This Banana Nut Bread is nutty, super moist, and full of banana flavor. It’s perfect for breakfast or a snack!
There are two kinds of people in this world: people who like nuts in banana bread and people who cringe at the thought. If you are in the no-nuts camp, then I recommend you try my classic (nut-free!) banana bread recipe or cake mix banana bread. For everyone who loves the contrast between soft banana bread and crunchy nuts, and the toasty nut flavor of old-fashioned banana nut bread, this is the recipe for you!
Moist Banana Nut Bread Recipe
Other than the nuts, there’s another ingredient that’s key to this recipe for banana nut bread: yogurt! Adding yogurt to a quick bread recipe lets you add moisture without thinning out the batter. This is how you get a banana nut bread that’s super moist, but with a light, tender crumb. No dry banana bread here!
You can substitute some of the nuts with chocolate chips, and when it comes to the nuts, you can use a single variety or a combination. Walnuts and pecans are the usual choices for banana nut bread, but you can change things up and try hazelnuts, pistachios, or macadamia nuts if you’d like.
(Love banana bread recipes? Try my Strawberry Banana Bread too!)
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Bananas – For the best flavor, use ripe bananas full of black spots.
- Granulated white sugar
- Walnuts, pecans, or any other variety of nut
- Unsalted butter – You can swap this with olive oil if you like.
- Eggs – The eggs should be room temperature.
- Plain yogurt – Your yogurt should also be room temperature.
- Vanilla extract
- Baking powder
- Baking soda
How to Make Banana Nut Bread
Preheat your oven to 350ºF and grease or line a 9×5-inch loaf pan with parchment paper.
2. Mash the Bananas
Use a fork to mash the bananas in a large mixing bowl. (A few chunks are okay, but it should be mostly smooth.)
3. Mix Wet Ingredients
Add the sugar, butter, and eggs (one at a time) to the mashed bananas. Use a handheld mixer to beat on low until combined.
4. Mix Dry Ingredients
In a separate mixing bowl, whisk together the dry ingredients. Pour these into wet ingredients and mix on low until just combined. Fold in the nuts.
Pour the batter into the prepared pan and top with additional nuts, if desired. Make a small cut lengthwise about ½ inch deep in the center of the bread. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a just few crumbs. Cool before serving.
Hint: Every oven is different, so I recommend checking the bread towards the last 20-25 minutes. If the top gets too brown and the nuts are burning, tent the bread with parchment paper.
How to Store Banana Nut Bread
Wrap the bread with plastic or place it in an airtight storage container. Store it at room temperature for up to 4 days, or in the refrigerator for up to a week. You can also freeze banana nut bread for up to 3 months; let it thaw at room temperature before serving.
What happens if you put too much banana in banana bread?
If you use too much banana, you’ll end up with a heavy, dense bread that’s wet or undercooked in the middle.
Can I use not-so-ripe bananas for banana bread?
You can, but your banana bread won’t be as sweet and it also won’t have as much of a banana flavor—under-ripe bananas tend to be more bland.
What happens when you over mix banana bread?
Over-mixed banana bread will be dense and rubbery, rather than tender, soft, and moist. It’s better to have a few streaks of unmixed flour in your batter than to over-mix and have tough banana nut bread!
More Quick Bread Recipes to Try
Banana Nut Bread
- 2 cups all purpose flour
- 4-5 ripe bananas 2 cups mashed
- ½ cup granulated white sugar
- ¾ cups walnuts pecans or other favorite nut + more for decoration
- ½ cup unsalted butter melted (sub with olive oil)
- 2 large eggs room temperature
- 2 tablespoons plain yogurt such as greek yogurt (or sub with buttermilk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 350 F.
- Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
- Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.
- Fold in walnuts and pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- For the best flavor, use ripe bananas full of black spots.
- Sugar – can use less, if bananas are sweet enough. Brown sugar could also work here, especially muscovado.
- Every oven is different, I recommend checking the bread towards the last 20-25 minutes. If the top gets too brown and nuts are burning, cover with parchment paper until the end.