Jump to recipe →

This Banana Nut Bread is nutty, super moist, and full of banana flavor. It’s perfect for breakfast or a snack!

banana walnut bread loaf with one sliced

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. 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!

banana walnut bread loaf with two slices cut

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. 

banana walnut bread sliced to show the cross section

Ingredients

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
  • Salt
steps to make banana walnut bread

How to Make Banana Nut Bread

1. Prepare

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.

5. Bake

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.

two slices of banana walnut banana bread on a white round plate

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.

two slices of homemade banana walnut bread on a plate

FAQ

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

This Banana Nut Bread is nutty, super moist, and full of banana flavor. It’s perfect for breakfast or a snack!
5 from 2 votes
Course: Breakfast, Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Ingredients  

  • 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

Instructions 

  • 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.

Notes

  • 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.

Nutrition

Calories: 262kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
Keyword: banana bread, banana nut, bananas
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. Looks really delicious 😋

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.