A few spotted bananas are sitting on the counter, and tomorrow’s breakfast calls for something special. Turn them into a simple loaf of banana bread with nuts: it can be baked ahead, sliced for the table, and served with coffee while everyone settles in.
This straightforward banana and walnut bread uses one bowl and a 9-by-5-inch pan. Brown sugar, cinnamon, and ripe fruit give the loaf its flavor; a handful of chopped nuts adds a pleasant crunch to each slice.
Easy Banana Nut Bread: Ingredients and Timing
This easy banana nut bread makes one loaf, or about 10 slices. Plan on roughly 15 minutes of preparation, 60 to 75 minutes in the oven, and time for the bread to cool before slicing. The recipe is adapted from King Arthur Baking’s whole-grain banana bread.
You’ll need:
- 2 cups mashed ripe banana, about 5 medium bananas
- 1/2 cup neutral vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans
For the optional top, mix 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon. You’ll also need a large mixing bowl, a fork, a spatula, and a thin knife or cake tester. Use a metal loaf pan for the temperature given below.
The one-bowl method makes this banana nut bread recipe easy to fit into a busy evening. Measure the mashed fruit rather than relying solely on the number of bananas, since their sizes vary. Spoon each flour into its measuring cup and level the top, or use a scale: the source gives 120 grams of all-purpose flour and 113 grams of whole wheat flour.
Pick the Bananas and Nuts
Choose bananas with plenty of brown spots and soft flesh. They mash readily and give the bread a pronounced banana flavor. A few dark patches are welcome; discard fruit with mold or an unpleasant smell. Mash with a fork until mostly smooth, leaving a few small pieces if you enjoy finding them in the finished slice.
Walnuts have a slightly earthy bite, while pecans taste a little sweeter. Chop either into pieces small enough to distribute through the batter. If you toast the nuts first, let them cool before mixing them in. For guests with nut allergies, prepare a separate nut-free loaf with clean equipment and label both; King Arthur’s recipe allows the nuts to be omitted.
Mix and Bake
Here is how to make banana nut bread, step by step:
- Prepare the pan. Heat the oven to 350°F with a rack in the center. Lightly grease a 9-by-5-inch metal loaf pan. A strip of parchment across the bottom and up the long sides makes lifting easier.
- Mix the wet ingredients. In a large bowl, stir the mashed banana, oil, brown sugar, eggs, and vanilla until evenly combined.
- Add the dry ingredients. Add both flours, baking soda, baking powder, salt, cinnamon, and chopped nuts. Fold until the flour disappears, scraping the bottom and sides of the bowl so no dry pockets remain.
- Fill the pan. Spoon the batter into the pan and smooth the surface. If using the cinnamon sugar, sprinkle it evenly over the top.
- Bake and test. Bake for 60 to 75 minutes. The top should feel set, and a thin knife inserted into the center should come out clean or with a few moist crumbs, without wet batter. A thermometer in the center should read about 205°F.
- Cool. Rest the loaf in the pan for 15 minutes, then loosen the sides and turn it onto a rack. Let it cool completely before cutting.
Banana nut bread recipes often call for a deep loaf, so the middle takes longer to cook than the edges. If the top gets dark before the center is ready, tent it loosely with foil for the final part of baking. A glass or stoneware pan needs a lower oven setting of 325°F and may take 10 to 15 minutes longer, according to the source recipe.
Make Breakfast Feel Festive
For banana nut bread, easy recipe steps leave time to arrange the rest of the table. Bake the loaf the day before, cool it fully, and wrap it well. In the morning, use a serrated knife and a gentle sawing motion to cut even slices without squashing the tender crumb.
Fan the slices on a platter with a small bowl of berries or citrus. Offer butter or a plant-based spread on the side, and label the nuts for your guests. The loaf contains eggs; if you need a vegan centerpiece, choose a tested egg-free banana bread rather than changing the eggs in this formula on the day of the celebration.
This simple banana nut bread is also pleasant toasted lightly, with the spread added at the table. Keep the pieces covered until guests arrive so the cut surfaces stay tender. If you have leftovers, wrap them tightly and store at room temperature for several days, or wrap individual slices and freeze for longer storage.
A banana nut recipe gives you room to choose your favorite nut, but measure the banana and keep the pan size steady. For a simple banana bread with walnuts, those two details help the center bake at the pace described above.
If the Middle Is Still Wet
A browned top can hide an underbaked center. If your tester comes out with wet batter, cover the top loosely with foil if it is already dark, return the pan to the oven, and check again after five to ten minutes. Look for a clean tester or a few moist crumbs, then let the loaf cool fully before slicing; cutting it hot can make the soft interior seem gummy.
