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5 from 5 votes

Easy Banana Nut Bread Recipe

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. 
Prep Time15 mins
Cook Time1 hr 5 mins
Cooling Time15 mins
Total Time1 hr 35 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: banana nut bread reccipe, super moist banana bread recipe, super moist banana nut bread recipe
Servings: 8
Calories: 281kcal
Cost: $9


  • 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


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