Banana Nut Bread

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

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.

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

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.

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.

Enjoy!

More Delicious Quick Breads

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

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.