The *BEST* Banana Nut Bread

4.85 from 57 votes

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This is the Best Banana Nut Bread Recipe 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, but loaded with walnuts for a buttery crunch.

Banana Nut Bread

Family Favorite Recipe: Banana Nut Bread

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.

Main Ingredients Needed

  • Butter + Canola Oil– butter is used for flavor and oil keeps this loaf moist and tender
  • Granulated Sugar– needed for sweetness
  • Ripe Bananas– those spotty bananas are put to good use in this recipe!
  • Vanilla– delicious paired in any banana based baked goods
  • Eggs– used for structure
  • Flour, Baking Powder & Salt– needed for structure, leavening and enhancing flavor.
  • Buttermilk– adds extra moisture to this loaf
  • Walnuts– this is banana nut bread after all and walnuts are a classic choice.

How to Make Banana Nut Bread in 3 Easy Steps

My recipe for banana bread obviously calls for walnuts (classic) but be sure to check out my adaptions below.

Step 1: Prepare your Pan

Preheat oven to 325 degrees. Spray a light colored loaf pan with cooking spray and set aside.

Step 2: 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.

Step 3: Bake Your Loaf

Bake 50-60 minutes or 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 BreadPumpkin Chocolate Chip BreadEASY Homemade Bread Recipe, and Seriously *the best* Cornbread Recipe.

Banana Nut Bread Recipe

Pro Tips for Making Banana Nut Bread

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 nut bread is hard to beat, even if it isn’t completely picture perfect.

Banana Nut Bread

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!

Even More Banana Bread to Try!

The printable recipe card is below. Save/Print/Pin/bookmark this glorious Banana Nut Bread! Well worth it to have this recipe in your arsenal. It’s worth every calorie for sure 🙂

Have a great day, friends!

4.85 from 57 votes

The Best Banana Nut Bread Recipe

The Best Banana Nut Bread Recipe is moist, sweet and flavorful every time! If you have spotty bananas lying around, this recipe is for you.
servings 12 slices
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Ingredients

Instructions

  • 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.

Video

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 147mg | Potassium: 99mg | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana nut bread, banana nut bread recipe, best banana nut bread recipe

 

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Recipe Rating




102 Responses
  1. RENAY

    5 stars
    I JUST FOUND YOUR RECIPE TODAY AND I MADE THIS BANANA NUT BREAD A FEW HOURS AGO AND IT WAS ABSOLUTELY THE BEST BANANA NUT BREAD THAT I HAVE EVER TASTED AND EVER MADE BEFORE!!! THANK YOU!!! I WAS A LITTLE APPREHENSIVE WHEN I SAW THE BUTTERMILK INGREDIENT AND I STARTED TO USE ONE OF THE OTHER HUNDREDS OF RECIPES ON YOUTUBE BUT YOUR INSTRUCTIONS AND PRESENTATION WAS SO PROFESSIONAL AND CLEAR, THAT I WENT AHEAD EVEN THOUGH THE BUTTERMILK WAS IN THE INGREDIENT. IT WAS SIMPLY THE BEST THAT I HAVE EVER HAD IN MY 59YEARS ON GOD’S EARTH. THANKS THANKS THANKS!

  2. RENAY

    I COULDN’T BELIEVE HOW MOIST AND FLAVORFUL IT WAS!! I MADE TWO AND GAVE ONE AWAY AND CAN’T WAIT TIL TOMORROW TO SEE WHAT THEY THOUGHT OF THE BANANA NUT BREAD ONCE THEY EAT IT TOMORROW. I WILL LET YOU KNOW LAUREN OK?

  3. TammyC

    5 stars
    Lauren- this was the BEST recipe ever for Banana Nut Bread. I baked in a bundt pan and added pecans, chocolate pieces and baking soda. I also used almond milk due to allergies! It was moist and delicious! Thanks so much for this recipe. I think i’m Going to try the carrot and zucchini version.

