Banana Nut Bread Recipe – A Moist, Cozy Classic
There’s something comforting about a warm loaf of banana nut bread on the counter. It’s simple, familiar, and makes your kitchen smell like home. This recipe uses basic pantry ingredients, ripe bananas, and a handful of nuts for crunch.
The result is a moist, tender loaf that slices beautifully and tastes even better the next day. Whether you’re baking for brunch, a snack, or to use up those spotty bananas, this one’s a keeper.
Why This Recipe Works
This banana nut bread strikes the right balance of sweetness and texture. Mashed, overripe bananas bring natural moisture and flavor, so the loaf stays soft without being heavy.
A mix of melted butter and a touch of oil helps create a tender crumb that doesn’t dry out. The nuts add pleasant crunch and a toasty, nutty depth. With a few simple technique tweaks, you get a bakery-worthy loaf from basic ingredients.
What You’ll Need
- 3 large overripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons neutral oil (canola or vegetable)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 cup chopped nuts (walnuts or pecans work best), lightly toasted if possible
- Optional add-ins: 1/2 cup chocolate chips, 1/2 cup shredded coconut, or 1/2 cup dried fruit
Step-by-Step Instructions
- Prep your pan and oven: Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/2 cups.
- Mix the wet ingredients: Whisk in the melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. Do not overmix—a few streaks of flour are okay.
- Fold in the nuts: Add the chopped walnuts or pecans (and any optional add-ins).
Fold just until evenly distributed.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top. For a pretty finish, sprinkle a few extra nuts on top.
- Bake: Place on the center rack and bake for 55–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out with the parchment and cool completely on a wire rack before slicing.
This helps the crumb set and stay moist.
- Slice and enjoy: Use a serrated knife for clean slices. Serve warm or at room temperature, plain or with a pat of butter.
Storage Instructions
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days. Bring to room temperature or warm a slice in the microwave for 10–15 seconds.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil, and freeze for up to 3 months.
Thaw at room temperature, still wrapped, to prevent dryness.
- Refreshing leftovers: Toast slices lightly and spread with butter, nut butter, or cream cheese.
Health Benefits
Bananas provide potassium, vitamin B6, and natural sweetness, which lets you use a bit less added sugar. Nuts offer healthy fats, fiber, and protein, making each slice a more satisfying snack. Using a mix of butter and oil helps with texture while keeping the crumb moist without needing excessive fat.
You can also dial up the nutrition with whole-wheat pastry flour or add-ins like chia seeds for extra fiber.
Common Mistakes to Avoid
- Using underripe bananas: Spotty, soft bananas are key for sweetness and moisture. Green or just-yellow bananas won’t deliver the same flavor.
- Overmixing the batter: This makes the bread tough. Stir just until the flour disappears.
- Skipping pan prep: Grease well and use parchment to avoid sticking and to keep the crust intact.
- Baking too hot or too short: An underbaked center is common.
Check with a toothpick in the center; tent with foil if browning too fast.
- Cutting while hot: The loaf needs time to set. Wait at least 30 minutes before slicing to keep it from crumbling.
Variations You Can Try
- Banana Chocolate Chip: Swap half the nuts for chocolate chips or add 1/2 cup dark chocolate chunks.
- Maple Pecan: Replace granulated sugar with 1/2 cup maple syrup and reduce bananas to 1 1/4 cups; use pecans and a pinch of nutmeg.
- Whole-Wheat Version: Use half whole-wheat pastry flour and half all-purpose. Add 1–2 tablespoons milk if the batter seems thick.
- Coconut Crunch: Fold in 1/2 cup shredded coconut and top with a sprinkle of turbinado sugar for a crisp lid.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Let the batter rest 10 minutes before baking for better structure.
- Dairy-Free: Swap butter for melted coconut oil or a dairy-free butter alternative.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely, drain excess liquid, and mash. Frozen bananas often give an even stronger banana flavor.
What nuts work best?
Walnuts and pecans are classics because they stay tender and toasty without overpowering the banana.
Toast them lightly for extra flavor.
How do I prevent a gummy center?
Measure bananas accurately, don’t overmix, and bake until a tester comes out with just a few moist crumbs. Let the loaf cool before slicing.
Can I reduce the sugar?
Yes. You can cut the total sugar by up to 1/4 cup without affecting texture too much, especially if your bananas are very ripe.
Why did my bread sink in the middle?
It may be underbaked, or too much leavener was used.
Also avoid opening the oven door early, which can cause collapse.
Can I make muffins instead?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a tester comes out clean.
How can I make it more moist?
Use very ripe bananas, don’t skimp on the oil, and avoid overbaking. A tablespoon of sour cream or Greek yogurt can also help.
Do I need a stand mixer?
No.
A bowl and a whisk or spatula are enough. Overmixing is easier to avoid when mixing by hand.
Final Thoughts
This banana nut bread recipe is simple, reliable, and deeply satisfying. With ripe bananas, a few pantry staples, and a handful of nuts, you get a loaf that’s moist, aromatic, and perfect any time of day.
Tweak it to your taste with spices or add-ins, and don’t be surprised if it becomes your go-to way to use up bananas. Bake once, and you’ll want to keep a couple of browning bananas on the counter at all times.
Banana Nut Bread Recipe - A Moist, Cozy Classic
Ingredients
Method
- Prep your pan and oven: Preheat the oven to 350°F (175°C).Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/2 cups.
- Mix the wet ingredients: Whisk in the melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. Do not overmix—a few streaks of flour are okay.
- Fold in the nuts: Add the chopped walnuts or pecans (and any optional add-ins).Fold just until evenly distributed.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top. For a pretty finish, sprinkle a few extra nuts on top.
- Bake: Place on the center rack and bake for 55–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out with the parchment and cool completely on a wire rack before slicing.This helps the crumb set and stay moist.
- Slice and enjoy: Use a serrated knife for clean slices. Serve warm or at room temperature, plain or with a pat of butter.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
