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 bought a big bunch of super ripe bananas on discount at the grocery just for banana bread. Coincidence I came across this recipe?? Not at all!
I’m obsessed with banana bread. This one looks absolutely amazing. So moist and perfect. I wish for a slice right now. I saved the recipe and will definitely give it a try.
We always have extra bananas in the freezer — that’s because we can’t eat them fast enough and they ripen too much. Well, if we put them in a banana bread the bananas are consumed in record time. In fact, my daughter buys extra bananas so that I’ll make their family some goodies. This recipe will be for my extra bananas.
This is such a keeper recipe. We loved it!!
I love banana bread and this one looks super delicious! I also love that it’s chock full of nuts! What a great treat to make all year long!
I like that you gave some tips for making the perfect banana bread – I always just thought sinking in the middle was unavoidable! So I will definitely have to try your 2 temperature method. Thank you!
I have been scouring the internet for a delicious banana bread recipe and I think this is it! LOVE the step by step process shots. What a great recipe!
I am one of those people that love nuts in banana bread! You can never have too many banana bread recipes! 🙂
Mmmm! This looks so tender! I think it would go very well with my a.m. coffee (and again in the afternoon with some tea)! Really nice!
I’ve always got some bananas waiting to be used!