Best Banana Nut Bread Recipe

This old-fashioned banana nut bread is made with six ripe bananas, butter, buttermilk, and chopped pecans or walnuts. It bakes up golden with a tender crumb and plenty of banana flavor.

My grandma made hers in a Bundt pan, but the batter can also be divided among loaf pans or mini loaf pans. Serve a slice for breakfast, pack one for an afternoon snack, or save it for dessert.

Grandma’s Banana Nut Bread

My grandma used to bake this banana bread in a Bundt pan. The shape made it easy to cut into slices and, in theory, kept me from going back for more than one.

It almost worked.

What I love most about this recipe is that it turns a whole bunch of very ripe bananas into something worth sharing. The butter gives the bread its old-fashioned flavor, the buttermilk helps keep it tender, and the nuts add a little crunch to every slice.

Why You’ll Love This Recipe

• Uses six ripe bananas: It’s a helpful recipe when the bananas on your counter have gotten ahead of you.
• Made with butter and buttermilk: Both bring that familiar, old-fashioned flavor to the bread.
• Easy to share: Bake the batter in a Bundt pan or divide it among loaf pans.
• Make-ahead friendly: Wrap and freeze the cooled bread for another day.
• Flexible with nuts: Use pecans, walnuts, or leave the nuts out.

Ingredients for Banana Nut Bread

• 3 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup butter (2 sticks), softened
• 4 large eggs
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• 6 ripe bananas, peeled
• 1 cup chopped pecans or walnuts, optional

Ingredient Notes

Bananas: Choose ripe bananas with plenty of brown spots. They should be soft and fragrant. Six bananas give this large batch its banana flavor.

Butter: Let the butter soften before mixing so it combines more easily with the sugar.

Buttermilk: If you don’t have any, use my easy buttermilk substitute.

Flour: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour.

Nuts: Pecans and walnuts both work. Chop them before folding them into the batter, or leave them out if you prefer banana bread without nuts.

Equipment You’ll Need

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• A large mixing bowl
• A hand mixer or stand mixer
• A blender
• A 9.49-inch, 15-cup Bundt pan, approximately two 9.5 x 5-inch loaf pans, or mini loaf pans
• A rubber spatula and wire cooling rack

This is a large batch. Leave room in the pans for the batter to rise, and use an additional greased pan if needed.

How to Make Banana Nut Bread

Heat the oven to 325°F. Baking time depends on the pan you use, so check for doneness as the bread bakes.

1. Prepare the pans. Grease a Bundt pan, loaf pans, or mini loaf pans with cooking spray. If using a Bundt pan, make sure to coat the grooves and center tube.
2. Mix the butter mixture. In a large mixing bowl, beat the sugar, vanilla, and softened butter together. Add the eggs one at a time, beating after each addition.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Blend the bananas. Add the peeled bananas and buttermilk to a blender and blend until smooth.

5. Combine the mixtures. Add the dry ingredients to the butter mixture in portions, alternating with the banana mixture. Mix just until combined.
6. Add the nuts. Fold in the chopped pecans or walnuts, if using.

7. Fill the pans. Pour the batter into the prepared pan or pans. If using mini loaf pans, fill them about three-quarters full. Leave room for the batter to rise and use an additional greased pan if needed.

8. Bake. Bake at 325°F until the bread is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Mini loaves take about 1 hour, standard loaves about 65 to 75 minutes, and a Bundt pan about 1½ hours. Pan size and ovens vary, so use the baking times as estimates.
9. Cool and turn out. Let the bread cool in the pan for 10 minutes. Carefully turn it out onto a wire rack. Let it cool further before slicing, and cool completely before wrapping for storage.

If the outside is browning before the center is done, loosely tent the bread with foil and continue baking. Check the center again before removing it from the oven.

Bundt Pan, Loaf Pans, or Mini Loaves?

Grandma baked this banana nut bread in a Bundt pan. You can use a 9.49-inch, 15-cup Bundt pan, approximately two 9.5 x 5-inch loaf pans, or mini loaf pans.

Leave room for the batter to rise. If it does not fit comfortably, bake the extra in another greased pan rather than filling a pan to the rim. The number of loaves can vary with pan capacity.

Bake at 325°F, using these times as estimates:

• 15-cup Bundt pan: About 1½ hours.
• 9.5 x 5-inch loaf pans: About 65 to 75 minutes.
• Mini loaf pans: About 1 hour, depending on their size.

The bread is done when it is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Readers also make: If you have more bananas to use, try my Kona Banana Bread for another simple banana loaf.

Tips for Moist Banana Nut Bread

• Start with ripe bananas. Brown-spotted bananas are softer and more flavorful than firm yellow ones.
• Measure the flour carefully. Too much flour can make banana bread dry.
• Mix gently after adding flour. Stop mixing when the ingredients are combined.
• Check the center. A golden top is a good sign, but the toothpick test helps you check the bread underneath.
• Let it cool. Ten minutes in the pan helps the bread set before you turn it out. Give it more time to cool for neater slices.

How to Store and Freeze Banana Bread

Let the bread cool completely before wrapping it. Wrapping warm bread can trap steam and make the outside damp.

• Room temperature: Wrap tightly and store for 3 to 4 days.
• Refrigerator: Store tightly wrapped for up to 1 week.
• Freezer: Wrap the cooled bread or individual slices tightly, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Thaw wrapped slices at room temperature. If you like, warm a slice briefly before serving.

How to Serve Banana Nut Bread

A slice is lovely just as it is, but a little butter on warm banana bread is hard to beat. For dessert, add a spoonful of homemade whipped cream.

Perfect with: Set out banana bread, fresh fruit, and my Strawberries Wild smoothie for an easy breakfast or weekend brunch.

Frequently Asked Questions

Can I make banana nut bread without nuts?

Yes. Leave out the pecans or walnuts and follow the rest of the recipe as written.

Can I use frozen bananas?

Yes. Thaw the bananas first and drain off excess liquid before blending them with the buttermilk.

Can I use a hand mixer?

Yes. A hand mixer or stand mixer works for the butter mixture. Once you add the flour, mix just until combined.

How do I know when banana bread is done?

The bread should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you see wet batter, continue baking and check again.

Can I soften bananas in the oven?

You can bake unpeeled bananas at 300°F until the skins darken and the bananas soften, then cool and peel them. Oven-softened bananas may not taste as sweet or flavorful as bananas that ripened naturally.

More Banana Recipes to Try

If this family favorite leaves you with a taste for more banana bread, make a loaf of Kona Banana Bread next.

This recipe was originally published June 13, 2013, and updated with clearer instructions and photos.