Amazing Banana Nut Bread (Easy & Moist)

Loaf of banana but bread on cutting board sliced and leaning.

5 from 8 votes

Amazing Banana Nut Bread (Easy & Moist)

This easy Banana Nut Bread recipe yields supremely moist, perfectly soft banana bread studded with bits of crunchy walnuts. With just a few minutes of hands-on time, you can have the best ever banana bread loaf that leaves your house smelling like a bakery. Whether made as individual muffins, classic loaves, or in a Bundt pan, it is an irresistible treat to serve for breakfast, feed to a brunch crowd, or freeze ahead.

Prep Time20

Cook Time50

Total Time1 10

Course: Bread, Breakfast, Brunch

Cuisine: American

Servings: loaves

Calories: 377kcal

Author: Borrowed Bites

Ingredients

3 cups flour
2 cups sugar
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup butter melted and cooled
3 ripe bananas mashed until smooth
2 eggs
¾ cup milk 2% or whole
2 teaspoon vanilla
1 cup walnuts chopped (or use pecans, cashews, macadamia)

Instructions

Preheat the oven to 350°F. Spray 2 9" loaf pans with baking spray. **For muffin or bundt instructions, see notes.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Add the melted butter and mix on low speed using a hand mixer or stand mixer fitted with a paddle attachment. Blend until butter is thoroughly incorporated and batter forms small lumps.
3 cups flour, 2 cups sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 cup butter
In a separate bowl, combine mashed bananas, eggs, milk, and vanilla. Add to the dry ingredients and mix on low until combined, scraping the bowl as needed. Batter will be slightly lumpy; don't overmix.
3 ripe bananas, 2 eggs, ¾ cup milk, 2 teaspoon vanilla
Using a rubber spatula, gently fold in the walnuts. Pour batter into prepared pans and bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
1 cup walnuts
Allow to cool in loaf pans for 10 minutes. Remove from pan and finish cooling to room temperature on cooling rack. Serve and enjoy!

Notes

Tips & Tricks

Use very ripe bananas for the most flavor (they should be heavily streaked with black and brown spots). Then mash them thoroughly until smooth to avoid chunks of banana in the bread.
Fully incorporate the butter into the dry ingredients. If any dry spots are left, it won’t mix into the wet ingredients as well.
Scrape the bowl with a rubber spatula often. Ingredients tend to hide out at the bottom of the bowl or cling to the sides, so scrape, scrape scrape after each step.

Muffin Instructions

Line 2 muffin pans with paper liners or spray pan generously with baking spray. Divide batter evenly into 24 muffins. Bake for 25 minutes or until toothpick inserted in middle comes out clean. Cool for 10 minutes in the pan, then remove and finish cooling on cooling rack.

Bundt Instructions

Spray 10" bundt pan generously with baking spray. Fill with batter and bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then invert onto a cooling rack and allow to come to room temperature.

Freezer Instructions

Allow bread to cool to room temperature, then wrap in a layer of plastic wrap and a layer of tinfoil. Freeze for up to 3-4 months. Thaw at room temperature on the counter for a few hours or in the fridge overnight.

Nutrition