I absolutely love this Banana Nut Bread Recipe because it hits that perfect spot between moist and flavorful—a true crowd-pleaser whether you’re serving it for breakfast, dessert, or just a cozy afternoon snack. When I first tried it, I was blown away by how the cinnamon and walnuts added just the right warmth and crunch, making it feel homemade and special every time.
You’ll find that this recipe is forgiving and straightforward, which means no stress in the kitchen. Plus, it’s a brilliant way to use up ripe bananas you might have tucked away—and trust me, my family goes crazy for this loaf, especially when it’s still slightly warm with a drizzle of glaze.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The sweetened condensed milk and mashed bananas keep the bread incredibly moist without weighing it down.
- Rich Nutty Crunch: Coarsely chopped walnuts add a delightful crunch and a nutty depth that balances the sweetness.
- Easy to Make: This recipe is straightforward and quick, even if you’re new to baking banana bread.
- Versatile for Any Occasion: Whether for breakfast, a snack, or dessert, this banana nut bread fits the bill every time.
Ingredients You’ll Need
Each ingredient in this Banana Nut Bread Recipe plays a role in making the loaf flavorful and moist. I like to stress using super ripe bananas—they bring natural sweetness and help create that melt-in-your-mouth texture.
- All-purpose flour: Provides the structure you want in banana bread; use fresh flour for best results.
- Baking soda: The key leavening agent that helps the bread rise nicely.
- Ground cinnamon: Adds warm, subtle spice that complements the bananas and nuts beautifully.
- Salt: Enhances all the flavors so the sweetness isn’t overpowering.
- Ripe bananas: The star ingredient—make sure they’re spotty or even brown for maximum flavor.
- Granulated sugar: Balances the natural sweetness from the bananas and provides tenderness.
- Unsalted butter: Softened to blend easily, brings richness and moistness.
- Eggs: Bind everything together and add structure.
- Vanilla extract: Boosts flavor depth—don’t skip it!
- Coarsely chopped walnuts: For texture and that irresistible nutty flavor.
- Turbinado sugar: Sprinkled on top for a lovely crunchy finish.
- Powdered sugar: Used in the glaze to add smooth sweetness without graininess.
- Sweetened condensed milk: My secret to extra moist banana bread with a slight caramel undertone.
Variations
I love sharing this Banana Nut Bread Recipe because it’s so adaptable. You can easily swap nuts, play with spices, or turn it into a healthier treat—there’s something here for everyone!
- Nut-Free Version: I’ve made this without walnuts by simply omitting them or substituting with sunflower seeds for a fun crunch.
- Spiced Up: Adding a pinch of nutmeg or allspice gives it a cozy, autumnal twist my family enjoys during the cooler months.
- Healthier Option: Switching half the flour for whole wheat adds fiber and a nuttier flavor that pairs well with the bananas.
- Chocolate Lover’s Twist: Mixing in mini chocolate chips is a guilty pleasure that I can’t recommend enough!
How to Make Banana Nut Bread Recipe
Step 1: Prep Your Ingredients and Pan
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan or lining it with parchment paper. Having everything ready ahead makes the process smoother and helps keep the bread from sticking. Also, mash your ripe bananas in a bowl until mostly smooth—that natural sweetness is going to shine here.
Step 2: Mix Dry Ingredients Separately
Whisk together the all-purpose flour, baking soda, cinnamon, and salt in a medium bowl. I always sift this mix just to break up any lumps, which helps the bread have a finer crumb and rise evenly. Setting this aside keeps things organized and prevents overmixing later.
Step 3: Cream Butter and Sugar, Then Add Wet Ingredients
Using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy—this traps air for a tender crumb. Next, beat in the eggs one at a time, followed by the vanilla extract. Finally, stir in the mashed bananas and sweetened condensed milk; this combo imparts that incredible moistness and subtle caramel flavor you’re going to love.
Step 4: Combine Wet and Dry Ingredients Gently
Pour the dry ingredients into the wet mixture all at once, folding gently with a spatula to combine. Don’t overmix here—you want everything just incorporated to keep the bread tender. The last step is folding in the coarsely chopped walnuts, giving you those satisfying nutty bites throughout.
Step 5: Bake and Add Topping
Pour the batter into your prepared pan and sprinkle turbinado sugar on top for a lovely crunchy crust. Bake for about 55-60 minutes, checking doneness with a toothpick inserted into the center—it should come out with a few moist crumbs but not wet batter. Once done, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare Glaze and Serve
While the bread cools, whisk together powdered sugar and a spoonful of sweetened condensed milk for a simple, irresistible glaze. Drizzle this over the top just before slicing—trust me, it takes the classic Banana Nut Bread Recipe from good to jaw-droppingly delicious.
Pro Tips for Making Banana Nut Bread Recipe
- Use Super Ripe Bananas: I learned that the riper your bananas, the sweeter and more flavorful your bread; don’t be afraid to use those browning bananas!
