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banana nut bread recipe
Catherine

banana nut bread recipe

This Banana Nut Bread is moist, sweet, and filled with crunchy walnuts (or pecans) for the perfect bite every time. 🍌✨ A timeless favorite that’s easy to whip up, it makes for a comforting breakfast, snack, or dessert.
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Prep Time 10 minutes
Servings: 1 loaf (about 10 slices)
Course: Baked Goods
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • ½ cup 1 stick unsalted butter, melted (or use vegetable oil)
  • ¾ cup granulated sugar adjust to taste
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans

Method
 

Preheat the oven:
  1. Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Combine wet ingredients:
  1. In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla extract until well combined.
Add dry ingredients:
  1. In a separate bowl, whisk the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
Incorporate nuts:
  1. Fold in the chopped walnuts or pecans.
Fill the loaf pan:
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake:
  1. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and serve:
  1. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Sweetness: Adjust the sugar based on how ripe your bananas are.
  • Nut-Free Option: Omit the nuts, or substitute with chocolate chips for a sweeter treat.
  • Storage: Wrap the loaf in plastic wrap or store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.