If you’re looking for the best banana nut bread recipe that’s soft, moist, and easy to make from scratch, you’re in the right place. This homemade banana bread is packed with rich banana flavor, warm cinnamon, and crunchy walnuts, with an optional handful of chocolate chips for good measure. Whether you’re baking it as a classic loaf, mini loaves, or muffins, this is a foolproof recipe you’ll come back to again and again.
I know everyone says that they make the best banana nut bread ever, but seriously, I make the best banana nut bread ever. EVER! There are few things I confidently call best, and this simple, made from scratch bread is definitely in my top three.
Why you’ll love this recipe:
- Made with simple pantry ingredients
- Super moist and tender every time
- Easy to customize (nuts, chocolate chips, or raisins)
- Freezer-friendly and great for gifting
Use what you’ve got! Pantry staples for the win.
One of my favorite childhood memories was waking up to the smell of banana nut muffins on Saturday mornings. Martha White Banana Nut Muffin mix, to be exact. While I love the nostalgia of a bagged mix, it’s just as easy to make this recipe from scratch using pantry staples:
- Flour: Provides the structure for the bread, giving it that perfect soft but sturdy crumb.
- Sugar: Adds sweetness and helps keep the bread moist and tender.
- Baking soda: Acts as the leavening agent, helping the bread rise beautifully.
- Salt: Enhances all the flavors and balances the sweetness.
- Vanilla extract: Adds a warm, subtle depth of flavor that ties everything together.
- Cinnamon: Brings a cozy warmth that pairs perfectly with the banana flavor.
- Oil: Keeps the bread incredibly moist and soft, even days after baking.
- Walnuts: Add a delicious crunch and nutty flavor—if you’re allergic, simply omit or swap for raisins if you’re feeling fancy.
- Egg: Helps bind everything together while adding richness and structure.
- Chocolate chips: Add little pockets of melty sweetness that take this banana bread over the top.
- Walnuts: If you’re allergic to nuts, don’t worry! Simply omit the walnuts or, if you’re feeling fancy, toss in some raisins instead.
The secret to perfect banana bread? Using overripe bananas.
The trick to flavorful, tender banana nut bread is the ripeness of the bananas. The riper, the better. Here are some tips for achieving peak banana ripeness:
- Paper bag method: Store bananas in a closed paper bag in a warm spot. Bananas release ethylene gas as they ripen, and the bag traps it to speed things up.
- Keep them together: Bananas ripen faster in a bunch; separating them slows the process.
- Oven ripening: Place unpeeled bananas on a baking sheet and bake at 300˚F for 15–20 minutes, flipping halfway, until the peels are completely black.
There’s a fine line between very ripe and rotten. Bananas that are too far gone will have a fermented smell, leaking juices, mold, or an extremely mushy texture. To prevent overripening, if your bananas are ripe but you aren’t ready to bake, place them in the fridge.
How to bake banana nut bread (Loaf, Mini Loaves, or Muffins)
Bake this banana nut bread in a traditional 9x5x3-inch loaf pan or divided into four mini loaves using 5.75 x 3.25 x 2.25-inch pans. Use a muffin pan for on-the-go breakfasts or school lunches.
You’ll know it’s done baking when the top is golden brown with a slight crack down the center, a toothpick comes out with a few moist crumbs (not wet batter), and the edges pull slightly away from the pan. It will also smell AMAZING.
If I have enough bananas on hand, I double or triple the recipe and send a loaf or two to the firehouse when my husband heads into shift. Ultimately, whether you keep it all for yourself or share with loved ones, this banana nut bread is simple, comforting, and delicious, making it the ultimate homemade treat.
It freezes beautifully in all forms! Slice before freezing for easy grab-and-go, wrap individually for school lunches or snacks, and reheat in the oven until warm. I love to pair it with my homemade Greek Yogurt with fresh banana slices, too.
Banana Nut Bread
Description
This deliciously nutty, perfectly sweet banana nut bread is packed with toasted walnuts, cozy spices, and rich chocolate chips. Each loaf bakes up with a deep golden crust and a soft, tender center. It’s the kind of banana nut bread that makes you feel right at home, no matter where you are.
Ingredients
Instructions
Step 1
-
Preheat oven and gather ingredients
Preheat oven to 350°F and gather ingredients.
Step 2
-
Mix sugar with wet ingredients
Mix the sugar, oil, and egg until fully combined and creamy. Then, add vanilla extract and ripe bananas.
For a slightly lighter flavor, use melted coconut oil instead of olive oil.
Step 3
-
Mix dry ingredients
In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Once combined, add gradually to the wet mixture. Be sure not to over-mix. Add chocolate chips and chopped walnuts and mix by hand. The batter will be thick!
I generally add about 1c of semi-sweet chocolate chips.
Step 4
-
Bake
Pour the batter into a greased (or parchment paper lined) bread pan and fill about 3/4. Bake in the preheated oven for about 60 minutes or until golden brown and dry in the center. If the center needs more time, place aluminum foil over the bread to prevent further browning.
To switch it up, use a muffin tin instead of a bread pan! This recipe will yield ~12 muffins.
🤤