Banana Nut Bread Recipe

Sliced Banana Bread Loaf with Streusel-Nut Topping sitting on a black cutting board.

5 from 4 votes

This banana nut bread is both moist and delicious, and easy to make! It only takes 10 minutes to prep before it's baked into a perfectly golden brown loaf. With a subtle combination of cinnamon and spice and added nuts, every bite is irresistible!

Prep Time10

Cook Time50

Total Time1

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: people

Calories: 447kcal

Author: Amanda Mason

Equipment

9x5 loaf pan

Ingredients

Banana Nut Bread Ingredients

2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 eggs, beaten
5 overly ripe medium bananas, mashed
1 cup sugar
½ cup unsalted butter, melted
½ cup walnuts, chopped

Streusel Topping Ingredients

¼ cup light brown sugar, packed
3 Tablespoon flour
2 Tablespoons unsalted butter, softened
⅓ cup walnuts, chopped

Instructions

For The Streusel Topping

In a small bowl, combine ¼ cup packed brown sugar, 3 Tablespoons of flour and the chopped walnuts.
Add the room temperature butter to the small bowl.
Using a hand mixer or a whisk, mix the ingredients together. The consistency should be coarse crumbles. Set aside.

For Banana Bread

Preheat oven to 350°F.
Generously grease the loaf pan with cooking spray or butter. Set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to combine. Set aside.
In a separate large bowl, combine the eggs, smashed bananas, sugar and melted butter.
With a mixer or spoon, mix until the ingredients have been combined. Don’t over mix!
Add the liquid mixture in the bowl to the center of the flour mixture in the other bowl and mix to combine. Fold in the walnuts.
Pour the mixture into the loaf pan, a little over half way full.
If adding the streusel topping, sprinkle it on top of the batter in the loaf pan.
Bake for 55 minutes, or until done.
Important Note: Use a toothpick to test for doneness. At the 50 minute mark, insert a toothpick into the center of the bread loaf. If it comes out with any trace of batter, the banana nut bread needs more time to cook. Check in 5 minute intervals until done.
When the bread is done, remove it from the oven and allow to cool for about 20 minutes before removing it from the loaf pan. Slowly and carefully remove the loaf from the pan and place on a wire rack until completely cooled.
Slice the loaf and enjoy with a little butter spread on each slice and a cup of hot coffee!

Notes

Adding the streusel topping is optional, but makes bread even more delicious!
A standard loaf pan is typically used for making this recipe which is 9" x 5", but you can use a mini loaf pan (anything less than 5"x3") , or you can even use a muffin pan.
If you have a silicone bread loaf pan, it works extremely well.
To make a gluten-free version, I only make 2 changes to the ingredients list. Use an all purpose gluten free flour and add in ½ teaspoon Xanthan Gum. It not only locks in the moisture, but also helps hold the bread together.
Try using chopped pecans instead of walnuts.
The key to success is not over mixing the batter. You can use a standing mixer, hand held mixer, or a spoon to mix. Over mixing the batter can result in a chewy texture and could prevent it from rising properly.
Do not overfill the loaf pan with batter or it will spill over while baking in the oven. Fill the loaf pan just slightly over half way full with the batter and then place it in the oven.
To prevent overbrowning, place the loaf pan in the middle or lower rack in the oven.

Nutrition