Banana Nut Bread
75 comments » 
Growing up, there was never a lack of things to eat at my Grandma’s house. There were tins filled with pizzelle and biscotti that were never empty. I mean, never. They were always sitting, filled to the brim, on the last step near the dining room. One of my favorite days were the ones when I would walk in and see my grandma in the kitchen, surrounded by loaves upon loaves of pepperoni bread. My second favorite day was banana bread day. Smelling the air infused with bananas and warm bread was intoxicating. These also got churned out many at a time. And nothing could beat a thick slice slathered with soft butter. Divine. I also loooooved spreading peanut butter on this bread. Because, you know, I put peanut butter on pretty much anything. Bottom line – this bread is super moist, packed full of banana flavor, and best of all – it’s my grandma’s recipe. Which makes it the best banana bread ever to me. And the perfect thing to bake on a rainy fall afternoon.
As you can tell this doesn’t make a super-high loaf, but it’s one of the things I love most about it. It’s condensed, moist and packed full of flavor. It makes a perfect breakfast bread, and is also an amazing dessert to have with coffee. Once the bread is cool, wrap it tight in plastic wrap and keep it at room temperature. I actually think that the bread is better the second day. And the third. And the fourth… If you won’t finish it within a few days you can easily freeze it – just keep it wrapped and pop it in a freezer bag, then thaw at room temperature.
Another tip: try spreading cream cheese on it. Fabulous!
Banana Nut Bread
Yield: Two 8x4-inch loaves
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Ingredients:
2 cups all-purpose flour
1½ teaspoons baking soda
Pinch of salt
4 medium bananas, soft and ripe and mashed
1 cup granulated sugar
½ cup vegetable (or canola) oil
2 eggs
1 teaspoon vanilla extract
1 cup walnutsDirections:
1. Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of a stand mixer (or a large bowl), combine the bananas, sugar, oil, eggs and vanilla; mix well on medium speed (or use a whisk to thoroughly combine). Add the flour mixture and mix on low (or use a whisk to combine) until completely blended. Stir in the walnuts.
3. Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil.
print
save
email
I’ve tried so many banana bread recipes it’s ridiculous, but since Grandmas always know how to bake, I think I’ll try yours too! Would it be sacrilege to leave out the nuts since my kids won’t eat them?
Reply
Michelle on September 20th, 2010 at 9:27 am
Not at all Kristina! The best part of baking from scratch is making things completely adaptable to your own tastes. Go for it sans nuts
Reply
I loved baking banana bread with my Grandma too – it’s one of the first things I ever learned to bake! Your Grandma’s recipe looks very moist and delicious
Reply
I love breakfast breads like this. Of course, I eat them any time of day. They are always so moist and yummy
Reply
Your banana bread looks delicious! It looks just like my grandmother’s. I just posted a tribute to her using her classic banana bread recipe too. Grandmothers are so special.
Reply
Oh I wish I wasn’t allergic to bananas, that looks so tasty!
Reply
This looks delicious! Have you seen the Cook’s Illustrated version of banana bread lately? It’s very labor intensive, but it’s worth it!
Reply
Michelle on September 20th, 2010 at 9:34 am
You know, I just saw a version of it on another blog, and it does look time-intensive. I haven’t tried it, perhaps I will, but I doubt anything will replace my grandma’s recipe as my all-time favorite
Reply
If there is any leftover by the weekend, try some slices dipped in eggs and milk, then fried ala French Toast . . . OMG, this is amazing!
Reply
Michelle on September 20th, 2010 at 9:28 am
Oh wow, that sounds amazing! I never would have thought of making banana bread into French toast – super suggestion, I can’t wait to try it! Thank you!
Reply
I’ve been looking for a good banana bread recipe to replace the one of my mom’s that I lost. Instead of oil, it called for Spry. I think that was a type of Crisco back in the day. Your grandma’s recipe looks similar both in the picture and the ingredients. I’ll have to give it a try. Thanks.
