Here's our favorite Banana Nut Bread recipe! This bread is moist and tender, packed with bananas, and sweetened with brown sugar. Add your favorite nuts and don't skip the decadent topping that makes this recipe the best!
⅔cuplight brown sugar, lightly packedmake sure it is fresh and soft
2cupsmashed very ripe bananasabout 3-4 bananas
2teaspoonspure vanilla extract
1 ¾cupsall purpose flour
½cupfinely chopped unsalted nutssee note
2tablespoonsfinely chopped unsalted nuts
pinch of saltif desired
Preheat oven to 350°F with a rack in the center of the oven.
In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
In a separate bowl, combine the flour, baking soda and salt. Add dry ingredients to the wet ingredients, using a rubber spatula, lightly stir the batter until just a few streaks of flour remain. Add nuts and stir until combined, being careful not to overmix.
Grease a 9x5 loaf pan and add the batter to the pan. Smooth into an even layer. Combine all topping ingredients then sprinkle over the top of the loaf. Bake for 45-55 minutes. About halfway through bake time you can loosely tent the loaf with foil to keep the top from getting too dark. The bread is done when a toothpick inserted into the center comes out clean (a few moist crumbs are ok, just no raw batter). Place the pan on a wire rack to cool.
Nuts: Use your favorite unsalted nuts for this recipe. Walnuts are a classic for banana bread. Our favorite is a combination of chopped walnuts and chopped macadamia nuts. Pecans and hazelnuts would also be delicious.Serving: Serve slices of bread warm, toasted, or at room temperature. Top with salted butter, honey butter or maple butter.Storage: Store at cool room temperature for up to 2 days or refrigerated for up to 4 days. Freeze for up to 3 months (double wrapped). Note: The topping will soften over time.