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This simple banana nut bread is filled with chopped walnuts and is the perfect non-yeast bread recipe to make all year long.
A variation of our famous Banana Bread, this banana nut bread is filled with nuts and is so moist and delicious. It’s a tasty twist like our Cream Cheese Banana Bread and Chocolate Banana Bread.
Go Nuts!
Baking a classic Banana Bread recipe makes me happy. I can’t be in a bad mood when I know banana bread is cooking in the oven. The aroma of the bread fills up my entire house and everyone knows something yummy is coming.
This banana nut bread is moist, and perfectly flavored, with a little crunch from the toasted walnuts. I could eat an entire loaf if I’m not careful.
We love having delicious quick bread (no-yeast) recipes on hand. I love having a slice with my breakfast or as a little pick-me-up in the afternoon. Sometimes my family even eats it for dessert – just heat it up for 10 seconds in the microwave and serve it with vanilla ice cream. SO yummy!
How to Make Banana Nut Bread
This banana nut bread recipe makes approximately two loaf pans – because one is just not enough!
PREP. Preheat the oven to 325°F. Lightly grease a 5-x-9-inch loaf pan with cooking spray.
DRY INGREDIENTS. Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
WET INGREDIENTS. In a separate bowl, mix together bananas, sugars, egg, melted butter, and chopped walnuts.
Fold in the flour mixture and stir until smooth. Scoop the batter into the prepared pan.
BAKE. Bake for 35 minutes, then cover with foil and continue baking for another 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Tips
This easy banana nut bread recipe starts with ripe bananas!
How to ripen bananas faster. For the best banana flavor and texture, you must use very ripe bananas to make banana bread. The more black is on the peel the better to make the bread moist and more flavorful.
A natural way is to place the bananas in a brown paper bag, along with an apple. Leave it at room temperature and the bananas will ripen faster than normal.
To ripen them even faster use the microwave or the oven.
- Microwave: Use a fork to poke holes all over the banana peel. Heat them in 30-second increments until soft.
- Oven: Line a baking sheet with foil or parchment paper and preheat the oven to 300°F. Place the unpeeled bananas on the baking sheet and bake for 30 minutes until they are completely black.
Sour cream. If you don’t have sour cream, substitute it with Greek yogurt. Sometimes I will mash my bananas separately and add them to the mixture.
Storing Info
STORE. Cool this best banana nut bread recipe before storing, otherwise the steam will cause it to become wet and sticky. To help keep the bread from drying out, wrap it in plastic or place it in an airtight container or bag.
It will keep at room temperature for about 3-4 days or in the fridge for about 5-7 days.
FREEZE. Let the banana bread cool completely on a wire rack before wrapping each loaf tightly with plastic wrap. Then wrap them with aluminum foil or place them in a freezer Ziploc. Freeze it for up to 4 months.
Recipe FAQ
You don’t have to wait to make this bread because there are a few ways to speed up the ripening process of bananas like placing them in a brown bag, baking them in the oven, or utilizing the microwave. Instructions for each are above.
Walnuts are our nut of choice to add to banana bread. We like to toast them before adding them, but the bread is just as good when the nuts are not toasted. Chopped pecans are our second choice.
Of course, you can! Pour the batter into the tins of a muffin pan, filling them ⅔ of the way. Bake at 350°F for about 16-18 minutes. Muffins are perfect for school lunches and morning snacks.
For More Banana Bread Recipes, Try:
- Pumpkin Banana Bread
- Chocolate Banana Bread
- Best Banana Bread Recipe
- Peanut Butter Banana Bread
- Cream Cheese Banana Bread
Banana Nut Bread Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large overripe bananas mashed
- ½ cup sugar
- ½ cup packed brown sugar
- 1 egg
- 4 tablespoons unsalted butter melted
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325°F. Lightly grease a 5-x-9-inch loaf pan with cooking spray.
- Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a separate bowl, mix together bananas, sugars, egg, melted butter, and chopped walnuts.
- Fold in the flour mixture and stir until smooth. Scoop the batter into the prepared pan.
- Bake for 35 minutes, then cover with foil and continue baking for another 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I dont have whipped topping or even know what you mean. What kind & how much & what to substitute. Inst vanilla pudding?? This sounds so good & I’ ready to go except for whipped topping-??
They are envelopes of dream whip. You can find them in the baking aisle. You need the whole envelope. I would just google what you can use to substitute. There are probably many different things, so you would have to see what is best for you.
Oh my GOODNESS! Banana Bread is my weakness. I love it! This recipe never DISAPPOINTS. It is so moist and just PERFECT EVERY TIME i make it!
The only banana bread recipe that I use. Its so moist and truly the best bread!
I always have PUMPKIN muFfins in the freezer to pUt in lunch bOxes. Your Banana bread recipe makes gReat MUFFINS. my kids are happy when i change up the muffin type.