Banana nut bread is easy to make and absolutely delicious! Sweet bananas create a moist texture to the bread, while chopped walnuts provide a nice crunch and faint nutty flavor! This recipe creates a wonderful bakery style banana nut bread that is absolutely perfect for breakfast or a snack!
How many times do you buy bananas and either they ripen too fast or people don’t eat them fast enough? Are you like me and have 3-4 bananas in your freezer at any given time? The best way to use them up is, of course, to make delicious banana bread!
Over the years, I’ve made banana bread here and there, and while good, it never quite had that wow factor. It would turn out dry and kind of boring. I wanted something closer to what you would find in a bakery; a banana bread that was moist, sweet and had layers of texture. This recipe is just that. It combines sweet ripe bananas with crunchy walnuts in a moist bread base. I call it the elevated version of classic banana bread.
This banana nut bread recipe is quick and easy, and in a little over an hour, you’ll be enjoying warm banana bread right out of the oven. Serve this as breakfast or a snack. You really can’t go wrong!
PIN FOR LATER!
TOOLS YOU MAY NEED
- Stand mixer or large mixing bowl and spoon
- Measuring cups and spoons
- Cutting board and knife
- Small bowl and fork
- Parchment paper
- Aluminum foil
- One 9′ x 5″ loaf pan
- Cooling rack
HOW TO MAKE BAKERY STYLE BANANA BREAD
If you’re using whole walnuts, roughly chop them and set aside. Then in a small bowl, mash your ripe bananas with a fork and set aside.
In the bowl of a stand mixer or in a large mixing bowl, combine flour, sugar, salt, baking soda and baking powder.
Add the mashed bananas, eggs, vegetable oil, apple juice and vanilla to the dry ingredients and mix until just combined. Don’t over mix the batter because it this could make the banana nut bread tougher.
Fold in half of the walnuts into the batter, then pour it into a prepared 9 x 5 loaf pan.
Sprinkle the remaining walnuts over the top of the bread.
Place the loaf of banana nut bread in an oven preheated to 350 °F and bake for 50 minutes. After 50 minutes, cover with aluminum foil and bake another 10 minutes or until a toothpick comes out clean. Allow the bread to cool slightly, for 5 to 10 minutes until slicing and enjoying!
Store this easy and delicious banana nut bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week!
Want to make a few loaves and freeze them to have on hand? This banana bread freezes really well! Simply allow the loaves of bread to cool completely, then wrap them in a few layers of plastic wrap. Place the wrapped loaves in gallon freezer bags, making sure no air is left in the bag, and place in the freezer. Ideally, eat them within 4 months of freezing.
Freezing this banana bread may result in a slightly drier texture. If that happens, that can be remedied by popping a slice in the microwave for 15 to 30 seconds and then slathering it in butter or coconut oil!
- Remove the frozen bananas from the freezer 30 minutes to an hour prior to baking your banana bread and set them on the counter to thaw. It’s okay if they are still a little frozen when you are ready to use them.
- If you’re in a rush, pop your frozen bananas in the microwave for 30 second intervals until thawed. Keep an eye on them so they don’t burn.
- You can use speckled, ripe bananas in this recipe as well.
- Grease your 9″ x 5″ loaf pan with some oil and then layer parchment paper on top. This will make it easy to remove the loaf after baking.
- 1 ¾ cup all purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 ripe mashed bananas
- ½ cup vegetable oil
- 2 eggs
- 2 tbs apple juice (optional)
- 1 tsp vanilla extract
- 1 cup chopped walnuts (divided)
- Preheat the oven to 350°F
- If you're using whole walnuts, roughly chop them and set aside. Then in a small bowl, mash your ripe bananas with a fork and set aside.
- In the bowl of a stand mixer or in a large mixing bowl, combine flour, sugar, salt, baking soda and baking powder.
- Add the mashed bananas, eggs, vegetable oil, apple juice and vanilla to the dry ingredients and mix until just combined. Don't over mix the batter because it this could make the banana nut bread tougher.
- Fold in half of the walnuts into the batter, then pour it into a prepared 9 x 5 loaf pan.
- Sprinkle the remaining walnuts over the top of the bread.
- Place the loaf of banana nut bread in an oven preheated to 350 °F and bake for 50 minutes. After 50 minutes, cover with aluminum foil and bake another 10 minutes or until a toothpick comes out clean.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 511Total Fat 25gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 21gCholesterol 47mgSodium 305mgCarbohydrates 68gFiber 4gSugar 36gProtein 8g
Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.
CHECK OUT MORE OF MY QUICK BREAD RECIPES
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Did you make this delicious banana nut bread? If you enjoyed it, I’d really appreciate if you came back and gave it a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!