  4. ALICE

    5 stars
    THE FIRST TIME THAT I MADE IT, IT WAS THE BEST!!!! EACH TIME AFTER IT WAS FANTASTIC AGAIN AND AGAIN. TODAY IT WAS LIKE THE FIRST TIME THAT I MADE IT. THAT BUTTERMILK AND OIL MAKES THE DIFFERENCE; I THINK?

  5. Lori

    5 stars
    I made this with my 8yr old step daughter..We loved it so much that when we went to make it again we searched for about an hour to find this recipe again. We wanted only “the best” .. The buttermilk makes this .. 🙂

  6. Sylvia

    5 stars
    Delicious! I substituted buttermilk with sour cream and used a light ceramic loaf pan lined with baking paper avoiding the extra grease. Loads of walnuts too! 😋😋

  7. Cynthia Goodnight

    4 stars
    Delicious!! Just made bread for the first time ever. I’m no cook…so I was shocked. Lol. I didn’t have buttermilk so I made some using 1 c 2% milk and 1 T white vinegar. Then used what I needed. I used 2 glass loaf dishes instead of metal and decreased oven temp to 300*. Baked for 60 min. Next time I will chop the walnuts better than I did cos I left them too big I think. But I’ll definitely make this again!! Thanks!!

  8. Brenda

    5 stars
    This Recipe is amazing. I’ve tried several different recipes and this one is by far the best one. Everyone loves my banana nut bread and frequently asks me to make them some.

  9. Kimberly

    5 stars
    This was my first time trying out this recipe and I absolutely love it! I always jump around to different recipes, hoping to land on a favorite, and I think this one might just do it!

    I didn’t realize it called for buttermilk so I left that out of my batter but it still turned out amazing 🙂

  10. Penny Houck

    5 stars
    I have just taken a loaf out of the oven. I added a 1/2 tsp of soda, 1 tsp of rum and 1 tsp of vanilla and 2 Tbsp. of sour cream . I had three bananas to use and I couldn’t very well let that go to waste so I added all three and upped the flour to a scant 1/2 cup to compensate for the extra banana It smells fantastic. I’m having a hard time letting it cool enough to cut it. It baked up beautifully.

    (Its pretty tasty)

  11. Judy Bouligny

    5 stars
    Delicious! I made a few changes. I added 1 teaspoon of cinnamon, and used 3/4 cup of granulated sugar and 1/4 cup of brown sugar. Sifted together the dry ingredients.
    It is now my favorite Banana nut bread. Thanks!

  12. Susie

    5 stars
    Amazing! I’ve been making banana bread forever and thought I would try your recipe since your recipes are always delicious.
    I did need to add a little more flour and I divided the sugar between brown and white. Overall, it was superb and I believe the oil made all the difference.

  13. Lindsay

    5 stars
    Wow. This banana bread is spectacular. The texture is so good. So moist. I doubled it and cooked it in a Bundt tin for Easter. Don’t think it will last a day!

  14. Nicole

    Hi…my family and I absolutely LOVE this recipe.
    I was wondering if I can also make this but instead of loaf pans can I use a 9 inch round cake pan??

  15. joseph kuronya

    4 stars
    i made this the first time. my only question is why did it not rise .it only raised to 2 1/4″ is this normal followed every thing to the T as recipe. Going to teste test now. Hold on absolutely deli shish. WOW. Great i feel good Baking for my first time. Have any other good ones. Thank You Very Much

    1. Lauren

      What size of loaf pan did you use? If it’s larger, then it will spread more than rise. If you use a smaller one it has nowhere to go but up.

  16. Jules

    2 stars
    I made it without the walnuts and it was very bland. No offense at all but it’s not the best. The best has pecans, pineapple and banana and oil with some cinnamon.

  17. Meghan

    5 stars
    Be careful if you make this and give it away, they will never stop pestering you to make another one! This is hands down the best recipe out there! I add another 1/2 a banana and probably a cup more of nuts, it’s amazing!

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