Banana Nut Bread
This Banana Nut Bread is soft, moist, and full of rich banana flavor with a nutty crunch in every bite. The recipe makes two hearty loaves—one to enjoy right away and one to wrap, freeze, or share. An easy quick bread that’s always a family favorite!
Ingredients
- 3 cups all purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 cups mashed banana about 4 medium-sized bananas
- 1 cup vegetable oil
- 3 eggs beaten
- 2 teaspoons vanilla extract
- 1 cup walnuts chopped and divided
Instructions
- Preheat oven to 325°F. Line two 9"x5" loaf pans with parchment paper in a sling fashion, then spray with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking soda, baking powder, kosher salt, and cinnamon.3 cups all purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
- Stir in the mashed banana, vegetable oil, beaten eggs, and vanilla extract with a rubber spatula until combined.2 cups mashed banana, 1 cup vegetable oil, 3 eggs, 2 teaspoons vanilla extract
- Stir in half of the chopped walnuts.1 cup walnuts
- Pour batter into each prepared loaf pan, dividing it evenly. Sprinkle the remaining walnuts on top of the loaves, dividing equally. Bake 55–65 minutes, or until a knife inserted into the center comes out clean and the tops of the loaves are golden brown.
- Let the loaves cool in the pans about 10 minutes before removing and transferring them to a wire rack to cool completely.
Notes
Storage and Freezing:
Place cooled loaves in an airtight container for 3-4 days.
Wrap loaves in plastic wrap and place in an airtight container or freezer bag for up to 6 months.
Tried this recipe?Let us know how it was!
