Looking for the perfect banana nut bread recipe? This homemade version is guaranteed to be a hit—moist, flavorful, and easy to make. It’s bursting with ripe banana flavor, crunchy walnuts, and a hint of cinnamon, making it an instant family favorite.

Not only does it make your kitchen smell amazing, but it also tastes like it came from a bakery. This classic banana bread recipe is the perfect balance of sweetness and banana-cinnamon goodness.

Table of Contents

Why You’ll Love This Recipe

This family-tested recipe has been passed down for generations—even Grandma gives it her seal of approval!
It’s made with simple pantry ingredients.
The bread stays moist for days thanks to very ripe bananas and nuts.

Ingredients and Substitutions

For full details, see the recipe card below.

Cinnamon for a warm spice flavor
Unsalted butter; if using salted butter, omit any additional salt
Bananas that are very ripe for the best sweetness and texture
Pure vanilla extract for rich flavor
Nuts like walnuts or pecans for a classic banana nut twist

How to Make Banana Nut Bread

This is a quick overview; refer to the recipe card for full instructions.

Whisk together flour, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, cream the butter and sugar until smooth, then add eggs one at a time. Blend in mashed bananas and vanilla.
Add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the nuts.
Pour the batter into a greased loaf pan and sprinkle more nuts on top. Bake at 375°F for about an hour, or until a toothpick comes out clean.

Preparation Tips and Storage

Use very ripe bananas for natural sweetness.
Avoid overmixing, as it can make the bread dense.
Begin checking for doneness after 50 minutes.
Cool completely before storing in plastic wrap or a resealable bag at room temperature for up to 4 days.

Recipe Variations

Nuts: Try pecans, almonds, or even macadamia nuts.
Chips: Add chocolate, peanut butter, or dark chocolate chips.
Dried Fruit: Include raisins, cranberries, or dried blueberries for a fruity twist.

Frequently Asked Questions

How do I freeze banana bread?
Wrap the loaf tightly in plastic wrap, then in foil, and place it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw on the counter overnight, or freeze individual slices for easy single servings.

How long does banana bread last?
At room temperature, it lasts about 4-5 days when stored in plastic wrap or a resealable bag. It can also be stored in the fridge for up to a week, although refrigeration may dry it out slightly.

Best Banana Nut Bread Recipe

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

319

kcal

This easy, moist banana nut bread comes together in about ten minutes and is loaded with chopped walnuts and a hint of cinnamon for the perfect flavor boost.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup softened butter
¾ cup granulated sugar
2 large eggs, at room temperature
2 cups mashed ripe bananas
1 teaspoon vanilla extract
¾ cup chopped walnuts or pecans

Directions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray or butter.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until smooth and fluffy. Reduce to medium-low speed, add the eggs one at a time, and mix until combined. Add the mashed bananas and vanilla extract, blending just until incorporated.
On low speed, slowly add the dry ingredients to the wet mixture, mixing only until combined. Avoid overmixing. Remove from mixer and gently fold in the nuts with a spatula.
Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before wrapping.

Notes

Use very ripe bananas; the darker and softer, the sweeter and more moist the bread will be.

Avoid overmixing once the flour is added to keep the loaf tender.

Start checking for doneness at 50 minutes. The bread is done when a toothpick inserted in the center comes out clean.

Store cooled bread wrapped in plastic or a zip-top bag at room temperature for up to 4 days.