Grandma’s Banana Nut Bread
Straight from my grandma’s kitchen, this banana nut bread recipe is a tried and true family favorite. This quick bread takes 10 minutes to prep, is loaded with mashed bananas and chopped walnuts, and bakes up super moist and dense.
I’ve tasted a lot of banana bread in my lifetime, and I can confidently say this is the best banana bread recipe I’ve ever had.
This recipe has been in my family for decades, and every time I make it, I’m transported back to my grandma’s vanilla-scented kitchen, where I sit at the table munching on a thick slice of warm banana bread slathered with butter.
This banana bread is:
- Made with basic baking ingredients
- Simple and quick to prep
- Packed with intense banana flavor
- Ultra-moist and perfectly dense
- A versatile base banana bread recipe
- Great any time of day – for breakfast, snack, or dessert
Power Ingredients
Avoid dry, flavorless banana bread with two key ingredients that keep each slice moist and flavorful.
- Vegetable Oil: Instead of butter, my grandma’s recipe uses vegetable oil, creating a moist, tender crumb.
- Bananas: The best bananas for banana bread are very ripe (the riper the bananas, the sweeter they are) and spotted brown – the browner, the better.
How to Make Banana Nut Bread
It truly could not be easier!
First up, mash your bananas. I like to use a fork; it doesn’t need to be perfect; totally okay if it’s a little chunky!
Then, whisk together your dry ingredients. Whisk together the sugar, oil, vanilla, and eggs in a separate mixing bowl. Add the mashed bananas to that mixture and mix gently. Finally, add the dry ingredients and fold gently to combine. If using, gently fold in the chopped walnuts.
Divide the batter between two 8-inch loaf pans and bake at 350 degrees until golden brown and a thin knife inserted in the center comes out clean.
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Banana Bread Success Tips
For perfect banana bread every time:
- Use the ripest bananas you can find. If you don’t have ripe bananas on hand, try this tip for ripening bananas in the oven from AllRecipes.
- Cover the baking bread with foil. If you notice the tops of the loaves begin to get too dark before the centers are cooked through, cover the loaves with foil about halfway through baking.
- Don’t worry if the bread doesn’t rise much. This recipe is for very dense banana bread and doesn’t make super-high loaves, but it’s one of the things I love most about it. Each slice has an ultra-concentrated banana flavor and is delightfully moist.
- Before storing, let each loaf cool to room temperature. Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 5 days. To freeze, wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Banana Nut Bread Variations
This base banana bread recipe is customizable. Keep total add-ins to about 1 to 1.5 cups.
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
If You Enjoy Banana Bread, Try These Next:
- Ultimate Banana Bread
- Dark Chocolate Chip & Walnut Banana Bread
- Zucchini-Banana Bread
- Peanut Butter-Banana Bread with Chocolate Chips
- Bananas Foster Banana Bread
Watch the Banana Nut Bread Recipe Video:
If you make this banana nut bread recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Grandma’s Banana Nut Bread
Ingredients
- 2 cups (240 g) all-purpose flour
- 1½ teaspoons baking soda
- Pinch salt
- 1 cup (198 g) granulated sugar
- ½ cup (99 g) vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
- 1 cup (113 g) coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease two 8×4-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.
Notes
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Bananas: Use the ripest bananas you can find; they should be covered in brown spots. The riper the banana, the sweeter the bread, and the moister it will be.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in 2010.
[photos by Ari of Well Seasoned]
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.
Hello! I baked this today and it turned out okay, but I’m confused s why there is no baking powder in the recipe to help it raise higher.
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.