This Banana Nut Bread is soft and moist, with a crunchy crust. Filled with bananas and walnuts, this bread is perfect for breakfast, as a snack, or even for dessert.
Admit it – you make banana nut bread when the bananas on the counter start turning brown. Getting mushy and nearing the end of their life, you begin scrambling to find a recipe for those old bananas.
After you try my recipe, you’ll be buying bananas for this banana bread! My bread is soft, moist, sweet, and filled with crunchy walnuts. It’s great fresh from the oven, or toasted with butter spread on top.
That’s right, ripe bananas are best when making banana bread. They are softer, sweeter, and easily incorporate into the batter.
While banana bread can be made with fresh bananas, your end result will be much more successful using very ripe bananas.
I love a good quick-bread recipe. Looking for other quick breads, like this one? Try my Pumpkin Pecan Quick Bread or Homemade Gingerbread Loaf.
If you’re a fan of bananas, you may also love my recipe for Banana Oatmeal Pancakes. Another great use of ripe bananas!
Need to quickly ripen bananas? There are actually several ways to accomplish this. Check out this article, which explains five different ways that you can ripen bananas quickly.
Try storing your bananas in a lightly closed paper bag for a day or two. Or, if you’re in a hurry, place your bananas on a baking sheet in a 300 degree oven for 15 minutes or more.
If you try any of these methods, let us know in the comments below!
Banana Nut Bread
Ingredients
- 2 very ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper (or grease and flour bottom and sides) and set aside.
- In a large bowl, add all wet ingredients: bananas (mash with a fork), granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until well combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Make a well in the middle and pour wet ingredients into dry ingredients. Stir until just combined. Fold in walnuts.
- Pour batter into loaf pan. Cover loaf pan lightly with foil (remove foil halfway through baking. This ensures that the top of your bread doesn't burn.) Bake for 60-70 minutes, or until a toothpick comes out clean.
I only had pecans so I used those, it still turned out good. Thank you.