Moist Banana Nut Bread Recipe (Easy & Foolproof)
Ultra-moist banana nut bread with perfect texture and rich banana flavor. Uses overripe bananas for natural sweetness that stays fresh 5+ days. Customizable with nuts, chocolate chips, or fruit variations.
- Prep Time: PT10M
- Cook Time: PT60M
- Total Time: PT70M
- Yield: 12 servings 1x
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs, room temperature
1½ tsp vanilla extract
3 large overripe bananas (1½ cups mashed)
¼ cup buttermilk
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¾ cup chopped walnuts or pecans
Instructions
1. Preheat oven to 325°F. Grease 9×5-inch loaf pan or line with parchment.
2. Mash bananas until chunky. Add 1 tsp lemon juice. Set aside.
3. Cream butter and sugars 2 minutes.
4. Add eggs one at a time. Mix in bananas, vanilla, buttermilk.
5. Whisk dry ingredients separately.
6. Fold dry into wet just until combined.
7. Fold in nuts. Pour into pan, top with extra nuts.
8. Bake 55-65 min. Toothpick clean. Foil if browning fast.
9. Cool 10 min in pan, then rack.
Notes
Ripen bananas: 250°F oven 15-20 min unpeeled.
No overmixing – keeps moist.
Best day 2.
Store: Counter 5-7 days. Freeze slices 3 months.
Subs: Yogurt for buttermilk, chips for nuts, GF flour.
Altitude: +2 Tbsp flour >3000ft.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg