Banana nut bread in my house usually starts with denial.
“I’ll eat the bananas tomorrow.”
Tomorrow comes. The bananas are now aggressively brown. At that point, it’s no longer a snack situation. It’s a baking situation.
The first time I made this, I was just trying not to waste food. Now I almost let bananas go bad on purpose. That sweet spot where they look questionable but smell amazing? That’s banana bread gold.
This recipe is simple, cozy, and forgiving. Even if you slightly overmix it. Even if you forget and bake it five minutes too long. It still shows up for you.
Why I Keep Making This Dish (The Real Reasons)
- Ripe banana rescue: It turns guilt into dessert.
- One-bowl energy: Minimal drama.
- Smells unreal: The house wins instantly.
- Not too sweet: Perfect with coffee.
- Crunchy walnut moments: Texture matters.
- Freezer friendly: Future-you will be grateful.
- Comfort level high: Feels like a hug in loaf form.
Tips I Learned the Hard Way
- Use very ripe bananas: Yellow is fine. Brown and spotty is better.
- Don’t overmix: Stir just until combined. Tough bread is sad bread.
- Measure flour correctly: Too much makes it dense.
- Check at 50 minutes: Ovens lie sometimes.
- Cool completely: I know it’s hard. But slicing too early makes it gummy.
- Toast the walnuts: Extra flavor if you have the patience.
- Grease the pan well: Stuck banana bread is heartbreaking.
- Let butter cool slightly: Hot butter plus egg equals scrambled regrets.
Variations You Can Mess Around With
- Chocolate Chips: Swap half the walnuts or add them in.
- No Nuts: Totally fine. Still delicious.
- Extra Spice: Add more cinnamon for bold flavor.
- Brown Sugar Swap: Deeper, caramel-like taste.
- Mini Loaves: Great for gifting.
- Muffin Version: Shorter bake time, same cozy vibe.
- Coconut Add-In: A handful gives subtle texture.
How To Make Banana Nut Bread?
Ingredients
- 1 ½ cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
Step 1:
Preheat your oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set it aside.
Step 2:
In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt.
Step 3:
In a separate large bowl, whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract until smooth.
Step 4:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Step 5:
Fold in the chopped walnuts.
Step 6:
Pour the batter into the prepared loaf pan and smooth the top.
Step 7:
Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Do not overbake.
Step 8:
Remove from the oven, carefully unmold from the pan, and let cool completely on a wire rack before slicing.
Banana Nut Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt.
- In a separate large bowl, whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Do not overbake.
- Remove from the oven, carefully unmold from the pan, and let cool completely on a wire rack before slicing.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 251 kcal |
| Carbohydrates | 32 gm |
| Fat | 13 gm |
| Protein | 4 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Warm slice with butter: Classic move.
- Morning coffee partner: They belong together.
- Toasted the next day: Crispy edges are elite.
- With a drizzle of honey: When I want extra sweetness.
- Late-night snack: Straight from the cutting board.
- Brunch table addition: Always disappears first.
Storage, Leftovers, and Next-Day Thoughts
- Counter storage: Airtight container for up to 3 days.
- Fridge option: Keeps longer, just bring to room temp before eating.
- Freezer friendly: Wrap tightly and freeze up to 3 months.
- Slice before freezing: Easier for quick grabs.
- Moisture improves: Somehow even better the next day.
- Reheat gently: A few seconds in the microwave brings it back.
FAQs (Real Questions People Actually Ask)
Can I use frozen bananas?
Yes. Thaw and drain excess liquid first.
What if my bananas aren’t ripe?
You can bake them at 300°F for 20 to 30 minutes in their peels until soft and blackened.
Can I reduce the sugar?
You can slightly, but it affects texture and moisture.
Why did my bread sink in the middle?
It may have been underbaked.
Can I make this into muffins?
Absolutely. Bake for about 18 to 22 minutes.
Can I use unsalted butter?
Yes, just add a small pinch more salt.
Do I have to use walnuts?
Nope. Leave them out or swap for pecans.
