Easy Banana Nut Bread

Breakfast, Quick and Easy

This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfect amount of add-ins.

Easy Banana Nut Bread

If you’re anything like me, I’m guessing you have 3 or 4 depressing-looking bananas sitting on your counter right now. Or that might’ve been last week and you already threw them in the freezer.

Easy Banana Nut Bread

If so, this recipe is for YOU.

What You’ll Need for Easy Banana Nut Bread

  • All-purpose flour. This is obviously our base!
  • Butter or oil. This recipe allows you to use butter or oil. I used olive oil and it was delicious. A neutral oil will also work (avocado oil, vegetable oil or canola oil).
  • Nuts. Your choice of nuts is great! And you can also leave it out in case you don’t have any. Think pecans, walnuts, chopped walnuts or pine nuts.
  • Seeds. Again, super optional. You can use pumpkin seeds, sesame seeds, millet—your choice!
    Ground cinnamon. I love the flavor of cinnamon and banana.
  • Brown sugar or white sugar. You can use either and it’ll work great. The one pictured was baked with brown sugar.
  • Eggs. Important. Have you read this post from The Kitchn that discusses egg replacements. Pretty interesting. Haven’t tried it with this recipe.
  • Bananas. I like to use 1 1/2 cups of mashed bananas. That equaled to about 4 small ripe bananas.
  • Baking soda. I like using adding it to the banana because bananas are super acidic and it just activates the heck out of it.

Substitution Options

I discussed this above a bit but here is the breakdown of what you can substitute:

  • Nuts – use what you have in your pantry. Pictured, I used walnuts.
  • Seeds – skip it all together or use what you have. I used pumpkin seeds.
  • Chocolate chips – you can skip it OR you can use whatever you have. I used some random semi-sweet chocolate chips I had.
  • Butter or oil – I used olive oil but have made this plenty with melted butter. Other oils like avocado oil, vegetable oil or canola work as well.
  • Brown sugar or white sugar – Both work. I used brown sugar but have made this recipe with white sugar, too.
  • Rum or bourbon – You could add 1 tablespoon to up the flavor. I personally didn’t use it for this recipe but it would be delicious.

Can You Use Frozen Bananas for Banana Bread

Quick answer: absolutely. But there’s a caveat. You don’t want to use them straight from the freezer. Allow them to thaw in the fridge overnight OR thaw them in a bowl on your kitchen counter. And then you’ll notice some residual liquid at the bottom of the bowl; dump that out and then continue using the and smashing the bananas.

Easy Banana Nut Bread

How to Freeze Banana Bread

Freezing banana bread couldn’t be simpler. All you have to do is let it come to room temperature completely. And then wrap it tightly in plastic wrap. When I’m freezing it, I like to do two layers of plastic wrap. I like to label it, add a date and then keep it in the freezer for up to 3 months.

Store banana bread on the counter for up to 1 week. I just wrap it in plastic wrap. It’s actually better the second or third day, in my humble opinion.

Easy Banana Nut Bread

Easy Banana Nut Bread Recipe

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cooling Time 15 minutes
Total Time: 1 hour 35 minutes
Serving Size: 8
Calories: 281kcal
This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfct amount of add-ins. 


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups mashed bananas , (from 3-4 very ripe bananas)
  • 1/4 teaspoon ground cinnamon, (optional)
  • 1/2 cup melted butter or neutral oil, (I used olive oil)
  • 1 teaspoon baking soda
  • 3/4 cup chopped nuts, (your choice and optional)
  • 1/4 cup seeds, (your choice and optional)
  • 1/2 cup chocolate chips, (optional)


To Make Banana Bread

  • Preheat the oven to 350 degrees F. Grease and flour a 8x4-inch loaf pan; and set aside.I also like to put a piece of parchment that spans just the center length with its ends coming out for easy release.
  • In a small bowl, mix the all-purpose flour and salt.
  • Place the bananas on a cutting board and mash them using a fork. I find this the easiest way to mash 'em up.
  • In a large bowl, whisk together the mashed bananas, baking soda, oil (or butter), sugar, vanilla extract and eggs. Fold in the flour mixture, until just combined, being sure not to over mix. Next, fold in nuts (if using), the seeds (if using) and chocolate chips (if using).

