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Banana Nut Bread

Classic Banana Nut Bread

An incredibly moist, tender, and easy-to-make banana nut bread packed with sweet banana flavor and crunchy toasted walnuts. The perfect one-bowl baking project!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large overripe bananas peeled and mashed (about 1 1/2 cups)
  • 1/3 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar or a mix of brown and white sugar
  • 1 large egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or pecans lightly toasted

Equipment

  • Standard 9x5 inch loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Silicone spatula or wooden spoon

Method
 

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch metal loaf pan with butter or non-stick cooking spray.
  2. Mash the Bananas: In a large mixing bowl, use a fork or a potato masher to mash the overripe bananas until completely smooth.
  3. Add Wet Ingredients: Pour the melted butter into the mashed bananas and stir well. Add the granulated sugar, lightly beaten egg, and vanilla extract. Stir until everything is well combined.
  4. Add Dry Ingredients: Sprinkle the baking soda and salt over the wet mixture and stir to mix them in. Then, gently fold in the all-purpose flour using a silicone spatula. Mix just until the flour disappears into the batter. Do not overmix, or the bread will become dense and tough.
  5. Fold in the Nuts: Gently fold the chopped walnuts or pecans into the batter until evenly distributed.
  6. Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out completely clean.
  7. Cool and Serve: Let the bread cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire cooling rack to cool completely before slicing.

Notes

The Best Bananas to Use: For the sweetest, most flavorful bread, your bananas should be heavily speckled with black spots, or even entirely black on the outside.
Preventing a Dark Crust: If the top of your loaf is browning too quickly during the baking process but the center is still wet, gently tent a piece of aluminum foil over the top of the pan for the last 15 to 20 minutes of baking.
Storage: Store the completely cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. You can also freeze the whole loaf or individual slices for up to 3 months.