Banana Nut Bread Recipe
This is a simple and delicious Banana Nut Bread recipe that everyone will love. The bread is moist, buttery, and bursting with banana flavor.
This is my favorite banana bread recipe and has been in the family for years. It is a version of these Banana Muffins that I got from my grandma long ago. I liked the muffins so much I decided to make it into a classic banana nut bread.
It was time I made a permanent spot for this classic recipe so all of you may enjoy it too!
Why You Will Love This Banana Nut Bread Recipe Too:
- Loads of banana flavor
- Tender and soft bread that is also moist
- Super easy recipe that everyone needs in their recipe box
- Uses simple and easy to find ingredients
- Freezer-friendly and made in one bowl
Ingredients
ALL-PURPOSE FLOUR
EGGS
BUTTERMILK: Provides even more moisture to the bread. You can use homemade buttermilk or store-bought.
NUTS: Use any nut you like in this recipe
BUTTER: Adds moistness and buttery flavor to the bread.
SUGAR
BANANAS: It will give your bread the most flavor if you use very ripe bananas. It is recommended to use bananas that are mostly brown (so more ripe than what is pictured in the photo above).
SALT, BAKING SODA, AND VANILLA
How To Make Banana Nut Bread
STEP 1: In a large bowl combine the flour, sugar, baking soda, and salt.
STEP 2: Stir in the bananas, eggs, melted butter, and vanilla. Gently stir in the nuts.
STEP 3: Pour into baking pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out with very few crumbs.
FAQs
Yes! Thaw completely and drain off any excess liquid. Mash and use them in your recipe.
Honestly, it is a personal preference. I like both in banana bread, so use whichever you have on hand or prefer.
It’s best to use bananas that are covered in dark spots and smell very fragrant. Those that are completely brown will have the most flavor and sweetness.
Yes. Wrap completely cooled bread in plastic wrap and then in foil. Freeze for up to 3 months.
Tips and Suggestions
- Swap out the sugar for brown sugar or coconut sugar.
- Replace up to half of the all-purpose flour with whole wheat flour.
- Add 1 teaspoon of cinnamon
- You will need a 9×5 baking pan for this recipe. If you only have an 8×4, place it on a baking sheet to catch anything that may spill over the edge.
More Great Banana Recipes
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Banana Nut Bread
Ingredients
- 2 cups (205g) all-purpose flour
- ¾ cup (165g) sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large very ripe bananas, mashed well
- 2 large eggs
- ½ cup butter, melted
- ¼ cup (60ml) buttermilk
- 1 teaspoon vanilla
- 1 cup (110g) chopped nuts of choice
Instructions
- Preheat the oven to 350. Lightly grease a 9×5 loaf pan; set aside.
- In a large bowl combine the flour, sugar, baking soda and salt.
- Add the mashed bananas, eggs, butter, and buttermilk. Stir just until almost combined. Stir in nuts just until combined.
- Pour into prepared pan and smooth into an even layer. Bake for 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10-15 minutes before removing.
Notes
- NUTRITION: Nutrition is calculated without nuts.
- STORAGE: Store completely cooled bread wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- FREEZER-FRIENDLY: Wrap completely cooled bread in plastic wrap then in heavy-duty foil. Freeze for up to 3 months.
This is so simple to make and is so good. Love it when I get some bananas that get too ripe to just eat. That is when they make the best banana bread.
Me too!! Thank you Grandma!!