Banana Nut Bread

The BEST Banana Nut Bread is an ultra moist and tender quick bread topped with crunchy toasted walnuts. This recipe makes 2 loaves and only requires 1 mixing bowl. This is sure to become a family favorite! 
Course Breakfast
Cuisine American
Keyword Banana Nut Bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 24 slices
Calories 208kcal
Author Melanie


  • 2 1/4 cup all-purpose flour*
  • 1 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup buttermilk*
  • 2/3 cup oil
  • 1 1/4 cup bananas mashed (about 3 ripe bananas)
  • 1 teaspoon vanilla
  • 1 1/3 cup walnuts chopped small


  • Preheat oven to 350°F (if your pans are dark in color, cook at 325°F). Grease two bread pans with cooking spray.
  • In a large bowl mix together flour, sugar, soda, powder, and salt. Make a well in the dry ingredients by pushing them to the sides of the bowl.
  • To the well, add the eggs, milk, oil, mashed bananas, and vanilla. Mix until combined.
  • Pour batter into prepared pans filling them to equal levels.
  • Sprinkle walnuts evenly over batter and then lightly press on the walnuts to make sure they are all touching the batter (don't push them all the way in).
  • Bake for 50-55 minutes until toothpick comes out clean when inserted into the middle of the loaf.
  • Let the loaves sit until cool enough to hand. Run a knife around the sides of the bread, turn the pan upside down and tap each short end of the pan on the counter. It should fall right out. Place on a cooling rack to cool completely.


*You can use whole wheat flour for part of the all-purpose flour. Use 1 1/4 cup all-purpose flour with 1 cup WHITE whole wheat. 
**If you don't have buttermilk you can mix together 2/3 milk with 4 teaspoons lemon juice or white vinegar.


Calories: 208kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 107mg | Sugar: 14g | Vitamin A: 0.9% | Vitamin C: 0.9% | Calcium: 2.9% | Iron: 4.8%