Best Banana Nut Bread

sliced loaf of banana nut bread on a white cutting board with a bowl of nuts in the background

5 from 1 rating

My most highly requested banana nut bread recipe is here! It all started with my banana muffins, which I tested for weeks when writing my Bakery Style Muffins cookbook. Thousands of families loved them so much that they asked for directions on how to bake it as a loaf. Now I've adapted the recipe to do just that, make the perfect banana nut bread!

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Keyword: banana nut bread

Servings: slices

Author: Beth

Ingredients

4-6 large ripe bananas about 2 cups mashed, be sure to measure the mashed banana, 460 grams
¾ cup vegetable oil 177 ml
3 large eggs
2 tsp vanilla extract
3 cups all-purpose flour 360 grams
1 ¼ cups granulated sugar 250 grams
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp salt
2 cups chopped nuts divided (I recommend walnuts or pecans), 230 grams

Instructions

Preheat the oven to 350ºF.
Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and 1 ½ cups nuts. I like to sprinkle ½ cup nuts on top of my bread, but if you don’t want to, add all the nuts now.
Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
Place in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean.
The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.

Nutrition