Classic Banana Nut Bread
Prep time: 15 minutes
Bake time: 55–65 minutes
Yield: 1 standard loaf (9x5 inch) or 8-inch round springform pan
🛒 Ingredients
- Wet Ingredients
- 3 medium overripe bananas (mashed, about 1 to 1¼ cups)
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ¾ cup (150g) granulated sugar (or half brown sugar for extra moisture)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon (optional, but highly recommended)
- ½ tsp salt
- Add-ins
- ¾ cup (85g) chopped walnuts or pecans (toasted for extra flavor)
🥣 Step-by-Step Instructions
1. Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan (or standard round cake pan/springform pan as pictured) and line the bottom with parchment paper for easy release.
2. Mash the Bananas
In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth with a few small chunky bits remaining.
3. Combine Wet Ingredients
Whisk the melted butter, granulated sugar, eggs, and vanilla extract into the mashed bananas until smooth and well combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
5. Merge & Fold
Pour the dry ingredients into the wet mixture. Gently fold together with a spatula just until combined. Do not overmix, or the bread will turn out dense instead of tender! Gently fold in the chopped nuts.
6. Bake
Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes (or ~45–55 minutes if using a wider round pan), until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
💡 Tip: If the top browns too quickly before the center is done, loosely tent the top of the pan with a sheet of aluminum foil around the 40-minute mark.
7. Cool & Serve
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
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