Learn how to make it with 8 simple pantry staples in one bowl and with one fork. It only takes 10 minutes to whip up and about 45 minutes to cook. For us, there’s no better make-ahead breakfast. Check out our Best Easy Desserts
Ingredients
Instructions
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Questions
More breakfast recipes
This banana nut bread recipe is one of those, and the result is excellent. The loaf has a soft crumb that slices perfectly. It’s nutty with the occasional crunch from the walnuts. It’s sweet but not excessively, and it has plenty of banana flavor. Not sure why one would add eggs to the batter; there’s no need to do so. Try without, and let us know what you think. Have a slice for a quick breakfast, as a snack, brunch, or dessert. Our recipe is naturally dairy-free and vegan (but no worries, there are no weird substitutes) so that most people can enjoy this delicious treat. If you don’t have ripe bananas, you can use regular ones, but I’d recommend adding 1/4 cup more sugar.
Nuts
Walnuts are our favorite. Chopped coarsely, not too small. You can substitute pecans, almonds, and hazelnuts for walnuts.
Flour
We use all-purpose flour. To make this banana nut bread recipe a little more wholesome, you can use half all-purpose and half whole-wheat flour. In this case, add 1/4 cup more milk.
Milk
You can use any milk. We like to use almond milk or soy milk. Want a moister banana bread? Substitute yogurt for milk.
Fat
Some people like butter in their banana bread; we prefer a light neutral flavored vegetable oil because it produces a softer crumb, the banana bread stays moister, is easier to digest, and is better for the heart. Our top picks are canola oil and sunflower oil, or if you want an even healthier banana nut bread go for avocado oil or light olive oil. For butter lovers, you can easily substitute 1/3 cup of melted unsalted butter or dairy-free butter for oil. Butter produces a denser, more compact, drier, and slightly heavier loaf.
Sugar
We use plain white sugar, but you can also use brown sugar, coconut sugar, and palm sugar.
Vanilla
Vanilla adds a comforting aroma we love in banana nut bread. You can add vanilla extract or the seeds of a vanilla pod.
Baking powder
Baking powder helps the bread dome a little, which we like because it makes the loaf lighter and nicer to eat. There’s no need for baking soda.
Salt
Don’t worry; your bread won’t be salty. Adding salt brings out the other flavors and makes the loaf taste better and richer. If you are on a low-sodium diet, keep the salt out.
Optional add-ins
Cinnamon: 1 teaspoonDark chocolate chips: 1/2 cupRaisins or cranberries: 1/2 cup
Equipment
This recipe is developed for a 9 x 5 Inches loaf pan (23cm x 12cm). It’ll also work in an 8 1/2 x 4 1/2 loaf pan (taller and narrower loaf).Mixing bowlFork
In a mixing bowl, mash the banana with a fork. Add milk, oil, sugar, and vanilla extract, to the mashed banana and mix well with the same fork. Stir in flour, salt, and baking powder until barely combined. Lumps are fine. Stir with the fork, don’t overmix the batter, and avoid hand mixer or whisks. Stir in chopped walnuts. Pour the batter into the loaf pan and bake immediately at 350°F or 180°C for 40 to 50 minutes, or until the loaf is golden-brown on top and a toothpick inserted in the center comes out dry. If you have a rubber spatula, you can use it to wipe the bowl clean. Tip: check for doneness at the 40-minute mark to prevent the loaf from overcooking. If it’s not ready, cook in 2.5-minute increments until the toothpick comes out dry. Let it cool down for 15 minutes in the pan, then pull overhung parchment paper to take it out. Cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife. We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment. Check out our vegan banana bread recipe.
Zucchini bread
Zucchini bread is probably even more delicious than banana bread. We make it with a few pantry staples, shredded zucchini, nuts, and chocolate chips. If you like banana nut bread, you’ll love and devour our zucchini bread. Check out our zucchini bread recipe.
Banana muffins
You can use this batter to make 12 delicious and wonderfully soft banana muffins. To make them extra tall and fluffy, add in 1 more teaspoon of baking powder. Bake them in a preheated oven at 350°F or 180°C for about 20 to 23 minutes. Let them cool down before eating them. Freezer: let cool down completely, wrap well in plastic or aluminum foil, and freeze for up to six months. You can also slice it and wrap each slice to have single portions ready. Do not freeze multiple times. Thaw in the microwave or at room temperature.
Tips
Don’t overmix the batter: overmixing is the worst thing you can do to a quick bread because you’ll develop the gluten, which makes the loaf heavier, gummier, and dry. Our advice is to mix the batter with a fork for literally 10 seconds until it just comes together. Avoid using a hand or standing mixer; even at low speed, you’ll probably overmix the batter. Don’t overcook it: overcooking will dry out the banana nut bread. Instead, check your bread at the 40-minute mark with a wooden toothpick or skewer. If it comes out dry, your bread is ready. If not, cook in 2.5 minutes increments.
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