Banana Nut Bread Recipe

Q: How ripe should bananas be for banana nut bread?

Very ripe bananas work best—look for bananas with brown spots or mostly brown peels for the sweetest flavor.

Q: Can I substitute different nuts?

Yes. Walnuts and pecans are classic, but almonds or hazelnuts work too—or omit nuts entirely.

Q: Why is my banana nut bread dense?

Dense banana bread is usually caused by overmixing. Stir gently just until combined so the loaf rises and stays tender.

Q: How should banana nut bread be stored?

Wrap tightly or store airtight at room temperature up to 3 days, refrigerate for longer freshness, or freeze up to 3 months.

Q: Can I add extras like chocolate chips or raisins?

Yes—fold in chocolate chips, raisins, or dried fruit at the end for extra flavor and texture.

Loaf of banana nut bread with walnuts and pecans

This banana nut bread is a classic comfort quick bread—moist, sweet, and packed with flavor from very ripe bananas. Walnuts and pecans add crunch, and a little applesauce helps keep the loaf tender.

Bake it low and steady at 325°F for a beautifully browned top and a sliceable loaf that’s perfect for breakfast, snacks, or sharing.

Banana Nut Bread

Ingredients

6 very ripe bananas
2/3 cup white sugar
2/3 cup light brown sugar
1/3 cup chopped walnuts
1/3 cup chopped pecans
2 1/2 tablespoons applesauce
1 1/4 sticks butter (or margarine)
3 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder

Preheat oven 325 degrees

Instructions

Preheat oven to 325°F. Grease and lightly flour a loaf pan.
Cream butter (or margarine) with the white sugar and light brown sugar.
Add bananas, walnuts, pecans, applesauce, and eggs. Mix thoroughly so the bananas are well mashed and combined.
In a separate bowl, mix flour and baking powder thoroughly.
Add the dry mixture to the banana mixture slowly, stirring constantly with a fork. Do not beat, or it may not rise properly.
Pour into the prepared loaf pan and bake about 1 hour.
Cool slightly, then remove from pan. Best served warm with butter; store leftovers wrapped in the fridge.

Total Cook Time: 1 hour
Equipment: loaf pan
Servings: about 8–10 servings

Banana Nut Bread FAQ

How ripe should bananas be for banana nut bread?

Very ripe bananas work best. Look for bananas with brown spots or mostly brown peels. The riper the banana, the sweeter and more flavorful your bread will be.

Can I substitute different nuts?

Yes. While walnuts and pecans are traditional, you can use almonds, hazelnuts, or omit nuts entirely if preferred.

Why is my banana nut bread dense?

Dense bread is usually caused by overmixing the batter. Stir ingredients gently just until combined to keep the loaf light and tender.

How should banana nut bread be stored?

Store banana nut bread wrapped tightly or in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes well for up to 3 months.

Can I add extras like chocolate chips or raisins?

Absolutely. Chocolate chips, raisins, or dried fruit can be folded into the batter for added flavor and texture.