Banana Nut Bread Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Banana Nut Bread Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
The Very Best Banana Nut Bread Recipe
Another award winning banana bread recipe to help give those overripe bananas a new lease on life! This is the BEST Banana Nut Bread recipe you’ll ever make. Perfectly moist, tender and nutty, it’s super easy to make from scratch with a few common kitchen ingredients.
History of Homemade Banana Bread:
When baking soda and baking powder became popular in the 1930s, that’s when banana bread made their way into cookbooks like Pillsbury’s 1933 Balanced Recipes Cookbook according to Wikipedia.
It also became popular during this time period because of the Great Depression. Every scrap of food was used, because any type of food waste was unacceptable.
For more information on the history of banana bread, check out this fun article on King Arthur Flour’s website.
The Best Banana Nut Bread Recipe Ever: Recipe + Video
until I created this version. I’ve tried so many recipes throughout the years and have never found one that struck my fancy. Of course I know there are many great recipes out there that I’ve never seen this one is just the first one I’ve found that my family and I love. None of us have ever loved a banana bread until this one. It really is unique and delicious.
Banana bread ready for the oven.
This banana bread texture is fabulous.
The texture of both the inside and outside of this banana bread is unlike any I’ve ever eaten. The inside is ultra moist and dense, and the walnuts complement it perfectly. The outside crust is similar to the consistency of a chewy sugar cookie. It is amazing.
This banana bread recipe makes a double portion.
I love that this recipe makes two standard size loaves of banana bread. You can eat one
freeze one. Or better yet, you can eat one
share one. There is likely no one who wouldn’t be thrilled to receive a loaf of banana bread. You can also make miniature loaves of this bread, as you can see me doing in the photo and video.
What size pan is best for banana bread?
In this post, the bread pans I used are one standard and three miniature. Cook’s Illustrated recommends the 9 x 5 x 3 inch loaf pan for its banana bread recipe. This size loaf pan translates to a 1.25 pound loaf pan. I just purchased two of these USA loaf pans in this exact size here. I’ve been wanting USA pans for years and decided to go ahead and buy them. They are currently on back order, likely because so many people are now making bread.
Can you freeze banana bread?
This bread is absolutely its best an hour or two after being pulled from the oven. But since it makes two loaves, you will likely want to freeze one at some point. Banana bread freezes well if wrapped in a freezer ziplock and air is removed as much as possible. Freeze up to 6 weeks. Thaw on the counter for several hours before serving.
Keep an eye on the oven during baking.
It is super important to watch this bread closely during baking. Since oven temperatures vary, and since pan sizes vary, watching this bread after the first 20 minutes is important. I have the following tips to keep the bread from baking on the outside but not being cooked completely on the inside.
- Tent the bread if it browns too quickly. Tenting is basically laying a piece of foil loosely over the bread for the latter part of baking.
- Reduce oven temperature if needed. If your oven runs on the hot side, I would adjust to 325˚F at the outset.
If you want to make another version of this bread, you can try my strawberry nut bread recipe. It is my all time favorite bread, and it spurred my idea for this banana nut bread version.
In the video below, I show how to make this bread + tips for best results.
If you make this bread, I’d love to hear from you! I love getting comments from readers:-) As always, thanks so much for stopping by. Blessings to you and yours.
The Best Banana Nut Bread Recipe
So your bananas have started getting brown spots all over? No worries, use this recipe to make the best homemade banana nut bread ever!
Keyword banana, bread, nuts
Total Time 1 hour 35 minutes
- 1 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 Tablespoons whole milk
- 1/3 cup unsalted butter melted
- 2 large eggs
- 3 ripe bananas peels removed and mashed
- 1/2 cup chopped nuts of choice (I use pecan or walnuts)
Preheat oven to 350 degrees Fahrenheit. Grease and flour 9×5 inch bread pan and set aside.
In a large bowl using a spatula mix together flour, sugar, baking soda, salt, baking powder, milk, butter, eggs and bananas until well incorporated.
Add nuts and stir thoroughly.
Pour mixture into bread pan and bake for 60 minutes or until a toothpick comes out clean. I used my large vintage pyrex bowl for mixing the ingredients.
Using oven mitts carefully remove bread pan from oven and place hot bread pan on a cooling rack. Allow to cool for about 10 minutes. Then gently remove from pan.
Cut bread with a sharp serrated bread knife and serve warm with butter (if desired) and enjoy! To make fancy little round butter balls use a melon baller like this.
After bread has cooled completely store in a sealed container wrap in foil. Last 4-5 days at room temperature and even longer if kept in the refrigerator.
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The Best Banana Nut Bread Recipe
The banana bread that will make everyone ask for more. Ginger spice is the secret to this tasty and perfectly soft and moist banana nut bread.
I don’t know about you, but there isn’t anything that warm, freshly-baked banana bread can’t cure.
When I bake breads I always incorporate these magic spices: cinnamon, nutmeg and clove. They remind me of my grandmother’s baked goods and their taste always warms my heart.
But my biggest secret? A dash of ginger.
