Banana Nut Bread Recipe
This easy, moist banana nut bread recipe combines ripe bananas, crunchy walnuts, and a hint of cinnamon for a homemade treat the whole family will adore.
Full Recipe Introduction
Banana nut bread is the cozy, slightly sweet loaf that feels like a hug in every slice. I first started baking this classic when my kids were little—overripe bananas begging for a second life on the counter inspired me. What makes this banana nut bread recipe stand out? It uses simple pantry staples, a smidge of brown sugar for depth, and a dash of vanilla to boost all those warm flavors. Plus, it’s naturally easy to adapt: dairy-free, gluten-free, or studded with chocolate chips if you like that extra dash of indulgence.
You know what? There’s just something about that nutty aroma and soft crumb that turns an ordinary afternoon into a mini celebration. Whether it’s a quick breakfast slice with coffee or a late-night snack with herbal tea, this loaf feels both timeless and a little adventurous. And hey, it’s a smart way to sneak in potassium-packed bananas and heart-healthy nuts—so it almost feels virtuous. Almost.
Why You’ll Love This Recipe
- Ready in under 1 hour—weeknight baking win
- Uses overripe bananas (no waste!)
- Moist crumb thanks to Greek yogurt or sour cream
- Crunchy walnuts add texture and healthy fats
- Simple pantry ingredients you already have
- Customizable: swap nuts, add spices, or stir in chocolate chips
- Freezer-friendly—slice & freeze for later
- Kid-approved and perfect for sharing at potlucks
Ingredients
• 2 cups (240 g) all-purpose flour (spoon and level for accuracy)
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon (optional, but lovely)
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• ⅓ cup (75 g) unsalted butter, melted and cooled (sub coconut oil for dairy-free)
• ½ cup (120 g) plain Greek yogurt or sour cream (for extra moistness)
• 1 teaspoon pure vanilla extract
• 3 medium ripe bananas, mashed (about 1½ cups; look for brown-speckled skins)
• 1 cup (120 g) chopped walnuts (toast lightly in a dry skillet for deeper flavor)
Directions
- Preheat & Prep
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper—this makes removal a breeze. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined. Tip: Sifting isn’t required but prevents lumps. - Whisk Sugars & Eggs
In a large bowl, whisk granulated sugar, brown sugar, and eggs until pale and slightly frothy (about 1 minute). This little step adds lift. - Add Butter, Yogurt & Vanilla
Pour in melted butter, Greek yogurt, and vanilla extract. Stir gently—overmixing can make the loaf tough. - Fold in Bananas
Add mashed bananas and fold just until streaks disappear. A few lumps are okay—they keep the crumb tender. - Incorporate Dry into Wet
Pour dry ingredients into the banana mixture. Fold with a silicone spatula until just blended—no flour pockets, but don’t overwork it. - Stir in Walnuts
Gently fold in chopped (and cooled) walnuts, reserving a few for sprinkling on top if you like. - Bake
Transfer batter to the prepared pan, smoothing the top. Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway if your oven runs hot. - Cool & Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool another 10–15 minutes before slicing to avoid a gummy center (yes, it matters).
Servings & Timing
Yield: 1 loaf (about 10–12 slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cool/Rest Time: 20 minutes
Total Time: ~1 hour 25 minutes
Variations
• Chocolate Chip Twist: Stir in ¾ cup semi-sweet chips for a sweeter loaf.
• Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
• Vegan Version: Use two flax eggs and replace butter with coconut oil and yogurt with almond milk yogurt.
• Citrus Zing: Add 2 teaspoons orange or lemon zest for brightness.
• Pecan Swap: Replace walnuts with pecans or almonds for a flavor change.
• Maple Glaze: Drizzle a simple maple syrup glaze for extra sweetness.
Storage & Reheating
• Room Temperature: Keep wrapped or in an airtight container for up to 3 days.
• Refrigerator: Store up to 5 days—bring to room temp before serving.
