Here’s a simple and classic Easy Banana Nut Bread recipe that’s moist, flavorful, and perfect for using up ripe bananas.
It’s quick to make and always a hit!
Ingredients
- 3 ripe bananas (about 1 ½ cups mashed)
- ⅓ cup (75g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup (60g) chopped walnuts or pecans (plus extra for topping)
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the Bananas:
- In a large mixing bowl, mash the bananas with a fork or potato masher until smooth.
3. Mix Wet Ingredients:
- Stir the melted butter into the mashed bananas.
- Mix in the sugar, beaten egg, and vanilla extract until well combined.
4. Add Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts.
5. Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle a few extra chopped nuts on top for added crunch (optional).
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy! Store leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
Tips
- For extra moisture, add ¼ cup of Greek yogurt or sour cream to the batter.
- If you don’t have nuts, you can omit them or substitute with chocolate chips or dried fruit.
- This bread freezes well! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
This Easy Banana Nut Bread is a timeless recipe that’s perfect for breakfast, snacks, or dessert. Enjoy! 🍌🍞✨
