My grandma’s recipe for banana nut bread is a classic banana bread recipe packed full of mashed bananas and chopped walnuts; it can be prepped in 10 minutes and bakes up super moist and dense. A family favorite!
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.
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’m thrilled to be sharing her recipe with you; this bread is super moist, packed full of banana flavor, and best of all – it comes straight from my grandma’s kitchen. Which makes it the best banana bread ever, naturally.
The Secret to Super Moist Bread
There might not be anything worse than dry banana bread, am I right? The lineup of ingredients for making my grandma’s banana nut bread is pretty standard, but there are two key ingredients in this recipe that ensure it stays supremely moist:
Vegetable Oil: The first key in keeping the bread incredibly moist and maintaining a tender crumb.
Bananas: Look for bananas that at the very least are spotty brown, but the browner the better! The riper the bananas, the sweeter it is and the more moisture it will impart.
Recipe Success Tips
A few extra notes to ensure you are sitting down to the absolute best banana bread that you’ve ever had…
As mentioned above, be sure to use the ripest bananas you can find. It amps up the flavor, plus ensures that the bread retains ultimate moisture.
Make nut substitutions if you’d like. Walnuts are a classic, but pretty much any other nut will work – try pecans, peanuts, anything! You can also omit the nuts if you’d prefer, as well.
Add chocolate chips if you’re feeling it. You can swap them in for the nuts, or do half and half.
Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
As you might be able to tell, this banana bread recipe 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.
I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.
Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread.
Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
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. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Recipe Video
Recipe Notes:
Be sure to use the ripest bananas you can find. It amps up the flavor, plus ensures that the bread retains ultimate moisture.
Make nut substitutions if you'd like. Walnuts are a classic, but pretty much any other nut will work - try pecans, peanuts, anything! You can also omit the nuts if you'd prefer, as well.
Add chocolate chips if you're feeling it. You can swap them in for the nuts, or do half and half.
Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
Converting to Muffins: If you'd like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Anytime I need a new recipe I start my search with a hundred year old recipe or gandmas and this one has not failed me. I have been using this one for a while now. I have not experimented too much other than oils and chocolate chips. 1 cup is a bit much for chocolate chips because we go with muffins so I cut it to 2/3 cup. This recipe makes 15 muffins if you like bigger muffins and fill them over 3/4 full.
I just made your Grandma’s recipe for Banana Walnut Bread this afternoon. However, I decided to go the muffin route, and they are absolutely delicious. I took the recommendation of one of your other posters and used 1/2 cup granulated sugar and 1/2 cup brown sugar. I also added 1/2 cup of chopped walnuts and a 1/2 cup of milk chocolate chips. I also added a 1/4 teaspoon of cinnamon, and I doubled the amount of the vanilla extract to 2 teaspoons. I have made Banana Walnut Bread several other times, but I think that the canola oil definitely adds the moisture to the finished product that butter does not seem to do. Thanks so much for passing this along to us, Michelle!
I just made this Walnut Banana Bread tonight and it turned out AMAZING!!! Thank you for sharing a family recipe. That was very generous and kind of you. I have just enough bananas left to make another batch tomorrow to give away and share. During these times, its extra important to be showing our Love and generosity to one another.
Hi Jan, I’m not sure how well that would work out since it would need to bake for a much longer period of time. If you do, I would suggest tenting with foil from the get-go so it doesn’t get too dark.
This loaf was delicious. It’s become my favorite banana loaf recipe. I made a couple of modifications to suite my taste (1/2 cup ea of white and brown sugar, and 1/2 tsp grated nutmeg). Thank you for sharing.
I’m wondering if you could bake the entire batter in one loaf pan to get a taller loaf? It probably would change the bake time a bit. I have a 9x4x4 pan that I think would do the job well and also a 9×5 that would probably work as well. What are your thoughts on baking one loaf from this recipe?
Interesting you use oil instead of butter. I have a super old cookbook that I use any time I make banana bread…I’ll have to try it with oil to see what the difference is. I always put some cinnamon in as well. Adds some extra flavor and a splash of vanilla always too. Love the Grandma recipes. Hope you share more😊
I lost the recipe I had used for years. I found this one and used it last week one, and am getting ready to use again in a few mins. Excellent recipe! I substituted unsweetened applesauce for the oil, and added 1 tsp cardamon. Thank you for sharing!
It was very easy and simple to make. It’s really good. But it doesn’t have enough flavor to it. Next time I would use another banana and maybe some brown sugar.
I made a few tweaks to mine but they still came out wonderful and delicious. This recipe is almost exactly like my grandma’s. May she rest in peace. First one I have found that is the closest. Thank you.
This is not 2 loaf bread unless you like it dry and very flat tasting.. I don’t know how people can get 2 loaves of bread out of 2 cups of flour and two eggs Plus 3 bananas. No way does it rise enough and not enough flavor with three bananas. I tried to make this recipe 4 different times came up with the exact same as the first which was very dry little to no flavor. It’s a very easy recipe to follow. I did change a few things which made it much tastier and moist. I used 5 bananas 1/2cup Brown sugar 1/4milk teaspoon cinnamon cut down the flour made ONE it was delicious to say the least. I would rather get one excellent then 2 dried out breads
This worked out perfectly. Very delicious. Used grandmas’s old glass bread pans and I’m glad I used two. They are the perfect size, especially for 2 people, now I can freeze one for later. Not too sweet. I used pecans instead of walnuts and I did have to use tin foil for the additional 5 minutes it took to cook (50 minutes). Will definitely make again.