I’m not sure what it is about ginger, but it elevates all of the other elements in baked goods. Cinnamon, nutmeg, and allspice come alive when you add a few sprinkles of ginger.
I baked this as a treat for my husband when he returned from a business trip. The smile on his face after an 18 hour day and two flights home was worth the little trouble it took to whip this loaf up.
The result? Moist, flavorful and filling banana nut (spice) bread that’s good enough for breakfast, lunch and dinner. My husband likes to put a pat of softened butter on top.
This banana bread recipe tastes perfectly fine on its own. But you can add butter if you’d like.
Before I cut dairy from my diet, I would enjoy a slice of warmed banana bread with a tall glass of whole milk. I miss those days. But dairy lovers, rejoice. This recipe isn’t dairy-free. It has remained unchanged over the years.
I may have to create a dairy-free version of this recipe to satisfy my sweet tooth (and to get that soul food feeling in my belly). I have replaced the butter in the recipe with melted ghee, and the taste remained unchanged.
You don’t like walnuts, you say? That’s okay. You don’t need to add walnuts. Banana bread is pretty easy and versatile. It’s also very forgiving. You can swap out the walnuts with pecans.
Want to add cocoa powder? Go ahead and measure that with your soul. Like more sweetness and want to add honey? Banana bread doesn’t judge. Promise. Just be sure you save enough for breakfast (or a midnight snack).
Go ahead. Try a slice (or ten). I wholeheartedly support you. I promise this recipe will deliver. It’s been a family favorite for years.
Tell me: what’s your favorite banana bread topping?
Banana Nut Bread
This is my old standby banana bread that my kids grew up with. Because my kids didn’t like a lot of spices, I had to find a different recipe than the one I grew up with: my Mom’s Banana Spice Cake. This recipe is lovely and moist, and studded with walnuts that add both taste and crunch. I always roast nuts before using them in recipes. I have a variety of roasted nuts in zip-lock bags in my fridge for quick and easy use. Check out this post on how to roast nuts if you don’t know how, and do that before you get started baking. When my kids were young, I didn’t add the nuts, and you can leave them out too if you like. In fact, if you are baking mainly for your kids, substitute chocolate chips for the nuts, and your kids will gobble it up. Or go to my daughter Chrissy’s Banana Chocolate Chip muffin recipe, which is totally to die for! But if you are making this for adults, or to take to a potluck, or to just keep on hand in the freezer for guests, go ahead and add the nuts, as they really add interest to this delicious banana bread. It’s my favorite recipe. I hope it becomes yours too.
I haven’t provided step-by-step pictures, as it is made in the same way as any other quick bread.
- Cream the butter/margarine and sugar, add the egg and other wet ingredients – in this case the mashed banana and vanilla.
- Stir in the dry ingredients the flour, salt, baking powder and soda. Then stir in add a cup of nuts.
- Scrape batter into a greased pan: loaf, mini loaves or 12 muffins.
- Bake. Cool 10 minutes before removing from pan.
- And, as with any recipe using banana or zucchini or carrot, or similar that provides the moistness, the flavour and texture improves overnight, so wait until the next day before cutting and sampling.
- Wrap tightly with plastic wrap and store in the fridge or freezer. If you are planning to freeze the loaf, slice first, and wrap each slice separately to make it easy to take one or two slices out without having to thaw the whole loaf. Then you can put all of the slices into a bread bag or plastic storage container, and just label the larger container without having to label each slice.
This is my old standby. Moist and delicious, and good with or without the nuts. Even better the next day. Freezes well. Slice loaf, then wrap each slice separately, or wrap two slices together, so that you can take out only the amount needed. Thaw and serve.
- ½ cup butter or margarine, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ¼ to 1 ½ cup mashed ripe banana (about 3)
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chopped walnuts or pecans (optional)
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5" loaf pan, a mini-loaf pan, or a cupcake pan. (or you can use cupcake liners.)
- In a large bowl, beat together margarine or butter, sugar, eggs, vanilla, and mashed banana.
- On top of the wet ingredients, pile the flour, then sprinkle over the flour the baking soda, baking powder and salt. Stir the dry ingredients together first, then slowly fold the dry ingredients into the wet, just until incorporated. Gently fold the nuts into the batter.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean:
- - 55 minutes - 1 hour for a single loaf
- - 30 – 35 minutes for 8 mini loaves
- - 18-22 minutes for 12 muffins
- Remove from oven and allow to cool in the pan for10 minutes. Transfer to a wire rack. Cool completely before slicing
Make sure to add a couple of tablespoons of extra flour for high altitude.
One of the best things about this recipe is that it uses kitchen staples. All you need is your ripe bananas and you’ve likely got everything else on hand. You can find the full, printable recipe at the end of this post. Let’s take a look at what you’ll need:
- ripe bananas – you want really ripe bananas which mean plenty of brown spots all over the bananas. Watch the video to see what my bananas look like, and they can be even riper than that!