Reply
DE-LISH! And spreading cream cheese on it is my favorite. Thanks for the recipe
Reply
Grandma stories are the best! And thanks for the cream cheese idea…I bet that works great on pumpkin bread, too!
Reply
I don’t know how anyone could have leftovers. I eat half a loaf the first day! by myself!
Reply
This looks so good…full of nuts, just the way I like banana bread to be. Very nice height and texture too.
Reply
Yummy. I love banana bread too! They are also good made as muffins. The cream cheese idea is a good one. Thanks for sharing.
Reply
Sounds delicious! I’d have to leave out the nuts, but goodness does this sound like it would be incredible with cream cheese! Yum!!
Reply
I think that there as many banana bread recipes as people on the earth. Everybody has their favorite, like your Grandma’s recipe. We had a banana bread bake off in our family. Your recipe looks like a winner.
Reply
I’m with you. Peanut butter on EVERYTHING, especially banana bread. I like this recipe, thanks!
Reply
Sounds delicious! I’m planning on making banana muffins this weekend. Have you ever tried using this recipe for muffins?
Reply
Michelle on September 20th, 2010 at 9:35 am
Hi Lynn, I have never made this recipe into muffins. If you do, I’d love to hear the results. These are my all-time favorite banana muffins:
http://www.browneyedbaker.com/2008/01/09/banana-muffins-2/
Reply
I love grandma recipes! And I love everything banana. The bread does look perfect.
Reply
This banana bread looks so good. I would have to make it minus the nuts as my son is allergic. I am going to make a loaf this weekend, maybe tomorrow a.m.? Looks so good. i want a slice right now.
Reply
I loved my grandma’s cooking but sadly don’t have any of her recipes. Thanks for sharing your grandma’s recipe for banana bread. It looks yummy!
Reply
I love banana bread. Thanks for sharing your grandma’s recipe!
Reply
YUM!
Quick tip: I add 1/2 tbs of pumpkin pie spice to my banana nut bread and it adds just a little bit of sass
Reply
Michelle on September 20th, 2010 at 10:07 am
Stephanie, awesome tip! I am going to try some pumpkin pie spice next time, perfect for fall!
Reply
This is the best banana bread recipe I’ve tried. Thank you.It comes amazing.
Reply
Michelle on September 20th, 2010 at 10:07 am
Pili – so happy you loved this!
Reply
Ah, this does look delicious. Unfortunately, I can’t get my family to wrap their arms around it like I do. Bananas and peanut butter; yes. Maybe I’ll try your recipe and see if that goes over any better. It looks delicious (I’m afraid I’ll end up eating the whole loaf).
Reply
Banana nut bread is one of my favorites… I am especially fond of slathering peanut butter on it, as well. Your recipe looks divine!
Reply
Wow, sounds delicious. I like banana muffin, your banana nut bread must taste good. Thank you for your recipe. Also, the picture of “Banana Nut Bread” reminds me the German black bread.
Reply
I love a good banana bread, however I’d have to do it without nuts. Looks amazing
Reply
Sometimes there’s nothing better than warming up a slice of banana bread and slathering butter all over it! Yum!
Reply
Thank you! I’ve never had a banana nut bread come out as delicious! The batter made great mini-muffins as well. Thanks again!
Reply
Michelle on November 8th, 2010 at 10:17 pm
So glad you loved, and great to know they make awesome mini muffins!
Reply
I just made this! It’s fab. I was searching online for a good recipe and all your stuff look so delish so I said why not try yours. I will try another recipe then.
Reply
Hi!
I love your recipes. My husband is on weight watchers, and I’m struggling to find a flavorful recipe that isn’t over loaded with too much fat, etc.
You wouldn’t happen to know the fat, protein, fiber and carbohydrate grams in this recipe would you? I’d love to convert it to a points plus recipe that my hubby can enjoy from time to time.
Thank you so much!
Reply
Michelle on February 14th, 2011 at 10:12 pm
Hi Kacey, I do not know the nutritional content of the recipe, sorry!
