Banana Nut Bread

This is simply The Best Banana Nut Bread recipe out there! We’re talking moist, delicious, perfectly sweetened and nutty. No mixer needed and quick and easy to make!

Is there anything better than warm banana nut bread fresh right out of the oven? I probably say that a lot, but seriously, good moist banana bread truly is one of my favorite things in the whole wide world, with a good cup of coffee. 

I love to make banana bread, although I hardly ever have ripe bananas on hand. Sometimes I buy bananas and won’t let anyone eat them just so they could ripen and I can use them for banana bread.

I love the banana bread from Costco, but I always find it quite sweet for my taste, but I love how moist it is. I made it my mission over the years to make my own version but slightly sweetened, or perfectly sweetened to my taste.

It’s safe to say I’ve been making this banana nut bread for decades and I’ve had plenty of time to perfect it.

I have, in fact, many variations of it. I’ve used applesauce instead of oil, and I quite love this substitution because the bread still comes out moist, sour cream vs yogurt, chocolate chips vs nuts, whole wheat flour vs white flour, etc.

However, here I wanted to give you the basic version, and my favorite version, but feel free to add/change things to your preference.

Be sure to check out the tips below for the best banana bread ever, and if you follow all my tips and instructions, it will be impossible for you to fail with this recipe.

TIPS FOR MAKING THE BEST BANANA BREAD:

• Ugly brown bananas make the best banana bread. However, make sure you don’t use fermented bananas, or those where the peel is split.
• Choose oil over butter. While we’re always tempted to use butter in baking because it tastes better, oil is best in banana bread. Butter tends to emulsify and coat the flour, preventing it from absorbing too much water, which will result in dry banana bread. Nobody likes a dry banana bread!
• Use a spatula to fold the dry ingredients into the wet ingredients, instead of mixing using a whisk or mixer, this will give us a tender crumb.

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Banana Nut Bread

This is simply The Best Banana Nut Bread recipe out there! We're talking moist, delicious, perfectly sweetened and nutty. No mixer needed and quick and easy to make!

4.9 from 19 votes

Print Recipe Pin Rate Recipe

Course: Breakfast

Cuisine: American

Keyword: banana bread, banana nut bread, breakfast

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12

Calories: 325kcal

Author: Joanna Cismaru

Ingredients

• 3 large bananas, very ripe, peeled
• 1/2 cup vegetable oil
• 1/2 cup yogurt
• 2 eggs
• 1 tbsp vanilla extract
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup walnuts, chopped (or pecans)

US Customary - Metric

Instructions

• Preheat your oven to 325 F degrees. Spray a 9x5 inch loaf pan with cooking spray. Set aside. 
• Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. Add the vegetable oil, yogurt, eggs, vanilla extract and quickly whisk everything together.
• Whisk in the sugars then add the flour, baking soda, baking powder and salt and whisk until combined. Do not over mix. Fold in the walnuts.
• Pour the batter into the prepared loaf pan and place in the oven. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
• Cool in the pan for about 5 minutes then remove the bread from the loaf pan and finish cooling on a wire rack.

Video

Notes

Variations: Stir in about 1/2 cup dark chocolate chips for a chocolate chip banana bread. For a healthier version, use applesauce instead of vegetable oil. 

 

Storing: Wrap banana bread in plastic wrap while still a bit slightly warm, but not hot. This will keep it from drying out overnight. 

 

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Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1.4% | Vitamin C: 3.7% | Calcium: 5.6% | Iron: 8%

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