- sugar – for the video and banana bread pictured, I used all granulated sugar. This recipe is delicious with brown sugar as well and it can add even more moisture to the bread. I like to use either 1/2 cup brown sugar and 1/4 cup granulated sugar, or 1/4 cup brown sugar and 1/2 cup granulated sugar. Try this recipe different ways and see which you prefer.
- eggs – room temperature eggs work best.
- sour cream – I prefer banana bread with sour cream but Greek yogurt is a great substitute.
- unsalted butter – the butter needs to be melted and then cooled for a good 20 minutes. I melt the butter before I start pulling out ingredients or prepping the loaf pan to make sure it has plenty of time to cool. Butter should be opaque.
- vanilla extract – use high quality vanilla extract or vanilla bean paste for the best flavor.
- all purpose flour – creates the structure of this bread.
- baking soda and salt – for leavening and flavor.
Our best ever banana bread recipes
Classic banana bread
Our brilliant banana loaf has been positively-rated by hundreds of bbcgoodfood.com users. It uses simple ratios, minimal ingredients and is cleverly topped with dried banana chips for crunch. Be sure to check out the video on the recipe page to help you achieve perfect results every time. Try making our brilliant banana loaf recipe.
Healthy banana bread
A few simple swaps transform often indulgent banana bread into something altogether healthier. This smart recipe uses agave syrup rather than sugar and low-fat spread instead of butter, plus wholemeal flour and natural yogurt. The finished bake can also be batch cooked and frozen for a later date. Try making our healthy banana bread recipe.
Brazil nut banana bread
Add texture and crunch to a super soft banana loaf by adding chopped Brazil nuts. Ramp up the nuttiness another notch by using dessicated coconut. Cinnamon adds a touch of warm spice to proceedings. Try making our Brazil nut banana bread recipe.
Vegan banana bread
You won’t need any specialist ingredients to make this free-from cake. Vegetable oil is used in place of butter, and eggs are left out completely to no detriment to the finished loaf. Add your own selection of dried fruit and nuts – most storecupboard favourites can be used. Try making our vegan banana bread recipe.
Sugar-free banana bread
Want to cut out refined sugar but having major cravings for cake? The natural sweetness of banana and sultanas provide the saccharine elements in this healthier bake. If it’s not quite sweet enough for you, add a drizzle of agave syrup to finish. Try making our sugar-free banana cake.
Toasted banana bread with vanilla ricotta & raspberries
This deluxe recipe demonstrates the versatility of banana bread. By toasting slices of the cake and serving it with vanilla-spiked cream and fresh fruit, this humble loaf is transformed into a fancy breakfast dish that’s deceptively simple to put together. Just make the banana bread in advance to allow for a stress-free brunch. Try making our toasted banana bread with ricotta & raspberries.
Banana, coconut & cardamom bread
We love the taste of cardamom in Swedish-style enriched breakfast buns. Turns out this distinct spice also matches perfectly with banana. Coconut yogurt and oil bring an added point of difference to this beautiful banana bake. Try making our banana, coconut & cardamom bread recipe.
Chocolate chip banana bread
Paul Hollywood knows his way around a loaf tin – behold his take on banana bread that’s studded with chocolate chips. Serve warm if you’d like the chocolate chips melty, or at room temperature for added chunky texture. Try making Paul Hollywood’s banana, walnut & chocolate chip loaf.
Banana bundt cake
A recipe that proves banana bread is so much more than a lunchbox snack. This fancy ring-shaped cake contains dates and walnuts, plus a luxurious honey butter glaze. If you’re baking for a cake sale, this is bound to be the star of the table. Try making our banana & date cake with walnut honey glaze.
Sticky toffee banana bread
Treat yourself to a hybrid bake that combines the timeless might of banana bread with sticky toffee pudding, a dessert that needs no introduction. The toffee sauce is made with brown sugar, butter and double cream, then the nut and banana chip brittle has added sea salt for contrast. This officially lasts two days but we doubt it’ll stick around for that long. Try making our sticky toffee banana bread.
Here’s what makes this banana nut bread special
- walnuts – I love nuts in my banana bread and walnuts are definitely my favorite. They pair beautifully with bananas and also add a nice little crunch with every bite.
- cinnamon – I’m pretty sure I’m incapable of making a dessert without cinnamon. It’s a staple in the Mexican kitchen and I love everything about it.
- sweetened condensed milk glaze – Another staple in my Mexican kitchen growing up. To this day, my family always has a can of sweetened condensed milk in the pantry to drizzle on fruit or desserts.
- turbinado sugar – I sprinkled some on the top of my loaf just before baking for added crunch!
The best thing about this banana walnut bread is that it’s easy to make. All you need are simple ingredients like all-purpose flour, ripe or overripe bananas, chopped walnuts, butter, sugar, eggs, vanilla extract, baking soda and that’s it. Mix everything together, pour it into a greased loaf pan and start enjoying the smell of warm banana nut bread coming from your oven immediately.
And since I’m obsessed with sweetened condensed milk, I topped the finished loaf with an easy sweetened condensed milk glaze just before serving.