Go Back
+ servings
Print Recipe
4.73 from 36 votes

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, super quick and easy to make!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 325kcal

Ingredients

  • 3 large bananas very ripe, peeled
  • ½ cup vegetable oil
  • ½ cup yogurt
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup walnuts chopped (or pecans)

Instructions

  • Preheat Oven: Preheat your oven to 325°F. Spray a 9x5 inch loaf pan with cooking spray. Set aside. 
  • Mix Wet Ingredients: 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.
  • Add Ingredients: 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.
  • Bake: 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: 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

  1. Variations: Stir in about ½ cup dark chocolate chips for a chocolate chip banana bread. For a healthier version, use applesauce instead of vegetable oil. 
  2. Ugly brown bananas make the best banana bread. However, make sure you don't use fermented bananas, or those where the peel is split.
  3. 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!
  4. 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.
  5. I have, in fact, many variations of this banana bread. 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.
  6. Don’t over-mix! Once everything is evenly incorporated, the batter is ready to go.
  7. Be generous with the cooking spray in your loaf tin, especially in the corners.
  8. Use a cooling rack once the bread is done baking to avoid the exterior from becoming too dark.
  9. Storing: Wrap banana bread in plastic wrap while still a bit slightly warm, but not hot. This will keep it from drying out overnight. 

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: 70IU | Vitamin C: 3.1mg | Calcium: 56mg | Iron: 1.4mg