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–+ servings
Banana Nut Bread

Moist and Flavorful Banana Nut Bread Your Family Will Love

This Banana Nut Bread recipe yields a moist loaf enriched with the natural sweetness of bananas and crunchy walnuts.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 3-4 medium ripe bananas very ripe with dark spots
  • 2 large eggs room temperature
  • 1 cup granulated sugar can substitute brown sugar
  • ½ cup unsalted butter melted
  • ¼ cup milk consider almond or oat milk for vegan option
  • 1 teaspoon vanilla extract optional but recommended
  • 1½ cups all-purpose flour can substitute whole wheat flour
  • 1 teaspoon baking soda ensure freshness
  • ½ teaspoon salt balances sweetness
  • ½ cup chopped walnuts substitute with pecans or omit for nut-free
Optional Add-ins
  • ½ cup chocolate chips for a decadent twist
  • 1 teaspoon cinnamon for spiced flavor
  • 1 pinch nutmeg for spiced flavor
  • ½ cup berries such as blueberries for fruity twist
  • 1 tablespoon lemon zest for zesty flavor

Equipment

  • 9x5-inch loaf pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Mash the bananas until smooth and mix in eggs, sugar, melted butter, milk, and vanilla extract.
  3. In a separate bowl, whisk the flour, baking soda, and salt together.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store banana nut bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

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