Easy Homemade Banana Nut Bread Recipe

What’s better than a good ol’ fashioned, warm banana nut bread? Not much! I’ve got a simple and easy homemade banana nut recipe for all my busy bees! Great to make any time- chilly, fall days or warm summer nights. Hope you enjoy!

First, preheat your oven to 350 degrees. Now gather all your ingredients. Note in the recipe that there are 2 optional ingredients listed. I am using maple extract in this one today. Sorghum is a great option too! Just do not use both of them or a lot of each as they are very rich in taste. I just think it adds depth to the banana nut bread!

That is my granny’s old Pyrex mixing bowl and her old flour sifter I am using. I have been blessed over the years with incredible grandparents and have inherited some special treasures from each of them. Their things are beautiful and durable, and its a honor getting to showcase and use the same things they’ve used and loved for so many years. You’ll spot plenty of other neat things like this in my posts 🙂

Let’s get started, y’all! First, you want to make sure you have a loaf pan. This can be glass, ceramic, or non-stick metal, whatever you have on hand or prefer is fine! We want to take a stick of butter and grease the loaf pan up on its bottom and its sides. This will ensure your bread won’t stick to the pan. You can also use parchment paper, if you like. You can also try vegetable oil spray, Pam cooking spray, and Crisco as well! I prefer using butter because I like the flavor of it, but it’s up to you! That’s the beauty of these old fashioned recipes 🙂

Now, let’s mix together our dry ingredients in a separate bowl and set to the side for now. This will include the flour (sifted, if you prefer, to prevent clumping), cinnamon, nutmeg, and baking soda. Give it a quick swirl of a mix to just combine the ingredients.

Next, we are going to combine our wet ingredients in their own bowl. I would start by melting the butter, then adding the sugar and mixing until well combined. I usually do this by hand, but there are no problems with using an electric beater or stand mixer either. Whatever is easiest! Now, let’s add in the bananas. We want these very much over ripened, they can even be all brown, so don’t throw those old bananas out! Over ripened bananas make the sweetest of breads. I usually end up using bananas that most would consider “bad” to make the very best banana breads- so don’t skip out on them being too ripe…the more ripe, the better! Mash those bananas up in your butter and sugar until well mixed. It is okay to have clumps of bananas in there too. If you prefer a smoother banana bread, using a stand mixer works just as well!

Combine in the egg and vanilla extract and mix well. This is where I am also going to add the maple extract. Just a VERY small dash of it as it is very rich and can be over-powering, if not careful. I have also used sorghum, as well. The richness of the molasses-like flavor in sorghum adds a whole new depth to the banana bread. Just make sure not to use both as it would waaay too much flavor for the bread and can turn it kind of bitter.

Now that we have the wet ingredients combined, let’s add in those dry ingredients we set aside! Pour them straight into the wet mixture and mix until combined. The consistency will more of a thick batter, which will be good for pouring into the loaf pan. Before doing so, let’s add in some chopped walnuts and mix those into the batter well. You can use pecans, as well, or you don’t have to use any at all, of you prefer a banana bread without nuts. Once the nuts are added and combined, pour into greased loaf pan.

Take some of the leftover walnuts and sprinkle them along top of the batter. Then take a small handful of sugar and dust over top of the batter, as well. This will just add a little sweet crisp to the top of the bread…and it’s pretty too! Pop the loaf pan into the over preheated to 350 degrees. In my oven, cooking time takes about 40-45 minutes. All ovens vary some, so you may have to add some time if it doesn’t seem done. To check if the bread is completely cooked through, take a toothpick or fork and insert it gently in the top middle of the loaf to get into the center and gently pull it back out. If the toothpick or fork is clean, your bread is all done! If it still has some wet batter on it, it will need to bake longer. Just keep checking this every few minutes until it comes out clean.

And viola! You have a beautiful and yummy banana nut bread! Carefully remove the bread from the loaf pan and let it cool for a bit. Once it has slightly cooled, slice it up with a bread knife. Or you can wrap it in some tin foil and save for a later date…where it can be sliced and re-warmed at any time. This recipe will make about 5-6 slices, depending on how thick you like the slices. I have also seen people freeze their bread loafs…although, in my house, this banana nut bread does not last long so that is near impossible for me to try. At least I know they love it. HAHAHA

An easy and quick recipe that is super tasty on any day of the year. I hope you all enjoy this recipe! Let me know in the comments below if you have any questions and/or feedback!

Stay sweet and kind, my busy bees! Ciao!

Easy Homemade Banana Nut Bread

A classic and easy take on good ol' fashioned banana nut bread. Enjoy!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 5 servings

Ingredients

  

• 2-4 bananas *preferably, over ripened for sweetness
• 1 large egg
• 1.5 cups all-purpose flour
• 1/3 cup butter melted
• 3/4 cup sugar granulated
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 cup walnuts chopped, can use pecans as well, can increase or decrease amount used based on preference
• 1 handful sugar for dusting
• 1/4 tsp maple extract optional, not to be used if sorghum is used
• 1 tsp sorghum optional, not to be used if maple extract is used

Instructions

 

• 1. Preheat oven to 350 degrees.
• 2. Prepare loaf pan (can be glass or metal) with butter, vegetable oil, Crisco, or Pam cooking spray. This will help keep the bread from sticking to the pan.
• 3. Add flour, baking soda, cinnamon, and nutmeg in a separate bowl from wet ingredients. Set aside.
• 4. In another mixing bowl, combine the melted butter and sugar until well blended.
• 5. Add the bananas in with melted butter and sugar. Mash them into mixture or blend with mixer until well combined.
• 6. Add the egg and vanilla extract. Optional: also add maple extract or sorghum at this time, making sure to not use both as flavoring will be too powerful with both.
• 7. Add dry ingredients to wet ingredients and mix until well combined.
• 8. Add in chopped walnuts or pecans and mix well.
• 9. Pour the batter into greased loaf pan. Sprinkle extra walnuts or pecans on top of batter in loaf pan. Sprinkle a handful of sugar on top of batter.
• 10. Bake in over on 350 degrees for about 40-45 minutes or until an inserted toothpick/fork comes out clean when pierced. NOTE: Oven times may vary. The loaf should be nice and golden brown on top, make sure to check that center is cooked by slightly inserting a toothpick or fork into center of loaf, if it comes out clean- the loaf is fully cooked. If it comes out with batter on it, add more baking time.
• 11. Remove from oven and let cool. Use bread knife to easily cut slices. If not immediately cut, can be wrapped in tin foil and placed in cool, dry location and sliced/re-warmed at later time. Makes about 5-6 servings/slices. Enjoy!

Notes

PLEASE NOTE: This recipe includes nuts. Please be cautious of those that have peanut or nut allergies. 

Keyword banana, banana nut bread, bread, easy, nuts, old fashioned, quick