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Banana Nut Bread Recipe - A Moist, Cozy Classic

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Mix the wet ingredients: Whisk in the melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. 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.
  6. Fold in the nuts: Add the chopped walnuts or pecans (and any optional add-ins). Fold just until evenly distributed.
  7. 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.
  8. 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.
  9. 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.
  10. Slice and enjoy: Use a serrated knife for clean slices. Serve warm or at room temperature, plain or with a pat of butter.