Banana Nut Quick Bread

Best Banana Nut Bread is such a family favorite! It's quick, soft, sweet and such a good way to use ripe bananas! Also great with chocolate chips!

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This recipe was photographed and updated 1/2023. The original recipe can be found here.

Banana bread always reminds me of my childhood. 

Whenever we had ripe bananas around, my Mom always made a couple loaves. I never liked it with any kind of nuts when I was a kid, but now I love making different ways every time.

This bread is simply the best. We've been making it for years and it turns out absolutely perfect every time. It's soft with a great texture from the nuts and perfectly sweet.

My favorite way to eat this bread is with some butter smeared on top. Such a perfect and delicious bite! It's great for breakfast with some coffee, tea or milk, in the lunchbox for work or school or an afternoon snack.

Keep scrolling for tips, additional quick bread recipes and more! 

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Shopping list:

• ripe bananas
• butter
• granulated sugar
• light brown sugar
• eggs
• vanilla extract
• all purpose flour
• baking soda
• baking powder
• walnuts, pecans or almonds

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Store in an airtight container for 2-3 days at room temperature.

• We love this bread for grab and go breakfasts and for the lunchbox. After slicing, we wrap some slices individually in aluminum foil or saran wrap so they're ready to go.

• This bread can be frozen for up to two months.

More quick bread recipes you might like:

• Lemon Poppy Seed Quick Bread
• Honey Beer Bread
• Cherry Banana Bread
• Pina Colada Banana Bread with a Buttered Rum Glaze
• Caramel Apple Almond Quick Bread
• Banana Split Bread

You can add or substitute with these ingredients:

• add a 1/3 cup chocolate chips
• use almond extract instead of vanilla
• add one teaspoon cinnamon

Our favorite kitchen equipment and supplies used with this recipe:

• Chicago Metallic Uncoated Textured Aluminum 1-Pound Loaf Pan
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Pyrex 3 Piece Mixing Bowl Set
• Precut Parchment Paper Sheets
• Fine Mesh Strainer 
• Stainless Steel Cake Tester
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups

I hope you enjoy this recipe as much as we did!

Yield 8 slices

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

55 Min

Total time

1 Hour

Banana Nut Quick Bread

Ingredients

• 3 medium sized ripe bananas
• ½ cup butter, softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1/2 cup chopped walnuts, pecans or almonds, plus more for optional topping

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a 9x5 metal loaf pan or line with parchment paper, set aside.
3. In a small bowl, mash the bananas, set aside.
4. In a large bowl, use a stand or hand mixer to cream together the butter, granulated and brown sugar, until well combined, about 2 minutes.
5. Add in the eggs, banana and vanilla, mix well.
6. Using a fine meshed strainer, sift the flour, baking soda and powder into the wet ingredients, then mix until just combined.
7. Stir in the chopped nuts.
8. Pour the batter into the greased loaf pan.
9. Sprinkle the top with additional chopped nuts, optional. Press slightly so the nuts settle into the batter.
10. Bake for 50-55 minutes, or until bread inserted with a knife or cake tester comes out clean.
11. Allow the bread to cool before removing from the pan, then cut into 8 slices that are about 1 inch thick.

Notes

Store in an airtight container for 2-3 days at room temperature. 

Nutrition Facts

Calories

343.86

Fat

17.87

Sat. Fat

8.22

Carbs

42.18

Fiber

2.27

Net carbs

39.89

Sugar

18.68

Protein

5.72

Sodium

275.36

Cholesterol

77

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Beefy Tomato Macaroni Soup

Two years ago:

• Buttermilk Cornmeal Pancakes

Three years ago:

• Golden Swirl Cranberry Apple Cocktail

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