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Banana Nut Bread (Classic)

Two thick slices of moist Banana Nut Bread (Classic) stacked on a white plate, showing walnuts throughout the crumb.
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A simple, soft, and moist recipe for classic banana nut bread, perfect for small-batch baking.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1½ teaspoons baking soda
  • Pinch salt
  • 1 cup (198 g) granulated sugar
  • ½ cup (99 g) vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
  • 1 cup (113 g) coarsely chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans and set them aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
  3. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract.
  4. Add the mashed bananas to the wet ingredients and stir gently to combine them.
  5. Add the flour mixture to the banana mixture and stir until everything is completely blended.
  6. Using a rubber spatula, fold in the chopped walnuts.
  7. Divide the batter evenly into the two prepared loaf pans.
  8. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean.
  9. If the tops of the loaves start to darken too much before the center is done, cover them loosely with foil.
  10. Allow the loaves to cool in the pans for 10 minutes.
  11. Turn the loaves out onto a wire rack to cool completely.

Notes

  • If you only have one 9-inch loaf pan, use it for all the batter. Check the bread around 55 minutes, as the baking time will increase.
  • Use the ripest bananas you can find; they should have brown spots for the best sweetness and moisture.
  • You can substitute walnuts with pecans, hazelnuts, cashews, almonds, or peanuts, or omit nuts entirely.
  • Add ½ teaspoon of cinnamon for an extra flavor note.
  • You can add chocolate chips, peanut butter chips, white chocolate chips, or dried fruit like raisins or cherries to the batter.
  • To make muffins, fill paper-lined muffin cups about ¾ full and bake at 350 degrees for 24 to 28 minutes. You should get about 18 muffins.
  • Store cooled bread tightly wrapped in plastic wrap at room temperature for up to 5 days.
  • To freeze, wrap the cooled bread first in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Nutrition

Keywords: Banana Nut Bread, Walnut Bread, Classic Recipe, Soft & Moist, Easy Baking, Small-Batch Quick Bread

Find it online: https://www.meltitclean.com/banana-nut-bread-classic-recipe/