Discover the ultimate banana nut bread: incredibly moist with ripe bananas, crunchy walnuts, and optional chocolate chips for extra indulgence. This one-bowl recipe delivers perfect texture and flavor every time, ready in about an hour.
Why This Recipe Wins
This banana nut bread stands out with intense banana flavor from a simple reduction technique, a crispy turbinado sugar top, and mix-ins in every bite. It bakes up dense yet tender, using pantry staples for foolproof results. Readers love the versatility for breakfast, snacks, or dessert.
Ingredients
Makes one 9×5-inch loaf (10-12 slices). Prep time: 15 minutes. Bake time: 55-65 minutes.
| Ingredient | Amount | Notes/Substitutions |
|---|---|---|
| Very ripe bananas (black-spotted) | 4 large (about 2 cups mashed) | Frozen work great; mash 3, slice 1 for top. |
| Unsalted butter, melted | 1/2 cup | Or vegetable oil for even more moisture. |
| Light brown sugar, packed | 3/4 cup | Adds chewiness and depth. |
| Large eggs | 2 | Room temperature for smooth batter. |
| Vanilla extract | 1 tsp | Pure for best flavor. |
| Sour cream or Greek yogurt | 1/2 cup | Keeps it extra moist and tangy. |
| All-purpose flour | 1 3/4 cups | Spooned and leveled; gluten-free 1:1 blend OK. |
| Baking soda | 1 tsp | For perfect rise. |
| Salt | 1/2 tsp | Balances sweetness. |
| Chopped walnuts or pecans | 3/4 cup | Toasted for nuttier taste; optional. |
| Mini chocolate chips | 1/2 cup | Semi-sweet or dark; optional. |
| Turbinado sugar | 1-2 Tbsp | For crunchy crust. |
Nutrition per slice (1/12 loaf, approx.): 260 calories, 14g fat, 32g carbs, 4g protein. Varies by add-ins.
Step-by-Step Instructions
Follow these numbered steps for success. No mixer needed.
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter, then dust with 2 Tbsp turbinado sugar mixed with 1/2 tsp cinnamon for a caramelized crust. Tap out excess.
- Place 4 peeled bananas in a microwave-safe bowl. Cover loosely with plastic wrap (poke vents). Microwave on high 4-5 minutes until soft and juicy. Drain over a bowl (stir 15 minutes to yield 1/4-1/3 cup liquid). Simmer liquid in a small saucepan 3-5 minutes until reduced to 2 Tbsp.
- Mash drained bananas with reduced syrup until smooth. Slice remaining banana for top.
- In a large bowl, whisk melted butter and brown sugar. Add eggs, vanilla, sour cream, and mashed bananas. Stir until combined.
- Add flour, baking soda, and salt. Stir gently until just mixed (lumps OK; do not overmix for tender crumb).
- Fold in nuts and chocolate chips. Pour batter into pan, smooth top, add banana slices, and sprinkle with turbinado sugar.
- Bake 55-65 minutes, tenting with foil after 45 minutes if browning too fast. Toothpick in center should have moist crumbs (not wet batter). Cool in pan 10 minutes, then wire rack fully.
Expert Tips for Perfection
- Ripe bananas key: Use black, mushy ones for natural sweetness and moisture. Quick-ripen green ones: Bake whole at 300°F for 20 minutes (foil-lined pan).
- Test doneness early; ovens vary. Insert toothpick in center and ends.
- For high altitude: Add 2 Tbsp milk, reduce baking soda to 3/4 tsp.
- Avoid sinking middle: Ensure bananas fully drained, do not overmix.
- Toast nuts: Spread on sheet pan, 350°F 5-7 minutes for deeper flavor.
Variations and Mix-Ins
Customize easily without changing bake time much.
| Variation | Swap/Add | Notes |
|---|---|---|
| Chocolate Lover | +1/2 cup chips | Melt slightly for swirls. |
| Healthier | Greek yogurt, half whole wheat flour, less sugar | Use very ripe bananas for sweetness. |
| Cinnamon Swirl | Mix 2 tsp cinnamon into 1/4 cup sugar, swirl in batter | Bake +5 minutes. |
| Muffins | Same batter in 12 cups | 20-25 minutes. |
| Vegan | Flax eggs, plant yogurt, oil | Perfect texture. |
| Gluten-Free | 1:1 blend | Add 1/4 tsp xanthan gum if not included. |
Storage and Freezing
Keeps fresh longest at room temperature. No fridge needed; it dries out bread.
