This tried-and-tested banana nut bread recipe will give you a moist, firm, slightly sweet banana bread every time. This is a straightforward no-fuss recipe.

The dough just takes 10 minutes to prep. And baking time for this banana nut bread is 75 minutes. In less than 90 minutes you’ll have warm, moist, and slightly sweet banana bread that you can be proud of.

Banana Nut Bread

To make the dough you’ll need ripe bananas, eggs, buttermilk, and pecans (substitute walnuts if you prefer). And you can serve this banana nut bread straight out of the oven! It’s firm enough that you can slice it even when it’s still warm.

And nothing beats a warm slice of banana bread for breakfast. Add a dollop of cream cheese for greater nutritional value.

Simply blend all the ingredients in your mixer, pour the dough into a loaf pan and in less than 90 minutes you have delicious warm banana nut bread on your table. Not to mention that your house is going to smell amazing.

Ingredients You’ll Need

This is a light, and airy banana bread recipe and it stays that way for days. Here’s what you need to make it.

Wet Ingredients – The Moist-Makers

BANANAS – Use ripe, soft bananas. Shortcut: If your bananas aren’t ripe enough, bake a couple of unpeeled bananas at 300° Fahrenheit for about 10 minutes in the oven.

BUTTERMILK, OIL, EGGS – This is the ultimate moist-making combination and the ‘secret sauce’ in this recipe.

VANILLA EXTRACT – This is an optional ingredient but I think that the flavors really come together when you add a bit of good quality vanilla extract.

Dry Ingredients

FLOUR, BAKING SODA, SUGAR – If your bananas are really ripe you can decrease the amount of sugar. But I’ve found that 1/2 cup of sugar adds the perfect amount of sweetness.

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How To Make Banana Nut Bread

Before you start making the dough preheat your oven to 350° degrees Fahrenheit. Use a standard-sized loaf pan and grease it with your favorite baking spray.

1. Assemble all the ingredients. Begin by combining all the wet ingredients.
2. Then slowly add the sugar, flour, and baking soda. Lastly, add the chopped nuts to the mixture. Blend on low speed until the ingredients are well combined.

3. Pour the dough into a prepared loaf pan.
4. Bake for 1 hour and 15 minutes at 350° Fahrenheit. Insert a toothpick to check if the bread is fully baked.

More Easy Baked Goods

• Chai Spiced Cookies – These are perfect fall and winter.
• Key Lime Cookies – light and refreshing
• Custard Bread Pudding – A classic dessert reimagined!

How To Store Banana Bread

When I grew up every household had bread storage containers like this one. For a while, they seemed to be a bit out of fashion. But this is what I use today to store bread. The banana bread will stay fresh for about 3-4 days.

Before eating a leftover slice, I recommend putting the bread into the microwave for about 15 seconds. There’s just something special about warm banana bread.

You can also keep the bread fresh and moist by wrapping it in saran wrap and storing it in a ziplock back.

FREEZING – Have you ever wondered if you can freeze banana bread. The answer is a resounding YES! Banana Bread is one of those things you’ll almost always find in my freezer. It’s a great homemade snack.

Banana nut bread is perfect for freezing. After the loaf has completely cooled down, cut 1/2 inch slices and put it into these reusable freezable bags.

You can also use Ziplock freezer bags but I’ve been on a mission to reduce single-use plastic whenever possible. The banana bread will keep for about 3 months in the freezer.

Tips and Tricks

I use my stand mixer to make this easy banana bread recipe. But you can also use a handheld electric mixer like this one.

If you are using a handheld mixer, I recommend that you first mash the bananas with a fork. Then combine the mashed banana with the wet ingredients and proceed as described above.

Banana Nut Bread

Learn how to make the perfect sweet and moist banana nut bread.

Course: Baked Goods

Cuisine: American

Keyword: bread

AUTHOR: Maike

SERVINGS: 12

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

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US Customary – Metric

Ingredients

WET INGREDIENTS

• 2 medium bananas ripe
• ½ cup vegetable oil
• 1¼ cups buttermilk
• 2 teaspoons vanilla extract
• 2 eggs

DRY INGREDIENTS

• 1 ¾ cup flour
• ½ cup sugar
• 1 teaspoon baking soda
• ½ cup pecans chopped

Instructions

• Preheat the oven to 350° Fahrenheit and pregrease a loaf pan.
• Cut bananas into 1-inch pieces.
• Combine bananas, wet ingredients, and sugar in a large bowl. Use a stand mixer with the paddle attachment and beat on low speed.
• Keep the mixer on low speed and spoon in the flour and baking soda. Add the chopped pecans.
• Pour the dough into a pre-greased loaf pan.
• Bake in the oven for 1 hour and 15 minutes. Insert a toothpick into banana bread to ensure it's fully baked. If it comes out clean, take the bread out of the oven. Put on a cooling rack and allow to cool to room temperature.

Notes

I made this banana nut recipe with pecans, because I was out of walnuts.

Most of the time I use chopped walnuts for this recipe (for no other reason than my husband likes them better). But you can easily swap pecans for walnuts without compromising texture or taste. 

*You don’t need to own stand mixer for this recipe. 

Nutrition

Calories: 251kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 38mg | Potassium: 184mg | Fiber: 1g | Sugar: 12g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg