Banana Nut Bread is one of those timeless comfort bakes that never goes out of style. With its rich banana flavor, tender crumb, and crunchy nuts in every bite, this homemade classic is perfect for breakfast, tea-time, dessert, or even gifting. Whether you’re a beginner baker or someone who loves easy, reliable recipes, this moist, soft, and homemade Banana Nut Bread will become your go-to favorite.
This detailed recipe covers everything—from choosing the right bananas to baking tips, variations, storage ideas, FAQs, and a disclaimer—so you can bake with confidence every time.
Why You’ll Love This Banana Nut Bread Recipe
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Super moist and soft texture
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Uses simple pantry ingredients
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Perfect way to use overripe bananas
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Easy one-bowl recipe
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Customizable with nuts, chocolate chips, or healthier swaps
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No mixer required
What Is Banana Nut Bread?
Banana Nut Bread is a quick bread made using mashed ripe bananas, flour, sugar, fat (butter or oil), eggs, and nuts—commonly walnuts or pecans. Unlike yeast bread, it relies on baking soda or baking powder for leavening, making it quick and beginner-friendly.
The bananas provide natural sweetness and moisture, while nuts add texture and a nutty depth of flavor. The result is a loaf that’s soft on the inside, slightly crisp on the outside, and incredibly aromatic.
Ingredients for Banana Nut Bread
Main Ingredients
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3 large ripe bananas (very ripe with brown spots)
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2 cups all-purpose flour
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¾ cup sugar (white, brown, or a mix)
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½ cup unsalted butter (melted) or neutral oil
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2 large eggs (room temperature)
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1 teaspoon baking soda
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¼ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon vanilla extract
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1 teaspoon cinnamon (optional but recommended)
For the Nuts
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¾ cup chopped walnuts or pecans
(Lightly toasted for best flavor)
Optional Add-Ins
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Chocolate chips
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Raisins
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Shredded coconut
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Orange zest
Best Bananas for Banana Bread
The secret to perfect Banana Nut Bread lies in overripe bananas. Look for bananas that are:
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Yellow with dark brown or black spots
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Soft to touch
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Strong banana aroma
The riper the banana, the sweeter and more flavorful your bread will be.
Quick ripening tip: Bake bananas (with peel on) at 180°C (350°F) for 15–20 minutes until blackened. Cool before using.
Step-by-Step Banana Nut Bread Recipe
Step 1: Preheat the Oven
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Preheat oven to 175°C (350°F).
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Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mash the Bananas
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In a large mixing bowl, mash bananas with a fork until mostly smooth.
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A few small lumps are perfectly fine and add texture.
Step 3: Add Wet Ingredients
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Add melted butter (or oil) to the mashed bananas.
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Mix in sugar until combined.
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Add eggs one at a time, whisking well.
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Stir in vanilla extract.
Step 4: Mix Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Cinnamon
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Step 5: Combine Wet and Dry
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Gradually add dry ingredients to the wet mixture.
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Gently fold until just combined.
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Do not overmix—this keeps the bread soft.
Step 6: Fold in Nuts
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Add chopped nuts and fold gently.
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Save a few nuts to sprinkle on top for a bakery-style look.
Step 7: Bake
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Pour batter into prepared loaf pan.
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Sprinkle reserved nuts on top.
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Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Step 8: Cool
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Let bread cool in the pan for 10–15 minutes.
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Transfer to a wire rack to cool completely before slicing.
How to Make Banana Nut Bread Extra Moist
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Use brown sugar instead of white sugar
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Don’t overbake—check after 50 minutes
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Add 2 tablespoons of yogurt or sour cream
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Measure flour correctly (spoon and level)
Healthy Banana Nut Bread Variations
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Whole Wheat Version: Replace half the flour with whole wheat flour
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Eggless Banana Bread: Replace eggs with ½ cup yogurt or applesauce
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Low Sugar: Reduce sugar to ½ cup or use honey/jaggery
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Vegan Option: Use plant-based milk, oil, and flax eggs
Serving Suggestions
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Serve warm with butter or cream cheese
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Pair with coffee or tea
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Toast slices and drizzle with honey
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Enjoy as a lunchbox snack or dessert
Storage & Shelf Life
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Room Temperature: 2–3 days (wrapped tightly)
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Refrigerator: Up to 1 week
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Freezer: Up to 3 months (slice before freezing)
To reheat, microwave for 10–15 seconds or toast lightly.
Common Mistakes to Avoid
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Using underripe bananas
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Overmixing the batter
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Overbaking
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Adding too many nuts (can dry the bread)
FAQs – Banana Nut Bread Recipe
Q1. Can I use oil instead of butter?
Yes. Neutral oils like sunflower or vegetable oil work well and make the bread extra moist.
Q2. Why did my banana bread turn dry?
Overbaking or adding too much flour can make the bread dry.
Q3. Can I skip the nuts?
Absolutely. You can make plain banana bread or add chocolate chips instead.
Q4. Can I make banana nut bread without eggs?
Yes. Use yogurt, applesauce, or mashed banana as an egg substitute.
Q5. How do I know when banana bread is done?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.
Q6. Can I bake this in a microwave or air fryer?
Yes, but baking time and texture may vary. Oven baking gives the best results.
Pro Baking Tips
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Always bring eggs to room temperature
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Toast nuts lightly for deeper flavor
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Line your pan with parchment for easy removal
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Let bread cool fully before slicing for clean cuts
Disclaimer
This Banana Nut Bread recipe is for informational and educational purposes only. Results may vary based on ingredient quality, oven type, and baking conditions. Always check for allergies related to nuts, eggs, or dairy before consumption. Nutritional values are approximate and may vary depending on substitutions used.
