Greatest Banana Nut Bread Ever
Discover the true definition of comfort baking with the "Greatest Banana Nut Bread Ever." This timeless recipe combines the natural sweetness of perfectly ripe bananas with a hint of warm cinnamon and the irresistible crunch of toasted walnuts or pecans. Moist and tender, thanks to the addition of buttermilk, this classic banana bread strikes the perfect balance of flavor and texture. With just 15 minutes of prep time and an hour in the oven, this quick bread is easy to whip up and ideal for breakfast, brunch, or a cozy snack. The aroma alone—rich with buttery notes and nutty spices—will have your kitchen feeling like home. Whether enjoyed warm with a pat of butter or as-is, this banana nut bread is a must-have addition to your baking repertoire. Perfect for family gatherings, gift-giving, or savoring a slice with your favorite cup of coffee, it’s simply the best banana bread recipe you’ll ever try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup buttermilk
- 0.5 cup toasted walnuts or pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, peel and mash the ripe bananas with a fork until smooth. Set aside.
Melt the unsalted butter in the microwave or on the stovetop, then add it to the mashed bananas. Stir in the granulated sugar and brown sugar, mixing until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined—do not overmix.
Fold in the chopped, toasted nuts using a rubber spatula. Ensure the nuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 247.8 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 297 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
