Banana Nut Bread

Banana nut bread with a caramelized, deeply golden crust and an incredibly moist crumb, studded with chunky walnuts throughout. This easy banana nut loaf bakes until a toothpick in the center comes out clean for a classic, old-fashioned result.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Banana nut bread batter

3 bananas, mashed Use ripe bananas for best sweetness and moisture.
0.5 cup butter, melted Melt and cool slightly before mixing.
0.75 cup sugar Granulated sugar works well for a golden crust.
2 eggs Large eggs, room temperature if possible.
1 tsp vanilla extract Adds warm, rounded flavor.
1.5 cup all-purpose flour Spoon into the measuring cup and level.
1 tsp baking soda Helps lift and set the crumb.
0.5 tsp salt Balances sweetness.
0.5 tsp cinnamon Optional classic warmth.
1 cup walnuts, roughly chopped Divide: 3/4 cup in the batter, rest scattered on top.

Equipment

1 sheet pan
1 Dutch oven

Method

Prep and mix

Preheat the oven to 350°F and grease a 9x5 loaf pan.
Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until well combined.
Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined, then fold in 3/4 cup of the walnuts.
Pour batter into the pan and scatter remaining walnuts across the top.

Bake and cool

Bake at 350°F for 60–70 minutes until deeply golden and a toothpick inserted in the center comes out clean.
Cool in the pan 10 minutes before turning out onto a wire rack.

Notes

Pro tip: use very ripe bananas with lots of brown spots so the loaf stays moist without extra sugar. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; slice and freeze in a sealed bag for up to 2 months. For a dairy-free swap, replace the butter with a 1:1 melted plant-butter alternative (check it measures by volume).