Easy & Tasty Banana Nut Bread
Banana Nut Bread is one of life’s simple comforts. This quick bread gets a boost from buttermilk, making it extra moist and bringing out the rich banana flavor. A hearty handful of chopped walnuts adds just the right amount of crunch and nutty flavor.
Table of contents
Why you’ll love this recipe
Who doesn’t love a good loaf of banana bread? But what makes the best banana bread recipe?
Well, first of all, there needs to be plenty of actual banana in the bread.
This moist and tender loaf is stuffed with 3 whole bananas, so the crumb is full of banana flavor.
This Banana Bread recipe is also quick and easy because it’s made using the “muffin method”, one of the simplest baking techniques. You simply mix the dry ingredients together, mix the wet ingredients together, then add the wet to the dry. Simple and quick!
You can bake this batter to make about 12-16muffins. Fill each muffin pan about 2/3 full.
Ingredients
Ingredient Notes
- Ripe Bananas – You want to use bananas that are quite ripe. They’re perfect when they’re heavily speckled with brown spots. Previously frozen bananas are fine.
- Buttermilk – Acidic buttermilk adds richness and makes a tender bread.
- All Purpose Flour – Medium protein content AP flour is perfect for making a quick bread that is tender but still has enough body to keep it hearty and filling.
- Spices – This bread is lightly spiced with a mixture that pairs nicely with the walnuts but doesn’t overwhelm the flavor of the bananas. You can adapt the mix of spices to your taste.
- Walnuts – Bananas and walnuts are a classic flavor combination. There’s a full cup of chopped walnuts in the batter for plenty of texture and nutty flavor. Pecans would be a nice substitute for walnuts. Could you also add some chocolate chips? Sure!
Process Photos
See the recipe card for detailed measurements and instructions.
- Combine the dry ingredients in a large mixing bowl.
- Thoroughly whisk together the dry ingredients to distribute the spices and leavening.
- Mash the bananas, leaving them chunky.
- Gather the wet ingredients, dry ingredients and chopped nuts.
- Pour the mashed banana mixture into the flour mixture. Mix the batter until it’s about 2/3 combined.
- Add the chopped nuts and mix to combine. Pour the batter into the prepared 9 inch loaf pan. Refrigerate the pan for 30-60 minutes.
- If desired, sprinkle the loaf with granulated sugar and/or top with banana slices.
- Bake until golden brown and a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan then use the sling to lift the loaf out of the pan. Cool completely before slicing
Storage
Banana Nut Bread will keep at room temperature for 4-5 days. You can freeze the loaf (or individual slices) for up to the month.
More Banana Recipes
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Banana Nut Bread Recipe
Ingredients
- 3 medium bananas (very ripe, 12 oz peeled)
- 8 oz buttermilk (1 cup)
- 2 oz vegetable oil (¼ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 oz all-purpose flour (2 cups, see note)
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 4 oz chopped walnuts (1 cup)
- granulated sugar & banana slices (for topping, optional)
Instructions
- Butter a 9"x 5” loaf pan and line with parchment paper in one direction to form a sling (see process photos).
- Mash 3 medium bananas with a fork, leaving them a little chunky. Add 8 oz buttermilk, 2 oz vegetable oil, 2 large eggs and 1 teaspoon vanilla extract to the bananas. Mix to combine and set aside.
- In a large bowl combine 10 oz all-purpose flour, 6 oz granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon and ⅛ teaspoon nutmeg. Whisk the dry ingredients to combine and make a well in the center. Add the banana mixture and stir until about 2/3 of the flour is incorporated. Fold in 4 oz chopped walnuts and mix until everything is combined.
- Pour the batter into the prepared pan and spread to level. Refrigerate the pan for 30-60 minutes to give the flour time to absorb more moisture. Meanwhile, preheat the oven to 350 °F.
- Remove the pan from the refrigerator and top the loaf with granulated sugar & banana slices, if desired. Bake until golden brown and a toothpick inserted in the middle comes out with moist crumbs, about 1 hour and 5 minutes.
- Cool for 10 minutes in the pan, then turn out onto a cooling rack to finish cooling.
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