Easy Banana Nut Bread

27 Dec, 2022Easy Banana Nut BreadThis super-moist, soft crumb, buttery banana flecked bread is my favorite banana bread recipe of all time. This was from Tyler Florence’s banana bread recipeTyler Florence’s banana bread recipe, quick bread, snack

This super-moist, soft crumb, buttery banana flecked bread is my favorite banana bread recipe of all time. You need 4 ripe bananas and the chocolate chips and nuts are optional but add extra flavour and texture to your banana bread. The nuts can be substituted with seeds or left out all together if allergies are a concern. I love to have it still warm out of the oven or toasted with a smear of salted butter over it. It’s easy to make and is a hit with everyone.

I think banana bread is one of those foods that people have different opinions on. I had a friend who’s idea of banana bread was from a box mix so her taste was a bit different when it came to banana bread. Like any food its all relative to your exposure , “my mom made it this way”, or like my friend you love your box mix version. I’m not going to be the judge of tastes and preferences but i will tell you why I love this recipe. Here is why I think this one is the best banana bread recipe I have tried thus far:

The base recipe always turns out perfect and the same every time
The original recipe called for pecans but its a versatile recipe and I have switched the pecans out to walnuts hazelnuts and even seeds and also added chocolate chips
It always turns out perfectly moist
It’s not too sweet
Every time someone tries it they must have the recipe. (A very good sign)
Recipe uses basic pantry ingredients which is always such a bonus

Banana Nut Bread Recipe Ingredients

Bananas – over ripe bananas are usually best for banana bread – they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe
All Purpose Flour – feel free to use a gluten free all purpose 1-1 flour for a Gf free version
Eggs -I use large and room temperature eggs so they incorporate into the batter better
Butter -unsalted and melted for this recipe and left to cool to room temperature
Vanilla – pure vanilla extract
Spices – I keep it simple with a little cinnamon. Feel free to add more or don’t add any at all if you prefer it without
Sugar – I use granulated sugar for this recipe but you can easily use brown sugar if you wish
Baking Soda & Salt – just a little of each for leavening and flavour
Nuts – walnuts and pecans are my favourite for this recipe but any nuts will work – like almonds, or roasted cashews or you can even substitute them for some seeds
Chocolate Chips – I love to add chocolate chips but they too are optional or you can even switch them out for chocolate chunks. I use semi sweet morsels but you can use milk chocolate or dark chocolate
Optional Add In – some like raisins in their banana bread – feel free to add some into the batter in place of some of the nuts or chocolate chips or some turbinado sugar for sprinkling on top of the loaf before it goes in the oven. It gives it a nice, sugary crunch! Feel Free to use any additional spices you like to add to your banana bread

How To make This Easy Moist Banana Nut Bread

WHISK – Whisk together the dry ingredients
SMASH – the bananas with a fork or masher
MIX – the mashed bananas with the sugar then mix in the butter eggs and vanilla
COMBINE – the dry ingredients into the banana mixture just until incorporated.
FOLD – in the nuts, chocolate chips with a rubber spatula.
BAKE – until golden brown and a toothpick inserted into the centre of the loaf comes out clean. Tent with foil if it starts to darken too quickly.

Tips for Making Delicious Banana Bread Every Time

Don’t over mix the batter – this will create a drier bread – but at the same time make sure the mashed bananas are well incorporated and distributed within batter
Don’t over bake the cake – as soon as the tester comes out with just a couple crumbs you are done – over baking will also create a drier bread (the bread will continue to bake from heat of pan)
Use ripe banana – you know the ones – spotty brown and soft are perfect for banana bread
Check the bread at 30 minute mark to ensure you don’t need to tent with foil if it’s getting too dark
The baking pan you use will affect baking time – so I suggest keeping an eye on the bread the last 15 minutes of baking (ie glass pan will bake a little quicker as well as a darker pan)
Size of pan also matters – the baking times for this recipe are based on a standard 9×5 pan, if you use a smaller one make sure to decrease baking time and check on bread well before the 60-70 minutes
Each oven heats and bakes differently so please take this into consideration and keep an eye on all baked good minutes before they are suppose to be done – and make sure your oven is properly preheated before baking – this will make all the difference

The original recipe is from the food network by Tyler Florence. I adapted it because I find the part of that recipe that says to separate the 4 bananas and prepare in two batches doesn’t work for me. The consistency doesn’t come out the way I like it so I don’t separate the bananas. I blend all four together as you see in the recipe. I also almost always add chocolate chips. I love the crunch from the pecans or walnuts if your swapping, and the little surprise crunch and burst of sweetness when you bite into a chocolate chip. Definitely feel free to try the recipe on the food network website and compare for yourself. In the meantime I hope you enjoy this recipe which is my favourite banana bread recipe. A classic and a favourite of anyone I have made it for too. Can’t beat that right! Let me know if you have a favourite recipe for this classic. I would love to know and I’m always willing to try other recipes for it.

