pan.
  • Bake for 55 to 65 minutes, until golden brown and a toothpick comes out clean when inserted into the center. 
  • Remove from oven and allow bread to cool for 5 to 10 minutes in the pan before moving to a wire rack.
  • Allow to cool to room temperature then slice into 8 – 10 individual slices and serve.

Notes

  • Do not panic if a crack forms in the top of the bread, that is perfectly normal.
  • All oven cook differently so bake time may vary. Be sure to check the baked bread at the lower end of the baking time.
  • For even browning, rotate the bread halfway through baking.
  • Store it in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for a few months for longer storage.
  • You can add spices like cinnamon or nutmeg, or mix in chocolate chips, shredded coconut, add a teaspoon of vanilla extract, or even a swirl of peanut butter for unique twist.
  • If you have nut allergies or prefer a nut-free version, you can replace the nuts with chocolate chips, dried fruit, or omit them altogether.
  • Make this bread vegan by substituting the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water) and using non-dairy milk. Double check to make sure you are using a vegan-friendly sugar.

Nutrition

Calories: 422kcal | Carbohydrates: 65g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 313mg | Potassium: 415mg | Fiber: 3g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 2.7mg | Calcium: 122mg | Iron: 2.5mg

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8 Comments

  1. This is one gorgeous loaf, Lisa — I love my banana bread! I secretly want my bananas to get spotty just so I can make some too! Pinned. 🙂

  2. My kiddos will purposely leave bananas on the counter to get brown, just so we can make banana bread! Btw, I heard y’all had some rough weather up in Eastern Iowa today- tornado season is never fun! Stay safe!!

  3. Your banana nut bread looks wonderful!!! I love love love making banana bread, it’s just one of those things that always makes you feel good 🙂 The lemon blueberry loaf sounds wonderful too!!!

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