Banana Nut Bread Recipe
This Banana Nut Bread Recipe is so good, you’ll never think of another homemade bread ever again. It’s great for breakfast, a snack, or even dessert!
Looking for more banana bread recipes? Try Blueberry Banana Bread, Unicorn Banana Bread, and Strawberry Banana Bread.
Banana Bread
Banana bread should be moist and dense and have that flavor and taste lingering in your mouth. And trust me, friends, this banana bread recipe does all that and more.
- Comforting. This recipe is so easy to make and it adds a wonderful smell to your home. It’s a family favorite, my kids love it when I make it!
- Versatile. While I love making this for breakfast, we also love it as a snack or dessert!
- Fluffy and Moist. This recipe will be hands down the most fluffy and moist banana bread you’ve ever made.
- Easy to Make. The best part about this recipe is it uses basic ingredients and is easy to follow. It’s great for beginner bakers.
Ingredients For Banana Quick Bread
- Butter. Unsalted butter. Make sure that your butter is softened before you start baking. I like to set the butter on the kitchen counter for about 1 hour before I begin baking.
- Sugar. Use granulated sugar to make this a perfect sweet bread.
- Eggs. Before adding the eggs to the mixture be sure to beat the eggs in a small bowl using a fork.
- Bananas. Ripe bananas! I like to mash the bananas in the same bowl that I beat the eggs in. I’m all about fewer dishes!
- Flour. All that is required for this recipe is all-purpose flour.
- Baking Soda. The rising agent used for this recipe is baking soda. It helps the bread rise while also adding in that iconic banana bread taste.
- Salt. A pinch of salt is all you need to balance out the sweet.
- Pecans. I use chopped pecans for this recipe but you can also use walnuts or sliced almonds.
Tips for the Best Results
- Add Nuts. While my favorite nuts to use is pecans, you can also add nuts like walnuts, pistachios, and almonds.
- Keep your banana bread from sinking in the middle. Want to know the trick to get the big, fluffy top!? Well, it’s easy, all you do is bake the banana bread at 375F for 15 minutes, then reduce the heat to 350F and bake for an additional 40-45 minutes.
- Don’t burn the top. Halfway through baking this bread, make sure to check to see if the top of the bread is getting too brown. Place a piece of aluminum foil over the top of the bread for the rest of the baking time to avoid burning the top of the bread.
- Cool. Let the banana nut bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the bread and prevents it from becoming soggy.
- Ripeness. Use overripe bananas with plenty of brown spots for maximum sweetness and flavor. The more ripe, the better!
How To Make The Best Banana Nut Bread Recipe
- Prep. Preheat oven to 375F degrees. Spray a 9×5 loaf pan with nonstick spray. Set aside.
- Mix. In a large bowl, use a stand mixer to cream the butter and sugar together until light and fluffy. Add the beaten eggs and beat until combined.
- Mash. Mash the bananas, and add them to the sugar mixture.
- Sift. Sift the flour, baking soda, and salt. Slowly add the dry ingredients to the banana mixture and mix until flour is just combined. Add the nuts.
- Bake. Pour the banana bread mixture into the prepared loaf pan and bake at 375F for 15 minutes. Then, reduce the heat to 350F and bake for an additional 40-45 minutes until the edges are slightly brown or until the toothpick inserted into the center comes out clean.
What To Serve With Banana Quick Bread
You’ll love this Banana Bread with Nuts recipe served with a fresh smoothie like my Berry Green smoothie. Or add it to a brunch lineup with Veggie Quiche.
Leftovers & Storing
- Store. Store leftover bread at room temperature in an airtight container. Warm up a slice in the microwave to get that fresh-out-of-the-oven taste.
- Freeze. Banana Nut Bread freezes very well for up to 3 months. When ready to enjoy, place the bread in the refrigerator overnight to thaw. Then place the bread on your kitchen countertop for about 30-60 minutes to allow it to come to room temperature before slicing.
More Banana Bread Recipes
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Ingredients
- ½ cup butter, softened, 1 stick
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped, pecans
Instructions
- Preheat oven to 375F degrees. Spray a 9×5 loaf pan with nonstick spray. Set aside.
- In a large bowl, using a hand or stand mixer cream butter and sugar together until light and fluffy.
- In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
- Using a small bowl, mash bananas. Add mashed bananas to the mixture and combine.
- Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. Stir in pecans.
- Pour banana bread mixture into prepared loaf pan and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes until edges are slightly brown or until the toothpick inserted into the center comes out clean.
- Let cool completely before removing from loaf pan.
Notes
- Add Nuts. While my favorite nuts to use is pecans, you can also add your favorite nuts like walnuts, pistachios, and almonds.
- Keep your banana bread from sinking in the middle. Want to know the trick to get the big, fluffy top!? Well, it’s easy, all you do is bake the banana bread at 375F for 15 minutes, then reduce the heat to 350F and bake for an additional 30 minutes.
- Don’t burn the top. Don’t let the top of your bread burn! About halfway through baking this bread, make sure to check to see if the top of the bread is getting too brown, just place a piece of aluminum foil over the top of bread for the rest of the baking time to avoid burning the top of the bread.
- Cool. Let the banana nut bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the bread and prevents it from becoming soggy.
- Ripeness. Use overripe bananas with plenty of brown spots for maximum sweetness and flavor. The more ripe, the better!
Serving: 1slice, Calories: 307kcal, Carbohydrates: 41g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 260mg, Potassium: 178mg, Fiber: 2g, Sugar: 21g, Vitamin A: 300IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
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I love the texture of this banana bread! My favorite breakfast!
People always think it’s odd that I don’t like banana bread but I love bananas. I think it is the cooking of them that turns me off. BUT, hubby loves banana bread and every once in a while I make it for him. I will be making your recipe next. 🙂
YUM, I love baking banana bread with my sons… we will have to try this recipe!
This recipe is wonderful! Banana bread is one of my favorite things to bake!
This looks like the perfect companion for my morning coffee! Yum!
why is it that spring time and banana bread just go together so perfectly!? Can’t wait to try this delicious looking recipe!!
I love banana bread and I am always looking for new recipes. Love that this uses pecans!
The best reason to let bananas ripen! I love how easy and delicious this is too make!
I love making banana bread when my bananas get too ripe. This recipe never fails me!
So easy and so tasty! I actually like it best made in mini loaf pans because it doesn’t get as browned. As a bonus, I can add nuts to half the loaves and leave it out for the kids that don’t like them. 🙂