Reply
My husband doesn’t really care for banana nut bread, so I will have to eat it all by myself (darn!). Being pregnant, I bought bananas for breakfast and of course they went bad before I ate them all, so I am using them to now make this delicious looking bread. Can i possibly save enough unbaked bread for the other loaf in the fridge so I have time to eat the other loaf? I don’t want to waste!
Reply
Michelle on February 14th, 2011 at 10:14 pm
Hi Monica, I would actually recommend baking both loaves and freezing the second one until you are ready to eat it. The batter won’t stay fresh in the fridge. Just wrap with plastic wrap and foil before freezing!
Reply
One of my friends made these and they are delicious! But does the type of oil matter in the recipe? Thanks!
Reply
Michelle on February 15th, 2011 at 7:06 pm
Hi Dana, I would recommend vegetable or canola oil.
Reply
Made this last night with my 4 year old and not only was it super easy, it turned out great. Love how moist it was (that is the problem with some other banana recipes I’ve tried). And the banana flavor really comes through. The only bad thing is that we only had 2 bananas so could only make one loaf.
Guess what we are having for breakfast? 
Reply
What a delish recipe! I made 2 batches on Sunday.. Super simple! The loaves had amazing flavor and were perfectly moist! This is definitely my new ‘go to’ everyday recipe! THANK YOU for sharing!
Reply
Just ate a slice fresh from the oven! Extremely moist. I tossed in a tsp of cinnamon with the dry ingredients. Thank you!
Reply
I made this today.,,,amazing! Thank you for sharing!
Reply
Going to the store in the morning to get all of the ingredients! Look forward to making it for desert with all of the kids in the afternoon!! Thanks!!!
Reply
This is the best banana bread I have ever made. I was at my Grandma’s house (what a coincidence, huh?) when I first made this recipe. I was really craving banana bread and I came across this recipe. The first time I made it, it came out perfect!! If you are looking for the most easy, simple, and delicious recipe for banana bread, you should definitely try this one!!! Thanks soooo much Brown Eyed Baker!!!
Reply
Wow! This is banana bread is very moist, and has a nice, dense texture. It is so full of rich, banana flavor. I added a tsp of cinnamon to add a little kick. I also left it in the oven for 20 more min to fully bake. Thank you for sharing your delicious recipes. I am an avid food blog reader and your recipes are, by far, the best. Thanks again for sharing!
Reply
This recipe is great!! I don’t usually like banana breads, but this is really good bread. Thank you so much !
Emily
Reply
Hi. My husband loves banana bread. I will try baking it this weekend. However, the loaf pan I have is only one 9″ x 5″. Would that work if I put the batter into the loaf pan and the rest into muffin tins? Thanks for your help
Reply
Michelle on January 4th, 2012 at 9:00 pm
Yes, you could definitely do that!
Reply
I love this bread! I normally don’t even like banana bread, but this was fantastic! I halved the amount of nuts and only put nuts into one pan, so the second pan was sans-nuts. Both were delicious! Thanks so much!
Reply
I left my two pans in the oven for exactly 45 minutes (and let cool for a few hours in the pan on the counter) and the loaves turned out perfectly. I received the best compliment from my coworker — “just like mom used to make”. Thanks for such an easy, delicious recipe!
Reply
this is the best of the best banana nut bread I have ever had!!! I dont ever write reviews but this recipe was so delicious I felt compelled to write. It reminds me of my Grandmas bread. It was so easy to make and held up great. Will be making this a family recipe for my kids. thanks!!1
Reply
Michelle on February 24th, 2012 at 10:25 pm
Aw, I’m so happy to hear this! It’s my grandma’s old recipe, and she has since passed, so I love that I can share her love of food through my site and that others enjoy her recipe as much as I do!
Reply
I have made this bread countless times and I absolutely love it! My friends also love this recipe. I wanted to know if I could make this recipe into mini muffins? I’m sure all you would have to do is decrease the bake time, but do you have any idea how long I should bake them for? Thanks!
Reply
Michelle on March 31st, 2012 at 10:37 pm
Hi Abby, I’m so glad you love this bread! I have never done mini muffins, but I would suggest starting to check it around the 8 minute mark to make sure they don’t overbake.
