Banana Nut Bread Recipe
Extra-ripe, well-spotted bananas add natural sweetness and moisture, so this loaf stays tender without drying out, and a quick one-bowl method means less cleanup.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 10
Ingredients
- 3 medium ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup walnuts, chopped
Nutrition per serving
- Calories
- 297
- Protein
- 5g
- Carbs
- 39g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- 2In a large bowl, mash the ripe bananas with a fork until smooth.
- 3Stir the melted butter into the mashed banana.
- 4Mix in the sugar, beaten egg, and vanilla extract.
- 5Sprinkle the baking soda and salt over the mixture and stir in.
- 6Add the flour and mix until just combined, don't overmix, or the bread will turn out dense.
- 7Fold in the chopped walnuts.
- 8Pour the batter into the prepared loaf pan.
- 9Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- 10Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips & variations
- Very ripe, heavily spotted (almost black) bananas give noticeably more flavor than yellow ones, don't toss bananas just because they've browned.
- Swap up to half the flour for whole wheat flour for a heartier crumb. Going past half makes the loaf noticeably dense.
- No walnuts on hand? Pecans work as a 1:1 swap, or leave nuts out entirely, the texture changes slightly but the recipe still holds together.
- For extra moisture, add 2 tablespoons of sour cream or plain yogurt along with the wet ingredients.
Storage & reheating
Store cooled bread tightly wrapped at room temperature for up to 4 days, or in the refrigerator for up to a week. To freeze, wrap the whole loaf or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature, or microwave a single slice for 15-20 seconds.
Tips from the Tulo kitchen
- Room-temperature eggs and butter blend into the batter more evenly than cold ones straight from the fridge, since this one-bowl method has no creaming step to work out lumps.
- If the top browns too fast before the center sets, tent it loosely with foil for the last 15 minutes rather than pulling the loaf early.
FAQ
Can I freeze banana nut bread?
Yes. Wrap the fully cooled loaf tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight at room temperature before slicing.
Why is my banana bread dense or gummy?
The most common cause is overmixing once the flour is added, stir only until the streaks of flour disappear. Underbaking is the second most common cause: test with a toothpick in the very center of the loaf, not near the edge.
Can I use frozen bananas?
Yes, and they work well. Thaw them completely first and drain off the excess liquid that collects before mashing, or the batter can end up too wet.
Can I make this recipe without eggs?
Substitute one flax egg per egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes until it thickens. The crumb will be slightly denser, but the loaf still holds together well.