Make a loaf of flavorful & moist banana nut bread with those ripe bananas in the pantry. Filled with mashed bananas, walnuts, and a hint of cinnamon, this banana bread makes the perfect breakfast, snack, or dessert.
Recipe summary
Flavor/texture: Classic, moist banana bread with cinnamon and crunchy walnuts.
The best way to use up ripe bananas. This recipe calls for two very ripe bananas.
Pan size: 9x5 loaf
Great for: Breakfast, brunch, dessert, snacking.
Make muffins instead: Banana Nut Muffins or Banana Mini Muffins
More banana recipes: Zucchini Banana Bread and Banana Bread Cinnamon Rolls
Jump to:
Ingredients and substitutions
- Bananas - You'll need two large or three medium bananas. This equals one cup of mashed banana (if you'd like to measure it out for total accuracy). Try to use bananas with no green on the skin. Overripe bananas will have a moderate amount of brown spots on the outside.
- Sugars - You'll need granulated sugar and brown sugar for this recipe.
- Oil - Vegetable oil or any other neutral flavored oil will work in this recipe. Oil adds moisture to your banana bread and will help keep it moist for days after baking.
- Eggs - Two large eggs will add stability, structure, and moisture to your banana bread.
- Milk - I recommend using whole milk because it contains the most fat, which will keep your bread moist. Whole milk can be substituted with any milk you have on hand (skim, 1%, almond milk) if needed.
- Vanilla extract - Just a hint of vanilla adds the perfect amount of flavor to your banana bread.
- Flour - I have only tested this recipe using all-purpose flour. If you need to bake using a different type of flour, I recommend searching for a recipe that is made for the type of flour you have on hand.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to get the perfect rise in this recipe.
- Seasoning - Just a hint of cinnamon and salt enhance the flavor of your banana bread.
- Nuts - Walnuts or pecans are great options for this recipe. Chopped almonds or peanuts would also work well.
How to make banana bread
- Add bananas to a large bowl and mash with a fork.
- Add remaining wet ingredients and stir to combine.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to wet ingredients and stir until just combined. Add walnuts and stir to incorporate.
- Pour batter into a 9x5 loaf pan and optionally, top with more walnuts.
- Bake until golden brown and bread pops back when gently pressed in the center, or when center reaches 200F.
Tips and tricks
How to ripen bananas in 24-48 hours - Place your bananas in a brown paper bag and fold closed. Leave them on the counter for 24-48 hours.
How to ripen bananas same day - Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Testing for doneness - Gently press the top of your banana bread. If an indent is left, your bread needs more time. If your bread pops right back, it's done.
Use an instant-read thermometer - For accurate results every time, use an instant-read thermometer to test bread for doneness. Quick bread is done when it reaches 200F in the center.
Allow to cool - Slicing into hot bread releases moisture and dries out your bread. Allow it to cool to room temperature before slicing.
Frequently asked questions
Yes, see my recipes for Banana Nut Muffins or Banana Mini Muffins.
Bananas that are ready for banana bread will have some brown spots on the skin, no green, no visible mold, and do not smell rotten.
Yes, fresh bananas will absolutely work in this recipe. Ripe bananas work better because they're softer, sweeter, and incorporate easily into the batter. Take time to mash your fresh bananas well or they'll leave noticeable chunks throughout the baked bread.
Yes. Allow your frozen bananas to thaw first, draining off any excess liquid before mashing.
Bread can turn out dry if it's overbaked, if too many dry ingredients are added, or if the wet ingredients have been reduced. Take care to measure your flour with a kitchen scale (or use the spoon and level method), don't reduce or omit any wet ingredients (including sugar), and keep an eye on your bread as it bakes. Use an instant-read thermometer to test for doneness if you'd like 100% accuracy.
Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
I like to freeze my banana bread in individual slices to quickly thaw for breakfast. Allow your bread to cool completely before slicing. Wrap each slice in wax paper, then stack in a freezer bag. Squeeze to remove excess air and seal tightly before freezing. Individual slices can be thawed in the microwave, in the refrigerator, or on the countertop.
Recommended
📖 Recipe
Banana Nut Bread
Ingredients
- 2 large ripe bananas, or 3 medium bananas /1 cup of mashed banana
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) brown sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 2 tablespoons (28 g) milk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (56 g) chopped nuts, like walnuts or pecans
Instructions
- Preheat oven to 350℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
- In a large bowl, add your bananas and mash with a fork or potato masher.
- Add granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- Pour dry ingredients into the wet ingredients and stir until just combined (do not overmix, this can cause your bread to turn out tough). Fold in chopped nuts.
- Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.
Equipment Recommendations
Notes
- Storage: Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
- To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
I only had pecans so I used those, it still turned out good. Thank you.