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Moist, dense, and delicious banana nut bread to brighten your day! This simple banana 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 recipe is filled with nuts and is so moist and delicious. Be sure to check out some of our other recipes including cream cheese banana bread and chocolate banana bread.

Easy Banana Nut Bread Slices

Best Banana Nut Bread

Baking banana bread makes me happy. I can’t be in a bad mood when I know banana bread is cooking in the oven. The aroma’s of the nut bread fill up my entire house and everyone knows something yummy is coming. It’s 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 (like our Snickerdoodle Bread and Glazed Lemon Zucchini Bread), and will be adding this recipe to that list.

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 process pics

How to Make Banana Nut Bread

This recipe makes approximately two loaf pans of banana nut bread – because one is just not enough!

GREASE. Grease the two loaf pans and preheat your oven to 350 degrees.

WET INGREDIENTS. In a mixer, cream the sugar, oil, and eggs together. Add the vanilla, sour cream, and bananas.

If you don’t have sour cream, you can substitute with greek yogurt. Sometimes I will mash my bananas separately and add them into the mixture. Very ripe bananas work best – they need to be soft with at least some black because they make the bread moist and more flavorful.

DRY INGREDIENTS. Combine the flour, baking soda, baking powder, nuts, salt, and powdered whipped topping.

COMBINE. Then add the dry mixture to the wet mixture and mix well. Feel free to add chocolate chips to the batter! You could even add it to half the batter so you have one plain loaf and one with chocolate chips.

BAKE. After you’ve poured the batter into the pans, bake the bread in the oven for 40-50 minutes or until a toothpick comes out clean.

Banana nut bread batter in bowl


How to store and freeze Banana Nut bread? Store your banana bread in an airtight container, a zip plastic bag, or wrap it in tinfoil. You can keep it in the fridge, on the counter at room temperature, or freeze it for up to 4 months.

What nuts are best in this recipe? Walnuts are our nut of choice to add to banana bread. We like to toast them before adding them, but they’re great not toasted as well. Chopped pecans are our second choice.

Can you use this recipe for Muffins? Of course, you can! Just follow our Banana Muffins Recipe for cooking times and temps to turn this recipe into banana nut muffins – that are perfect for school lunches and morning snacks.

Best Banana Nut Bread Recipe

I know you’re going to love this banana nut bread with sour cream. It is so moist and delicious. 🙂

For more banana bread recipes, check out:

5 from 13 votes

Banana Nut Bread Recipe

By: Lil' Luna
This simple banana nut bread is filled with chopped walnuts and is the perfect non-yeast bread recipe to make all year long.
Servings: 16 slices
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes


  • 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


  • 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.



Serving: 1slice, Calories: 166kcal, Carbohydrates: 28g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 148mg, Potassium: 147mg, Fiber: 1g, Sugar: 16g, Vitamin A: 117IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 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-??

    1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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.