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.
For More Banana Bread Recipes, Try:
Pumpkin Banana Bread Chocolate Banana Bread Best Banana Bread Recipe Peanut Butter Banana Bread Cream Cheese Banana Bread
