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Moist Banana Nut Bread

Kathleen R. Coffey
A moist, flavorful banana nut bread with a hint of cinnamon and crunchy walnuts, ready to bake in just ten minutes. Perfect for breakfast, snacks, or dessert, this easy recipe balances nutrition and taste with simple ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Sweet Bread
Cuisine American
Servings 10

Equipment

  • 1 – 9x5 inch Loaf Pan
  • 1 Stand mixer or hand mixer
  • 2 Medium mixing bowls
  • 1 Cooling Rack
  • Measuring Cups and Spoons

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 cups mashed ripe bananas about 4 medium bananas
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts or pecans

Instructions
 

  • Prepare the Baking Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready. While the oven warms, take a 9x5-inch loaf pan and generously grease it with butter or coat it thoroughly with a nonstick baking spray.
    This preparation is crucial to prevent the bread from sticking to the pan and ensures easy removal after baking. You can also line the pan with parchment paper for extra insurance, but greasing alone works well here.
  • Combine Dry Ingredients: In a medium-sized mixing bowl, carefully measure and add 1½ cups of all-purpose flour. To this, add 1 teaspoon of baking soda, which will act as the leavening agent, helping your bread rise perfectly.
    Next, sprinkle in ½ teaspoon of ground cinnamon, which adds a warm, subtle spice that complements the banana’s sweetness. Finally, add ¼ teaspoon of salt to balance the flavors. Whisk these dry ingredients together thoroughly to distribute everything evenly — this step ensures a uniform rise and consistent flavor throughout the loaf.
  • Cream Butter and Sugar: In a separate large mixing bowl, add ½ cup of softened unsalted butter along with ¾ cup of granulated sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, beat the butter and sugar together until the mixture becomes smooth, creamy, and pale in color.
    This process usually takes about 2 to 3 minutes. Creaming incorporates air into the butter, which contributes to the light texture of the bread, and helps dissolve the sugar, ensuring sweetness is evenly distributed.
  • Incorporate Eggs Gradually: Once the butter and sugar mixture is fluffy, reduce the mixer speed to medium-low. Crack 2 large eggs into a small bowl one at a time to check for shells or spoilage, then add them individually to the butter-sugar mixture.
    Beat each egg thoroughly before adding the next, allowing it to fully incorporate. This gradual process helps to prevent the batter from curdling and promotes a smooth, even texture in your bread.
  • Add Mashed Bananas and Vanilla: Next, fold in 2 cups of well-mashed ripe bananas to the wet mixture. For best flavor and moisture, use bananas that are heavily spotted or browned.
    Alongside the bananas, pour in 1 teaspoon of pure vanilla extract, which adds depth and enhances the overall aroma of the bread. Mix on low speed or stir gently by hand just until the bananas and vanilla are fully blended with the creamed butter, sugar, and eggs.
  • Gently Incorporate Dry Ingredients: Reduce your mixer speed to low or switch to manual mixing with a spatula. Gradually add the flour mixture to the wet ingredients in two or three batches.
    Stir just enough to combine the dry ingredients with the wet without overmixing. Overmixing at this stage activates gluten in the flour, which can make the bread tough rather than tender and moist. Aim for a batter that looks thick and slightly lumpy but without any large pockets of dry flour.
  • Fold in Nuts for Crunch: Remove the bowl from the mixer. Take ¾ cup of chopped walnuts or pecans and gently fold them into the batter using a spatula or wooden spoon.
    Folding carefully preserves the batter’s lightness while evenly distributing the nuts, which add a delightful crunch and a protein boost. Avoid vigorous stirring, which can deflate the batter and impact texture.
  • Transfer Batter to Pan and Smooth Top: Using a spatula or spoon, transfer the prepared batter into your greased loaf pan.
    Use the back of the spatula to gently spread the batter evenly across the pan, smoothing the top to ensure uniform thickness. This step helps the bread bake evenly and develop a consistent crust.
  • Bake Until Golden and Set: Place the loaf pan in the center rack of your preheated oven. Bake for 55 to 60 minutes, but begin checking the bread’s doneness at about 50 minutes to avoid overbaking.
    Insert a toothpick or thin skewer into the center of the loaf — it should come out clean or with just a few moist crumbs attached. If the toothpick has wet batter, continue baking and check every 3-5 minutes thereafter.
  • Cool Properly for Best Texture: Once baked, remove the pan from the oven and allow the bread to cool in the pan for 5 to 10 minutes. This rest period lets the loaf firm up slightly, making it easier to remove from the pan.
    Carefully invert the bread onto a cooling rack, then peel off the parchment paper if used. Cooling completely on the rack is crucial to prevent condensation and sogginess before slicing or wrapping.
  • Store and Enjoy Freshness: After the bread has fully cooled to room temperature, wrap it tightly in plastic wrap or place it in an airtight container or Ziploc bag.
    Store it at room temperature for up to four days, keeping the bread moist and flavorful. For longer storage, you can freeze slices individually wrapped in plastic and foil, perfect for quick breakfasts or snacks later.

Notes

  • Use very ripe bananas with lots of brown spots; they provide natural sweetness and a moist texture.
  • Avoid overmixing the batter once the flour is added to prevent a dense, tough loaf. Mix only until combined.
  • Room temperature eggs blend more evenly with the batter, resulting in a smoother texture.
  • Check the bread starting at 50 minutes to avoid overbaking, which can dry out the loaf.
  • Chopped walnuts can be substituted with pecans or left out for a nut-free version.
  • Let the bread cool completely before slicing to achieve clean, neat slices.