Can I make banana nut bread without nuts?

Yes, you can omit the nuts entirely or replace them with chocolate chips, dried fruit, or shredded coconut for a different texture and flavor.

How do I know when my banana bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If there’s wet batter on the toothpick, bake for a few more minutes and check again.

Can I use frozen bananas for this recipe?

Yes, but make sure to thaw them first and drain any excess liquid. Frozen bananas tend to release more moisture, which can affect the texture of the bread.

What if I don’t have baking soda?

You can substitute baking soda with baking powder, but you’ll need to use three times the amount. However, this may slightly alter the texture of the bread.

Classic Banana Nut Bread

Name: Classic Banana Nut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; Pinch of cinnamon; Pinch of nutmeg; 1 ½ cups mashed bananas (about 3 large bananas); 6 tablespoons melted butter, slightly cooled; ¾ cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup chopped walnuts

Description

This moist and flavorful banana nut bread is a classic, easy-to-make treat packed with ripe bananas and crunchy walnuts. Perfect for breakfast, snacks, or dessert, this simple homemade loaf stays soft and delicious for days.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Pinch of cinnamon
Pinch of nutmeg
1 ½ cups mashed bananas (about 3 large bananas)
6 tablespoons melted butter, slightly cooled
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts

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Instructions

Preheat the oven and prepare the pan: Set your oven to 350°F (175°C) and grease an 8½ x 4½-inch loaf pan with butter or non-stick spray to prevent sticking.
Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agent and spices.
Combine the wet ingredients: In a separate large mixing bowl, mash the ripe bananas until mostly smooth, then whisk in the melted butter, sugar, egg, and vanilla extract until fully combined.
Incorporate the dry into the wet: Gradually add the flour mixture to the banana mixture, stirring gently with a spatula or wooden spoon just until no dry streaks remain. Avoid over-mixing to keep the bread tender.
Fold in the walnuts: Gently stir in the chopped walnuts, ensuring they are evenly distributed throughout the batter for a crunchy texture in every bite.
Transfer and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 10 minutes.
Cool before serving: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set properly and makes slicing easier.

Notes

For extra moisture, add ¼ cup of sour cream or yogurt to the batter.
Swap walnuts for pecans, almonds, or even sunflower seeds for a nut-free version.
To make banana muffins, divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.
If using unsalted butter, increase the salt to ½ teaspoon for balanced flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 251
Sugar: 16g
Sodium: 192mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 31mg