Our banana nut bread recipe makes a soft, moist, and wholesome loaf with an easy-to-slice crumb, crunchy nuts, and plenty of banana flavor.
Learn how to make it with simple pantry staples in one bowl and with one fork.
Similar recipes: vegan banana bread, healthy banana bread, vegan banana muffins.
What’s banana nut bread?
Banana nut bread is a banana bread with added nuts such as walnuts, pecans, cashews, or hazelnuts.
Our recipe differs from most recipes because we add extra chunks of banana alongside the nuts.
We took inspiration from our vegan zucchini bread, apple bread, and vegan carrot cake.
If we can add fruit chunks there, why not add banana chunks to banana nut bread?
Spoiler alert! More banana = 🤤🤤🤤.
If you feel lucky, you can even add dark chocolate chips and make this into what I like to call “chunky monkey banana bread.”
But we are trying not to be gluttonous, so we kept the chocolate out…this time 😇
These extra banana pieces create an excellent combination of textures.
Close your eyes and imagine a soft crumb with crunchy nuts next to moist, almost gooey pieces of banana 🤯.
Like most of our fruit-packed baked goods —think of vegan apple cake, lemon blueberry cake, and banana zucchini bread—this one, too, is naturally plant-based and vegan.
Have a slice for a quick breakfast, as a snack, brunch, or dessert.
For us, this is banana bread perfection. We’d love to hear what you think.
Ingredients and substitutions
Quantities are in the recipe box at the bottom of the page.
Banana
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 bananas, but I recommend adding 1/4 cup of extra sugar in this case, as the bananas are less sweet.
Nuts
Walnuts are our favorite; we chop them but not too finely.
You can substitute pecans, almonds, cashews, and hazelnuts for walnuts.
Flour
We use all-purpose flour.
You can use half all-purpose and half whole-wheat flour. You’ll need 2 tablespoons of extra milk if you use whole-wheat flour.
Milk
We use almond milk. You can substitute any other milk for almond milk.
Olive oil
Some people like butter in their banana bread; we prefer olive oil because it produces a softer crumb.
Also, the banana bread stays moist for longer with oil.
You can substitute canola, sunflower, or avocado oil for 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, and drier loaf.
Sugar
We use plain white sugar, but you can also use brown sugar, coconut sugar, and palm sugar.
Since we add more bananas, which have natural sugar, you can lower the amount of sugar to 1/4 cup.
You can add up to 1 cup of sugar if you like a sweeter banana nut bread.
Vanilla
Vanilla extract adds a comforting aroma to banana nut bread.
Baking powder and soda
Baking powder helps the bread dome, while baking soda is optional. It makes the crumb lighter.
Salt
Don’t worry; your bread won’t be salty. Adding salt brings out the other flavors and makes the loaf 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
When making this kind of quick bread, you have three loaf pan options. The size of the loaf pan will determine the height of the bread.
- 8 x 4 inches (20 x 10 cm): This pan produces banana nut bread like the one in the pictures. It’s tall and narrow, and we think it’s the prettiest. We recommend this size pan.
- 8.5 x 4.5 inches (21.5 x 11.5 cm): this produces a bread that’s a little shorter and wider than the one in the picture.
- 9 x 5 inches (23 x 12.5 cm ) produces a short, wide loaf. It’s less pretty but still delicious.
You can substitute a loaf pan with a muffin pan for 12 muffins.
How to make banana nut bread
US cups + grams measurements in the recipe box at the bottom of the page.
Preheat the oven to 350°F or 180°C.
Line your loaf pan with parchment paper or brush it with oil.
Mash 3 of the 4 ripe bananas in a mixing bowl with a fork or potato masher.
Add ⅓ cup almond milk, ¼ cup olive oil, ½ cup sugar, and 1 tablespoon vanilla extract and stir until well combined.
Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt.
Stir until combined without overmixing.
Fold in 1 cup of chopped walnuts, and the remaining 1 banana cut into pieces.
Tip: The banana is optional. We recommend it if you like moist banana nut bread with a play of textures and more banana flavor.
Pour the batter into the loaf pan and bake immediately at 350°F or 180°C for 45 to 50 minutes, until the loaf is golden-brown on top and a skewer inserted in the center comes out mostly dry.
