Our banana nut bread recipe makes a soft and wholesome loaf with a compact, easy-to-slice crumb, not-too-sweet, with crunchy nuts and plenty of banana flavor.

Learn how to make it with 8 simple pantry staples in one bowl and with one fork. It only takes 10 minutes to whip up and about 45 minutes to cook. For us, there’s no better make-ahead breakfast.

Banana nut bread sliced

Check out our Best Easy Desserts

There aren’t many tasty recipes you can whip up with a single fork, in one bowl, and with 8 pantry staples.

This banana nut bread recipe is one of those, and the result is excellent.

The loaf has a soft crumb that slices perfectly. It’s nutty with the occasional crunch from the walnuts. It’s sweet but not excessively, and it has plenty of banana flavor.

Not sure why one would add eggs to the batter; there’s no need to do so. Try without, and let us know what you think.

Have a slice for a quick breakfast, as a snack, brunch, or dessert.

Our recipe is naturally dairy-free and vegan (but no worries, there are no weird substitutes) so that most people can enjoy this delicious treat.

Banana nut bread on a white platter

Ingredients

Ingredients  banana, flour and nuts

Banana

Try to use ripe or overripe bananas. The ones with dark spots on their peel are best because they are sweeter and easier to mash.

If you don’t have ripe bananas, you can use regular ones, but I’d recommend adding 1/4 cup more sugar.

Nuts

Walnuts are our favorite. Chopped coarsely, not too small. You can substitute pecans, almonds, and hazelnuts for walnuts.

Flour

We use all-purpose flour.

To make this banana nut bread recipe a little more wholesome, you can use half all-purpose and half whole-wheat flour. In this case, add 1/4 cup more milk.

Milk

You can use any milk. We like to use almond milk or soy milk.

Want a moister banana bread? Substitute yogurt for milk.

Fat

Some people like butter in their banana bread; we prefer a light neutral flavored vegetable oil because it produces a softer crumb, the banana bread stays moister, is easier to digest, and is better for the heart.

Our top picks are canola oil and sunflower oil, or if you want an even healthier banana nut bread go for avocado oil or light olive oil.

For butter lovers, you can easily substitute 1/3 cup of melted unsalted butter or dairy-free butter for oil.

Butter produces a denser, more compact, drier, and slightly heavier loaf.

Sugar

We use plain white sugar, but you can also use brown sugar, coconut sugar, and palm sugar.

Vanilla

Vanilla adds a comforting aroma we love in banana nut bread. You can add vanilla extract or the seeds of a vanilla pod.

Baking powder

Baking powder helps the bread dome a little, which we like because it makes the loaf lighter and nicer to eat. There’s no need for baking soda.

Salt

Don’t worry; your bread won’t be salty. Adding salt brings out the other flavors and makes the loaf taste better and richer.

If you are on a low-sodium diet, keep the salt out.

Optional add-ins

  • Cinnamon: 1 teaspoon
  • Dark chocolate chips: 1/2 cup
  • Raisins or cranberries: 1/2 cup

Equipment

  • This recipe is developed for a 9 x 5 Inches loaf pan (23cm x 12cm). It’ll also work in an 8 1/2 x 4 1/2 loaf pan (taller and narrower loaf).
  • Mixing bowl
  • Fork
banana nut bread slices on a serving platter

Instructions

Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oil.

loaf pan lined with parchment paper

In a mixing bowl, mash the banana with a fork.

mashed banana

Add milk, oil, sugar, and vanilla extract, to the mashed banana and mix well with the same fork.

wet ingredients

Stir in flour, salt, and baking powder until barely combined. Lumps are fine.

Stir with the fork, don’t overmix the batter, and avoid hand mixer or whisks.

wet and dry ingredients

Stir in chopped walnuts.

walnuts in batter

Pour the batter into the loaf pan and bake immediately at 350°F or 180°C for 40 to 50 minutes, or until the loaf is golden-brown on top and a toothpick inserted in the center comes out dry.

