Easy Classic Banana Nut Bread
Moist, tender, lightly sweet, and packed with real banana flavor. The perfect way to use up ripe bananas.
Prep Time
20 min
Cook Time
45 min
Total Time
1 hour 15 min
Servings
10
There's something deeply comforting about banana nut bread baking in the oven. The warm aroma of ripe bananas, butter, and toasted walnuts instantly makes a kitchen feel like home. This classic banana nut bread is everything you want it to be: moist, tender, lightly sweet, and packed with real banana flavor. This is the recipe I turn to when a few bananas have gone past their prime on the counter. The kind that are speckled and soft—exactly what you want for baking. Creamed butter and sugar give the loaf a soft crumb, while toasted walnuts add just the right amount of crunch and nutty depth. Whether you enjoy it for breakfast with a cup of coffee, as an afternoon snack, or lightly warmed with butter for dessert, this banana nut bread never disappoints.
Why This Recipe Works
- Ultra-moist texture thanks to ripe bananas and butter
- Simple, pantry-friendly ingredients you likely already have
- Perfect balance of sweetness — not overly sugary
- Toasted walnuts add extra flavor and crunch
- Freezes beautifully for make-ahead baking
Ingredients
Instructions
Preheat the oven to 350°F (175°C). Lightly butter a 9 × 5 × 3-inch loaf pan.
Sift together the flour, baking soda, and salt into a medium bowl; set aside.
In a liquid measuring cup, whisk together the eggs and vanilla.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
With the mixer running on low speed, gradually add the egg mixture and mix until fully incorporated.
Add the mashed bananas, then remove the bowl from the mixer.
Using a rubber spatula, gently fold in the flour mixture until just combined.
Fold in the toasted walnuts.
Transfer the batter to the prepared pan and smooth the top.
Bake for 45 minutes, until a toothpick inserted into the center comes out clean.
Start checking around 40 minutes — ovens vary.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips for Success
Use Very Ripe Bananas
The darker and softer they are, the sweeter and more flavorful your bread will be.
Toast the Walnuts First
Just a few minutes in a dry skillet or oven makes a big difference in flavor.
Don't Overmix
Folding gently keeps the loaf tender instead of dense.
Check Early
Ovens vary — start checking for doneness around 40 minutes.
Storage & Make-Ahead
Room Temperature Store wrapped tightly at room temperature for up to 3 days.
Freezer Freeze whole or sliced (well wrapped) for up to 3 months. Thaw at room temperature or warm gently before serving.
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