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Banana nut bread is a simple pleasure that combines the sweet aroma of ripe bananas with the rich flavor of toasted nuts.  Each slice is a warm hug for your taste buds, perfect for breakfast or a cozy afternoon snack.  Whether you enjoy it fresh out of the oven or toasted with a pat of butter, it's a timeless classic that never disappoints.  Enjoy the comforting goodness of this easy recipe.

banana nut bread, bananas, mashed bananas, butter, melted butter, eggs, buttermilk, vanilla, flour, sugar, baking soda, sea salt, nuts, pecans, walnuts

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About the ingredients . . .

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•  Butter-Adds flavor and moisture to this recipe.

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•  Eggs-You can use large or extra large.  Eggs add structure and bind the

 

 

   ingredients of this recipe.

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  Bananas-Ripe bananas are perfect for this recipe because they are sweeter.

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•  Buttermilk-Is slightly tangy so it balances the richness of the butter and the

 

 

   sweetness of the bananas.

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•  Vanilla-Acts as a flavor enhancer and has a rich, pleasant smell.

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•  All-purpose Flour-A versatile ingredient that provides structure and a soft,

 

 

   smooth texture.  It also has a mild taste that doesn't interfere with the flavors of

 

 

   the recipe.

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•  Sugar-Not only adds sweetness, but helps in browning and moisture retention.

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•  Baking soda-Acts as a leavening agent and helps the texture of the bread to

 

 

   become more tender.

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•  Sea salt-Has a more refined taste than table salt.

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•  Nuts-Pecan or walnuts are great choices.

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Other recipes you might like . . .

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Apple Muffins-These are moist, dense and flavorful.

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Best Pumpkin Bread-Moist and dense texture with a sweet and spicy taste

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Strawberry Streusel Muffins-These are soft with a buttery streusel crunch.

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English Muffin Loaf Bread-They have all the characteristics of English muffins

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​​What I like about this recipe:

 

•  With butter, bananas and buttermilk in the ingredients, you know it's        going to be moist and flavorful.

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•  You can actually taste the bananas in this bread.  

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•  The nuts give a textural crunch and flavor.

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•  It makes 6 to 8 generous servings.

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Options

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•  ½ cup dried cranberries or fresh cranberries that have been halved

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•  Grated zest from 1 orange

 

 

 

•  ½ cup diced apple

 

 

 

•  ½ cup chopped dates

 

 

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Grease and flour your loaf pan.  line with

 

 

parchment for easier removal (optional).

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Try our recipe for Pan Release.

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Add your dry ingredients-flour, sugar,

 

 

baking soda and sea salt.  Stir until just

 

 

mixed.

banana nut bread, butter, eggs, mashed bananas, bananas, buttermilk, vanilla, flour, sugar, baking soda, sea salt, best banana bread, best banana nut bread

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Pour into the prepared loaf pan.  Bake for

 

 

50 minutes to an hour.  Start testing for

 

 

doneness by using a toothpick at the 50

 

 

minute mark.  

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RATE
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Mix the wet ingredients together-butter,

 

 

eggs, bananas, buttermilk and the

 

 

vanilla.

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Fold in the nuts.

banana nut bread, banana bread, bananas, nuts, butter, eggs, buttermilk, vanilla, flour, sugar, baking soda, sea salt, best banana bread

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Moist and tender.

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Banana Nut Bread                        6 to 8 servings

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Ingredients

 

 

•  ¾ cup butter, melted and cooled

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•  2 eggs, room temperature

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•  1 cup mashed bananas (about 2)

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•  5 Tbsp buttermilk (¼ cup + 1 Tbsp)

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•  1 tsp vanilla

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​​•  1¾ cups flour

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•  1½ cups sugar

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•  1 tsp baking soda

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•  ½ tsp sea salt

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•  1 cup nuts, chopped

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Preheat oven to 350°F.  You will need a greased and floured 9 x 5-inch loaf 

 

 

pan.  You can line with parchment for easier removal.

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Instructions

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​1.   In a large bowl, mix the butter, eggs, bananas, buttermilk and eggs thoroughly

 

 

 

     together.  For this step I use a hand mixer.

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2. Sift the flour, sugar, baking soda and sea salt into the banana mixture; stir until

 

 

    just mixed; fold in the nuts.

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3.  Pour into the prepared loaf pan and smooth the top. Sprinkle with additional

 

 

     nuts (optional).  Bake in preheated oven for 45 minutes to 1 hour; check for

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     doneness with a toothpick.  Let sit in pan 10 minutes; turn out onto rack or plate

 

 

     to finish cooling.  I like to wrap in plastic wrap while still slightly warm to preserve

 

 

     the moistness.

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LAURA LEE ALICE COOKS

 

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