More Quick Breads You Will Love

Servings: 1 loaf (9×5 loaf)

2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
4 overripe bananas
1 cup sugar
¾ cup (1½ sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
½ cup pecans, finely chopped plus more for topping (optional)
½ cup semi-sweet chocolate chips plus more for topping (optional)

Directions

Preheat oven to 350°F and lightly grease a 9 by 5-inch loaf pan with cooking spray or line with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Place bananas in a large mixing bowl and use a fork to mash them a little or break them up into smaller pieces. Add the sugar to mashed bananas and using a hand mixer beat on medium speed until very creamy for a good 3 minutes.
Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients to the banana mixture just until incorporated.
Fold in stir the nuts, chocolate chips with a rubber spatula.
Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Slice a banana thinly lengthwise and lay down two pieces over banana bread cut side down and press gently. Or simply scatter some extra nuts and chocolate chips overtop. (Optional and decorative)
Bake for approximately 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the centre of the loaf comes out clean. Tent with foil if it starts to darken too quickly.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the banana flavor have settled together if it lasts that long.

Recipe Notes

How to freeze banana bread

Cool baked banana bread completely.
Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
Freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

Make these into Banana Muffins

Preheat oven to 425°F. Line 2 muffin tins with muffin liners or greased muffing tins.
Pour the batter into a lined or greased muffin pan and bake for 5 minutes for and initial burst of heat and lift then reduce the oven to 350°F and bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

Adapted from Tyler Florence’s banana bread with pecans

This Easy Banana Bread Recipe is the absolute BEST! It is moist, packed with bananas, sweetened with brown sugar, and baked in a square pan for even and quick cooking. No mixer needed, grab a bowl and whisk, this bread is ready in under 30 minutes.

If you asked me what I bake most often, the answer would undoubtedly be banana bread. It took me years, and dozens of recipes, before I found the one that I’m sharing here. It became an immediate reader favorite and family staple.

For years, I have been on a search for the PERFECT Banana Bread. I wanted a recipe that is simple, with no fancy ingredients, and no trendy technique. Just a flat-out delicious Banana Bread that bakes up perfectly every single time. HERE IT IS!

This recipe is also the base for our Banana Nut Muffins and our Chocolate Chip Banana Bread.

What makes this recipe the best

Bananas – This banana bread is absolutely loaded with bananas. I use 3-4 overripe bananas to make this bread sweet, moist, and undeniably banana-flavored.
Brown sugar – The only sugar used in this bread is brown sugar. It is in the batter and it gets sprinkled on top before baking. The brown sugar gives the bread a deeper flavor and almost caramel-like sweetness.
Vanilla extract – Banana and vanilla is a match made in heaven! Two teaspoons of vanilla extract lend an underlying vanilla flavor that pairs perfectly with the banana.

Recipe overview

*Full detailed recipe below in the recipe card.*

Whisk melted butter and brown sugar. Add mashed banana, vanilla, and eggs.

Stir in flour, baking soda, and salt.

Pour the batter into a greased 9×9 square pan and sprinkle the top with brown sugar. Bake until golden brown and cooked through.

Baking with bananas

It’s important that you use overripe bananas for this recipe. The skin of the bananas should have brown speckles or even be turning dark brownish-black. This ensures that the bananas mash smoothly and are extra sweet.

You will need 3-4 bananas (2 cups mashed).

Mash the bananas using a fork or potato masher.

I mash the bananas on a paper plate then fold the plate in half and slide the mashed banana into the measuring cup.

Healthier options

Reduce the brown sugar to ½ cup (in the batter). I still recommend sprinkling brown sugar on top.
Swap the melted butter for melted coconut oil or mild olive oil.
Reduce the melted butter/oil to 6 tablespoons.
Swap ¾ cup of all purpose flour for whole wheat flour.
Add a generous handful of chopped walnuts to the batter for a boost of omega-3’s.

Different pan sizes

8×8 square: Adjust bake time to 35-45 minutes (or until a toothpick inserted into the center comes out clean).
Loaf pan (9×5): Adjust bake time to 45-55 minutes (or until a toothpick inserted into the center comes out clean).

, melted and cooled slightly
packed light brown sugar, make sure it is fresh and soft
pure vanilla extract
all purpose flour*
brown sugar (or more, if desired),

Preheat oven to 350°F.
In a separate bowl, combine the flour, baking soda and salt. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until no streaks of flour remain. Be careful not to over mix.
Grease a 9×9 square baking pan and add the batter to the pan. Smooth into an even layer. Sprinkle the top of the batter with ¼ cup (or more) brown sugar. Bake for 20-25 minutes, rotating once during the bake time. The bread is done when a toothpick inserted into the center comes out clean. Place on a wire rack to cool.