Love this recipe. Added butterscotch chips instead of walnuts for a change of pace. Yum! The loaf was gone very quickly. I’ll be making this recipe again and again.
I loved this recipe ! The bread was moist and delicious . I used pecans instead of walnuts but otherwise followed the recipe. This will definitely be my “go to “ recipe for banana nut bread from now on.
YUM!!!! Tastes just like my grandmothers!!! Against advice I put it all in a larger loaf pan put additional nuts on top baked 325 for almost an hour and it was perfection!!! I will make it again. I like a larger bread size slice like my grandma used to make. And that is what I got!!! Thank you soooooo much for the recipe.
this was so easy to make and not a lot of sugar . I did cover it with foil the last 10 min. thanks for the tip. this was the best banana nut bread I have ever had. this one is a keeper. no more wasted bananas for me. will have to walk a extra few miles this week. I ate the whole loaf.
I’ve been at home recovering from a hysterectomy for almost 8 weeks and going stir crazy so I started going through my old Pins and bookmarks and making things my co-workers are going to be very sad I’m not going to be baking anymore lol anyway I made 4 loaves of this for my 9 member squad and within 20 minutes of dropping it off my phone was blowing up telling me how amazing my crack bread was, and begging for more that’s truely the highest compliment .
Love this bread. It is just the right amount of sweet, it is moist, it is even a nice light texture, not too dense like some banana breads I’ve made in the past. It’s just the best ever.
I have my grandma’s recipe, but since the last time I made it, I misplaced it! I used your recipe this morning and it’s a pretty good runner up to Grandma’s!! :) I omitted the walnuts just as I do with her’s. I doubled the recipe and loaves came out perfect at about 41 minutes. Thanks!
This has become my favorite banana bread recipe. So easy, but the big surprise for me was that there’s no butter, yet it’s very moist and flavorful! I also love that I don’t need to use a mixer.
I made this today and I was pleasantly surprise it really taste I will be making again .It was not overly sweet..I also cut the recipe in half because I only wanted 1 loaf.
I baked two loaves according to your recipe. I didn’t have any baking soda on hand so I substituted 6 teaspoons of baking powder. It was out of this world! I used bananas that I had for a few days. I am going to bake two loaves this evening and try to do everything exactly the same, as it was perfection! Thank you for sharing this heavenly recipe.
My banana bread came out perfect! First of all, I had all the ingredients and I loved that I just had to use a whisk and spoon to mix. It was so easy. Just like the video. It is so moist and everyone loved it! I was happy to use it since my son is lactose intolerant and your recipe called for oil instead of butter. Thank you!
Recipe turned out just as it says. Dense and moist. Not very sweet, which I like and delicious with butter. I might add some chocolate chips next time for a sweeter batch.
This is by far the best banana bread I have ever tasted! I made 2 loaves and gave 1 to a friend! Wish I didn’t now. I will definitely make this again!!!
Kid tested kid approved. I have some pretty picky kids that absolutely love pumpkin muffins. I used to make banana muffins for them and they love them until I tried a totally different recipe that involved a yellow cake mix from that time on they would not eat a banana muffin until today. I was told that I should make these banana muffins instead of pumpkin muffins because these are so yummy in their words
Was looking for a banana bread recipe that was good and not too time consuming. I stumbled upon this recipe and thought sounds simple enough. I love this recipe. It is delicious. I actually made two batches. One plain and one with chocolate chips. I had planned on adding walnuts but found my walnuts weren’t any good. Kind of glad they weren’t because just the chocolate chip added was the bomb. The true test will be if the kids will eat them.
Hi Betty, Thanks so much for taking the time to come back and leave a review; I’m so thrilled you enjoyed my grandma’s banana bread and love your addition of chocolate chips!
I love this recipe! I just prefer mine a bit sweet so I doubled the sugar. It turned out delicious. I used muffin pans instead of loaf pans. Muffins were more convenient for my husband’s lunch box.
I made this recipe a few days ago, using only half of the ingredients to make one loaf. The instructions were perfect and easy to follow. During the baking process, our kitchen was filled with a lovely and intoxicating aroma. Our glass loaf pan wasn’t ideal (prefer metal), so we definitely watched for over-browning on the sides. It was really hard to wait for the loaf to cool properly, so we cut into it while still slightly warm and slathered Kerry Gold Irish Butter on our slices. WOW, so delicious. So here it is, a few days later, and I am making another loaf! I think this would freeze very well. Can’t wait to bring this to a pot luck party at work. Thanks for a sharing your excellent family recipe.
I haven’t made banana bread in years, so I was looking for a killer recipe. In this one I found a recipe that used less sugar than most, so, since my GF has a slight digestive issue with sugar, I gave it a try. It is an EXCELLENT recipe to keep on hand! True, the next time I make it, I will undoubtedly tweak it in some small way (don’t ALL of us experiment a bit?), but it could not be a better way to begin! Thank you for providing this recipe!
