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This is the Best Banana Nut Bread in town, using only 1 bowl and simple pantry ingredients. You’re only an hour away from moist, lightly sweet, flavorful banana bread! If you have spotty bananas lying around, this recipe is for you. Similar to my Classic Banana Bread and family favorite Banana Bread Muffins, only loaded with walnuts for a buttery crunch.
A Family Favorite Recipe
Today I’m so happy to be sharing the Best Banana Nut Bread Recipe because truth be told, I prefer banana bread with nuts. Some people are banana bread purists and others prefer chocolate chips, but I am in the nut category (though if I’m being honest, I’ve never met a banana bread I didn’t like). This is a delicious, adaptable, moist banana bread recipe that is nearly fail-proof. It’s the epitome of comfort and happiness and by the end of the week, I always seem to have spotty bananas around.
Pro Tips For Banana Nut Bread Success
Keep Banana Bread Moist
I have created this recipe using specific ingredients to keep this loaf as moist as possible. Things like mashed banana, oil, butter and buttermilk all add moisture to banana bread so when it’s baked, it’s still soft and tender. Also, watch the clock when you’re baking this so you don’t over bake it! Over baked, dark and dry banana bread is not delicious.
Use the Right Loaf Pan
I use this lightly colored loaf pan that doesn’t darken the sides too quickly. Since loaves usually take about an hour in the oven, you want to limit how brown the sides get. If you’re using a nonstick, darker metal pan, you’ll end up with really crispy edges. If you like crispy edges, then all the more power to ya. But, I love a soft loaf the entire way around and I find a lighter-colored loaf pan is the way to achieve that. If you happen to pull your loaf out of the pan and it has a few crispy edges, wrap it in plastic wrap when it’s lukewarm (not to be confused with warm) for an hour or two. It’ll soften those edges right up.
Use Fresh Walnuts
Nuts have oils in them and if they have been sitting on your pantry shelf for a little too long, those oils will go rancid. This goes for any nut, not just walnuts! If you try a walnut out of the package, you should be able to tell if it has gone rancid. (It should have a stronger, unpleasant flavor.) Since half of this recipe is bananas and the other half is basically nuts, you want to make sure you use the tastiest and freshest ones.
Let Your Loaf Cool Completely
This is just a rule of thumb for any sort of loaf recipe. If you want clean and beautiful slices, wait until it’s cooled completely. If you don’t really care, slice away! Warm banana bread is hard to beat, even if it isn’t completely picture perfect.
How to Make Banana Nut Bread
My recipe for banana nut bread obviously calls for walnuts (classic) but be sure to check out my adaptions below. For full recipe details and ingredient measurements, see the printable recipe card down below.
Prepare your Pan
Preheat oven. Spray a light colored loaf pan with cooking spray and set aside.
Make the Batter
In a large bowl, stir oil, butter, sugar, eggs, vanilla, and mashed banana together until mostly smooth.
Add in dry ingredients slowly with buttermilk until a uniform batter comes together. Stir in chopped walnuts by hand. Pour into prepared loaf pan and top with more nuts.
Bake Your Loaf, Cool + Slice
Bake until a toothpick comes out clean with a few moist crumbs. Cool at least 15 minutes before removing from hot pan and slicing.
Love bread as much as I do? Check out these recipes: Soft Zucchini Bread Recipe (super easy!), Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, EASY Homemade Bread Recipe, and Seriously *the best* Cornbread Recipe.
Variations to Try
If walnuts aren’t your thing, here are a few common and delicious options!
- Purist– simply omit nuts and bake plain banana bread.
- Change the nuts – if you don’t like or don’t have walnuts on hand, pecans, almonds or cashews are a great option!
- Chocolate chips – substitute out the chopped walnuts for chocolate chips. 1/2 cup in the batter and 1/4 cup sprinkled on top. Delicious!
Storing Banana Bread
Store any uneaten Banana bread in a ziplock bag or airtight container to retain the moisture and softness as long as possible, usually 4 days on the counter. After then, it’s still fine to eat, you’ll just notice its drying out a little.
To Freeze: Allow loaf to cool completely. Wrap loaf in 2-3 layers of plastic wrap or aluminum foil before placing in a ziplock bag or freezer safe container. Banana bread will stay fresh in the freezer for up to 3-4 months.
Even More Banana Bread to Try!
- Classic Banana Bread
- Banana Bread Muffins
- Spiced Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Chocolate Chip Banana Bread
The printable recipe card is below. Save/Print/Pin/bookmark this glorious Banana Bread! Well worth it to have this recipe in your arsenal. It’s worth every calorie for sure 🙂
Have a great day, friends!
The Best Banana Nut Bread Recipe
- Preheat oven to 325 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
- In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
- Gently stir in dry ingredients and buttermilk until a uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 1/2 cup walnuts. Pour into prepared pan and top with remaining 1/4 cup chopped nuts.
- Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.