The Best Banana Nut Bread Recipe (so fluffy and moist!)

By 5 m read

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

This is the best banana nut bread recipe you’ll ever find. It’s so fluffy and moist and light, you won’t believe your taste buds. Don’t believe me? Make my recipe and see what you think. Then go ahead, search the internet and see if you can find one that tastes better. Just make sure to bookmark this page first…because you’ll be back.

 

I admit it. Every time I go to the supermarket, I buy a bunch of bananas with all the best intentions to eat a healthy banana each morning. But the next morning, I don’t feel like it, and the morning after that I’m not hungry. And so on and so on. Until five days later, when the bananas have turned brown (bordering on black) and don’t look very appetizing.

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Sometimes those overripe bananas will go into one of my smoothies. Sometimes they’ll go straight into the compost bin (hey, they’ll provide lots of nutrients for the garden this summer!). And sometimes, just sometimes, I’ll treat myself to my best banana nut bread recipe.

 

Another admission: The first time I made this recipe, neither Erich or I could believe how fluffy and moist this bread is! How could a banana nut bread actually taste light? But it does. It’s the best banana nut bread. So let’s get started…

 

Ingredients

  • 2 c flour, sifted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c (1 stick) salted butter, softened
  • 2/3 c granulated sugar
  • 2 Tbsp brown sugar, packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 c overripe bananas, smashed (about 4 bananas)
  • 1/2 c chopped walnuts (optional)
  • Vegetable shortening (for greasing pan)
  • Confectioners sugar (optional)

Tip: If using unsalted butter, increase salt to 1/2 tsp.

 

Notes

  • While many recipes for banana nut bread use 1/4 c of brown sugar (or even more), this recipe has only a touch of brown sugar (2 Tbsp), so the natural sweetness of the bananas stands out.
  • Regarding baking time, my banana nut bread was done after 60 minutes. Every oven is slightly different however, so I would recommend to start checking at 55 minutes, and every 5 minutes thereafter, to make sure you get the lightest, fluffiest, moistest bread ever.

 

Preparation

Preheat oven to 350°F.

 

Mash bananas in a small bowl using a fork until they’re pretty smooth.

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

In a large bowl, mix together flour, baking soda, and salt. Just stir it all together with a spoon until everything is well mixed. Next, using a KitchenAid stand mixer or a handheld electric mixer, mix butter, sugars, and vanilla.

 

With mixer still turning, add eggs one at a time, then add bananas. Again, with mixer turning, add dry ingredients to wet, and mix just until everything is moist. Do not overmix the batter. We want to keep it light and fluffy.

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Pour batter into a greased 9 x 5 loaf pan and bake for 60 minutes or until a toothpick comes out mostly clean. As soon as a toothpick is mostly clean, take it out of the oven immediately. If overbaked, it can quickly become dense and heavy. Flip the bread out of the loaf pan onto a cooling rack and let cool slightly before serving.

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Can I make this recipe into muffins instead of a bread?

Absolutely! Still bake at 350°F, but decrease the baking time to about 20 minutes or so, or until a toothpick comes out mostly clean.

 

How long will this bread stay good? Can I freeze it?

Once bread has cooled, place it in an airtight container and it will stay good on the counter for about 4 days.

If storing in the fridge, wrap in plastic wrap or aluminum foil, and it will stay good for about a week. It may lose some of the crunchy crust that it had fresh out of the oven and the cool dry environment of the fridge may dry it out a bit , but the flavor will still be delicious. Wrap tightly in aluminum foil for storage in the freezer and it can last up to 3 months!

Once you’re ready to thaw the banana nut bread, just leave it on the counter to warm up at room temperature for several hours. Once it’s thawed, cut a slice and pop it in the microwave or toaster oven for a deliciously warm treat. While you’re at it, slather a little butter on top……sooo yummy!

 

Additional Options

Once the bread has finished baking, sprinkle the top with a little confectioners sugar.

Not a fan of walnuts? Leave them out, or use almonds or cashews or whatever you like!

Have a sweet  tooth? Swap out the nuts for chocolate chips.

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Love delicious treats like this? Check out a few more of our recipes now!

 

Did you make this Banana Nut Bread recipe? Let us know in the comments below!

Do your friends enjoy delicious recipes too? Share this article with them and let us know what you all think by commenting below and rating this recipe!

Tag your photos with #maplewoodroad on social media and share them on our Facebook page! Have any questions about this recipe? Ask on our Maplewood Road Community Facebook page and I’ll be happy to help. 😊

Subscribe to our weekly newsletter for more great recipes!

The Best Banana Nut Bread Recipe (Photo by Viana Boenzli)

The Best Banana Nut Bread Recipe

This is the best banana nut bread recipe you'll ever find. It's so fluffy and moist and light, you won't believe your taste buds. And the recipe is so easy!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 1 loaf

Ingredients
  

  • 2 c flour, sifted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c (1 stick) salted butter, softened
  • 2/3 c granulated sugar
  • 2 Tbsp brown sugar, packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 c overripe bananas, smashed (about 4 bananas)
  • 1/2 c chopped walnuts (optional)
  • Vegetable shortening (for greasing pan)

Instructions
 

  • Preheat oven to 350°F.
  • Mash bananas in a small bowl using a fork until they’re pretty smooth.
  • In a large bowl, mix together flour, baking soda, and salt. Just stir it all together with a spoon until everything is well mixed.
  • Next, using a KitchenAid stand mixer or a handheld electric mixer, mix butter, sugars, and vanilla.
  • With mixer still turning, add eggs one at a time, then add bananas.
  • Again, with mixer turning, add dry ingredients to wet, and mix just until everything is moist. Do not overmix the batter. We want to keep it light and fluffy.
  • Pour batter into a greased 9 x 5 loaf pan and bake for 60 minutes or until a toothpick comes out mostly clean. As soon as a toothpick is mostly clean, take it out of the oven immediately. If overbaked, it can quickly become dense and heavy. 
  • Flip the bread out of the loaf pan onto a cooling rack and let cool slightly before serving.

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

 

What do you think?

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments
  • Zim
    February 18, 2021

    I love banana bread! I imagine that the walnuts add an extra zing to the bread.