The Best Banana Nut Bread
Moist, tender, and irresistibly flavorful, *The Best Banana Nut Bread* is your new go-to recipe for transforming overripe bananas into a comforting treat the whole family will love. Made with three perfectly ripe bananas, two types of sugar for depth and sweetness, and a dash of warm ground cinnamon, this quick bread is a symphony of classic flavors. Toss in a generous handful of chopped walnuts for a satisfying crunch in every bite. Perfectly balanced and easy to whip up in just 15 minutes of prep time, this banana bread bakes to golden perfection in under an hour. Whether served warm with a pat of butter for breakfast or as a cozy snack with coffee, its rich aroma and unbeatable flavor make it a crowd-pleaser. Plus, it stores beautifully, so you can enjoy this homemade indulgence all week long.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup (melted) unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup (packed) brown sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour. Alternatively, line the pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract, whisking until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—avoid overmixing to prevent tough bread.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 474.5 g | 173% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 238.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 229 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2191 mg | 47% | |
*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.
