Bananas ripen far too quick in my house, so making Banana Bread on a weekly basis with this easy recipe was a solution for me without tossing them into the freezer or worse, throwing them away. But I wanted a go-to recipe that actually used them up—without being overly sweet—and that’s how this banana bread became a staple in my kitchen.
Want the HEALTHY PROTEIN version? Get the Protein Banana Bread recipe here >
Banana Bread (with Nuts) Recipe
This Banana Nut Bread is moist, naturally sweet, and packed with crunchy walnuts, making it perfect for breakfast, snacks, or a guilt-free treat. Made with simple ingredients, this easy banana bread recipe delivers comfort-food flavor with better-for-you nutrition.
It’s the perfect way to use up ripe bananas!
Whether you’re meal prepping, baking for your family, or just craving something cozy, this recipe is one you’ll come back to again and again.
❤️ Why You’ll Love This Banana Nut Bread
- Walnut Banana Nut Bread – Adds crunch, healthy fats, and classic flavor
- Easy One-Bowl Recipe – Perfect for beginners and busy days
- Great for Meal Prep – Freezes well and stays moist for days
- Moist texture with crunchy walnuts
Tips for Moist & Fluffy Banana Bread
- Use very ripe bananas for the best moist texture
- Measure the protein powder accurately (too much can make it dry)
- Avoid dry or gummy banana bread with well-mixed ingredients
Here’s how to make Banana Bread (with Nuts):
See the full recipe card below that you can print.
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup crushed walnuts
Wet Ingredients
- 3/4 cup unsalted butter in chunks – soft
- 1 cup brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- 2 Bananas (very ripe, mushed)
Directions:
- Sift dry ingredients together.
- Mix/cream butter and brown sugar at medium speed.
- Add in 2 large eggs, vanilla, and mushed bananas.
- Batter is gonna curdle but don’t worry that’s ok
- Funnel in flour mix gently on low speed
- Spray 9 x 5 loaf pan and bake at 350 for 45 min – 1 hour
FAQs About Banana Bread
Here are some frequently asked questions regarding the banana bread recipe.
How ripe should bananas be for banana bread?
Bananas should be very ripe with brown spots or mostly brown peels. Overripe bananas are sweeter and softer, which improves both flavor and texture. Using underripe bananas can result in dry, bland banana bread.
Can I make banana bread gluten-free?
Yes. You can make banana nut bread gluten-free by using almond flour or a 1:1 gluten-free flour blend. Almond flour creates a slightly denser, moist loaf, while gluten-free blends give a more traditional texture. No additional ingredients are required—just avoid overbaking to keep it soft.
Can I use almond flour?
Yes, this recipe can be made using only almond flour. Because almond flour is higher in moisture, the banana bread will be slightly denser and more moist than traditional versions. For best results, allow the loaf to cool completely before slicing to help it set properly.
Why did my protein banana bread turn out dry?
Protein banana bread can turn dry if it’s overbaked or made with too much protein powder. Measuring protein carefully and using very ripe bananas helps maintain moisture. Baking just until a toothpick comes out with a few moist crumbs is key for a soft texture.
Can I freeze banana nut bread?
Yes, banana nut bread freezes very well. Slice the loaf, wrap individual pieces tightly, and store in an airtight container for up to three months. Thaw at room temperature or warm briefly for a quick, high-protein snack or breakfast.
Can I make this recipe vegetarian?
This banana nut bread is naturally vegetarian. If using protein powder, choose a plant-based or vegetarian-friendly option. Eggs can also be replaced with flax eggs if needed, making it easy to adjust based on dietary preferences.
Can banana bread be pressure-canned or made shelf-stable?
No, banana bread should not be pressure-canned or made shelf-stable at home. Baked goods like banana bread are too dense for safe heat penetration, which can lead to unsafe bacterial growth. For best results, store banana bread at room temperature for a few days, refrigerate for up to one week, or freeze for long-term storage.
More about this:
- Lack of Proper Sterilization: The baking process heats the bread and jar’s contents but does not reach the high temperatures required to kill all potential Clostridium botulinum spores, especially in a low-acid environment.
- Ideal Environment for Bacteria: The sealed, low-oxygen, low-acid, and moist environment inside the jar is ideal for botulism bacteria to thrive.
- Official Guidance: Official food preservation guidelines do not include recipes or methods for canning quick breads, cakes, or any bread product in a jar.
- Refrigeration: The bread can be stored in an airtight container in the refrigerator for up to a week.
- Freezing: You can freeze banana bread for up to a year. To do this, wrap the cooled loaf or slices tightly in plastic wrap and then place in a freezer-safe bag or container.
- Short-Term Countertop Storage: Tightly wrapped, banana bread is generally good on the counter for 2 to 3 days.
Original Banana Bread Loaf Recipe – Soft & Moist
Ingredients
Instructions
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Start oven at 350
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Sift dry ingredients together and set aside.
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Mix together butter and brown sugar
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Peel all bananas, mush and add into wet ingredients.
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Add in 2 large eggs and vanilla - Batter is gonna curdle but don’t worry that’s ok
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Funnel in flour mix gently on low speed
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Spray 9 x 5 loaf pan and bake at 350 for 35 min - or until very brown and toothpick comes out clean
