Recipe Banana Nut Bread Recipe

Use up your ripe bananas with this easy classic banana nut bread recipe! This loaf is moist, flavored with cinnamon and walnuts, and tastes just like Grandma’s. I love having a slice with a cup of coffee for breakfast.

I just absolutely love this easy recipe for from scratch banana nut bread. It has a perfect combination of flavors. There’s a lovely hint of cinnamon and vanilla that complements the banana flavor so well. Oh and speaking of that banana flavor – the super ripe bananas add such a delicious flavor to this homemade loaf that you can’t resist!

I love that this simple one bowl banana bread isn’t overly sweet. The combination of sweetness from the granulated sugar, brown sugar, and ripe bananas is just right. It definitely feels and tastes like quick bread, not like a cake, which means it’s perfect to have for breakfast with a Starbucks latte. 

Easy And Moist Banana Nut Bread

Even though it’s a quick bread, it holds its shape wonderfully. You can spread butter and jam on it without it breaking apart or crumbling. Even though this bread holds up well to toppings, the buttermilk makes it very moist so that you can eat it alone without butter. This buttermilk banana bread is just perfectly balanced and moist.

I love adding walnuts because they have a perfect tender crunch. I really think they’re the best nuts for banana bread. They’re totally optional though, so feel free to leave them out (or add more) depending on your preference. You could even make banana bread with chocolate chips instead if that’s what you’d prefer!

This banana walnut quick bread won’t disappoint. My sweet neighbor even said that she’s going to start using this recipe instead of her mom’s, which has to be one of the best compliments I’ve gotten. I know I’m biased, but I really do think this is the best banana bread recipe in the world!

Best Ever Banana Nut Bread Recipe

If you love easy banana desserts, be sure to check out Paula Deen’s banana pudding while you’re here. It’s another great recipe to use up ripe bananas.

Bananas: The bananas you want to use are brown and spotty. The loaf will taste better if the bananas don’t have any green on them. With banana bread, the rule of thumb is the riper the better. I normally set bananas aside for banana bread once they’re ripe enough that I wouldn’t want to eat them plain.

Flour: All purpose flour is the best flour to use here because it has the right amount of protein in it. There’s enough that it will hold its shape, but not so much that the loaf will be tough. You’ll end up with a delicious loaf that holds together and has a tender crumb. Just be sure not to overmix the batter so that you don’t activate the gluten.

Banana Bread Recipe

Granulated Sugar and Brown Sugar: Using a combination of granulated sugar and brown sugar gives you the best balance of flavor and texture. White sugar is sweeter, so you’ll get sweetness from that. On the other hand, brown sugar has molasses in it which contributes a caramel flavor and makes the loaf more moist.

Butter: Because butter is solid at room temperature, it contributes to the structure of the loaf. That helps add some leavening power. You could use a neutral flavored oil instead, but the loaf will be noticeably more moist and more dense (it won’t rise as much).

Buttermilk: The acid in buttermilk reacts with the baking soda to create the leavening power in this bread. When those two combine, they create a reaction that yields a light and fluffy loaf. Since buttermilk also slows down gluten formation, it helps make sure that you have a tender loaf.

Moist Banana Nut Bread (healthy)

Baking Soda: Baking soda reacts with the buttermilk to create the leavening power. If you don’t have buttermilk and are substituting it with something else, the baking soda won’t have an acid to react with, which would mean the loaf wouldn’t rise and would have a metallic taste. In that scenario you’d need to substitute the baking soda with baking powder. You’d need to use about 3 times as much baking powder though.

Walnuts: I love making banana bread with walnuts because they add a delicious flavor and a tender crunch. You can also substitute the walnuts with pecans (or even chocolate chips) if you like.

Flavor: A combination of ground cinnamon, salt, and vanilla extract flavors this bread perfectly. Cinnamon is a warming spice. Salt enhances the flavors and balances the sweetness. Pure vanilla extract adds the best vanilla flavor (since this is a baked dessert, you could use artificial vanilla extract with good enough results).

Delicious Streusel Topped Banana Nut Bread

Start by preheating the oven and preparing the loaf pan. Add the sugars and butter to a large mixing bowl, and use a handheld electric mixer to beat them until the butter is pale and fluffy. (See the recipe card below for the full printable instructions.)

Bake uncovered in the preheated oven until a toothpick inserted in the center comes out clean. Let the bread cool for a bit before transferring it to a wire rack to cool completely. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

The choice between baking soda and baking powder depends on whether or not you have an acid ingredient in the recipe. Since this recipe uses buttermilk, baking soda is the right choice because it can react with the acid in buttermilk to create leavening. The trick with quick breads is to get them in the oven quickly so that all of the bubbles that release from that acid reaction  are trapped inside the baked goods, which is what creates the height.

Hawaiian Banana Nut Bread Recipe

No. You want to use overripe bananas to make the best banana bread, there’s no such thing as bananas that are too ripe for banana bread.

When you’re checking for doneness with a toothpick, it’s done baking when a crumb or two still sticks to the toothpick. If you wait until no crumbs stick, then it’s already overbaked.

Yes! It’s super common in quick breads. It happens when the bread has already started to set in the oven, but it still rises a bit more while it’s baking.

Best Banana Nut Bread Recipe

Banana bread can end up too dry if you use too much flour, bake it for too long, or if you overmix the batter (which activates the gluten). Since this recipe uses buttermilk, it’s a lot more foolproof and more likely to yield a moist and tender banana bread.

If you cut banana bread before it has a chance to set, it’s more likely to crumble. It’s best to wait about 10 minutes before removing it from the pan, and then let it finish cooling on a cooling rack before you cut into it.

The best way to store banana bread to keep it fresh is to store it in an airtight container at room temperature. I place a paper towel in the bottom of my tupperware, then store the banana bread on top, then place another paper towel on top of the bread before closing the lid. This helps absorb the extra moisture. Keep in mind that quick breads are very moist, so they tend to only last for about 3 days at room temperature.

Moist & Delicious Banana Nut Bread Recipe

This banana but bread is extremely delicious! It’s sure to be a family favorite recipe. Be sure to try it the next time you have ripe bananas to use up.

I’m Alexa. I’m the cook and photographer here. Food is my love language. Favorite things: hiking, beach days, avocados, and anything pumpkin spice. Learn more.We all love classic banana bread, but on days when we’re craving a little something extra, we turn to this trusty banana nut bread recipe. Here, toasted walnuts and a dash of cinnamon join forces for a (slightly) fancier loaf that still celebrates the banana first and foremost. Here’s how to make it the best it can be:

Walnuts are the nut of choice in a banana bread, and we’re showcasing them two ways: studded throughout the loaf and sprinkled over the top. While it’s wise to use untoasted nuts for the topping (they will toast while the bread is baking), it’s absolutely imperative that the nuts that are folded into the batter be toasted first. If this feels like a silly extra step, trust us—it’s not. Toasting the walnuts brings out their natural oils, enhancing their inherently nutty flavor and making them crunchier. On the other hand, untoasted walnuts will soften considerably as they bake in the batter and may also taste tannic and bitter. Please don’t skip this step.

Banana Walnut Bread Recipe

We used our best-ever banana bread recipe as a base to build this banana nut version for multiple reasons, but mainly because it’s perfectly moist with a tender crumb. Just like in our original recipe, we suggest a few key steps to ensure your bread is that ideal loaf texture: Use extra-ripe bananas, mash them well, and back up your flavors. Along with our dark brown sugar and vanilla, we added just a touch of cinnamon to give a warming spice