Easy Banana Nut Bread
Easy banana nut bread is a moist, tender sweet bread made by folding chopped walnuts and mashed ripe bananas into a simple batter of flour, sugar, olive oil, and eggs, then baking until a toothpick comes out clean. It is the kind of fuss-free bake you can throw together in one bowl and have ready in under an hour, with a soft crumb and a nutty crunch in every slice.
This is the simplest sweet snack to make when a craving hits, and it is a smart way to rescue those extra-ripe bananas sitting on the counter that no one wants to eat raw anymore. The walnuts are the star here, adding flavor and a bit of texture that plays off the sweetness of the fruit. I combined them with the sweetness of ripe bananas and the result was delicious! I hope you enjoy it as much as we do.
The Ingredients You’ll Need
Everything in this loaf is a pantry staple, and each ingredient earns its place. Here is what each one brings to the bread:
- Ripe bananas: Two large, well-spotted bananas mashed with a fork. The riper they are, the sweeter and more moist your bread will be.
- Walnuts: One cup, chopped. They give the loaf its signature crunch and a warm, toasty flavor once baked.
- All-purpose flour: 200 g, the structure of the bread.
- Granulated sugar: 150 g for a classic, evenly sweet crumb.
- Olive oil: Half a cup, which keeps the loaf tender and moist for days.
- Eggs: Two large eggs to bind everything and give the bread its lift.
- Baking powder, salt, and vanilla extract: One teaspoon of baking powder for rise, a quarter teaspoon of salt to balance the sweetness, and a teaspoon of pure vanilla for that bakery aroma.
Because this recipe uses eggs, it is vegetarian rather than vegan. If you need an egg-free loaf, my perfect vegan banana bread is a reliable place to start.
How to Make It Turn Out Perfect
The method is quick, but a few small habits make the difference between a good loaf and a great one:
- Use the ripest bananas you have. Deep spots and a soft feel mean more natural sweetness and a moister crumb. Firm yellow bananas will not give you the same result.
- Mix the dry and wet separately first. Combining the flour, baking powder, and salt in their own bowl before adding them to the wet mixture helps everything distribute evenly.
- Do not overmix once the flour goes in. Mix only until the batter looks homogeneous. Overworking it develops the gluten and can make the bread dense.
- Fold the walnuts in by hand. A rubber spatula keeps them whole and evenly spread instead of sinking to the bottom.
- Trust the toothpick test. Bake for about 45 minutes at 180 C (356 F) and check the center. If it comes out clean, it is done.
- Let it cool before slicing. Give it 10 minutes in the pan, move it to a rack, and slice only once it is completely cool so the crumb sets and does not crumble.
Easy Ways to Change It Up
This loaf is a friendly base for small tweaks once you have made it once or twice:
- Stir a teaspoon of cinnamon into the flour for a cozy, spiced version. If you want to get the most out of it, here is my guide on how to cook with cinnamon.
- Swap the walnuts for pecans, or add a handful of dark chocolate chips for a sweeter treat.
- Pour the batter into a muffin tin instead of a loaf pan to make quick banana bread muffins, adjusting the bake time down since they cook faster.
- Looking for more inspiration? Browse these creative banana bread recipes and variations to keep things interesting.
Storing and Freezing
Thanks to the olive oil, this bread keeps its soft texture well. Store it fully cooled in an airtight container at room temperature for up to three days, or in the fridge for up to a week. To freeze, wrap the whole loaf or individual slices tightly and freeze for up to three months, then thaw at room temperature when you are ready for a slice. Baking with those about-to-go bananas is also a small win against food waste, turning fruit past its prime into something worth sharing.
How to Serve It
A thick slice is perfect with a cup of tea or coffee, whether for breakfast, an afternoon snack, or a light dessert. Warm it slightly and add a smear of your favorite spread, or serve it plain to let the banana and walnut flavors shine. If you love baking loaves like this, you might also enjoy exploring more sponge cake recipes or a round-up of other delicious banana desserts to use up the rest of the bunch.
If you bake this banana nut bread, I would love to know how it turned out. Leave a star rating and drop a comment below to tell me whether you kept it classic or added your own twist. Your feedback helps other readers and makes my day!
Summarise & Save This Recipe
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Easy Banana Nut Bread
Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- ½ cup olive oil
- 2 eggs large
- 1 teaspoon pure vanilla extract
- 2 bananas large, ripe, mashed with a fork
- 1 cup walnuts chopped
Instructions
- Heat the oven to 180 C (356F).
- Grease a large sponge cake/sweet bread pan with some olive oil.
- In a medium bowl, mix the flour, baking powder and salt; put aside.
- In a large bowl, mix the sugar, oil, eggs and vanilla extract, using an electric hand mixer.
- Add the mashed bananas and mix to incorporate the ingredients.
- Add the flour mixture to the wet ingredients and mix until completely homogenized.
- Using a rubber spatula, add and incorporate the walnuts.
- Pour the batter in the pan.
- Bake for approx. 45 minutes or until it passes the toothpick test.
- Let the cake cool for 10 minutes in the pan, then transfer it to a cooling rack. Slice only when it is completely cool.
Frequently Asked Questions
No, this version is vegetarian because it contains two large eggs. Everything else in the loaf is plant-based, including the olive oil. If you want a fully vegan option, try the „perfect vegan banana bread” recipe, which uses no eggs or dairy.
The riper the better. Look for bananas that are heavily spotted or nearly black and feel soft to the touch. Overripe bananas mash easily and bring more natural sweetness and moisture to the crumb, while firm yellow ones will make the bread drier and less flavorful.
Yes. Pecans are the closest swap and work beautifully in the same one-cup amount. You can also fold in a handful of dark chocolate chips alongside or instead of the nuts if you prefer a sweeter loaf.
Bake it for about 45 minutes at 180 C (356 F), then insert a toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. If there is wet batter on it, give it a few more minutes and check again.
The most common cause is overmixing the batter after the flour goes in, which develops the gluten and makes the loaf heavy. Mix only until the ingredients come together, and fold the walnuts in gently by hand with a spatula.
Once fully cooled, keep it in an airtight container at room temperature for up to three days or refrigerated for up to a week. To freeze, wrap the loaf or individual slices tightly and freeze for up to three months, then thaw at room temperature before serving.
Loved the intense roasted walnuts flavor in this sweet bread!