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    Home » Recipes » Breads

    By Amy · Published: Feb 9, 2020 · Updated: Apr 20, 2021 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Banana Nut Bread

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    A partially sliced loaf of banana bread with overlay text.

    This easy, moist and flavorful Banana Nut Bread is a perfect way to use up your overripe bananas.  No mixer is required!

    A loaf of sliced banana bread on a sheet of parchment paper.

    Just 10 minutes prep time is all it takes for this simple quick bread.  It freezes well and is perfect for breakfast, dessert or an after-school snack for the kids.

    Two slices of banana nut bread on a stack of white plates.

    If you have overripe bananas, you probably have all of the other simple ingredients to make this delicious bread!

    What You’ll Need

    • Overripe bananas – It’s important to use overripe bananas (with lots of brown spots) because of their softer texture, making them easier to mash and mix well in the batter.
    • Butter (unsalted)
    • Baking soda
    • Salt
    • Ground nutmeg
    • Ground cinnamon
    • Egg
    • Vanilla extract
    • All-purpose flour
    • Chopped nuts – I use walnuts and/or pecans

    How to Make Banana Nut Bread

    Showing steps of mixing banana bread batter in a glass mixing bowl.
    1. Using a fork, mash the bananas well in a large mixing bowl.  Add melted butter and stir well to combine.
    2. Add baking soda, salt, nutmeg, cinnamon, sugar, egg and vanilla extract.  Stir just until combined.
    3. Gradually add flour (while continuing to stir) until combined.
    4. Stir in walnuts.
    5. Pour batter into a prepared 9 x 5 loaf pan and bake for 45 to 50 minutes, or until a toothpick in the center is removed clean.
    Banana bread batter in a loaf pan before and after baking.

    How to Store and Freeze

    • To store, wrap securely in plastic wrap or aluminum foil or place in an airtight container.  Store at room temperature for up to 3 days.
    • To freeze, wrap securely in aluminum foil and place in a resealable freezer storage bag.  Freeze for up to 3 months.
    Closeup of a sliced loaf of banana bread on a sheet of parchment paper.

    Enjoy!

    More Delicious Quick Breads

    • Lemon Zucchini Bread
    • Strawberry Pecan Bread
    • Cranberry Apple Bread

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    2 slices of banana nut bread on a white plate. A cup of coffee is in the background.

    Banana Nut Bread

    This easy Banana Nut Bread is rich, moist and flavorful.  It’s a delicious way to use up overripe bananas and no mixer is required!
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Keyword: banana nut bread recipe
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 12 servings
    Author: Amy

    Ingredients

    • 1 ¼ cups mashed overripe bananas 2 to 3 bananas – will depend upon their size
    • ⅓ cup unsalted butter melted
    • 1 teaspoon baking soda
    • ⅛ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cinnamon
    • ¾ cup granulated sugar
    • 1 large egg beaten
    • 1 teaspoon vanilla extract
    • 1 ½ cups all purpose flour
    • 1 cup chopped walnuts or pecans

    Instructions

    • Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan with cooking spray or grease pan.
    • Mash bananas in a large mixing bowl. Add melted butter and stir well to combine.
    • Add baking soda, salt, nutmeg, cinnamon, sugar, egg and vanilla extract. Stir to combine.
    • Gradually add flour while continuing to stir until flour is incorporated into mixture (do not over-mix).
    • Add walnuts and stir again just until combined.
    • Pour batter into prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center is removed clean. Cool on a wire rack.

    Notes

    • To store, wrap securely in plastic wrap or aluminum foil or place in an airtight container.  Store at room temperature for up to 3 days.
    • To freeze, wrap securely in aluminum foil and place in a resealable freezer storage bag.  Freeze for up to 3 months.
    • Adapted from Simply Recipes

    Nutrition

    Calories: 242kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 152mg | Fiber: 2g | Sugar: 16g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published February 2016.  Updated with new photographs, helpful tips, recipe slightly revised and republished February 9, 2020.

    HUNGRY FOR MORE?

    • Quick Southern Banana Pudding
      Quick Southern Banana Pudding
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      Cranberry Apple Bread
    • Lemon Zucchini Bread
      Lemon Zucchini Bread
    • Pumpkin Chocolate Chip Bread
      Pumpkin Chocolate Chip Bread
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    Reader Interactions

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      Recipe Rating




    1. Jane says

      January 19, 2022 at 8:17 am

      Amy, I’m going to try a skinnier version with 1/3 C Stevia and 1/6C olive oil. Hope it works!

      Reply
    2. Andrea H says

      May 04, 2020 at 7:20 pm

      5 stars
      Of the all the other recipe that I have done, this one is the best!!

      Reply
    3. Shygirl317 says

      May 01, 2020 at 10:39 am

      I dont have any loaf pans but I do have muffin pans. Can i make this banana bread recipe into muffins. I dont know if making it out of muffins would make the bread taste different. If so would I have to change things. Thank you

      Reply
      • Amy says

        May 01, 2020 at 3:43 pm

        Hi! I’ve never personally tested this recipe by making muffins so I can’t say with certainty. I did find this article about converting a quick bread recipe into muffins that I hope you find helpful. Let us know how it turns out!

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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