Banana Nut Bread

Ingredients for this Banana Nut Bread

• 3 large very ripe bananas, mashed well (about 1 1/3 cups)
• 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil)
• 2 large eggs, at room temperature
• 3/4 cup sugar (use half brown sugar and half white for flavor)
• 1/3 cup plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (about 220 g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional but lovely)
• 1 cup chopped nuts (walnuts or pecans are classic), lightly toasted
• Optional add-ins: 1/2 cup chocolate chips or 1/2 cup shredded coconut

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a sling of parchment so you can lift the loaf out easily.
2. Toast the nuts. Spread walnuts or pecans on a baking sheet and toast in the warming oven for 6 to 8 minutes until fragrant. Cool, then chop. This tiny step adds a deep, toasty flavor that makes every slice better.
3. Mash the bananas in a mixing bowl with a fork until mostly smooth with a few small bits. You need about 1 1/3 cups. If your bananas were frozen, thaw and lightly drain excess liquid (keep a tablespoon or two for flavor).
4. Whisk in the melted butter, eggs, sugar, yogurt, and vanilla until the mixture is glossy and combined. It will smell like banana custard. Good sign.
5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This keeps the leavening even so you don’t get pockets of baking soda.
6. Tip the dry ingredients into the wet. Use a spatula to fold gently until you no longer see dry streaks. Stop when it’s combined. A few lumps are okay. Overmixing is the enemy of tender bread.
7. Fold in the toasted nuts (and any optional add-ins). Let the batter sit for 5 minutes. This quick rest helps the flour hydrate and the loaf rise more evenly.
8. Pour into the prepared loaf pan and smooth the top. For a rustic split down the middle, run a lightly oiled butter knife along the center.
9. Bake 55 to 65 minutes. The top should be deep golden and a tester inserted in the center comes out with a few moist crumbs, not wet batter. If the top is browning too fast around minute 45, tent with foil. For extra certainty, the internal temperature should hit about 200°F (93°C).
10. Cool in the pan for 10 to 15 minutes, then lift the loaf onto a rack and cool at least 45 minutes before slicing. I know, it’s tough. Warm slices tend to crumble, so give it a little time to set.

Serve plain, or with a swipe of butter or cream cheese. Coffee on the side never hurts.

Cook and Prep Times

• Prep: 15 minutes
• Bake: 55 to 65 minutes
• Cooling: 1 hour (hands-off, but worth it)
• Total: About 2 hours, start to finish

Nutritional information

These values are approximate and will vary with ingredient brands and add-ins. Based on 12 slices per loaf:

• Calories: about 290 per slice
• Carbohydrates: about 35 g
• Protein: about 5 g
• Total fat: about 14 g
• Fiber: about 2 g
• Sugars: about 18 g
• Sodium: about 230 mg

If you swap butter for oil, the texture will be slightly more tender and the flavor a touch lighter. Using chocolate chips nudges sugar and calories up a bit. All good things in balance.

Frequently asked questions

Can I use frozen bananas?

Let them thaw in a bowl, then lightly drain. Frozen bananas release more liquid, which can make the batter too wet if you use all of it. I keep 1 to 2 tablespoons of the liquid for flavor and pour off the rest. Mash well, measure to be sure you have about 1 1/3 cups, and carry on.

Why did my Banana Nut Bread turn out dense or sink in the middle?

Common culprits:

• Too much banana or not enough flour. Measure bananas after mashing. If they’re huge, you might only need 2 1/2.
• Overmixing. Stir just until combined. Overworking builds gluten and leads to a tough, dense loaf.
• Underbaking. The center needs to reach around 200°F (93°C). If the top is brown but the center’s not done, tent with foil and keep baking.
• Old leaveners. Baking soda and baking powder lose oomph over time. If yours are more than 6 to 12 months old, test or replace.

One more quiet trick: let the batter rest 5 minutes before it goes in the oven. It helps.

How should I store and can I freeze it?

Once cool, wrap the loaf tightly or store slices in an airtight container. It keeps at room temperature for 2 to 3 days. Past that, refrigerate up to 5 days. For longer storage, freeze individual slices in a single layer, then pop the frozen slices into a bag. They thaw quickly on the counter and toast up beautifully. A 10-minute sit at room temp, a warm toaster, and you’ve got a cozy snack on demand.

Banana Nut Bread

Recipe by William Jones

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

290

kcal

If you’ve got a few spotty bananas lounging on the counter and a quiet hour ahead, this Banana Nut Bread is exactly the kind of low-fuss baking that fits. Nothing flashy. Just a moist, gently sweet loaf with a toasted nut crunch and soft banana aroma that fills the kitchen and makes it hard to wait for the first slice. Banana Nut Bread can be breakfast, a snack with coffee, or a late-night treat with a bit of butter melting on top. Simple and dependable, in the best way.

Ingredients

• 3 large very ripe bananas, mashed well (about 1 1/3 cups)

• 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil)

• 2 large eggs, at room temperature

• 3/4 cup sugar (use half brown sugar and half white for flavor)

• 1/3 cup plain Greek yogurt or sour cream

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour (about 220 g)

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1 teaspoon ground cinnamon (optional but lovely)

• 1 cup chopped nuts (walnuts or pecans are classic), lightly toasted

• Optional add-ins: 1/2 cup chocolate chips or 1/2 cup shredded coconut

Instructions

• Heat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a sling of parchment so you can lift the loaf out easily.
• Toast the nuts. Spread walnuts or pecans on a baking sheet and toast in the warming oven for 6 to 8 minutes until fragrant. Cool, then chop. This tiny step adds a deep, toasty flavor that makes every slice better.
• Mash the bananas in a mixing bowl with a fork until mostly smooth with a few small bits. You need about 1 1/3 cups. If your bananas were frozen, thaw and lightly drain excess liquid (keep a tablespoon or two for flavor).
• Whisk in the melted butter, eggs, sugar, yogurt, and vanilla until the mixture is glossy and combined. It will smell like banana custard. Good sign.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This keeps the leavening even so you don’t get pockets of baking soda.
• Tip the dry ingredients into the wet. Use a spatula to fold gently until you no longer see dry streaks. Stop when it’s combined. A few lumps are okay. Overmixing is the enemy of tender bread.
• Fold in the toasted nuts (and any optional add-ins). Let the batter sit for 5 minutes. This quick rest helps the flour hydrate and the loaf rise more evenly.
• Pour into the prepared loaf pan and smooth the top. For a rustic split down the middle, run a lightly oiled butter knife along the center.
• Bake 55 to 65 minutes. The top should be deep golden and a tester inserted in the center comes out with a few moist crumbs, not wet batter. If the top is browning too fast around minute 45, tent with foil. For extra certainty, the internal temperature should hit about 200°F (93°C).
• Cool in the pan for 10 to 15 minutes, then lift the loaf onto a rack and cool at least 45 minutes before slicing. I know, it’s tough. Warm slices tend to crumble, so give it a little time to set.