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–+ servings
Banana Nut Bread Recipe

Banana Nut Bread

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 servings

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).

Notes

The riper the bananas, the sweeter the flavor of the bread. Chop walnuts coarsely for a crunchier texture. Adjust the sweetness by reducing granulated sugar if desired. Store wrapped at room temperature or freeze for longer preservation.
Keyword Banana Nut Bread, Dessert Bread, Homemade Bread, Quick Bread
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