If you’re on the hunt for a cozy, irresistible treat that tastes like a warm hug, this Banana Nut Bread Recipe is exactly what you need. It’s the kind of recipe that turns simple pantry ingredients into a moist, tender loaf bursting with sweet banana flavor and crunchy walnuts, making every bite a delight. Whether you’re a baking newbie or a seasoned pro, this legendary soft slice of banana nut bread promises to elevate your baking game and bring smiles all around the kitchen table.
Ingredients You’ll Need
This Banana Nut Bread Recipe is delightfully straightforward, with ingredients that are easy to find but absolutely essential. Each one plays a unique role, from adding moisture and sweetness to lending just the right texture and nutty crunch.
- Overripe bananas (mashed, 1 ½ cups): The key to natural sweetness and that distinctive banana flavor—plus, the softer and speckled, the better!
- Unsalted butter (½ cup, melted and slightly cooled): Brings richness and a bakery-style depth; you can swap neutral oil, but butter is a game changer.
- Brown sugar (¾ cup, packed): Keeps your loaf tender and moist while adding a lovely caramel note.
- Large eggs (2): Bind everything together and provide structure.
- Vanilla extract (2 teaspoons): Enhances all the flavors with a sweet, aromatic touch.
- All-purpose flour (1 ¾ cups): Use the spoon-and-level method or weigh it for the softest crumb—too much flour can make the bread dry.
- Baking soda (1 teaspoon): Helps the bread rise perfectly and keeps it light.
- Fine salt (½ teaspoon): Balances the sweetness and brightens the flavors.
- Ground cinnamon (1 teaspoon, optional): Adds a warm, cozy flavor twist that pairs so well with bananas.
- Chopped walnuts (¾ cup, plus extra for topping): Toast for 5–7 minutes beforehand to deepen the nuttiness and add a delightful crunch.
- Plain yogurt or sour cream (¼ cup): A little secret for an ultra-soft crumb, especially handy if your bananas aren’t very juicy.
How to Make Banana Nut Bread Recipe
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang to easily lift your beautifully baked loaf out later. Getting your pan ready ahead makes the rest of this recipe smooth as butter.
Step 2: Mash the Bananas
In a large bowl, mash those perfectly overripe bananas until mostly smooth. A few small lumps here and there add wonderful flavor and texture, so don’t worry about perfect purée—this is part of the charm.
Step 3: Combine Wet Ingredients
Whisk the melted butter, brown sugar, eggs, and vanilla extract into the mashed bananas until the mix looks glossy and well combined. If you’re using yogurt or sour cream, now’s the time to whisk that in too—it’s a game-changer for softness in this Banana Nut Bread Recipe.
Step 4: Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re using it. This step helps ensure even distribution of the rising agents so your loaf bakes up uniformly without any surprises.
Step 5: Bring Wet and Dry Together Gently
Add the dry ingredients to the wet mixture and fold them together gently with a spatula. The secret to that legendary soft slice is to stop folding as soon as you don’t see any streaks of flour—don’t overmix! A slightly lumpy batter means the perfect tender crumb is on its way.
Step 6: Fold in the Walnuts
Gently fold the toasted chopped walnuts into the batter, reserving a small handful for sprinkling on top if you want that gorgeous bakery-style finish.
Step 7: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top, then sprinkle on the extra walnuts if you like. Bake the bread for 55 to 65 minutes, or until the center is set. If the top begins to brown too quickly, loosely cover the pan with foil for the last 15 to 20 minutes to prevent over-browning.
Step 8: Check for Doneness
Insert a toothpick into the center of the loaf. You want it to come out with just a few moist crumbs—not wet batter. Press the pan gently—the center should feel springy without wobbling. This tells you the loaf’s perfectly baked.
Step 9: Cool Before Slicing
Let the bread cool in the pan for 10 to 15 minutes before lifting it out onto a wire rack. Cool for at least 45 to 60 minutes to allow the crumb to set so each slice comes out clean and wonderfully soft, not gummy. Then slice up your legendary soft slice and get ready to enjoy!
How to Serve Banana Nut Bread Recipe
Garnishes
A simple spread of butter or a drizzle of honey can elevate this Banana Nut Bread Recipe to breakfast royalty. For an extra-special touch, why not top with a dusting of powdered sugar or a smear of cream cheese? They add a lovely contrast to the bread’s natural sweetness and texture.
Side Dishes
This banana nut bread pairs beautifully with a hot cup of coffee or tea, making it an ideal companion for morning or afternoon indulgence. Fresh fruit, like berries or sliced apples, can add a juicy brightness that complements the nutty, soft loaf perfectly.
