Moist Banana Nut Bread
Elevate your baking game with this irresistibly moist banana nut bread—a classic recipe packed with rich flavor and satisfying texture. Made with sweet, ripe bananas and a blend of granulated and light brown sugars, this loaf achieves the perfect balance of natural sweetness and caramel-like depth. Melted butter adds richness, while aromatic cinnamon infuses warm spice into every bite. Chopped walnuts bring a delightful crunch, complementing the soft, tender crumb of the bread. Ideal for breakfast, snack time, or dessert, this easy-to-make recipe takes just 15 minutes to prepare and bakes to golden perfection in under an hour. Whether enjoyed fresh out of the oven or lightly toasted the next day, this banana nut bread will quickly become a family favorite. Don't forget to try pairing it with a cup of coffee or tea for the ultimate treat!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. Leave some small chunks for texture, if desired.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas. Whisk together until fully combined.
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined—do not overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50 to 55 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 |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 491.9 g | 179% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 254.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 252 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2337 mg | 50% | |
*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.
