This moist, dense, buttery Banana Nut Bread is a classic recipe that’s flavored with overripe bananas and studded with crunchy pecans.
Anytime I see or smell bananas, I’m instantly taken back to my 4th-grade class. Every day, right before lunch, my teacher, Ms. March, would go to the closet and retrieve the blackest, nastiest-looking banana anyone had ever seen. She seemed to have an endless stash of the things in there.
All of us kids were just mortified by them. But every day, she would say,” The darker they are, the sweeter they are.” Yeah, well, it didn’t matter to me—I wasn’t about to eat something that looked like it was rotting away before my eyes.
Now, as an adult, I get it. There’s some serious wisdom in that madness, and I even prefer my bananas a little overripe. But let’s be clear—you still won’t catch me eating one that’s all black. That’s where I draw the line.
But when it comes to banana bread, those slightly overripe bananas are gold. Heck, sometimes I’ll even buy bananas just to let them sit there and ripen up for the perfect loaf of banana bread.
Why are overripe bananas best for banana bread?
When your bananas start turning brown and spotty, that’s actually when they’re perfect for banana bread! As bananas ripen, their starches turn into sugar, making them sweeter and more flavorful. So those overripe bananas will give your banana bread a rich, sweet taste without needing tons of added sugar. Plus, they’re super soft and easy to mash, which helps keep your bread nice and moist.
So, don’t toss those brown bananas—turn them into something delicious!
What nuts are best for this banana nut bread recipe?
When it comes to banana bread, walnuts and pecans are the go-to favorites. Walnuts add a classic earthy crunch, while pecans offer a buttery richness that blends perfectly with the sweet banana flavor. Both give just the right amount of texture without overpowering the bread.
If you’re feeling adventurous, almonds bring a lighter crunch, and macadamia nuts offer a creamy, indulgent bite. For a bolder flavor, hazelnuts add a toasted, nutty depth. Ultimately, it’s all about your preference—any of these will take your banana bread up a notch!
Recipe FAQ
Can I use bananas that aren’t overripe?
- While you can use bananas that aren’t fully brown, the flavor won’t be as sweet or intense, and the bread might not be as moist. If you’re in a pinch, you can speed up the ripening process by popping them in a 300°F oven for about 15-20 minutes!
Can I freeze overripe bananas for later?
- Absolutely! Just toss them (peel and all) into the freezer. When you’re ready to bake, thaw them out, snip the ends, and squeeze the banana goodness right into your mixing bowl.
Can I add mix-ins like other nuts or chocolate chips?
- Of course! Banana bread is a great canvas for mix-ins. Walnuts, chocolate chips, or even some cinnamon swirls can take it to the next level.
How do I store banana bread to keep it fresh?
- To keep your banana bread moist, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
Why is my banana bread dry?
- Dry banana bread usually means too much flour was added. Be sure to measure your flour correctly—spoon it into your measuring cup and level it off rather than scooping directly from the bag, which packs it down and adds more than you need.
Recipe Card
Banana Nut Bread
Ingredients
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 very ripe bananas
- 2/3 cup sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray a light-colored 8.5″ X 4.5″ metal loaf pan with nonstick cooking spray.
- In large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Peel the bananas and mash well in another medium bowl. Stir sugar, melted butter, eggs, and vanilla into the mashed bananas; mix well.
- Combine dry ingredients, banana mixture, and pecans. Stir until combined.
- Pour into the prepared loaf pan. (I also like to add a few more chopped pecans on top for looks.) Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Jerry Briggs
Wife made 2 loaves earlier this week. Headed back to grocery store to get more bananas. Best banana bread ever! We do so enjoy your recipes!
That’s amazing! So glad you both loved the banana bread!
James A Elenbaas
I would ike to see you put in weights of ingrediants. I like to use King Arthur whole grain banana bread. I have not tried yours yet but it looks good.
Thanks, James! I keep my recipes simple and accessible by using volume measurements. Most home cooks are comfortable with cups and spoons, so it makes things easier without needing special tools like a kitchen scale. It’s all about keeping things approachable and family-friendly!
Sally
What size loaf pan did you use ? Thanks
I typically use an 8 1/2″ X 4 1/2″ pan.
Pat
Stacey, can I use self-rising flour instead of all-purpose flour in this recipe?
You can use self rising and omit the baking powder and salt, but you’ll still need to add the baking soda.
Edie
I have a question: Could I use pitted dates instead of pecans? My housemate and I can’t eat nuts, but we love banana bread, and I’d like to try this recipe. Thank you!
You can absolutely leave out the pecans, but I’m not sure about adding the dates. I’ve never done that so I’m not sure how the flavors would work together.
Mark Piper
This one is in the oven now. I’ve made it several times and it is always a huge hit. When I went shopping last time, I didn’t pay close enough attention. Making the recipe today and discover I bought Vanilla FLAVOR instead of vanilla EXTRACT. I imagine it’ll just have a little less vanilla flavor. Cross your fingers for me
You shouldn’t notice a huge difference. So glad you’ve enjoyed this one so much!
Mark Piper
I just made this last week. My family and friends devoured it. Some said it’s the best thing I’ve ever made. It really was great. It was pretty easy to make too. The only thing I might change would be the pecans. They were great but a little too big. Next time I will break them up a little more. Thanks Stacey for yet another great recipe
So glad everyone enjoyed it, Mark! My job is making you look good! 🙂
Mark Piper
I’ve got another loaf in the oven now. I have deleted all of the other banana nut bread recipes. Why look for more when this one comes out consistently fantastic. I am trying a small twist. I lightly sprinkled cinnamon sugar over the top before putting it in the oven. We all love cinnamon so this should be great. It’s only been cooking about 15 minutes so far and the house smells of cinnamon. Yum. Please cross your fingers for me that the cinnamon addition improves rather than ruins the original recipe
Mark Piper
Never mind. The cinnamon smelled great while baking but once done, I couldn’t taste the cinnamon at all. With or without the cinnamon, it’s fantastic banana nut bread.
I’m just glad you enjoy the recipe, Mark!
Kristin
I only feel I can say this because you don’t know my mama…but I made this recipe instead of hers tonight and it was delicious! I plan to make this frequently so long as no one I’m related to is around. 😉
LOL! I’m flattered! Your secret is safe with me. 😉
Judy
Stacey, Not only does this bread look good, but it is without a doubt the best I have ever tasted! I sent it on to my Friends on FB, so they could enjoy this recipe too! Your slow cooker recipe for Chili looks good and I think I am going to try that soon. Thanks for some help in the kitchen! Judy
Wow! What a compliment, Judy! Thanks so much!
Jill
Hi, This looks so good! I just tried a new recipe for the most ‘moist’ banana nut bread. It wasn’t to me, but I find my oven is too hot and I should have turned the temp down. The Heath cookies look awesome and I’ve got to try them! Thanks, Jill
marie
That is the best LOOKING banana bread I,ve seen.
Jean
Stacy – Love your recipes. Do you have a cookbook ?
Thanks, Jean! No, ma’am. Maybe soon though! 🙂
Wanda
Love banana bread, going to make this today, love your blog.
Thanks, Wanda! I hope you enjoy the bread!