This Banana Nut Bread Recipe is a crowd-pleaser: moist, tender, and full of banana flavor. It works for breakfast, an afternoon snack, or a simple dessert.
Banana Bread
Good banana bread should be moist and slightly dense, with banana flavor that lingers. This recipe delivers all of that—reliable, comforting, and easy to make.
- Comforting. Simple to make and fills the home with a warm, inviting aroma—an instant family favorite.
- Versatile. Enjoy it at breakfast, as a snack, or even as dessert.
- Fluffy and Moist. This version yields one of the fluffiest, moistest banana breads you’ll try.
- Easy to Make. Uses basic pantry ingredients and straightforward steps—great for beginner bakers.
Ingredients For Banana Quick Bread
- Butter. Unsalted butter, softened (about 1 stick). Let it sit at room temperature until soft.
- Sugar. Granulated sugar for a classic sweet crumb.
- Eggs. Two large eggs, beaten lightly before adding.
- Bananas. Three ripe, spotted bananas—mashed for best flavor and moisture.
- Flour. All-purpose flour is all you need.
- Baking Soda. One teaspoon helps the loaf rise and gives that classic banana-bread texture.
- Salt. A pinch to balance the sweetness.
- Pecans. One cup chopped pecans. Walnuts or sliced almonds work well as alternatives.
Tips for the Best Results
- Add Nuts. Pecans are my favorite, but walnuts, pistachios, or almonds are delicious too.
- Prevent sinking in the center. Start baking at 375°F for 15 minutes, then reduce to 350°F and continue baking. This helps create a nice domed top.
- Protect the top. If the loaf is browning too quickly, tent it with foil halfway through baking to prevent burning.
- Cool properly. Let the loaf rest in the pan for about 10 minutes before transferring to a wire rack to cool completely—this keeps the crumb from becoming soggy.
- Use very ripe bananas. The riper, the sweeter and more flavorful the bread.
How To Make The Best Banana Nut Bread Recipe
- Prep. Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with nonstick spray and set aside.
- Cream. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add beaten eggs and mix until combined.
- Bananas. Mash the ripe bananas in a bowl and stir them into the butter-sugar mixture.
- Combine. Sift together the flour, baking soda, and salt. Fold the dry ingredients into the banana mixture until just combined, then fold in the chopped pecans.
- Bake. Pour the batter into the prepared loaf pan. Bake at 375°F for 15 minutes, then lower the oven to 350°F and bake for an additional 40–45 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.
What To Serve With Banana Quick Bread
This banana nut bread pairs beautifully with a fresh smoothie or alongside a brunch spread. It’s also lovely sliced and spread with a little butter or cream cheese.
Leftovers & Storing
- Store. Keep leftover slices at room temperature in an airtight container. Reheat briefly in the microwave for that just-baked warmth.
- Freeze. Wrap the loaf or individual slices and freeze for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving.
More Banana Bread Recipes
Unicorn Banana Bread
Blueberry Banana Bread
The Best Banana Cake Recipe
5 from 19 ratings
Servings: 12 slices
The Best Banana Nut Bread
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
Instructions
-
Preheat oven to 375°F. Spray a 9×5-inch loaf pan with nonstick spray and set aside.
-
Cream softened butter and sugar together until light and fluffy. Add beaten eggs and mix until combined.
-
Mash the bananas and stir them into the sugar mixture.
-
Sift together flour, baking soda, and salt. Fold the dry ingredients into the banana mixture until just combined. Stir in the pecans.
-
Pour the batter into the prepared loaf pan. Bake at 375°F for 15 minutes, then reduce the oven to 350°F and bake for another 40–45 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add Nuts. Pecans are suggested, but walnuts, pistachios, or almonds are excellent substitutes.
- Prevent sinking. Bake at 375°F for 15 minutes, then reduce to 350°F for the remaining time to help the loaf rise evenly.
- Protect the top. If the top browns too quickly, tent with foil halfway through baking.
- Cool. Let the bread rest in the pan for about 10 minutes before moving to a wire rack to finish cooling.
- Ripeness. Use overripe bananas with brown spots for optimal sweetness and flavor.
Serving: 1slice, Calories: 307kcal
Cuisine: American
Course: Bread
Author: Jennifer
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