Reply
Hi Michelle! Thank you so much for your blog, I love all of your recipes. So far I have made the Chocolate chip cookies, the peanut butter chocolate chip oatmeal cookies and your grandma’s banana bread. All of them turned out amazingly well and all of my family and friends said that they were the best I’ve ever baked – they also can’t wait for me to make them again. I will try making as many of your recipes as I can and hope that you keep posting more! Thank you again.
Reply
OMG , this was absolutely gorgeous, .
Best breakfast i had in a long long time.
I actually took two slices of the bread and slathered them with hazelnutspread and sliced bananas and then grilled it like a panini. I could not stop eating
Reply
Your blog is absolutely amazing!,.. I am new to baking and I’ve been trying lots of your recipes. I made the banana nut bread a week ago and it tasted delicious. But I had one problem though!!.. My crust became sticky … after cooling down.. Please let me know if I am doing something wrong with my batter
Reply
Michelle on August 9th, 2012 at 4:22 pm
Hi Shruthi, Did you cover the loaf before it was completely cool? If so, this would have trapped some moisture and caused the top to get a sticky residue.
Reply
I made your grandmother’s recipe today and it was totally a hit! My husband, kids, inlaws and I loved it! It was very moist, I have tried several banana bread recipes and this is by far the best one, so I have it bookmarked, thank you!
Reply
Michelle on October 5th, 2012 at 3:46 pm
Aw, this is so great to hear! My grandma would be so happy!
Reply
I never make banana bread with nuts (my kids won’t eat it, if I do). I just put this in the oven and I made mine with chocolate chips – THAT they will eat! LOL
can’t wait to try it!
Reply
I just pulled my banana bread out of the oven and they turned out great! I added a sprinkle of chocolate chips and pecans instead of walnuts but the bread is amazing. my father in law and husband can’t keep their hands off of it. I am so glad there is two loaves!!! Thank you for sharing your recipe and your story. Oh and the cream cheese spread. . . . PERFECT!
Reply
Hi this is a wonderful recipe, my compliments to you and your grandma. I have gavr this recipe a go but have 2 questions. I baked in a glass loaf pan it got very dark on the bottom and sides but the top was perfect. Seeing as foil wouldn’t help my case what would u suggest. And can i put 2 batches in one loaf pan?
Reply
Michelle on November 29th, 2012 at 12:21 am
Hi Angela, This happened to a family member of mine as well; I think it’s the virtue of the glass pans, which are made to create browning all around. If you can get metal loaf pans, I would, otherwise you might try reducing the oven temperature by 25 degrees and see if that helps.
I would not put a double batch in one regular-size loaf pan, as it might spill over.
Reply
I’m planning to make mini loafs with the recipe. Any suggestions in cooking time. Should I bake it at the same temp? Any suggestions appreciated
Reply
Michelle on December 10th, 2012 at 12:27 am
Hi Elsa, I’ve never made mini versions of the bread, but you would bake it at the same temperature, just reduce the baking time. It all depends on the size of the loaf pans you are using; I would compare to the standard size and cut down the baking time by the same percentage.
Reply
Elsa on December 10th, 2012 at 6:44 am
Thanks for the recipe! I made one regular loaf and split the remainder in 2 mini loaf pan with the remaining batter. Ended up being 10oz of batter for each loaf. Baked at same temp for 20 mins. I checked it, covered w foil and baked ten more minutes. Turned out great! I’ll be making 28 mini loaves next week for my husbands office
Reply
I made 4 mini loaves late Thursday & they were gone by Friday afternoon! I only got 3 pieces, my kids ate the rest! More are in the oven now. Delicious!
Reply
Looks yummy! Ok to make in one 9 x 5 x 3 inch pan? How high would you fill pan with batter?
Reply
Michelle on February 16th, 2013 at 11:27 am
No, you can’t make the entire recipe and use one 9×5-inch pan, it would overflow. You’d need to cut the recipe in half.
Reply