There’s a moment I always watch for—that soft golden light that fills the kitchen just before dinner, the familiar feeling of something sweet baking in the oven, and a slow sigh of relief that says: “The weekend is finally here.” That moment, for me, often pairs perfectly with a slice of banana nut bread. Not just any banana bread—but that deeply satisfying kind where the bananas are as ripe as they’ll ever get, the nuts are toasty and crunchy, and the crumb is moist and tender, begging for a pat of butter or a smear of cream cheese.
I first discovered this version of banana nut bread during a Saturday afternoon when my two-year-old was toddling around and the house was piled with half‑used bananas that had turned brown. Rather than let them go to waste, I decided we were making banana bread—and this time, really good banana nut bread. I added extra bananas for banana flavor, folded in walnuts, and embraced a slower bake so the loaf would rise beautifully and crust just enough.
When I pulled that loaf out of the oven—the scent, the texture, the exaggerated “oooh” from my partner—it reminded me why baking is such a magic kind of medicine. Simple ingredients. Familiar rituals. Warm result.
If you’re looking for a banana nut bread recipe that hits all the right notes—moist crumb, nutty crunch, ease in the kitchen, and big comfort on the plate—this is it. And by the end of this post, you’ll not only have the recipe, you’ll have every tip I’ve learned in ten years of experimenting in my home bakery (and yes, flour on the floor, melted butter mishaps included). Let’s get baking.
Why You’ll Love This Banana Nut Bread
- Super moist texture – The loaf stays tender; no dry crumbs here.
- Deep banana flavor – Extra‑ripe bananas bring the flavor; you’ll see flecks of banana in the loaf when you slice it.
- Nutty crunch – Toasted walnuts elevate the loaf, giving it a satisfying contrast in texture.
- One‑bowl ease – Minimal fuss, max reward (and easier cleanup).
- Perfect for any moment – Coffee morning, school snack, after‑dinner treat, or make‑ahead breakfast.
If you love comforting, hearty dishes that feel effortless, check out our cozy bowls like Loaded Baked Potato Soup, or layered favorites like our Gourmet Baked Mac and Cheese. And for those chilly nights craving something warm and hearty, dive into Creamy White Chicken Chili.
Ingredients List
Here’s what you’ll need:
- 1 ¾ cups (220 g) all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but lovely)
- ½ cup (115 g) unsalted butter, melted + cooled
- ¾ cup (150 g) brown sugar (light or dark)
- 2 large eggs, room temperature
- 4 very ripe bananas, mashed (about 1 ⅓ cups)
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped walnuts (plus extra for topping)
- Optional additions: ½ cup chocolate chips, ½ cup chopped pecans, or a drizzle of maple glaze.
Step‑by‑Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175 °C). Grease a 9×5‑inch (23×13 cm) loaf pan and line it with parchment paper, leaving overhang for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.
3. Combine Wet Ingredients
In a large mixing bowl, whisk melted butter and brown sugar until smooth. Add eggs, one at a time, mixing after each. Then stir in mashed bananas and vanilla extract until combined.
4. Fold & Combine
Add the dry ingredients to the wet mixture and gently fold until just combined—don’t overmix. The batter should look slightly lumpy (that’s good). Fold in chopped walnuts (and any optional add‑ins) until evenly distributed.
5. Pour & Top
Pour the batter into the prepared loaf pan and smooth the top. Scatter extra chopped walnuts on top for a beautiful, crunchy finish.
6. Bake
Bake in the center of the oven for about 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). If your top is browning too fast, tent loosely with foil.
7. Cool & Serve
Allow the loaf to cool in the pan for 10 minutes. Then, using the parchment overhang, lift it out and transfer to a wire rack to cool completely. Slice and serve—warm or at room temperature.
How to Serve This Banana Nut Bread
This loaf is beautifully versatile:
- Morning breakfast: Toast a slice and spread with butter or cream cheese, enjoy with coffee.
- Afternoon snack: Pair a slice with a glass of milk or a dollop of yogurt.