- Don’t Overmix: Mixing too much after adding flour can make the bread tough—fold gently for the best texture.
- Check Oven Temperature: I always double-check my oven temperature with a thermometer to avoid under or overbaking this delicate loaf.
- Let It Cool Before Glazing: Applying glaze too soon can melt it away; waiting lets the glaze sit beautifully on top.
How to Serve Banana Nut Bread Recipe
Garnishes
I like garnishing my banana nut bread with extra chopped walnuts on top before baking for a rustic look and texture. A light dusting of powdered sugar after glazing adds an elegant, bakery-style touch that makes each slice feel special.
Side Dishes
This bread pairs wonderfully with a steaming cup of coffee or chai tea, especially in the mornings. If you’re turning it into a dessert, a scoop of vanilla ice cream or a spread of cream cheese complements the flavors perfectly.
Creative Ways to Present
For special occasions, I sometimes slice the banana nut bread and serve as mini toasts topped with whipped cream and fresh berries for a brunch spread. Another favorite is cutting thick slices, warming them slightly, and drizzling honey or maple syrup for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
I wrap leftover banana nut bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, which keeps it soft and fresh. If you live in a warm climate, refrigerate it to prevent spoilage, but bring it back to room temp before eating.
Freezing
Freezing slices individually wrapped in parchment and foil has saved me many times. They hold up well frozen for up to 2 months, and thaw overnight in the fridge or a couple of hours at room temp.
Reheating
I like reheating slices in the toaster oven or microwave for about 20 seconds to bring back that fresh-baked warmth. Adding a little butter or cream cheese before warming enhances the flavor and texture even more.
FAQs
-
Can I use other nuts instead of walnuts in this Banana Nut Bread Recipe?
Absolutely! Pecans, almonds, or even hazelnuts work beautifully as substitutes. Just chop them coarsely to maintain that satisfying crunch in the bread.
-
How ripe should the bananas be for this recipe?
For the best flavor and moisture, use bananas that are heavily spotted or mostly brown. These are sweeter and break down easily, infusing your bread with natural banana goodness.
-
Can I make this Banana Nut Bread Recipe vegan or dairy-free?
Yes! Try replacing butter with coconut oil or vegan butter and use a flaxseed egg (1 tbsp ground flax + 3 tbsp water) in place of eggs. You can also use sweetened condensed coconut milk to keep the moistness.
-
How do I prevent the banana bread from drying out?
Be careful not to overbake and don’t overmix your batter. Also, incorporating sweetened condensed milk helps keep the bread moist longer, as does storing it properly once baked.
Final Thoughts
This Banana Nut Bread Recipe truly feels like a warm hug in loaf form—and that’s why I keep coming back to it whenever I want something comforting, delicious, and homemade. I hope you love baking it as much as I do, and enjoy sharing it with friends and family. Give it a try next time you have ripe bananas and see just how easy it is to fill your kitchen with amazing smells and smiles.
Print
Banana Nut Bread Recipe
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 12 slices with glaze
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Nut Bread recipe yields a moist, flavorful loaf enriched with mashed ripe bananas, chopped walnuts, and warm cinnamon. Topped with a crunchy turbinado sugar and walnut crust plus a sweet glaze made from powdered sugar and condensed milk, it’s an irresistible treat perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
Wet Ingredients
- 4 medium ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Nuts and Toppings
- 1 cup coarsely chopped walnuts, plus more for topping
- 1 tablespoon turbinado sugar, for topping
Glaze
- 1/3 cup powdered sugar
- 1/3 cup sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy. This creates a tender crumb in the finished bread.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract, mixing until fully incorporated.
- Mix in Bananas: Stir the mashed ripe bananas into the wet mixture, making sure they are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently just until combined—do not overmix to keep the bread tender.
- Fold in Walnuts: Finally, fold in 1 cup of chopped walnuts evenly through the batter.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional walnuts and turbinado sugar on top to create a crunchy, caramelized crust.
- Bake: Bake the bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes to prevent overbaking.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and sweetened condensed milk to make a smooth glaze. Drizzle this glaze evenly over the cooled banana bread.
- Serve: Slice the bread into 12 even pieces and serve. This bread is delicious fresh or toasted with butter for breakfast or as a sweet snack.
Notes
- This recipe produces a moist and flavorful banana bread that keeps well for several days when stored wrapped at room temperature.
- For a nut-free version, simply omit the walnuts or substitute with seeds such as sunflower seeds.
- Using very ripe bananas enhances the sweetness and moisture of the bread.
- The turbinado sugar topping adds a delightful crunch and subtle caramel flavor.
- Glazing the cooled bread with sweetened condensed milk and powdered sugar adds a creamy sweetness that complements the cinnamon and nuts.
- To store, keep tightly covered or wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition
- Serving Size: 1 slice with glaze
- Calories: 375 kcal
- Sugar: 32 g
- Sodium: 236 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 54 mg