If you have a rubber spatula, you can use it to wipe the bowl clean.

Tip: check for doneness at the 40-minute mark to prevent the loaf from overcooking. If it’s not ready, cook in 2.5-minute increments until the toothpick comes out dry.

Banana nut bread before baking

Let it cool down for 15 minutes in the pan, then pull overhung parchment paper to take it out.

Cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.

Banana nut bread cooling down

We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.

Banana nut bread inside

Variations

Vegan banana bread

banana bread on white plate

Simple, no-fuss vegan banana bread recipe made with pantry staples (no flax egg or aquafaba here). It has a beautifully soft crumb, a mild natural sweetness, and it slices perfectly.

Check out our vegan banana bread recipe.

Zucchini bread

Louise holding a slice of zucchini bread

Zucchini bread is probably even more delicious than banana bread. We make it with a few pantry staples, shredded zucchini, nuts, and chocolate chips. If you like banana nut bread, you’ll love and devour our zucchini bread.

Check out our zucchini bread recipe.

Banana muffins

Banana muffins inside

You can use this batter to make 12 delicious and wonderfully soft banana muffins. To make them extra tall and fluffy, add in 1 more teaspoon of baking powder.

Bake them in a preheated oven at 350°F or 180°C for about 20 to 23 minutes. Let them cool down before eating them.

Storage

Room temp: wrap leftover banana bread in plastic wrap and store it at room temperature for up to 3 – 4 days.

Freezer: let cool down completely, wrap well in plastic or aluminum foil, and freeze for up to six months. You can also slice it and wrap each slice to have single portions ready. Do not freeze multiple times.

Thaw in the microwave or at room temperature.

Tips

Don’t overmix the batter: overmixing is the worst thing you can do to a quick bread because you’ll develop the gluten, which makes the loaf heavier, gummier, and dry.

Our advice is to mix the batter with a fork for literally 10 seconds until it just comes together. Avoid using a hand or standing mixer; even at low speed, you’ll probably overmix the batter.

Don’t overcook it: overcooking will dry out the banana nut bread. Instead, check your bread at the 40-minute mark with a wooden toothpick or skewer. If it comes out dry, your bread is ready. If not, cook in 2.5 minutes increments.

Questions

Why is my banana nut bread so dry?

If you followed our recipe and your banana nut bread is dry, you probably overcooked it or used butter instead of oil. Also, you might have used bananas that are not ripe enough.

How do you make banana nut bread more moist?

If you like extra moist banana nut bread, you can replace the milk with yogurt.

More easy dessert recipes

If you love quick breads and easy cakes with simple ingredients, get more baking inspiration from these fuss-free and tasty sweet recipes:

More breakfast recipes

For many more sweet ideas, check out our desserts category page.

banana nut bread sliced

Banana Nut Bread

By: Nico Pallotta
5 from 11 votes
Our banana nut bread recipe makes a soft and wholesome loaf with a compact, easy-to-slice crumb, not-too-sweet, with crunchy nuts and plenty of banana flavor.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Course: Breads, Breakfast, Dessert, Snack
Cuisine: American

Equipment

  • Loaf pan 9 x 5 inches (23cm x 12cm).

Ingredients

WET INGREDIENTS

  • 3 ripe bananas 330 grams, 12 ounces, or 1⅓ cup mashed
  • cup milk any, we use soy milk
  • ¼ cup canola oil or other neutral flavored oil
  • ½ cup sugar
  • 1 teaspoon vanilla extract

