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–+ servings
banana nut bread

Banana Nut Bread

5 from 1 vote
Overripe bananas and walnuts baked into moist tender loaf with crispy edges. Use very ripe bananas with brown spots and don't overmix the batter for best texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 overripe bananas Almost black with brown spots
  • 2 cups all purpose flour Spooned and leveled
  • ¾ cup granulated sugar White sugar
  • ¼ cup brown sugar Light or dark brown sugar
  • ½ cup melted butter Unsalted, cooled slightly
  • 2 large eggs Room temperature preferred
  • 1 teaspoon baking soda Not baking powder
  • ½ teaspoon salt Regular table salt
  • 1 teaspoon vanilla extract Pure vanilla preferred
  • ¾ cup chopped walnuts Toasted if desired

Equipment

  • 1 9×5 inch loaf pan Standard bread pan
  • 2 Large mixing bowl For wet and dry ingredients
  • 1 Fork For mashing bananas
  • 1 Wooden Spoon For mixing
  • 1 Whisk For dry ingredients
  • 1 Wire cooling rack For cooling bread

Method
 

  1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan with butter or cooking spray, making sure to coat the bottom and sides well.
  2. Peel overripe bananas with lots of brown spots and mash them with a fork in a large bowl until mostly smooth with some small chunks remaining.
  3. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas, stirring with a wooden spoon until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed with no lumps.
  5. Pour the dry ingredients into the banana mixture and stir gently with a wooden spoon just until no dry flour streaks remain, being careful not to overmix.
  6. Add chopped walnuts to the batter and fold them in gently with a spatula, distributing the nuts throughout without overmixing the batter.
  7. Pour the batter into the prepared loaf pan and spread it evenly, then sprinkle reserved walnuts on top for decoration.
  8. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter.
  9. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing with a serrated knife.
    baking banana nut bread until golden

Nutrition

Serving: 95gCalories: 285kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 2.8gCholesterol: 55mgSodium: 240mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 280IUVitamin C: 3mgCalcium: 25mgIron: 1.4mg

Notes

Store wrapped at room temperature up to 4 days or freeze up to 3 months. Use bananas that are almost black with lots of brown spots for maximum sweetness and moisture, not yellow bananas which make bland dry bread.

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