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Overhead view of banana nut bread fresh from the oven. Can see the nuts sprinkled on top.

Banana Nut Bread

Course: Bread
Cuisine: American
Keyword: best banana nut bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices (1 Loaf)
Calories: 325kcal
Author: Malinda Linnebur
This is a simple and delicious Banana Nut Bread recipe that everyone will love. The bread is moist, buttery, and bursting with banana flavor.
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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 9x5 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

  1. NUTRITION: Nutrition is calculated without nuts. 
  2. 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.
  3. FREEZER-FRIENDLY: Wrap completely cooled bread in plastic wrap then in heavy-duty foil. Freeze for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 56g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 159mg | Potassium: 226mg | Fiber: 2g | Sugar: 21g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg