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Classic Moist Banana Nut Bread

This classic banana nut bread recipe yields a perfectly moist, tender loaf packed with sweet banana flavor and crunchy walnuts. It's an ideal treat for breakfast, snack time, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Quick Bread, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
Wet Ingredients
  • 3 large Ripe bananas very ripe, mashed (about 1 1/2 cups)
  • 2 large Eggs room temperature, lightly beaten
  • 1/2 cup Unsalted butter 1 stick, melted and cooled
  • 1 tsp Vanilla extract
Add-ins
  • 1 cup Chopped walnuts or pecans

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Prep Oven & Pan
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and ground cinnamon until well combined.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth but with some small lumps remaining. Stir in the lightly beaten eggs, melted and cooled butter, and vanilla extract until just combined.
Assemble Batter
  1. Pour the wet banana mixture into the dry flour mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay.
  2. Gently fold in the chopped walnuts (or pecans) until evenly distributed.
Bake
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking time can vary based on oven and banana moisture content.
Cooling
  1. Let the banana nut bread cool in the loaf pan on a wire rack for 10-15 minutes.
  2. Carefully remove the loaf from the pan and transfer it directly to the wire rack to cool completely before slicing and serving. Cooling completely ensures the best texture and prevents crumbling.

Notes

For the best flavor, use very ripe bananas (skins should be mostly brown or black). Do not overmix the batter; overmixing can lead to a tough loaf. Store leftover banana nut bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months. To vary, you can add chocolate chips, dried cranberries, or a streusel topping.