Grandma’s Banana Nut Bread
Straight from my grandma’s kitchen, this banana nut bread recipe is a tried and true family favorite. This quick bread takes 10 minutes to prep, is loaded with mashed bananas and chopped walnuts, and bakes up super moist and dense.
I’ve tasted a lot of banana bread in my lifetime, and I can confidently say this is the best banana bread recipe I’ve ever had.
This recipe has been in my family for decades, and every time I make it, I’m transported back to my grandma’s vanilla-scented kitchen, where I sit at the table munching on a thick slice of warm banana bread slathered with butter.
This banana bread is:
- Made with basic baking ingredients
- Simple and quick to prep
- Packed with intense banana flavor
- Ultra-moist and perfectly dense
- A versatile base banana bread recipe
- Great any time of day – for breakfast, snack, or dessert
Power Ingredients
Avoid dry, flavorless banana bread with two key ingredients that keep each slice moist and flavorful.
- Vegetable Oil: Instead of butter, my grandma’s recipe uses vegetable oil, creating a moist, tender crumb.
- Bananas: The best bananas for banana bread are very ripe (the riper the bananas, the sweeter they are) and spotted brown – the browner, the better.
How to Make Banana Nut Bread
It truly could not be easier!
First up, mash your bananas. I like to use a fork; it doesn’t need to be perfect; totally okay if it’s a little chunky!
Then, whisk together your dry ingredients. Whisk together the sugar, oil, vanilla, and eggs in a separate mixing bowl. Add the mashed bananas to that mixture and mix gently. Finally, add the dry ingredients and fold gently to combine. If using, gently fold in the chopped walnuts.
Divide the batter between two 8-inch loaf pans and bake at 350 degrees until golden brown and a thin knife inserted in the center comes out clean.
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Banana Bread Success Tips
For perfect banana bread every time:
- Use the ripest bananas you can find. If you don’t have ripe bananas on hand, try this tip for ripening bananas in the oven from AllRecipes.
- Cover the baking bread with foil. If you notice the tops of the loaves begin to get too dark before the centers are cooked through, cover the loaves with foil about halfway through baking.
- Don’t worry if the bread doesn’t rise much. This recipe is for very dense banana bread and doesn’t make super-high loaves, but it’s one of the things I love most about it. Each slice has an ultra-concentrated banana flavor and is delightfully moist.
- Before storing, let each loaf cool to room temperature. Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 5 days. To freeze, wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Banana Nut Bread Variations
This base banana bread recipe is customizable. Keep total add-ins to about 1 to 1.5 cups.
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
If You Enjoy Banana Bread, Try These Next:
- Ultimate Banana Bread
- Dark Chocolate Chip & Walnut Banana Bread
- Zucchini-Banana Bread
- Peanut Butter-Banana Bread with Chocolate Chips
- Bananas Foster Banana Bread
Watch the Banana Nut Bread Recipe Video:
If you make this banana nut bread recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Grandma’s Banana Nut Bread
Ingredients
- 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
- Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
- Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Notes
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Bananas: Use the ripest bananas you can find; they should be covered in brown spots. The riper the banana, the sweeter the bread, and the moister it will be.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
- Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
- Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
- Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in 2010.
[photos by Ari of Well Seasoned]
The baking soda in this recipe makes no sense, as there is no acidic ingredient in this cake that the soda can neutralize. As a result, the soda leaves a bit of a weird taste. I should have used baking powder instead, but wanted to give the original recipe a try.
Can only recommend to use baking powder instead.
I followed the recipe precisely and was quite disappointed. The loaf turned out very dry. Had to put butter on each slice to be able to enjoy it. Something in this recipe is very off. Also, one cup of nuts is way too much. Try using half a cup! Probably needs more oil, too.
So yummy! I made muffins and they are perfectly moist and delicious. Thanks for a great recipe!
Really bad, and really really dry. I dropped it off with a homeless person as I didn’t want it to go to waste. That homeless person probably threw it away after one bite. What in world? This is the best you guys could come up with? Come on.