Creative Ways to Present
Turn your banana nut bread into an unforgettable dessert by serving toasted slices topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. Or, get playful and make French toast using thick slices—the bananas and walnuts will add extra flavor and crunch to your mornings.
Make Ahead and Storage
Storing Leftovers
Once your banana nut bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Stored at room temperature, it will stay fresh and moist for up to three days—perfect if you want to enjoy this Banana Nut Bread Recipe over a few leisurely breakfasts.
Freezing
If you want to keep your loaf longer, slice it first, then freeze the slices in a freezer-safe bag with parchment layers in between. This way, you can pull out individual pieces to thaw or toast as needed, preserving that legendary soft slice quality for up to three months.
Reheating
To bring back the freshly baked feel, warm your banana nut bread slices in a toaster or microwave for just a few seconds. The warmth unlocks the flavors and softens the bread, making every bite taste like it just came out of the oven.
FAQs
Can I use less sugar in this Banana Nut Bread Recipe?
Absolutely! You can reduce the brown sugar slightly if you prefer a less sweet loaf, but keep in mind sugar also helps with moisture. Cutting it too much might change the texture, so a modest reduction is best.
What type of bananas work best?
Overripe bananas with lots of brown spots are your best friends here—they’re sweeter, softer, and blend nicely into the batter, which makes your banana nut bread moist and flavorful.
Can I substitute walnuts with other nuts?
Definitely! Pecans, almonds, or even hazelnuts work beautifully. Toast them lightly to bring out their flavor just like with walnuts for the best taste.
Is it okay to use oil instead of butter?
Yes, neutral oils like canola or vegetable oil can replace butter in this Banana Nut Bread Recipe, but butter adds a richer, more bakery-like flavor that is tough to beat.
Why is it important not to overmix the batter?
Overmixing develops gluten in the flour, leading to a tougher and denser bread. Folding gently keeps the crumb tender and gives you that legendary soft slice everyone loves.
Final Thoughts
This Banana Nut Bread Recipe is truly a kitchen classic that brings warmth and comfort with every slice. It’s simple enough for any home baker yet special enough to impress guests and loved ones. So grab those bananas, gather your ingredients, and bake yourself a loaf of happiness—you’ll wonder how you ever lived without this soft, flavorful, perfectly nutty banana bread!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Legendary Soft Banana Nut Bread recipe delivers a tender, moist loaf made with simple pantry staples like overripe bananas, melted butter, brown sugar, and chopped walnuts. The addition of yogurt or sour cream creates an extra soft crumb, and gentle mixing ensures that perfect bakery-style texture every time.
Ingredients
Wet Ingredients
- 1 ½ cups mashed overripe bananas (about 3–4 medium)
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (60 g) plain yogurt or sour cream (optional)
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
Add-ins
- ¾ cup (90 g) chopped walnuts, plus extra for topping (optional)
Instructions
- Preheat and prep the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to easily lift the loaf out after baking.
- Mash the bananas: In a large bowl, mash the overripe bananas until mostly smooth. A few small lumps are ideal as they add natural flavor and moisture to the bread.
- Mix the wet ingredients: Whisk in the melted butter, brown sugar, eggs, and vanilla extract until the mixture is glossy and well combined. If using, whisk in the yogurt or sour cream now for an even softer crumb.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This ensures even rising and avoids pockets of baking soda in the loaf.
- Bring wet and dry ingredients together gently: Fold the dry ingredients into the wet mixture carefully just until the flour streaks disappear. Avoid overmixing to maintain a tender crumb; a slightly lumpy batter is perfect.
- Fold in the walnuts: Gently fold in the chopped walnuts, saving a small handful to sprinkle on top for an attractive, bakery-style finish.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra walnuts on top if desired. Bake for 55–65 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. If the top browns too quickly, loosely tent with aluminum foil during the last 15–20 minutes of baking.
- Check for doneness: Use a toothpick test and gently nudge the pan; the center should feel springy and not wobble, indicating it is fully baked but still moist inside.
- Cool for the best texture: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely (45–60 minutes) before slicing to allow the crumb to set perfectly.
- Serve and enjoy: Slice your legendary soft banana nut bread and enjoy. Resist the urge to eat too many pieces right away for the best experience!
Notes
- Use overripe bananas with plenty of speckles for maximum sweetness and flavor.
- To enhance nutty flavor, toast walnuts for 5–7 minutes before chopping and adding to the batter.
- Swapping unsalted butter with neutral oil is possible, but butter provides a richer, bakery-style taste.
- Measuring flour by spooning and leveling or weighing it ensures a soft crumb; too much flour can dry the loaf.
- Optional cinnamon adds warmth and coziness to the bread.
- Allowing the bread to cool completely before slicing prevents a gummy texture.
