Go Back
–+ servings
Delicious banana nut bread fresh from the oven, perfect for family gatherings.

Nana’s Secret Banana Nut Bread

A delightful banana nut bread made with ripe bananas and crunchy walnuts, perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 medium Ripe Bananas (Very ripe for maximum sweetness and moisture)
  • 2 large Eggs (Room temperature)
  • 1 cup Granulated Sugar (Can substitute with brown sugar)
  • 1/2 cup Unsalted Butter (Melted)
  • 1/4 cup Milk (Can substitute with almond or oat milk)
  • 1 teaspoon Vanilla Extract (Optional but recommended)
  • 2 cups All-Purpose Flour (Can use whole wheat flour)
  • 1 teaspoon Baking Soda (Check freshness)
  • 1/2 teaspoon Salt (Balances sweetness)
  • 1 cup Chopped Walnuts (Can substitute with pecans or omit)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Mix in the melted butter to the bananas.
  4. Add sugar, eggs, and vanilla extract. Stir until well combined.
  5. In another bowl, combine flour, baking soda, and salt.
  6. Slowly mix the dry ingredients into the banana mixture until just combined.
  7. Fold in the chopped walnuts if you’re using them.
  8. Pour the batter into a greased loaf pan.
Baking
  1. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 10g

Notes

You can serve warm or at room temperature. It's delicious on its own, or you can spread a little butter or cream cheese on top. For storage, keep in an airtight container for up to 3 days at room temperature, a week in the fridge, or freeze for up to 3 months after wrapping tightly.

Tried this recipe?

Let us know how it was!