Homemade, moist banana bread, with just the right amount of nuts is just about the best breakfast or afternoon snack that you can possibly imagine. It’s so easy to make too!
I have a separate stomach for banana bread consumption. This time of year especially, when it’s chilly outside, I crave it more! If a warm slice of super moist banana bread – loaded with walnuts (and maybe some chocolate chips too) – doesn’t make your stomach happy, I envy you.
Given my obsession with this bread, you can imagine I’ve gotten the recipe down to a science. I have one recommendation for you: make one loaf per person. Wink.
Want the muffin form? Try these Banana Bread Muffins!
Why This Banana Nut Bread Recipe is the Best
- Easy, easy, easy
- No need for extra brown bananas…speckled work just fine.
- Walnuts, chocolate chips or other additions…add in whatever you crave!
- Moist as can be!
- Make ahead perfection
How to Make Banana Nut Bread
This banana nut bread is moist and delicious, made in just a few easy steps!
Preheat oven to 375°F. Grease a 9×5” loaf pan.
- Wet ingredients.
In a large bowl, use a potato masher to mash peeled bananas into a smooth puree. Add beaten egg, melted and cooled butter, and vanilla. Stir until combined.
- Dry ingredients.
In a separate bowl, whisk together flour, brown sugar, and baking soda until combined.
Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
Fill pan with batter, evening out with a spatula. Bake for 50 to 60 minutes. Place a piece of foil loosely over the loaf after 40 minutes.
Let cool in the pan for 15 minutes before turning onto a wire rack – or enjoying warm!
Ingredients in Banana Nut Bread
- Bananas – use bananas that are at least speckled. You can use bananas that are overripe as well. Very ripe bananas are easier to mash, sweeter, and more flavorful.
- All-purpose flour – all-purpose flour is the base for our muffins.
- Light brown sugar – light brown sugar adds moisture, flavor, and sweetness.
- Butter – butter adds rich flavor and texture.
- Egg – an egg binds everything together.
- Pure vanilla extract – vanilla adds flavor.
- Baking soda – baking soda helps our banana bread muffins rise.
- Salt – salt adds flavor.
- Chocolate chips (optional) – chocolate chips are an optional mix-in. I like bittersweet chocolate chips.
- Chopped walnuts (optional) – walnuts are an optional mix-in. I use chopped walnuts.
How to Store Banana Nut Bread
Store banana bread at room temperature in an airtight container. It’ll keep well for 5-7 days!
What Nuts Go In Banana Bread
While I prefer classic walnuts in my banana bread, try these other nuts for something different:
- Walnuts (classic)
- Macadamia nuts
Frequently Asked Questions (FAQs)
Yes! Freeze loaf for up to 3 months, thawing at room temperature, and then heating in the oven or microwave if desired.
Banana should be at least speckled to be ripe enough for banana bread. They don’t need to be all brown or overripe unless you have them on hand.
More Banana Recipes You’ll Love!
- 9×5" loaf pan
- 4 medium bananas overripe (or at least speckled)
- 1 cup all-purpose flour
- ¾ cup light brown sugar packed
- ⅓ cup butter melted
- 1 large egg beaten
- ½ tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips optional
- ½ cup chopped walnuts optional
- Preheat oven to 375°F. Grease a 9×5” loaf pan.
- In a large bowl, use a potato masher to mash peeled bananas into a smooth puree. Add beaten egg, melted and cooled butter, and vanilla. Stir until combined.
- In a separate bowl, whisk together flour, brown sugar, and baking soda until combined.
- Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
- Fill pan with batter, evening out with a spatula. Bake for 50 to 60 minutes. Place a piece of foil loosely over the loaf after 40 minutes.
- Let cool in the pan for 15 minutes before turning onto a wire rack – or enjoying warm!
- I recommend using bananas that are at least speckled for banana bread. You can use bananas that are overripe as well. Very ripe bananas are easier to mash, sweeter, and more flavorful.
- Measure your dry ingredients carefully!
- I recommend using no more than 1 cup of mix-ins (chocolate chips, walnuts or both).
This recipe knocked it out the dang park. Jesus.
Here’s some additions to take it even more ridiculously over the edge:
– Use mix of bittersweet and milk chocolate chunks/shards
– Top with cinnamon sugar mixture, then shards of butter before baking. (creates a streusel-type deal)
– Bake in 9×9 for ~40 mins, cut into squares
– Top with flaky sea salt, like Maldon
– Don’t eat your fingers. Jesus.
WOW, I want to try your streusel topping this weekend!! Love it. Thanks for the comment, and glad you enjoyed!
My new go to!!! Wow!! Grace you hit this out of the park! I made this bread for my clients today and they LOVED it!!!
This bread is everything you said it would be and that I hoped for. The flavor was fantastic, it was very moist, and it turned out exactly how yours did on the video. I liked this so much that I saved it in my favorites, and that is saying a lot. I am a baker, so very few recipes that I try make it to the favorites, I usually create my own. Most recipes need adjustments to meet MY requirements, yes…I’m a baking snob, but this is straight up OUTSTANDING!!
Your comment has made my day (and week!!). Thank you so much for commenting and sharing your experience. I’m so happy you love the recipe!! Please let me know if you try any other recipes!
Omg loved this recipe. Thank you!!
Hi Jen! YAY! So happy you enjoyed.