- Countertop: Airtight container or plastic wrap + foil, up to 3 days.
- Fridge: Up to 1 week (if humid climate).
- Freezer: Wrap slices or loaf in plastic + foil, then bag. Up to 3 months. Thaw slices on counter 20-30 minutes or microwave 20-30 seconds.
Nutrition Comparison
Tailor to your needs with these swaps.
| Version | Calories/Slice | Key Change |
|---|---|---|
| Classic | 260 | Full sugar/nuts. |
| Lighter | 210 | Yogurt, no chips, half nuts. |
| Indulgent | 300 | Extra chips, glaze top. |
FAQ
How ripe should bananas be? Very ripe with black spots; they provide sweetness and moisture.
Butter or oil? Butter for rich flavor; oil for maximum moisture.
Can I freeze it? Yes, up to 3 months. Slice first for easy portions.
Why did my bread sink? Overmixing or underbaking; check early and cool fully in pan.
Enjoy this foolproof banana nut bread warm with butter or plain. Perfect for using up overripe bananas. Share your tweaks in comments below! Pin for later and try our banana muffins next.
PrintUltimate Banana Nut Bread Recipe (Moist, Easy, One-Bowl with Walnuts)
Discover the ultimate banana nut bread that delivers unbeatable moistness, rich banana flavor, and perfect crunch from toasted walnuts in every bite. This easy one-bowl recipe uses simple pantry staples and a few pro tips to create a loaf everyone raves about.
- Prep Time: PT20M
- Cook Time: PT65M
- Total Time: PT90M
- Yield: 12 slices 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Wet Ingredients:
- 5 large very ripe bananas (black spots preferred for max sweetness and moisture)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (or Greek yogurt for tang)
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional for warmth)
- Add-Ins and Topping:
- 3/4 cup chopped walnuts or pecans, toasted
- 1/2 cup mini chocolate chips (optional)
- 1 tablespoon turbinado sugar for crust
- 1/4 cup granulated sugar + 1/2 tsp cinnamon (for pan coating)
Instructions
- Preheat and Prep Pan: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter. Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon; coat pan evenly for a crunchy crust. Tap out excess.
- Process Bananas: Peel bananas and place in a microwave-safe bowl. Cover loosely with plastic wrap, poke vents, and microwave on high 4-5 minutes until soft and juicy. Drain over a fine-mesh strainer into a bowl (15 minutes, stirring occasionally) to yield 1/2 cup liquid. Boil liquid in a small saucepan over medium-high until reduced to 1/4 cup (5 minutes). Mash bananas with reduced syrup for ultra-flavorful puree.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar. Add eggs, vanilla, sour cream, and banana puree. Stir until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon. Fold into wet mixture gently until just combined – streaks of flour are fine to avoid toughness.
- Add Mix-Ins: Fold in toasted nuts and chocolate chips with a spatula.
- Bake: Pour batter into pan, smooth top, arrange thin banana slices if desired, and sprinkle turbinado sugar. Bake 60-70 minutes, tenting with foil after 45 minutes if browning fast. Toothpick in center should have moist crumbs, not batter. Cool in pan 15 minutes, then transfer to wire rack.
Notes
Pro Tips:
- Use black-spotted bananas for natural sweetness; quick-ripen unripe ones by baking at 300°F for 20 minutes on foil.
- Toast nuts in a dry skillet 3-5 minutes for deeper flavor.
- Test doneness in three spots: center and ends. Ovens vary – start checking at 55 minutes.
- Avoid overmixing for tender crumb; fold gently.
- For high altitude, reduce baking soda to 3/4 teaspoon and bake 10 minutes longer.
Storage: Room temp 3 days wrapped tightly; fridge 1 week; freezer 2 months (slice individually).
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