• Freezer: Wrap tightly and freeze up to 3 months; thaw slices overnight in the fridge.
• Reheat: Microwave a slice for 10–15 seconds or warm at 300°F for 5 minutes; it revives that fresh-baked feel.
• Make-Ahead: Batter can rest covered in the fridge overnight—bake straight from chilled (add 5–7 minutes to baking time).
Notes
• Bananas: The riper, the better—brown specks equal sweet flavor.
• Texture Tip: Let the batter rest 5 minutes before baking; it hydrates the flour and avoids tunnels.
• Nut Size: Chop walnuts coarsely for pockets of crunch—fine bits can get soggy.
• Altitudes: Above 5,000 ft, reduce baking soda by ¼ teaspoon and add 1 tablespoon extra flour.
• Sweetness: If you prefer a less-sweet loaf, reduce granulated sugar to ⅓ cup.
FAQs
Q: Why did my loaf sink in the middle?
A: Likely underbaked or overmixed batter. Bake until the toothpick comes out mostly clean and fold batter gently.
Q: Can I use frozen bananas?
A: Absolutely—thaw, drain excess liquid, then mash. They’re great for this recipe.
Q: What’s the best way to measure flour?
A: Spoon the flour into your cup, then level it off with a knife for accurate results.
Q: Can I omit the nuts?
A: Yes—simply skip them or replace with chocolate chips or dried fruit.
Q: How do I know when it’s fully baked?
A: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
Q: My bread is too dry—what went wrong?
A: You may have overbaked or added too much flour. Next time, check 5–10 minutes earlier.
Q: Can I use whole wheat flour?
A: Substitute half the all-purpose with whole wheat for nuttier flavor; add 2–3 tablespoons extra milk or yogurt.
Q: How do I make mini loaves or muffins?
A: Divide batter among mini loaf pans or a muffin tin—bake 20–25 minutes for muffins, 30–35 for mini loaves.
Conclusion
This banana nut bread recipe is the kind of easy, comforting baking project that turns overripe bananas into pure joy. With simple steps, pantry staples, and room for your own twists, it’s my go-to for everything from cozy mornings to quick hostess gifts. Give it a try, leave a comment below, and don’t miss my other favorites like my zucchini bread or pumpkin muffins—happy baking!
Banana Nut Bread
Ingredients
- 2 cups all-purpose flour all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda baking soda
- 1/2 teaspoon fine salt fine salt
- 1 teaspoon ground cinnamon ground cinnamon (optional, but lovely)
- 1/2 cup granulated sugar granulated sugar
- 1/4 cup packed light brown sugar packed light brown sugar
- 2 large eggs large eggs, room temperature
- 1/3 cup unsalted butter unsalted butter, melted and cooled (sub coconut oil for dairy-free)
- 1/2 cup plain Greek yogurt or sour cream plain Greek yogurt or sour cream (for extra moistness)
- 1 teaspoon pure vanilla extract pure vanilla extract
- 3 medium ripe bananas medium ripe bananas, mashed (about 1 1/2 cups; look for brown-speckled skins)
- 1 cup chopped walnuts chopped walnuts (toast lightly in a dry skillet for deeper flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper—this makes removal a breeze.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined. Tip: Sifting isn’t required but prevents lumps.
- In a large bowl, whisk granulated sugar, brown sugar, and eggs until pale and slightly frothy (about 1 minute). This little step adds lift.
- Pour in melted butter, Greek yogurt, and vanilla extract. Stir gently—overmixing can make the loaf tough.
- Add mashed bananas and fold just until streaks disappear. A few lumps are okay—they keep the crumb tender.
- Pour dry ingredients into the banana mixture. Fold with a silicone spatula until just blended—no flour pockets, but don’t overwork it.
- Gently fold in chopped (and cooled) walnuts, reserving a few for sprinkling on top if you like.
- Transfer batter to the prepared pan, smoothing the top. Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway if your oven runs hot.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool another 10–15 minutes before slicing to avoid a gummy center (yes, it matters).