FLOUR: Fluff the flour several times with your measuring cup, lightly scoop a heaping portion and level it off. If you’d like to add some whole wheat flour, I have successfully used 1 cup all purpose flour along with ¾ cup whole wheat flour.

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Homemade banana bread made with one banana and a few pantry staples. This easy banana bread recipe is the perfect size for one person.

When you’ve got just one banana sitting on your counter, you’ve got the perfect amount to make banana bread for one! That’s right, you can make this banana bread with one banana and a few pantry staples.

Why This Recipe Works

One banana needed: This recipe calls for using one very ripe banana. A banana that is even more speckled and brown than the one shown in the ingredient photo is perfect to use. The riper the banana, the sweeter the banana bread.
A tested and perfected recipe: I’ve been making banana bread for years and this 1 banana banana bread is a scaled-down version of my family’s favorite banana bread recipe.

Ingredient Notes

Flour: Use all-purpose or plain flour.
Baking soda: This helps the banana bread rise.
Ground cinnamon, salt, and vanilla extract: For the best flavor!
1 banana: Make sure you use a very ripe banana.
Sugar: I use white granulated sugar.
Butter: Use melted butter for a soft texture and amazing butter flavor.
An egg yolk: To give the bread structure.

See below for ways to use leftover bananas.

How To Make Banana Bread For One

See the recipe box below for ingredient amounts and full recipe instructions.

Heat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin. In a small bowl, combine flour, baking soda, cinnamon, and salt together. Set aside.
Mash the banana with a fork and add to a medium-sized bowl. Add the sugar and with an electric mixer or a wire whisk whip the banana and sugar together.
Add the melted butter, the egg yolk, and the vanilla; mix well.
Add the dry ingredients and mix until combined.

Pour into the ramekin and bake for 25-30 minutes until golden brown.
Remove from the oven and cool slightly before eating.

Expert Tips

Use ripe bananas. Ripe bananas make the sweetest banana bread. When bananas have plenty of brown spots on the skin, they’re perfect to use. The browner the skins, the sweeter the banana bread.
Buy bananas and freeze them. It’s a great idea to keep overripe bananas handy in your freezer ready for baking. If you’ve got a few forgotten bananas on your counter, freeze them, unpeeled. Freezing bananas will turn the skin black, but once peeled the flesh will be perfect for making banana bread or banana muffins.
Leave the batter lumpy. When mashing the banana, leave some of the banana chunks. Overmixing the batter can also result in a tough bread.

Frequently Asked Questions

How Can I Make Banana Nut Bread?

If you love banana nut bread, feel free to add about 2 tablespoons of chopped pecans or walnuts to the batter.

How Do I Store Banana Bread?

Place the banana bread in an airtight container and store it at room temperature for up to 3 days.To freeze banana bread, wrap in plastic wrap and freeze in an airtight container for up to 3 months. To thaw, remove banana bread from the freezer and leave to defrost on the kitchen counter. Enjoy as is, or gently heat in the microwave.

More Banana Recipes

If you have one or two overripe bananas, you might like to use them in any of these easy banana recipes:

Small Batch Banana Muffins (2 bananas)
Grilled Pound Cake with Bananas (1 banana)
Banana Oat Pecan Muffins (2-3 bananas)
Banana Cream Pie For One (1 banana)
Bananas Foster For One (1 banana)
Frozen Chocolate Banana (1 banana)
Banana Pancakes (1 banana)
Mini Hummingbird Cake (1 banana)
Tropical Smoothie (1 banana)
Green Smoothie (1 banana)

The nutrition information calculated in the recipe box is an estimate based on an online nutrition calculator.

Keep in mind that this recipe yields one VERY LARGE “slice” of banana bread. The bread is baked in a 10-ounce ramekin and can be enjoyed in one sitting or over a couple of days.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this one-banana banana bread or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Use ripe bananas. Ripe bananas make the sweetest banana bread. When bananas have plenty of brown spots on the skin, they’re perfect to use. The browner the skins, the sweeter the banana bread.
Buy bananas and freeze them. It’s a great idea to keep overripe bananas handy in your freezer ready for baking. If you’ve got a few forgotten bananas on your counter, freeze them, unpeeled. Freezing bananas will turn the skin black, but once peeled the flesh will be perfect for making banana bread or banana muffins.
Leave the batter lumpy. When mashing the banana, leave some of the banana chunks. Overmixing the batter can also result in a tough bread.

