Banana Nut Bread Recipe
This banana nut bread recipe makes the perfect moist loaf filled with walnuts and ripe bananas—simple, cozy, and guaranteed to be a family favorite!
Ingredients
- 2–3 large ripe bananas about 1 cup mashed bananas – The riper, the better (brown spots = natural sweetness).
- ½ cup unsalted butter melted and cooled to room temperature – Butter sugar mixture gives rich flavor.
- ¾ cup granulated sugar – For sweetness.
- ¼ cup brown sugar – Adds moisture and a hint of caramel.
- 2 large eggs room temperature – Binds and adds structure.
- 1 teaspoon vanilla extract – For warmth and depth.
- 1 ¾ cups all-purpose flour – Forms the base of the loaf.
- 1 teaspoon baking soda – Leavening for rise.
- ½ teaspoon salt – Balances sweetness.
- ½ teaspoon cinnamon optional – Adds cozy spice.
- ½ cup chopped walnuts or pecans – Classic nutty crunch.
- Optional mix-ins: ½ cup chocolate chips shredded coconut, or dried cranberries.
Instructions
- Preheat oven: Set your preheated oven to 350°F. Grease a loaf pan or line with parchment.
- Mash bananas: In a large bowl, mash the overripe bananas with a fork until smooth but still slightly chunky.
- Mix wet ingredients: Add melted butter, granulated sugar, brown sugar, eggs, and vanilla. Stir until fully combined.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold dry ingredients into the banana mixture. Do not overmix—just until combined.
- Fold in nuts: Stir in walnuts (and chocolate chips if using).
- Bake: Pour the batter into the prepared loaf pan and bake 55–65 minutes. Cover loosely with aluminum foil halfway if the top browns too quickly.
- Check doneness: Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
- Cool: Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use overripe bananas. The darker and spottier, the sweeter and more flavorful.
- Room temperature eggs & butter. They mix more evenly and create a smoother batter.
- Don’t overmix. This toughens the loaf—gentle folding is best.
- Loaf pan matters. Glass pans may need extra time; metal pans bake faster.
- Test early. Check at 50 minutes—ovens vary.