Delicious!!!! Moist and delicious 🤤 first time making banana bread and I love the results….highly recommended.
Idk how this is 5 star unless feedback is moderated and taken down for giving honest feedback. I followed the recipe precisely and it was dry and tasted like it was missing sugar…its a huuuuge no for me
Just the recipe I needed.
This is my “go to” Banana Nut Bread recipe. So easy and delicious! Thank you for sharing.
Looks delicious
This IS my mom’s recipe. Very cool to see others who use the same. She has been gone 26 years and each time I make it, she is right there with me. Turns out perfect every time. Not sure what happened to others who did not have a good experience with the recipe.
This was my first time making banana nut bread and this was the perfect recipe. I have more bananas at home that need to be used, I will be making more bread tonight!
This was the most simple and best tasting banana bread I have made and I have made many recipes !
Would it be okay to replace the nuts with chocolate chips? Would I have to do anything else. I’ve made this recipe before and love it but don’t wanna do the nuts this time!!
You absolutely can! No need to make any other modifications.
I made muffins and they were delicious. I used brown sugar instead of white and added a bit of baking powder as well..
So easy-I followed the recipe and it turned out great!
Amaaaaazing! Thank you!
So delicious and moist
It was delicious very moist I added extra nuts on top grandma new what she was doing. O
Easy, quick and teal some good stuff ☺️
Very good and moist. I used a 9 inch pan and cooked for approximately 65-70 minutes.
Thank you for giving a approx time for the bread in a 9 inch pan …very helpful I’ve been keeping on eye on mine as its in the oven baking now …its brown on top but still raw in middle and its at about 45 mins …I did cover it with foil so it doesn’t brown too much. Thumbs up Thank you
This recipe worked out great! Thank you for sharing. My family and I enjoyed the loaves and the muffins. So good!!
Its good. I used 1/16th teaspoon of Cream of tartar to insure and increase leavening as tartaric acid is 1 of a few acids associated with bananas. But bananas start losing their acids and increase in sweetness as they turn to old bananas. No taste difference and a little less dense bread. But the addition of Tartar turns baking soda to baking powder. I’d say whatever. Pick your poison theres nothing wrong with a dense banana nut bread and baking soda on its own seems to be a common theme in old banana nut bread recipes, so its not way off base, or counterfeit.
I make this double batch of bread each year about now. Its the best and easiest!
It’s not a great recipe because baking soda requires an acid to leaven. Baking powder is a better option. Also, mix your nuts into the dry ingredients, so they won’t fall to the bottom in the oven.
There are better recipes available.
Hi, Jen. Could I use self-rising flour for this banana nut bread recipe?
I was so disappointed with the taste and the texture. Wish I would have used brown sugar and butter.
Very disappointed. I didn’t like the taste… should have used brown sugar. The outside was crusty and I didn’t overbake it because the center was perfect. However, I didn’t like the texture. Not sure if it is even worth freezing!
Loved the recipe. I was looking for a two-loaf recipe and one that didn’t contain yogurt or sour cream. Adding vegetable oil is the best trick to make cakes and loaves moist and tender. I added half brown sugar, half white sugar, and tablespoon of molasses and pumpkin pie spice. This made the banana bread taste more like gingerbread. I did this because it’s December and it’s beginning to look a lot like Christmas!!! Thank you so much for the recipe!
This recipe is delicious! I made it last night and my husband loved it. I did not use two loaf pans, but used only one. It made a large loaf. Thank you for suggesting that you should begin checking it five minutes before the time it is done because it was done early. I noticed on another of your Banana Nut Recipes that you suggested using brown sugar. I did not see that suggestion until after I had already made this. I will try that next time. Thank you so very much for sharing!
I made twice already in 2 weeks baked in 9×13 pan also added 1/4 top of cinnamon and 1 more egg came out great cooked it for 20 minutes
Very good was supposed to be 5 stars 1st comment I made
I made this today and did add the cinnamon and it was so delicious. I made one 8in loaf and two mini loaves. I will definitely be making this again very soon! Thank you for sharing your Grandma’s recipe.
Delicious and easy