A loaf of banana nut bread with a few slices cut on one end.

Banana Nut Bread

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. 
Course Bread
Cuisine American
Keyword banana nut bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 340kcal
Author Heather


  • 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


  • 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.


Banana nut bread freezes well and can be kept in the freezer for 3 months. Cover with aluminum foil and place in a freezer bag for optimal results.


Serving: 0g | Calories: 340kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 243mg | Potassium: 187mg | Fiber: 1g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 2.1mg | Calcium: 39mg | Iron: 1.6mg