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Banana nut bread recipe

Banana Nut Bread Recipe

Bake the best Banana Nut Bread Recipe with ripe bananas, crunchy walnuts, and warm cinnamon. Moist, easy to make, and perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 5 small very ripe bananas (or 3–4 medium bananas)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 tablespoon milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chopped walnuts
  • Butter or nonstick spray for greasing an 8×8-inch baking pan

Method
 

  1. Prepare the Oven

    Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set it aside.

  2. Mash the Bananas

    Peel the ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until mostly smooth. A few small banana chunks are perfectly fine and make the bread even more delicious.

  3. Mix the Wet Ingredients

    Add the softened butter and sugar to the mashed bananas. Stir until combined.
    Mix in the eggs one at a time, then add the milk. Stir until the mixture is smooth.

  4. Combine the Dry Ingredients

    In another bowl, whisk together:
    Gradually fold the dry ingredients into the banana mixture. Mix only until no dry flour remains. Overmixing can make the bread dense.
    FlourBaking powderBaking sodaGround cinnamonSalt

  5. Fold in the Walnuts

    Gently stir in the chopped walnuts, distributing them evenly throughout the batter.

  6. Bake

    Pour the batter into the prepared baking pan and smooth the top.
    Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
    If the top begins browning too quickly, loosely cover it with foil during the final 10–15 minutes.

  7. Cool

    Allow the banana nut bread to cool in the pan for about 30 minutes before removing it. Cooling helps the bread set, making it easier to slice without crumbling.