DRY INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

NUTS

  • 1 cup walnuts chopped not too small, also pecans, hazelnuts, or almonds

Instructions 

  • Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oil.
    loaf pan lined with parchment paper
  • In a mixing bowl, mash the banana with a fork.
    mashed banana
  • Add milkoilsugar, and vanilla extract, to the mashed banana and mix well with the same fork.
    wet ingredients for banana muffins
  • Stir in floursalt, and baking powder until barely combined. Lumps are fine.
    Stir with the fork, don't overmix the batter, and avoid hand mixers or whisks.
    wet and dry ingredients
  • Stir in chopped walnuts.
    walnuts in batter
  • Pour the batter into the loaf pan and bake immediately at 350°F or 180°C for 40 to 50 minutes, or until the loaf is golden-brown on top and a toothpick inserted in the center comes out dry.
    Banana nut bread before baking
  • Let it cool down for 15 minutes in the pan, then pull overhung parchment paper to take it out.
    Cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.
    Banana nut bread cooling down
  • We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.
    banana nut bread slices on a serving platter

Video

Easy Banana Bread (1 bowl, 1 fork)

Notes

Nutrition information is an estimate for one slice of banana nut bread out of 12.
TIPS FOR BEST BANANA NUT BREAD RECIPE
Don’t overmix the batter because you’ll develop the gluten, which makes the loaf heavier, gummier, and dry.
Mix the batter with a fork for literally 10 seconds until it just comes together.
Avoid using a hand or standing mixer; even at low speed, you’ll probably overmix the batter.
Don’t overcook it: overcooking will dry out the banana nut bread.
Check your bread at the 40-minute mark with a wooden toothpick or skewer. If it comes out dry, your bread is ready. If not, cook in 2.5 minutes increments.

Nutrition

Calories: 256kcal, Carbohydrates: 36g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 246mg, Dietary Fiber: 2g, Sugar: 12g, Vitamin A: 46IU, Vitamin B6: 0.2mg, Vitamin C: 3mg, Vitamin E: 1mg, Vitamin K: 4µg, Calcium: 53mg, Folate: 63µg, Iron: 2mg, Manganese: 1mg, Magnesium: 29mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this banana nut bread, you might also like:

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 11 votes (6 ratings without comment)

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Recipe Rating




11 Comments

  1. 5 stars
    Thank you for the quick easy peasy recipe for Banana bread. Do you have a recipe for Pineapple Banana bread or Moist Spice bread/cake?

    1. I’m so happy you like the banana bread! 🎉 For now, we don’t have a spice bread or pineapple bread recipe, but we do have these in case you’re curious:

      – Classic banana bread: https://theplantbasedschool.com/vegan-banana-bread/
      – Banana zucchini bread: https://theplantbasedschool.com/banana-zucchini-bread/
      – Zucchini chocolate chip bread: https://theplantbasedschool.com/vegan-zucchini-bread/

      I hope this helps 🙂 Have a great weekend!!
      Kindest, Louise

  2. I notice your two banana bread recipes are almost the same, however one doesn’t include baking soda? Is there a reason?

    1. Hi Elaine,
      Thanks for your question 🙂
      No, there isn’t a specific reason. You can add baking soda in both recipes, or keep it out. The recipes work well with or without it.

      Baking soda makes the crumb of the banana bread somewhat lighter and airier. It also helps the loaf brown, adding a slightly caramelized flavor.
      I hope this helps 🙂
      Nico

  3. 5 stars
    I made this last night, and it was absolutely delicious! I made only a few substitutions based on what I had in my pantry. I did not have all-purpose flour on hand, but I had gluten-free flour from Trader Joe’s. It worked well! I also prefer pecans to walnuts. Finally, I added 1 TSP of pumpkin pie spice blend instead of just cinnamon. Thank you, Nico & Louise for a perfect recipe!

    1. That’s great Denise, I’m very happy you liked the banana bread.
      Thank you for the tips on gluten-free flour, nuts and pumpkin spice blend. That is super helpful – and it sounds just delightful!
      All the best, Louise

  4. 5 stars
    So good!!! So easy, definitely making again. Love all your recipes! Everything I made from Nico always comes out delicious! My 3 year old son and I love watching your videos!

    1. Amazing, Liz!
      We’re super happy that you and your son enjoy our videos (and the banana nut bread), what a compliment 🙂
      Thank you for taking the time to leave a comment, and have a great week.
      Kindest,
      Louise