This is my first time making banana bread, and it turned out fantastic! I only have 9/5 inch loaf pans, so I made them in 4 mini loaf pans (baked at about 45 minutes). My mom, who is a big baker and never had luck with banana cake or bread said that this was the best she ever had. Thanks for the great recipe!
This turned out absolutely delicious!! I baked this in one king Arthur tea loaf pan (equivalent to a 9 by 5 loaf pan) and it turned out perfect and had a good height to it!
This looks so tasty. I’m going to try making this because my usual recipe for banana bread has turned out dry and crumbly the last two times I made it. Your’s looks so moist and delicious.
I just made this recipe, doubled it and used 1 3/4 c sugar, added 2 tsp cinnamon and 3/4 tsp ground cloves. It is fantastic! Moist and flavorful with a really nice texture. Thank you for sharing it.
I cannot wait for it to cool off so I can make this. I have an obsession with banana nut bread; and it has to be banana nut bread. If it’s just plain banana bread I want nothing to do with it. It’s a constant battle between my dad and I. I found a recipe for banana bread previously, but i have yet to master that one. Grandmas know what they’re doing so I know this one will be outstanding.
So I’m not a commenter or even really a blog person. Yours is seriously the only blog I read faithfully and in truth I do it less for the recipes (which are good) but more because I enjoy how your personality and your love for what you do shine through every post you write. Posts like this one though are my favourite. Love and food and memories are so interconnected and I feel like I know your family in a small way from what you share with us. Thank you for enriching my life with a taste of yours
We have nut allergies in our family… so my question is, can I leave the nuts out or will it affect the bread because it has a whole cup in there or is there something I could substitute that would still work ??
I really like the new format… I really appreciate any & all help Thanks
Oh how I concur with you about those memories from grandma’s house! My grandparent’s house was my favorite place on earth growing up, and times spent there are my fondest and most cherished childhood memories. No bake cookies and red and black current jams are simple food memories from her house.
My plans for today included making banana bread, so this was a timely post. I think I will give this version a try rather than my go-to recipe. Since this is a lower loaf, do you think the batter could be put into one loaf pan rather than two? Probably would have to bake longer . . . .
Hi Michelle, If you put all of the batter into one pan, it would take a REALLY long time to bake, and I fear the outside might be way too dark by the time the middle is cooked through.
I have made this many times and it always turns out awesome! I had a recipe years ago from one of my Mom’s old cook books, which sadly the ex stole. As another reviewer noted the picture got me to try it. Not pale, nice and dark looked similar to my favorite and this recipe did not disappoint! I’m going to make it again this evening adding some coconut as I have a Jamaican student staying with me this summer. I know I’ll love ,I can say that I have never made a “Brown Eyed Baker” recipe that didn’t turn out delicious! Thanks Michelle, you’re awesome!
It’s my first time I cook a banana bread. I chose this recipe, because of the nuts. It turned out so perfect…love it. Would it store better in the fridge? ( I wrapped it in plastic foil not to get hard.) Thank you for sharing. You re doing a great job!
Mine turned out dark too. Used sunflower oil. Still came out great, but much darker . Did the oil have anything to do with it? Also, can you use less oil? Seems like a lot. Thanks!
Hello! Just like the many other comments on here your recipe is amazing and perfectly simple. Thank you for sharing! I just made this and I did the four mini loaves and I just sprinkle cinnamon sugar on top, super delicious! I’m actually also looking for an amazing chocolate chip muffin/bread. I’ve tried a couple recipes and they are all sub par. My hubby is a plain jain and I want to make him as happy as I am with banana nut bread! Any suggestions?
Hi Katie, I was just wondering whether sugar has to be added to the recipe since the bananas are already sweet? If so, is caster sugar okay to use instead of granulated sugar? I really cant wait to try this out! Thanks in advance. :)
Thanks for the reply. Now then l reliased that l put Baking powder instead of baking soda. Will this mistake make a diffence? From the photo, your cake looks light and mine is densed.
Hi! First time to make Banana bread and just out from oven. I am new in baking, I put in 8×4 & 9×5 loaf pan which l only have. It seemed to have only partially rose. Where could i have went wrong? Is the dry and wet ingredients just mix well or the wet ingredients need to be beat longer time? Can I next time put in one 9×5 loaf pan only? Thanks
Hi Kin, As you can see from the photo, the bread doesn’t rise terribly high. However, if it didn’t rise at all, make sure that your baking soda is fresh.
Well, I gave it a try – I didn’t even bother tweaking the recipe because of the difference in flour – and it was delicious! Both pans were literally gone in one day… Thanks!
Came back to thank you for sharing your grandmama’s delicious banana bread recipe. I cut the recipe in half and baked muffins in my convection toaster oven. I did tweak the flavor a bit with rum extract and brown sugar, hope you don’t mind me saying. It’s a nicely adaptive recipe that way. Thanks to you and G’ma!
I made this a couple of days ago, substituted coconut oil for the canola and pecans for the walnuts. Turned out great and it was super easy. Thank you for your wonderful recipes!
This is absolutely delicious! My four year old daughter and my one year old daughter are both obsessed with it. I have to make this every week, and I’m not even kidding. it is so moist and just perfect!
It was so quick and easy I couldn’t believe it! Turned out beautifully , I did have to cover it with tin foil because it started to brown too much. Tasted x10 better the next day! Thank you so much for sharing!!!!
O.M.G.! This was SUPER-EASY and THE BEST Banana Nut Bread I’ve ever made and ate! I modified the recipe for just one loaf, due to I only had one pan, and cut the sugar in half. Then, Voila! Awesome Banana Nut Bread, soft, light & moist… And like everybody says, the next day the taste got even better! Thank you so much for sharing your grandma’s recipe!
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!
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.
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 :)
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?
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.
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!
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 :)
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!
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
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.
OMG , this was absolutely gorgeous, . 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 :) Best breakfast i had in a long long time.
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.
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!
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.
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
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!
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!
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!
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 ;)
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!
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!!!
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!!!
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! :)
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? :)
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!
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!
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.
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. :D
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.
Banana nut bread is one of my favorites… I am especially fond of slathering peanut butter on it, as well. Your recipe looks divine!
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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).
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.
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.
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.
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!
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 :)
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. :)
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 :)
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?
Anytime I need a new recipe I start my search with a hundred year old recipe or gandmas and this one has not failed me. I have been using this one for a while now. I have not experimented too much other than oils and chocolate chips. 1 cup is a bit much for chocolate chips because we go with muffins so I cut it to 2/3 cup. This recipe makes 15 muffins if you like bigger muffins and fill them over 3/4 full.
We used canola oil. I can taste it in the finished product. Should I use less or try a different type of veggie oil?
Hmm I’ve never tasted the actual oil. I would perhaps try a different type.
SO YUMMY!! I put everything into one pan and baked it for about an hour and it was amazing!! Thank you for this recipe!! <3
I just made your Grandma’s recipe for Banana Walnut Bread this afternoon. However, I decided to go the muffin route, and they are absolutely delicious. I took the recommendation of one of your other posters and used 1/2 cup granulated sugar and 1/2 cup brown sugar. I also added 1/2 cup of chopped walnuts and a 1/2 cup of milk chocolate chips. I also added a 1/4 teaspoon of cinnamon, and I doubled the amount of the vanilla extract to 2 teaspoons. I have made Banana Walnut Bread several other times, but I think that the canola oil definitely adds the moisture to the finished product that butter does not seem to do. Thanks so much for passing this along to us, Michelle!
I just made this Walnut Banana Bread tonight and it turned out AMAZING!!! Thank you for sharing a family recipe. That was very generous and kind of you. I have just enough bananas left to make another batch tomorrow to give away and share. During these times, its extra important to be showing our Love and generosity to one another.
Up early bean making banana bread forever. I’ve tried all of the recipes and yours is the best! Oil is the key. It’s not as moist when you use butter
Rather then using two 8×4 pans, can I use a bigger loaf pan to make one big loaf?
Hi Jan, I’m not sure how well that would work out since it would need to bake for a much longer period of time. If you do, I would suggest tenting with foil from the get-go so it doesn’t get too dark.
Ooh! Your grandma’s bread looks so good! I love the walnut/banana combination. Thank you for the muffin instructions too!
You are right, I’m reading a thrilled banana recipe in grand ma’s kitchen. I am loving with here. I am going to make it soon.
This loaf was delicious. It’s become my favorite banana loaf recipe. I made a couple of modifications to suite my taste (1/2 cup ea of white and brown sugar, and 1/2 tsp grated nutmeg). Thank you for sharing.
LOVE banana bread!
Great recipe loved by all, so simple to make and tasty.
Looks delicious. To get a higher loaf do you think you could do in 1 loaf pan?
Thanks
I have not tried that, but you would need to bake it for a significantly longer period of time.
I’m wondering if you could bake the entire batter in one loaf pan to get a taller loaf? It probably would change the bake time a bit. I have a 9x4x4 pan that I think would do the job well and also a 9×5 that would probably work as well. What are your thoughts on baking one loaf from this recipe?
This recipe is very similar to my mom’s. It’s so dense I sometimes use it to make banana bread French toast! Decadent, but delicious.
Oh, I also used raw sugar when I baked this last weekend, will again today.
Interesting you use oil instead of butter. I have a super old cookbook that I use any time I make banana bread…I’ll have to try it with oil to see what the difference is. I always put some cinnamon in as well. Adds some extra flavor and a splash of vanilla always too. Love the Grandma recipes. Hope you share more😊
I lost the recipe I had used for years. I found this one and used it last week one, and am getting ready to use again in a few mins.
Excellent recipe!
I substituted unsweetened applesauce for the oil, and added 1 tsp cardamon.
Thank you for sharing!
It was my first time making banana nut bread and it turned out great! I will use this recipe again, co workers also love it :).
It was very easy and simple to make. It’s really good. But it doesn’t have enough flavor to it. Next time I would use another banana and maybe some brown sugar.
I made a few tweaks to mine but they still came out wonderful and delicious. This recipe is almost exactly like my grandma’s. May she rest in peace. First one I have found that is the closest. Thank you.
The recipe is really easy to make with the things around the house.
I tried your banana nut bread and my husband really liked it. Easy to make and doesn’t take long. I will be making it again.
Family loved it came out and tasted just like my mom’s used to only thing I did different is a coarse chopped up the nuts ….
This is not 2 loaf bread unless you like it dry and very flat tasting.. I don’t know how people can get 2 loaves of bread out of 2 cups of flour and two eggs Plus 3 bananas. No way does it rise enough and not enough flavor with three bananas. I tried to make this recipe 4 different times came up with the exact same as the first which was very dry little to no flavor. It’s a very easy recipe to follow. I did change a few things which made it much tastier and moist. I used 5 bananas 1/2cup Brown sugar 1/4milk teaspoon cinnamon cut down the flour made ONE it was delicious to say the least. I would rather get one excellent then 2 dried out breads
Love this easy and delicious recipe! I’m making two loaves so I can share one with neighbors. BEB is always my go-to for great recipes!
This worked out perfectly. Very delicious. Used grandmas’s old glass bread pans and I’m glad I used two. They are the perfect size, especially for 2 people, now I can freeze one for later. Not too sweet. I used pecans instead of walnuts and I did have to use tin foil for the additional 5 minutes it took to cook (50 minutes). Will definitely make again.
Love this recipe. Added butterscotch chips instead of walnuts for a change of pace. Yum! The loaf was gone very quickly. I’ll be making this recipe again and again.
Hello, can I substitute the granulated Sugar with coconut sugar?
Hi Steph, I have not done that, but I’ve seen others do it in other banana bread recipes. If you try it, let me know how it goes.
We love this recipe! My preschool age boys and I have made it several times!
Great banana bread! We swapped the walnuts for chocolate chips (bc we were emotional) and loved it! Highly recommend.
Can I use canola oil?
This is a lovely recipe BUT. it is Not a 2- loaf recipe! Do not try to make a recipe with only 2 eggs and 2 cups of flour into two loaves!
I made the Banana bread and it was perfect. I made one large loaf @ 325c for an hour. I will make this again and again. Thank you…
Love this recipe and so do family and friends! It’s easy to make and always yummy!
I loved this recipe ! The bread was moist and delicious . I used pecans instead of walnuts but otherwise followed the recipe. This will definitely be my “go to “ recipe for banana nut bread from now on.
This recipe is wonderful! Banana bread is one of my favorite things to bake!
YUM, I love baking banana bread with my sons… we will have to try this recipe!
YUM!!!! Tastes just like my grandmothers!!! Against advice I put it all in a larger loaf pan put additional nuts on top baked 325 for almost an hour and it was perfection!!! I will make it again. I like a larger bread size slice like my grandma used to make. And that is what I got!!! Thank you soooooo much for the recipe.
I have cake flour and bread flour at home. Could I use either or a mix instead of AP for this recipe?
Cheers
Hi Halima, I think a 50/50 combo of the two should work!
This is the BEST banana bread! It has become my go-to recipe!
Love banana bread, I had a similar recipe but couldn’t find it. I tried yours, it was pretty much the same. It was delicious. Thank you!
Thanks for sharing such a special recipe! Love the flavors and how easy it is!
This banana bread has seriously the BEST flavor and is so moist. Thanks for sharing such a great recipe!
this was so easy to make and not a lot of sugar . I did cover it with foil the last 10 min. thanks for the tip. this was the best banana nut bread I have ever had. this one is a keeper. no more wasted bananas for me. will have to walk a extra few miles this week. I ate the whole loaf.
My mom makes this every week. I look forward to a slice with my coffee every time we visit! So delicious!
I’ve been at home recovering from a hysterectomy for almost 8 weeks and going stir crazy so I started going through my old Pins and bookmarks and making things my co-workers are going to be very sad I’m not going to be baking anymore lol anyway I made 4 loaves of this for my 9 member squad and within 20 minutes of dropping it off my phone was blowing up telling me how amazing my crack bread was, and begging for more that’s truely the highest compliment .
Grandma’s recipes are always the best and this is no exception. Perfectly dense and sweet!
Love this bread. It is just the right amount of sweet, it is moist, it is even a nice light texture, not too dense like some banana breads I’ve made in the past. It’s just the best ever.
I have my grandma’s recipe, but since the last time I made it, I misplaced it! I used your recipe this morning and it’s a pretty good runner up to Grandma’s!! :) I omitted the walnuts just as I do with her’s. I doubled the recipe and loaves came out perfect at about 41 minutes. Thanks!
Did this messed up on baking soda i put in baking powder but fixed my boo left out salt aņd added baking soda turned out good
This has become my favorite banana bread recipe. So easy, but the big surprise for me was that there’s no butter, yet it’s very moist and flavorful! I also love that I don’t need to use a mixer.
Made this banana nut bread and it was so good. Needless to say it did not last long enough to put any away for a rainy day. Thank you for sharing.
I made this today and I was pleasantly surprise it really taste I will be making again .It was not overly sweet..I also cut the recipe in half because I only wanted 1 loaf.
I baked two loaves according to your recipe. I didn’t have any baking soda on hand so I substituted 6 teaspoons of baking powder. It was out of this world! I used bananas that I had for a few days. I am going to bake two loaves this evening and try to do everything exactly the same, as it was perfection! Thank you for sharing this heavenly recipe.
My banana bread came out perfect! First of all, I had all the ingredients and I loved that I just had to use a whisk and spoon to mix. It was so easy. Just like the video. It is so moist and everyone loved it! I was happy to use it since my son is lactose intolerant and your recipe called for oil instead of butter.
Thank you!
Very easy recipe, and delicious.
I made this today and it was delicious , will definitely be making it again.
Is it just me? This didnt come close to making 2 loaves?
I only got one loaf, but my pan was a bit bigger. I think smaller loaf pans would make two.
Omg so delicious..i made a double batch. Everything at room temp.and let sit 10 min before baking in convection oven.it was gone in 10 hrs lmao.
I used apple sauce instead of oil I hope they turn out ok in the oven now..
I made this banana bread with and without walnuts and ohhh si easy and delicious, thank you and best of all no mixer needed yesssss ❤
Delicious recipe for banana nut bread! I enjoyed how easy the recipe was to follow. Will make it a permanent recipe.🍞👍😊
I would like to make one loaf and then some muffins. How do I adjust the oven temp and time for muffins? Thank you
Hi Dolly, I would keep the temperature at 350 degrees, but start checking the muffins around 20 minutes or so and go from there. Enjoy!
I made this for Christmas, and took it over to my sister house fr Chrstmas. Everyone loved it. Thans, and Happy New Year
You’re welcome, so happy to hear it was a hit! Happy New Year!
Made Grandma’s banana bread today, it turned out exceptionally tasty and soft. Thank you very much for the recipe.
This banana bread tastes just like my grandmother used to make! It is so easy and so moistdelish!
Awww yay!
Can you add cranberry’s or any other fruit to this recipe ?
Hi Tami, Yes definitely!
Recipe turned out just as it says. Dense and moist. Not very sweet, which I like and delicious with butter. I might add some chocolate chips next time for a sweeter batch.
This is a moist, delicious bread, with just the right amount of sweetness. So happy to find this recipe.
This is by far the best banana bread I have ever tasted! I made 2 loaves and gave 1 to a friend! Wish I didn’t now. I will definitely make this again!!!
Kid tested kid approved. I have some pretty picky kids that absolutely love pumpkin muffins. I used to make banana muffins for them and they love them until I tried a totally different recipe that involved a yellow cake mix from that time on they would not eat a banana muffin until today. I was told that I should make these banana muffins instead of pumpkin muffins because these are so yummy in their words
Yay! I definitely understand how it feels to get approval from picky kids!
Was looking for a banana bread recipe that was good and not too time consuming. I stumbled upon this recipe and thought sounds simple enough. I love this recipe. It is delicious. I actually made two batches. One plain and one with chocolate chips. I had planned on adding walnuts but found my walnuts weren’t any good. Kind of glad they weren’t because just the chocolate chip added was the bomb. The true test will be if the kids will eat them.
Hi Betty, Thanks so much for taking the time to come back and leave a review; I’m so thrilled you enjoyed my grandma’s banana bread and love your addition of chocolate chips!
Could this be made in one bundt pan?
Thanks
Gail Scudieri
Hi Gail, I think you’d need to double the recipe to bake in a traditional Bundt pan.
I love this recipe! I just prefer mine a bit sweet so I doubled the sugar. It turned out delicious. I used muffin pans instead of loaf pans. Muffins were more convenient for my husband’s lunch box.
I made this recipe a few days ago, using only half of the ingredients to make one loaf. The instructions were perfect and easy to follow. During the baking process, our kitchen was filled with a lovely and intoxicating aroma. Our glass loaf pan wasn’t ideal (prefer metal), so we definitely watched for over-browning on the sides. It was really hard to wait for the loaf to cool properly, so we cut into it while still slightly warm and slathered Kerry Gold Irish Butter on our slices. WOW, so delicious. So here it is, a few days later, and I am making another loaf! I think this would freeze very well. Can’t wait to bring this to a pot luck party at work. Thanks for a sharing your excellent family recipe.
Hi Paula, I’m so glad you enjoyed my grandma’s banana bread! Thanks so much for stopping back to share your review!
Can you use dates?
Hi Norine, dates would be delicious!
It’s very delicious but made it in a 9 x 9 pan enjoyed it very much
I haven’t made banana bread in years, so I was looking for a killer recipe. In this one I found a recipe that used less sugar than most, so, since my GF has a slight digestive issue with sugar, I gave it a try. It is an EXCELLENT recipe to keep on hand! True, the next time I make it, I will undoubtedly tweak it in some small way (don’t ALL of us experiment a bit?), but it could not be a better way to begin! Thank you for providing this recipe!
Great- baked for 1 hour 30 minutes could use more sugar i used an electric oven and used frozen bananas.
This is my first time making banana bread, and it turned out fantastic! I only have 9/5 inch loaf pans, so I made them in 4 mini loaf pans (baked at about 45 minutes). My mom, who is a big baker and never had luck with banana cake or bread said that this was the best she ever had. Thanks for the great recipe!
This turned out absolutely delicious!! I baked this in one king Arthur tea loaf pan (equivalent to a 9 by 5 loaf pan) and it turned out perfect and had a good height to it!
This looks so tasty. I’m going to try making this because my usual recipe for banana bread has turned out dry and crumbly the last two times I made it. Your’s looks so moist and delicious.
I just made this recipe, doubled it and used 1 3/4 c sugar, added 2 tsp cinnamon and 3/4 tsp ground cloves.
It is fantastic! Moist and flavorful with a really nice texture. Thank you for sharing it.
This look so delicious, this is the best of the best banana nut bread I have ever had. Will be making this a recipe for my family. Thank Michelle.
Delish!!
I cannot wait for it to cool off so I can make this. I have an obsession with banana nut bread; and it has to be banana nut bread. If it’s just plain banana bread I want nothing to do with it. It’s a constant battle between my dad and I. I found a recipe for banana bread previously, but i have yet to master that one. Grandmas know what they’re doing so I know this one will be outstanding.
I teared up reading this, Michelle. I miss my grandparents so much. This bread looks awesome and I can’t wait to try it.
Awww, I hear you, me too. xo
So I’m not a commenter or even really a blog person. Yours is seriously the only blog I read faithfully and in truth I do it less for the recipes (which are good) but more because I enjoy how your personality and your love for what you do shine through every post you write. Posts like this one though are my favourite. Love and food and memories are so interconnected and I feel like I know your family in a small way from what you share with us. Thank you for enriching my life with a taste of yours
Thank you so incredibly much for taking the time to leave such a wonderful and thoughtful comment. You made my day!
Hi,
We have nut allergies in our family… so my question is, can I leave the nuts out or will it affect the bread because it has a whole cup in there or is there something I could substitute that would still work ??
I really like the new format…
I really appreciate any & all help Thanks
Hi Abby, You can totally omit the walnuts without an issue, I’ve done it before! Thank you for the kind words :)
This looks really yummy!
Oh how I concur with you about those memories from grandma’s house! My grandparent’s house was my favorite place on earth growing up, and times spent there are my fondest and most cherished childhood memories. No bake cookies and red and black current jams are simple food memories from her house.
My plans for today included making banana bread, so this was a timely post. I think I will give this version a try rather than my go-to recipe. Since this is a lower loaf, do you think the batter could be put into one loaf pan rather than two? Probably would have to bake longer . . . .
Hi Michelle, If you put all of the batter into one pan, it would take a REALLY long time to bake, and I fear the outside might be way too dark by the time the middle is cooked through.
There’s really not much better than a kitchen that smells like freshly baked banana bread! This one looks so perfectly simple and delicious :)
Do you toast and/or chop the walnuts before adding?
Hi Carolyn, I chop them, usually never toast them, but you definitely could!
I have made this many times and it always turns out awesome! I had a recipe years ago from one of my Mom’s old cook books, which sadly the ex stole. As another reviewer noted the picture got me to try it. Not pale, nice and dark looked similar to my favorite and this recipe did not disappoint! I’m going to make it again this evening adding some coconut as I have a Jamaican student staying with me this summer. I know I’ll love ,I can say that I have never made a “Brown Eyed Baker” recipe that didn’t turn out delicious! Thanks Michelle, you’re awesome!
I’m so happy you enjoyed this, my grandma would be so happy! :)
It’s my first time I cook a banana bread. I chose this recipe, because of the nuts.
It turned out so perfect…love it.
Would it store better in the fridge? ( I wrapped it in plastic foil not to get hard.)
Thank you for sharing.
You re doing a great job!
Hi Ramona, I’m so glad you liked it! I keep mine at room temperature.
So far my favorite! It is easy,moist and delish!
Why does it my banana nut bread turn so dark brown?? And I only put it in for 45 mins
Mine turned out dark too. Used sunflower oil. Still came out great, but much darker . Did the oil have anything to do with it? Also, can you use less oil? Seems like a lot. Thanks!
Good and easy recipe. Thanks for the storing advice as well :)
Hello! Just like the many other comments on here your recipe is amazing and perfectly simple. Thank you for sharing! I just made this and I did the four mini loaves and I just sprinkle cinnamon sugar on top, super delicious! I’m actually also looking for an amazing chocolate chip muffin/bread. I’ve tried a couple recipes and they are all sub par. My hubby is a plain jain and I want to make him as happy as I am with banana nut bread! Any suggestions?
Hi Katie, I was just wondering whether sugar has to be added to the recipe since the bananas are already sweet? If so, is caster sugar okay to use instead of granulated sugar? I really cant wait to try this out! Thanks in advance. :)
Yes, you do still need to add the sugar. I think caster sugar would be okay as long as it’s not superfine icing sugar.
Thanks for the reply. Now then l reliased that l put Baking powder instead of baking soda. Will this mistake make a diffence?
From the photo, your cake looks light and mine is densed.
Ahh yes, that definitely would have done it!
Hi! First time to make Banana bread and just out from oven. I am new in baking, I put in 8×4 & 9×5 loaf pan which l only have. It seemed to have only partially rose. Where could i have went wrong? Is the dry and wet ingredients just mix well or the wet ingredients need to be beat longer time? Can I next time put in one 9×5 loaf pan only? Thanks
Hi Kin, As you can see from the photo, the bread doesn’t rise terribly high. However, if it didn’t rise at all, make sure that your baking soda is fresh.
This looks amazing… Can you use whole wheat flour instead of white?
Hi Michal, I have not tested it using whole wheat flour, so unfortunately I can’t say for sure how it might affect the recipe.
Well, I gave it a try – I didn’t even bother tweaking the recipe because of the difference in flour – and it was delicious! Both pans were literally gone in one day… Thanks!
Came back to thank you for sharing your grandmama’s delicious banana bread recipe. I cut the recipe in half and baked muffins in my convection toaster oven. I did tweak the flavor a bit with rum extract and brown sugar, hope you don’t mind me saying. It’s a nicely adaptive recipe that way. Thanks to you and G’ma!
I made this a couple of days ago, substituted coconut oil for the canola and pecans for the walnuts. Turned out great and it was super easy. Thank you for your wonderful recipes!
I am allergic to nuts, if I leave out the walnuts from this recipe will it affect the thickness of the dough or the baking time? Thx.
Hi Val, I think you could leave the walnuts out without adversely affecting the recipe. Enjoy!
This is absolutely delicious! My four year old daughter and my one year old daughter are both obsessed with it. I have to make this every week, and I’m not even kidding. it is so moist and just perfect!
I’m making this again and I don’t remember the first time making it into 2 loaves, but that’s exactly what I need!
If I wanted to add peanut butter, do you have an idea of how much I should add? Just enough for flavor, but not so much to overpower the bananas.
bahaha…. I just found this https://www.browneyedbaker.com/2013/01/23/peanut-butter-banana-bread-recipe-chocolate-chips/
on your site :) Guess I’ll use this one and double the ingredients to make 2 loaves
It was so quick and easy I couldn’t believe it! Turned out beautifully , I did have to cover it with tin foil because it started to brown too much. Tasted x10 better the next day! Thank you so much for sharing!!!!
Fantastic!! Tastes better after resting for a few hours :) thanks for the recipe!
I was wondering if I could use coconut oil instead of vegetable oil. Thanks!
Hi Cristina, I think you should be able to make that substitution without a problem, though I’ve never tried it. Let me know how it goes!
O.M.G.! This was SUPER-EASY and THE BEST Banana Nut Bread I’ve ever made and ate! I modified the recipe for just one loaf, due to I only had one pan, and cut the sugar in half. Then, Voila! Awesome Banana Nut Bread, soft, light & moist… And like everybody says, the next day the taste got even better! Thank you so much for sharing your grandma’s recipe!
Looks yummy! Ok to make in one 9 x 5 x 3 inch pan? How high would you fill pan with batter?
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.
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!
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 :)
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.
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 :)
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?
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.
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!
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!
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!
Aw, this is so great to hear! My grandma would be so happy! :)
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
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.
OMG , this was absolutely gorgeous, .
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 :) Best breakfast i had in a long long time.
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.
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!
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.
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
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!
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!
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!
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 ;)
Yes, you could definitely do that!
This recipe is great!! I don’t usually like banana breads, but this is really good bread. Thank you so much !
Emily
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!
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!!!
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!!!
I made this today.,,,amazing! Thank you for sharing!
Just ate a slice fresh from the oven! Extremely moist. I tossed in a tsp of cinnamon with the dry ingredients. Thank you!
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! :)
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? :)
One of my friends made these and they are delicious! But does the type of oil matter in the recipe? Thanks!
Hi Dana, I would recommend vegetable or canola oil.
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!
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!
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! :)
Hi Kacey, I do not know the nutritional content of the recipe, sorry!
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. :D
Thank you! I’ve never had a banana nut bread come out as delicious! The batter made great mini-muffins as well. Thanks again!
So glad you loved, and great to know they make awesome mini muffins!
Sometimes there’s nothing better than warming up a slice of banana bread and slathering butter all over it! Yum!
I love a good banana bread, however I’d have to do it without nuts. Looks amazing :)
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.
Banana nut bread is one of my favorites… I am especially fond of slathering peanut butter on it, as well. Your recipe looks divine!
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).
This is the best banana bread recipe I’ve tried. Thank you.It comes amazing.
Pili – so happy you loved this!
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 :)
Stephanie, awesome tip! I am going to try some pumpkin pie spice next time, perfect for fall!
I love banana bread. Thanks for sharing your grandma’s recipe!
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!
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.
I love grandma recipes! And I love everything banana. The bread does look perfect.
Sounds delicious! I’m planning on making banana muffins this weekend. Have you ever tried using this recipe for muffins?
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:
https://www.browneyedbaker.com/2008/01/09/banana-muffins-2/
I’m with you. Peanut butter on EVERYTHING, especially banana bread. I like this recipe, thanks!
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.
Sounds delicious! I’d have to leave out the nuts, but goodness does this sound like it would be incredible with cream cheese! Yum!!
Yummy. I love banana bread too! They are also good made as muffins. The cream cheese idea is a good one. Thanks for sharing.
This looks so good…full of nuts, just the way I like banana bread to be. Very nice height and texture too.
I don’t know how anyone could have leftovers. I eat half a loaf the first day! by myself! :D
Grandma stories are the best! And thanks for the cream cheese idea…I bet that works great on pumpkin bread, too!
DE-LISH! And spreading cream cheese on it is my favorite. Thanks for the recipe :)
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.
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!
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!
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!
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 :)
Oh I wish I wasn’t allergic to bananas, that looks so tasty! :)
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. :)
I love breakfast breads like this. Of course, I eat them any time of day. They are always so moist and yummy :)
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 :)
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?
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 :)