Banana Nut Bread
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
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 walnuts
Directions:
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.
Did you make this recipe?
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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 🙂
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 love breakfast breads like this. Of course, I eat them any time of day. They are always so moist and yummy 🙂
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. 🙂
Oh I wish I wasn’t allergic to bananas, that looks so tasty! 🙂
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 🙂
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!
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.
DE-LISH! And spreading cream cheese on it is my favorite. Thanks for the recipe 🙂
Grandma stories are the best! And thanks for the cream cheese idea…I bet that works great on pumpkin bread, too!
I don’t know how anyone could have leftovers. I eat half a loaf the first day! by myself! 😀
This looks so good…full of nuts, just the way I like banana bread to be. Very nice height and texture too.
Yummy. I love banana bread too! They are also good made as muffins. The cream cheese idea is a good one. Thanks for sharing.
Sounds delicious! I’d have to leave out the nuts, but goodness does this sound like it would be incredible with cream cheese! Yum!!
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’m with you. Peanut butter on EVERYTHING, especially banana bread. I like this recipe, thanks!
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 love grandma recipes! And I love everything banana. The bread does look perfect.
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 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!
I love banana bread. Thanks for sharing your grandma’s recipe!
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!
This is the best banana bread recipe I’ve tried. Thank you.It comes amazing.
Pili – so happy you loved this!
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).
Banana nut bread is one of my favorites… I am especially fond of slathering peanut butter on it, as well. Your recipe looks divine!
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.
I love a good banana bread, however I’d have to do it without nuts. Looks amazing 🙂
Sometimes there’s nothing better than warming up a slice of banana bread and slathering butter all over it! Yum!
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!
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. 😀
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!
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!
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.
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? 🙂
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! 🙂
Just ate a slice fresh from the oven! Extremely moist. I tossed in a tsp of cinnamon with the dry ingredients. Thank you!
I made this today.,,,amazing! Thank you for sharing!
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!!!
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!!!
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 recipe is great!! I don’t usually like banana breads, but this is really good bread. Thank you so much !
Emily
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!
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!
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!
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 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.
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.
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.
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.
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! 🙂
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 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!
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’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 🙂
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!
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.
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 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!
Fantastic!! Tastes better after resting for a few hours 🙂 thanks for the recipe!
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!!!!
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
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 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!
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!
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!
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!
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.
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 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.
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?
Good and easy recipe. Thanks for the storing advice as well 🙂
Why does it my banana nut bread turn so dark brown?? And I only put it in for 45 mins
So far my favorite! It is easy,moist and delish!
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.
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! 🙂