Recipe
This is the banana nut bread recipe you’ve been searching for—trust me. It’s moist, tender, and packed with rich banana flavor, studded with crunchy walnuts that add the perfect contrast in every bite.
What sets it apart? Ripe, spotty bananas. The kind you’d normally toss because they’re *too* brown? That’s the secret weapon. They bring natural sweetness and moisture that can’t be matched.
I’ve tested this recipe countless times, tweaking it until it was just right, and now it’s my go-to for breakfast, snacking, or even dessert.
The aroma alone, as it bakes, will have your kitchen smelling like a cozy café. And the best part? It’s incredibly easy to make, even if you’re not a baking pro.
Once you slice into that golden loaf, you’ll see why this one’s a keeper.
Ingredients
For the ultimate banana nut bread, the ingredients matter—each plays a role in creating that perfect balance of moist crumb, rich banana flavor, and nutty crunch. Here’s what you’ll need, plus a few chef-approved tips and swaps to make it your own.
- Ripe bananas (3 medium) – The riper, the better! Look for bananas with black spots for maximum sweetness and flavor.
- All-purpose flour (2 cups) – Keeps the texture light yet sturdy. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Granulated sugar (3/4 cup) – Adds sweetness and helps with browning. Light brown sugar works too for a deeper flavor.
- Eggs (2 large) – Essential for structure and moisture.
- Unsalted butter (1/2 cup, melted) – Gives richness and a tender crumb. Coconut oil is a great alternative for a hint of tropical flavor.
- Chopped nuts (1/2 cup) – Walnuts or pecans add crunch and earthy depth. Toast them first for an extra layer of flavor.
- Baking soda (1 tsp) – The leavening agent that guarantees a good rise.
- Vanilla extract (1 tsp) – Enhances sweetness and aroma.
- Salt (1/2 tsp) – Balances the sweetness and brings out the flavors.
- Optional extras: A pinch of cinnamon or a handful of chocolate chips can elevate the loaf to the next level.
Pro tip: Overripe bananas are the secret weapon here—freeze them if they’re too soft to use right away, then thaw and mash when you’re ready to bake.
Freshly toasted nuts? Non-negotiable for that irresistible crunch!
How to Make the Best Moist Banana Nut Bread
– Alternate adding dry ingredients and ¼ cup buttermilk to the wet mix, starting and ending with flour. Mix just until combined—overmixing develops gluten, leading to dense bread.
No buttermilk? Stir ¾ tsp vinegar into regular milk and let sit 5 minutes.
– Fold in 1 cup chopped nuts (walnuts or pecans work great). Toss nuts in 1 tbsp flour first to prevent sinking.
A spatula guarantees gentle mixing without deflating the batter.
– Pour batter into the prepared pan and smooth the top. For extra crunch, sprinkle a few extra nuts on top.
Tap the pan lightly on the counter to release air bubbles.
– Bake 55-65 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary—check at 50 minutes.
If the top browns too fast, tent with foil.
– Cool in the pan 10 minutes, then transfer to a wire rack. This prevents soggy bottoms.
Slice once fully cooled for cleaner cuts.
Pro Tip: Wrap leftovers tightly—banana bread tastes even better the next day as flavors meld. Freeze slices for up to 3 months!
Nutrition
Nutritional values may vary depending on specific ingredients and portion sizes. Below is an approximate breakdown per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 18 g |
Chef Tips
When making banana nut bread, I’ve found that using overly ripe bananas is key—their sweetness and softness elevate the flavor and texture.
I always toast the nuts beforehand to deepen their flavor. Don’t overmix the batter; a few lumps are fine.
I’ll often add a pinch of cinnamon or nutmeg for extra warmth. Finally, let it cool completely before slicing—it’s worth the wait.
Frequently Asked Questions
Can I Use Frozen Bananas for Banana Nut Bread?
Yes, I can use frozen bananas for banana nut bread. I let them thaw first, then mash them. They’re softer and easier to work with, but I drain any excess liquid to avoid making the batter too wet.
What’s the Best Way to Store Banana Nut Bread?
I’d wrap the banana nut bread tightly in plastic wrap or aluminum foil to keep it fresh. If I’m not eating it right away, I’d store it in the fridge or freeze it for longer storage.
Can I Substitute Walnuts With Other Nuts?
Yes, you can swap walnuts for other nuts. I’d recommend pecans, almonds, or hazelnuts—they all bring a similar crunch and flavor. Just make sure they’re chopped to the same size for even baking.
How Long Does Banana Nut Bread Last?
Banana nut bread lasts about 3-4 days at room temperature if wrapped tightly. I keep it fresh for up to a week in the fridge or freeze it for 3 months and thaw when I’m ready.
Can I Make Banana Nut Bread Gluten-Free?
Yes, I can make banana nut bread gluten-free by swapping regular flour for gluten-free alternatives like almond or coconut flour. I’ll verify my other ingredients, like baking powder, are gluten-free to keep it safe and delicious.