- Dessert: Warm a slice, add a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Gift: Wrap a cooled loaf in parchment, tie with twine, and share—it makes a lovely homemade gift.
Tips for Baking Perfect Banana Nut Bread
- Use very ripe bananas: The more speckled or brown the skin, the sweeter and more flavorful they are.
- Don’t overmix: Once the flour is added, fold just until there are no streaks—overmixing gives a tougher crumb.
- Toast the walnuts: Before mixing, toast chopped walnuts for 5 minutes in a 350°F oven until fragrant; this brings out their flavor and crunch.
- Check doneness properly: Aim for a toothpick with a few moist crumbs. If it comes out fully wet batter, it needs longer.
- Cool before slicing: This helps the loaf glide out cleanly and sets the crumb so it doesn’t crumble.
- Storage: Store wrapped in plastic or in an airtight container at room temperature up to 3–4 days. For longer storage, freeze slices wrapped individually for up to 3 months.
Variations You’ll Love
- Chocolate‑Walnut Banana Bread: Use ½ cup mini chocolate chips instead of or along with walnuts.
- Gluten‑Free Option: Replace all‑purpose flour with a 1:1 gluten‑free baking mix; check bake time.
- Maple‑Glazed Loaf: After cooling slightly, drizzle with a mixture of ¼ cup maple syrup + 1 tablespoon melted butter + a pinch of salt.
- Nut‑Free Version: Omit walnuts and use sunflower seeds or toasted coconut flakes for crunch.
- Extra Banana, Extra Moisture: Use 5 very ripe bananas for a richer loaf (may extend bake time by a few minutes).
Storage & Freeze Guide
- At room temperature: Wrap the cooled loaf in foil or plastic wrap, or store in an airtight container—will stay moist for 3–4 days.
- In the fridge: Wrap well and refrigerate for up to 1 week—but let it come to room temperature before slicing for best texture.
- Freezing: Slice the loaf, wrap each slice in plastic wrap, then store in a freezer bag. Label with date. Freeze up to 3 months. Thaw at room temperature or gently in the microwave.
FAQs
Q: Can I use brown bananas that are fully black?
Yes! The riper the banana, the better the flavor and moisture. Unless they’re moldy or smell off, they’re perfect.
Q: Why did my banana bread turn out dry?
Possible reasons: overbaking, mixing too much, bananas not ripe enough. Use fresh ripe bananas and check doneness early.
Q: Can I make muffins instead of a loaf?
Absolutely—fill a muffin tin lined with paper cups about ¾ full and bake at 350°F for 18–22 minutes or until a tester comes out clean.
Q: Can I use pecans instead of walnuts?
Yes! Pecans are a delicious substitute and give a slightly sweeter crunch.
Final Thoughts
This Moist & Cozy Banana Nut Bread isn’t just a recipe—it’s a ritual, a comfort, a humble loaf with the power to turn ordinary bananas into something memorable. It’s for those days when you want warmth, simplicity, and a treat that feels like home. It’s for the brown bananas reaching their prime, the kitchen filled with aroma, the slice that disappears before you blink.
So preheat your oven, pull out your loaf pan, and let’s bake something beautiful together. Because baking isn’t just about food—it’s about love, memory, and the shared slice that means everything.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Moist & Cozy Banana Nut Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Moist & Cozy Banana Nut Bread is packed with sweet ripe bananas, crunchy walnuts, and warm spices—perfect for breakfast, snacks, or sharing with friends over coffee.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In another bowl, mix melted butter and brown sugar until smooth. Add eggs, mashed bananas, and vanilla. Mix well.
4. Fold dry ingredients into the wet mixture until just combined. Stir in chopped walnuts.
5. Pour batter into loaf pan and smooth the top. Sprinkle with extra walnuts if desired.
6. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
7. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Wrap cooled bread tightly in plastic wrap to retain moisture.
Banana bread can be frozen for up to 2 months—slice before freezing for easy portions.
Try adding chocolate chips for a sweet twist or using pecans instead of walnuts.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg