This Banana Nut Bread Recipe is so delicious you may never reach for another homemade loaf. Perfect for breakfast, an afternoon snack, or a simple dessert, this banana nut bread is moist, tender, and full of comforting banana flavor.
Banana Bread
Great banana bread is moist and slightly dense with banana flavor that lingers. This recipe delivers on texture and taste every time — a family favorite that’s easy enough for beginner bakers.
- Comforting. This bread fills the kitchen with a warm, inviting aroma and is loved by kids and adults alike.
- Versatile. Serve it for breakfast, as a snack, or alongside dessert.
- Fluffy and Moist. The crumb is tender and soft while still holding structure.
- Easy to Make. Uses common pantry ingredients and simple steps, perfect for new bakers.
Ingredients For Banana Quick Bread
- Butter. Unsalted butter, softened to room temperature (about 1 hour out of the fridge).
- Sugar. Granulated sugar for balanced sweetness.
- Eggs. Beat the eggs lightly before adding.
- Bananas. Use very ripe bananas with brown spots; mash them well.
- Flour. All-purpose flour works best for this loaf.
- Baking Soda. The leavening agent that helps the bread rise and gives classic banana-bread texture.
- Salt. A pinch to balance sweetness and enhance flavor.
- Pecans. Chopped pecans add crunch; walnuts or sliced almonds are good alternatives.
Tips for the Best Results
- Add Nuts. Pecans are my favorite, but walnuts, pistachios, or almonds work well.
- Prevent sinking. For a high, fluffy top, start baking at 375°F for 15 minutes, then reduce oven temperature to 350°F and continue baking.
- Avoid burning the top. If the top browns too quickly, tent loosely with foil for the remainder of the bake time.
- Cool properly. Let the loaf rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely to avoid sogginess.
- Use ripe bananas. The riper the bananas, the better the natural sweetness and flavor.
How To Make The Best Banana Nut Bread
- Prep. Preheat oven to 375°F. Spray a 9×5 loaf pan with nonstick spray and set aside.
- Cream. In a large bowl, cream softened butter and sugar until light and fluffy. Add the beaten eggs and mix until incorporated.
- Add bananas. Mash the ripe bananas and fold them into the butter-sugar-egg mixture.
- Combine dry ingredients. Sift together flour, baking soda, and salt. Gradually add the dry mixture to the banana batter, mixing until just combined. Fold in the chopped pecans.
- Bake. Pour batter into the prepared loaf pan. Bake at 375°F for 15 minutes, then reduce oven temperature to 350°F and bake an additional 40–45 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.
- Cool. Allow the loaf to rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.
What To Serve With Banana Quick Bread
This banana nut bread pairs beautifully with a fresh smoothie or a brunch spread. It’s delicious with fruit smoothies and savory quiches, making it a flexible addition to any meal.
Leftovers & Storing
- Store. Keep leftover slices at room temperature in an airtight container for a few days. Reheat in the microwave for a warm, fresh-baked bite.
- Freeze. Wrap the loaf or individual slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Banana Bread Recipes
Unicorn Banana Bread
Blueberry Banana Bread
The Best Banana Cake
5 from 19 ratings
Servings: 12 slices
The Best Banana Nut Bread
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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 375°F. Spray a 9×5 loaf pan with nonstick spray and set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat the eggs in a small bowl and add to the butter-sugar mixture; mix until combined.
- Mash the bananas in a small bowl and add to the batter, stirring to combine.
- Sift together flour, baking soda, and salt. Gradually add dry ingredients to the banana mixture and mix until just combined. Fold in pecans.
- Pour batter into prepared pan and bake at 375°F for 15 minutes. Reduce oven temperature to 350°F and bake an additional 40–45 minutes, or until a toothpick comes out clean and the edges are lightly browned.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add nuts. Swap pecans for walnuts, pistachios, or almonds if preferred.
- Prevent sinking. Bake at 375°F for the first 15 minutes, then lower to 350°F for the remainder to help the loaf rise well.
- Avoid burning. If the top browns too quickly, cover loosely with foil for the rest of the baking time.
- Cool. Let the loaf rest in the pan briefly, then cool on a wire rack to keep texture ideal.
- Ripeness. Use very ripe, spotty bananas for best sweetness and flavor.
Serving: 1 slice • Calories: 307 kcal • Carbohydrates: 41 g • Protein: 4 g • Fat: 15 g • Sugar: 21 g
American
Bread
Jennifer
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