Add the Topping (if you like):

  • Pour the batter into the prepared loaf pan. If you like, you can add a sliced banana on the top, along with a sprinkling of seeds as garnish. Transfer to the oven to bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean.
  • Allow the bread to cool for 10 minutes in the pan, then invert the loaf and cool it on a cooling rack. The banana bread will stay delicious and hydrated for up to 5 days when securely wrapped in plastic wrap.
  • To Freeze Banana Bread: Cool completely to room temperature. Wrap tightly in two layers of plastic wrap, label, date it and transfer to the freezer for up to 3 months.


Options I Used: 
Nuts: Walnuts; Seeds: Pumpkin Seeds; Oil: Olive Oil 
8x4-inch Loaf Pan |Stainless Steel Bowls | Chef's Knife | Parchment Paper Sheets | Measuring Cups | Measuring Spoons
CourseBread, Breakfast
Keywordbanana nut bread reccipe, super moist banana bread recipe, super moist banana nut bread recipe
Calories: 281kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 291mg | Potassium: 232mg | Fiber: 3g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
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Recipe Rating

  • Reply Babs September 18, 2013 at 10:36 am

    This looks and sounds so delicious that I am literally running to my pantry to retrieve the ingredients so I can start making this – like now!

  • Reply Ali @ Inspiralized September 18, 2013 at 10:12 am

    LOVE burnt banana! Love banana anything. I’m actually bananas for this recipe. Tehehe.

  • Reply Quyen September 18, 2013 at 9:03 am

    I love banana nut bread and rum just makes it so much better! 🙂 I’ve been looking for recipes with rum in it because after our wedding in December of last year, rum was the only alcohol we had leftover, and a lot of it! I guess rum is no longer in fashion. 🙂

  • Reply Sahar September 18, 2013 at 8:26 am

    This sounds divine! Must bake it this weekend…

  • Reply Nina September 18, 2013 at 7:48 am

    Ooooh, this sounds fantastic! I’d actually been thinking about creating a recipe similar to this for the past few days. It looks delicious!

  • Reply Laura (Blogging Over Thyme) September 18, 2013 at 7:03 am

    Yum! Need to add some rum to my next batch of banana bread. Also, that image of the pottery flying off the wheel at other students next to you is priceless. That must have been AWKward.

    That totally sounds like something that would happen to me… In fact, I’m sure it already has happened to me.

  • Reply Ashley September 18, 2013 at 6:59 am

    First Dark and stormy cake… Now this?!?
    Do you live in my brain?
    Please stop being so awesome… Make more shellfish recipes… I hate shellfish…. Then I won’t get so hungry when I’m reading this first thing in the morning.

  • Reply Sarah Crowder (punctuated. with food) September 18, 2013 at 5:54 am

    Before I even clicked on the post title I was thinking mmmm I want this with a big cup of coffee – great minds!

  • Reply Tieghan September 18, 2013 at 5:54 am

    This has got to be the best banana bread recipe I have ever seen. Burnt bananas and rum sound incredible. You are such a genius!

  • Reply Margarita September 18, 2013 at 5:50 am

    Ugh, sorry about the pottery incident. Just bring your mean teacher some of this banana bread and I’m sure she will love you. Burnt bananas and chocolate, I’m in… With my bike helmet on my head.

  • Reply Abby @ The Frosted Vegan September 18, 2013 at 5:08 am

    Hahahaa, I love your pottery story!! But I love this bread better. What about rum and pottery, better or worse? Ha.

  • Reply Jamie @lifelovelemons September 18, 2013 at 4:23 am

    I bet the roasted bananas add the most amazing flavor to this! Gorgeous.

  • Reply Tammela September 18, 2013 at 2:52 am

    I also love banana bread, and there are endless variations and ways to make it healthy (or not!). Have never tried burnt bananas but may just have to put that on my list!

  • Reply Belinda @themoonblushbaker September 18, 2013 at 1:31 am

    Yes, burnt bananas HAS to be a flavour. The chocolate and peacans are just supporting acts 😉 Pottery sounds like fun… but what I can concerned with is that I am going to be hit in the face by a lump of rapidly spinning clay. It happens, my first pottery class in high school earn me the nick name clay face…

  • Reply Averie @ Averie Cooks September 18, 2013 at 12:11 am

    I could def go for those bananas and some rum! Mmmmm great flavors here!

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