Banana Nut Bread

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!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 321kcal

Author Allison - Celebrating Sweets

Ingredients

Bread:

½ cup unsalted butter melted and cooled slightly
⅔ cup light brown sugar, lightly packed make sure it is fresh and soft
2 large eggs
2 cups mashed very ripe bananas about 3-4 bananas
2 teaspoons pure vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup finely chopped unsalted nuts see note

Topping:

2 tablespoons brown sugar
2 tablespoons finely chopped unsalted nuts
pinch of salt if desired

Instructions

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.

Notes

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.

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