Amount Per Serving (1 serving)

% Daily Value*

Saturated Fat 9g

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Vitamin A 671IU

Vitamin C 10mg

* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About

Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Joanie has over 10 years of experience in developing and publishing recipes, author of “The Ultimate Cooking for One Cookbook”, and a passionate home cook. Our aim is to inspire individuals with access to single-serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.

One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!!”

Yes, I have this recipe on speed dial too! 😉

Why You’ll Love This Banana Bread Recipe Too

Mega banana flavor (from 2 cups/460g mashed bananas)
Not overly sweet, so banana flavor shines
Dense, but still quite tender & soft
Buttery & stays moist for days
Straightforward, simple recipe
Freezes wonderfully
Excellent plain or with nuts or chocolate chips

This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)

I do this when I mash bananas for banana muffins and banana chocolate chip breakfast cookies too.

Other Banana Bread Ingredients

Butter: Use softened butter for a soft texture and irresistible butter flavor.
Brown Sugar: Use all brown sugar in this recipe. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs for this.
Sour Cream or Yogurt: Sour cream or yogurt adds even more moisture to this banana bread. (You can use the 2 interchangeably in most baking recipes.)

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.

Can I Use Frozen Bananas?

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

Can I Turn This Into a Banana Bundt Cake?

I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.

How to Freeze Banana Bread

Freeze banana bread using these instructions to preserve its fresh flavor and texture for months:

Cool baked banana bread completely.
Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
Date the bag and freeze for up to 3–4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze the quick bread in slices because slices thaw much quicker than a whole loaf.

Other Favorite Banana Recipes

Banana Cake & Banana Cupcakes
Cinnamon Swirl Banana Bread
Banana Cream Pie & Banoffee Pie
Banana Muffins or Healthier Chocolate Banana Muffins
Banana Chocolate Chip Streusel Muffins
Peanut Butter Banana Muffins

Description

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.

() all-purpose flour (spooned & leveled)
baking soda
salt
ground cinnamon
(1 stick or ) unsalted butter, softened to room temperature
() packed light or dark brown sugar (see Note)
large eggs, at room temperature
() plain yogurt or sour cream, at room temperature
pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts

Prevent your screen from going dark

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Butter: If needed, you can use salted butter in this recipe with no other changes needed. I’ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty).
Brown Sugar: This is not an overly sweet quick bread. If you want a sweeter banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree.
Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
Can I Turn This Into Banana Bundt Cake? There isn’t enough batter. I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.

Keywords: banana bread

Jump to 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.

Super Moist Banana Nut Bread

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.

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!

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.

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).

Eggs: Eggs are used to help hold the loaf together, and they help add volume.

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.

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).

How To Make 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.)

Add the eggs in one at a time and mix until incorporated.

Add the mashed banana, buttermilk, and vanilla. Mix until incorporated.

Sift in the flour, baking soda, cinnamon, and salt. Mix until almost incorporated.

Add in most of the chopped walnuts, and stir to combine, scraping down the sides as needed.

Transfer the batter to the prepared loaf pan, and top with the remaining walnuts.

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.

Should I Use Baking Soda Or Baking Powder In Quick Bread?

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.

Can Bananas Be Too Ripe For Quick Bread?

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.

How To Not Overcook It

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.

Is It Common For It To Crack On Top During Baking?

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.

Why Is My Banana Nut Bread So Dry?

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.

What Happens If You Cut It Too Early?

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.

How Do You Keep It Moist?

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.

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Yield: 10 slices

BEST Banana Nut Bread Recipe {One Bowl Banana Bread}

Use up your ripe bananas with this easy classic banana nut bread recipe! It’s moist, filled with walnuts, and tastes just like Grandma’s.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup butter (1 stick, room temperature)
2 large eggs (room temperature)
2 large ripe bananas (mashed, 1 1/4 cup)
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 cup walnuts (roughly chopped, divided)

Instructions

Preheat the oven to 350 F. Grease the bottom and sides of a 9×5 loaf pan with butter, then set aside.
Add in 1 egg at a time, then beat on low until the egg is just incorporated. Repeat with the remaining eggs. Add in the mashed banana, buttermilk, and vanilla. Beat on low until it’s fully combined.
To the bowl with the wet ingredients, sift in the flour, baking soda, cinnamon, and salt. Beat on low until almost incorporated (it’s better to err on the side of having a few dry spots than to overmix).
Use the rubber spatula to fold 2/3 of the walnuts into the batter while scraping down the sides to incorporate the remaining dry ingredients. Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle the remaining 1/3 of the chopped walnuts over the top of the batter, and place the pan into the preheated oven. Bake for 47-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes. After it has cooled a little, loosen the edges with a butter knife before removing it from the pan and transferring it to a wire rack to let it finish cooling completely before slicing and serving

Serving Size

Amount Per Serving: 18.4g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS 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.