Easy Banana Nut Bread

3

Prep time 10 minutes

Cooking time 1 hour

Total time 1 hour 10 minutes

Servings 12 slices

Easy Banana Nut Bread is that cozy bake you pull together when your bananas start getting freckly and your kitchen needs a warm, buttery hug. You want something reliable, fast, and honestly foolproof. I’ve baked so many loaves over the years that this version pretty much lives in my head now. It’s soft in the center, nicely domed, full of toasty walnuts, and the kind of thing that disappears slice by slice while it’s still warm. If you’re hunting for a recipe that just works and tastes like home, you’re in the right place.

How to Make Easy Banana Nut Bread

Here’s my go-to method that keeps the loaf moist and flavorful. It’s simple, straightforward, and doesn’t require any fancy tools. The big secret is very ripe bananas and not overmixing. I repeat, do not overmix.

The Story Behind This Recipe

From my kitchen to yours—Easy Banana Nut Bread mixes everyday ingredients with bright flavor. Tested, tasted, and ready for your table. Easy Banana Nut Bread is that cozy bake you pull together when your bananas start getting freckly and your kitchen needs a warm, buttery hug. You…

Cuts Food

What you need

• 3 large ripe bananas, well mashed
• 1/2 cup unsalted butter, melted and cooled slightly (or 1/2 cup neutral oil)
• 3/4 cup granulated sugar (use up to 1 cup if you like a sweeter loaf)
• 2 large eggs, room temp
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon, optional but recommended
• 1/4 cup plain yogurt or sour cream, for extra moisture
• 3/4 cup chopped walnuts or pecans, toasted if you have the time

Directions

• Heat your oven to 350 F. Grease a 9 by 5 inch loaf pan and line it with a strip of parchment for easy lift out.
• In a big bowl, whisk the butter and sugar until glossy. Add the eggs, vanilla, mashed bananas, and yogurt. Mix until smooth.
• In a second bowl, whisk the flour, baking soda, salt, and cinnamon.
• Stir the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay. Fold in the nuts.
• Pour the batter into the pan. Smooth the top and sprinkle a few extra nuts on top if you want that pretty finish.
• Bake 55 to 65 minutes. Check at 50 minutes and tent with foil if the top is browning too fast. It’s done when a toothpick in the center comes out with just a few moist crumbs.
• Cool in the pan for 10 minutes, then lift the loaf onto a rack. Let it cool at least 30 minutes before slicing so it sets and cuts clean.

Want a slightly richer, bakery-style loaf for special mornings? Try this friendly cousin of mine, the Easy Rich Banana Bread, which adds just a bit more indulgence without complicating the process.

Quick tips from experience: use very ripe bananas for natural sweetness and stronger flavor. If you only have medium ripe bananas, microwave them for 30 to 45 seconds, then cool and mash to soften. Also, avoid heavy mixing once flour goes in or your loaf can turn dense.

Storage and Freezing Instructions

Banana bread actually gets better the next day as the moisture spreads out, but it rarely lasts that long in my kitchen. Here’s how to keep it fresh and soft:

• Room temp: Wrap the cooled loaf in plastic or store in an airtight container for up to 3 days. Slip in a paper towel to catch extra moisture.
• Refrigerator: Store tightly wrapped for up to 6 days. Warm slices in the microwave for 10 to 12 seconds to refresh.
• Freezer: Slice the loaf, wrap slices individually, then place in a freezer bag. Freeze up to 3 months. Thaw on the counter or toast straight from frozen.
• Serving idea: Warm a slice and add a swipe of butter or a drizzle of honey. Or crumble a slice over yogurt with chopped fruit.

If you want a sweet little add-on for gifting, make a quick batch of candied walnuts and tuck a small bag with your loaf. It turns a simple treat into a thoughtful present.

Pro move: If the top of your loaf softens during storage, toast slices lightly so the edges crisp again and the inside gets extra tender. That contrast is magic.

Nutrition Facts (per serving)

This is a homey loaf, not a diet food, but I like to know what I’m working with. Based on 12 slices per loaf and using butter, each slice is roughly 275 to 310 calories. Expect around 4 to 5 grams of protein, 11 to 14 grams of fat, and 40 to 45 grams of carbs. The nuts add healthy fats and a little extra protein, while the bananas bring potassium and natural sweetness.

If you swap butter for oil, the numbers stay close. Using less sugar and more banana is also a nice way to lighten it up without losing flavor. For more breads and quick loaf ideas, check out our bread collection for inspiration and variety.

Allrecipes Community Tips and Praise

I love how the baking community shares small tweaks that make a big difference. Here are tried and true ideas I’ve picked up over the years from countless comments and kitchen chats:

Add chocolate chips if you’re serving kids, or stir in a swirl of peanut butter for a fun twist. If your bananas are not sweet enough, bump the sugar by a tablespoon. If you want the loaf to stay extra moist for days, keep the yogurt or sour cream in the batter.

About texture: leave a few small banana chunks in the mash so you get those little pockets of fruit in the slice. Also, to prevent a gummy center, make sure your baking soda is fresh. If your oven runs hot, check early and tent the loaf so the top doesn’t over-brown.

“This turned out exactly how I wanted it to. Tender middle, crisp top, and the walnut crunch was perfect. I followed the tip to not overmix and it made a huge difference.”

One last bit: let the loaf rest before cutting. Warm bread is tempting, but a short rest makes the crumb set up so you get nice slices without tearing. It’s worth the pause.

You’ll Also Love

If you’re in a banana mood, bake a pan of Easy Banana Bread Brownies for a soft and fudgy treat that tastes like banana bread and dessert had a happy meeting. Feeling seasonal? My family is obsessed with a spiced loaf like pumpkin bread when fall hits, and this comforting Cream Cheese Pumpkin Bread is a gorgeous, creamy-swirled option that slices like a dream.

Tuck these into your brunch spread, gift them to neighbors, or keep them for those late-night snack raids. Once you’re comfortable with the base method for this loaf, you can riff with different mix-ins and flavors and still get the same great texture.

Common Questions

Can I make Easy Banana Nut Bread without nuts?

Yep. Just leave them out or swap in chocolate chips. If you want a little crunch, try seeds like pepitas or sunflower seeds.

Can I use frozen bananas?

Yes. Thaw them, drain extra liquid, and mash. Frozen bananas are often sweeter, which is a bonus.

What pan size works best?

A 9 by 5 inch loaf pan is great. An 8.5 by 4.5 inch pan works too, but your loaf may rise higher and need a couple extra minutes.

How do I know when it’s done?

Look for a golden top and a toothpick that comes out with a few moist crumbs. The center should spring back lightly when pressed.

Can I halve the sugar or use honey?

You can reduce sugar by 2 to 3 tablespoons without hurting the texture. Honey works too, but reduce other liquids slightly and expect a deeper color.

Ready to Bake and Share

In a nutshell, this Easy Banana Nut Bread delivers soft slices, a tender crumb, and that cozy banana aroma we all love. Use very ripe bananas, stir gently, and don’t rush the bake. If you want to compare styles or explore more variations, check out the super reliable Moist & Delicious Banana Nut Bread Recipe – Food.com and this clear, step-by-step guide from Easy Banana Nut Bread (Walnut) + Video – Bread Dad. I hope this loaf becomes part of your regular baking rotation. Pull those bananas off the counter and let your kitchen smell amazing today.