Tip: Every oven cooks slightly differently. 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 skewer comes out mostly dry.
Let it cool in the pan for 15 minutes, then pull the overhung parchment paper to remove it.
Cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.
We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.
Variations
- Vegan banana bread: delicious, simple pantry staples, egg-free and butter-free.
- Banana zucchini bread: add grated apples for extra moisture.
- Healthy banana bread: less sugar, olive oil, more banana, more flavor.
- Apple bread: want to try something new? Why not swap apples for bananas?
Tips
Don’t overmix the batter. When making quick breads, you want to mix as little as necessary. Overmixing develops the flour’s gluten, making the loaf heavier, gummier, and drier.
We advise mixing the batter with a fork for 10 seconds until it comes together. Avoid using a standing mixer, even at low speed.
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-minute increments.
Questions
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.
You can add more bananas to make a moist banana nut bread as we do. Cut the extra banana into chunks and add it with the add-ins. You can add up to 2 extra bananas cut into pieces.
With the same banana nut bread batter, you can make 12 muffins. Bake them at 350°F or 180°C for 20 to 23 minutes, or until a toothpick inserted in the center comes out dry.
Storage
Room temp: Wrap leftover banana bread in plastic and store it at room temperature for 4 days.
Freezer: Let it cool down completely, wrap it well in plastic or aluminum foil, and freeze for up to 3 months.
You can also slice and wrap each slice to have single portions ready. Do not freeze multiple times.
Thaw in the microwave or at room temperature.
Similar recipes
MORE QUICK BREADS: easy apple bread, vegan pumpkin bread, sweet potato bread, vegan zucchini bread, vegan banana bread.
VEGAN BRUNCH IDEAS: vegan French toast, vegan pancakes, vegan cinnamon rolls, vegan crepes, apple cinnamon muffins, banana muffins, egg-free frittata.
Breakfast
Banana Pancakes
Breakfast
Vegan Pancakes
30-Min Meals
Vegan frittata – no eggs, no tofu
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For many more breakfast ideas, check out our breakfast category page.
Banana Nut Bread
Equipment
- 8 x 4 inches (20 x 10 cm) loaf pan For banana nut bread like the one in the pictures. It’s tall and narrow, and we think it’s the prettiest. We recommend this size pan.
- or 8.5 x 4.5 inches (21.5 x 11.5 cm) For a bread a little shorter and broader than the one in the picture.
- or 9 x 5 inches (23 x 12.5 cm) For a short and wide loaf.
Ingredients
- 4 ripe bananas
- ⅓ cup almond milk or any other milk
- ¼ cup olive oil or any other vegetable oil
- ½ cup sugar you can go down to ¼ cup or up to ¾ cup.
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oil. In a mixing bowl, mash 3 of the 4 ripe bananas with a fork or potato masher. Add ⅓ cup almond milk, ¼ cup olive oil, ½ cup sugar, and 1 tablespoon vanilla extract and stir until well combined.
- Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Stir until combined then fold in 1 cup walnuts (chopped) and the remaining 1 banana cut into pieces.Don't overmix the batter.
- Pour the batter into the loaf pan and bake 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 mostly dry.
- Let it cool down for 15 minutes in the pan, then cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.
Notes
Nutrition
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So delicious! My 5 year old son said it’s the best banana bread we’ve baked to date and I agree! We substituted sugar with maple syrup, as we try to avoid sugar in the home. 😝 Thank you, Nico and Louise for your blog! My son and I love it!
Yaaaayyy, so happy to hear!! Great idea on the sugar substitution 😍
Thanks so much for coming back to leave a comment. Love to both of you!
So good! My son said it’s the best banana bread he’s tasted. Love how easy it is to make..lots of walnut goodness and sweet enough with just 1/4 cup of sugar.
That’s just wonderful, Sydney! I really appreciate that your son like it, too 🎉
Thank you for coming back to leave a review here, and have a great rest of your week! 🥰
This bread is AMAZING
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?
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
I notice your two banana bread recipes are almost the same, however one doesn’t include baking soda? Is there a reason?
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
Great recipe..it’s my first go to!! Not looking for any other recipe..love it! Came out perfect both times.
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!
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
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!
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
So easy and so delicious.
I’m happy you liked it, Traci!
Have a wonderful week. Kindest, Louise