The absolute BEST Homemade Banana Nut Bread. All you need is a mixer, pantry staple ingredients, and it’s super quick to mix up, healthy…ish, a great use for all those overripe bananas on the counter, and oh so delicious! There is truly no way to describe just how good this simple loaf is. It’s sweet, nutty, soft, and the best addition to your weekly rotation of bakes. It’s the perfect bread to bake up today, tomorrow, this weekend, WHENEVER! With just a couple of bananas, a splash of lemon juice, and some pantry staples, this is sure to become your new favorite way to use up overripe bananas! Good for breakfast, as a quick afternoon snack, or a late night dessert. So. Good.

slices of banana bread on white board with crumbs, knife, book pages, flowers, and glasses

About The Recipe

Just because it’s a Monday and we’re all focusing on enjoying healthier weeknight dinners to get us through the rest of the week, doesn’t mean we should deprive ourselves of the sweeter things in life. At least that’s what we’re thinking around here! And, I’m sure some will argue this, but as far as healthy breakfasts, this delicious loaf is the perfect treat to enjoy any day of the week!

With my mom being a pastry chef, it’s ingrained in me to always want something a little sweet for breakfast. Sometimes that’s just something as simple as a piece of fruit, or a large bowl of granola, or maybe just a blended iced coffe.

But whenever we have super ripe bananas (like now), we always try to bake up some banana bread. Last year, we made the BEST chocolate and walnut banana bread. And this year, we decided to share the BEST traditional banana nut bread…sweet, moist, nutty, and heavy on the banana flavor. This bread is kinda healthy…ish and, honestly, just a great treat all year long!

overhead shot of banana bread with four slices laying in front with flowers, glasses, a knife, and book pages

My mom has been making this recipe for as long as I can remember. She adapted it Miriam Atkinson’s recipe from the Pick of The Crop cookbook. It’s one of my absolute favorite things from my childhood! There was nothing better than the day the bananas suddenly became overripe and my mom would say it was time to cook!

I really can’t think of a better way to use overripe bananas. It’s a simple loaf recipe but the flavor packs a delicious punch!

I’ve always eaten this as quick breakfast, a small snack, or even a sneaky midnight snack when no one was around! It holds it’s flavor and tastes amazing with a cup of coffee or even dunked in a glass of milk.

Trust me, I know. I have had years of research!

banana bread on white board with knife, milk, two glasses, napkin, and flowers behind

banana bread with four slices in front on white board with knife and book pages

One of my favorite things about this recipe is I don’t feel incredibly guilty eating it. It doesn’t weigh me down all day. One slice in the mornings with a cup of coffee and I’m ready to go!

Equipment Needed

A Mixer
Baking Spray
Loaf Pans
Cake Tester

Ingredients

All-Purpose Flour
Salt
Baking Soda
Overripe Bananas
Lemon Juice
Unsalted Butter
Sugar
Eggs
Pecans

bananas, eggs, sugar, lemon juice, baking soda, salt, flour, chopped pecans, and butter on marble counter

Instructions

Whisk the flour, baking soda, and salt in a large bowl. Set aside.

flour, baking soda, and salt in glass bowl

dry ingredients whisked together in a glass bowl

Peel the bananas and place them in a medium sized mixing bowl. Add the lemon juice. Mash with your hands or with a fork.

In the bowl of a stand mixer, beat together butter and sugar until its light and fluffy. This will be about three minutes.

Add a little bit of flour alternately with eggs. Make sure to begin with the flour and end with the flour. This is important! Mix well after each addition.

Stir in bananas and chopped pecans.

Spoon batter into 2 large greased and floured loaf pans. This will be about 2 pounds each. Alternatively, you could use 4 small loaf pans and spoon 1 pound of batter per pan. Bake the loafs at 325 degrees for about 1 hour. Make sure to cover the loafs with foil about 45 minutes in to prevent over browning/burning the top!

banana bread batter in two loaf pans on marble counter

four slices of bananabread with loaf behind on white board with knife, napkin, and milk

What To Serve With This Banana Bread

Perfect for breakfast, a snack, or even dessert! This banana bread pairs well with almost anything, especially other breakfast/brunch foods. Here is a list to get you started!

Toppings:

Honey
Chantilly Cream
Caramel Sauce
Chocolate Sauce
Vanilla Ice Cream
Whipped Honey Butter
Salted Butter

Breakfast/Brunch:

eight slices of banana bread on white board with knife, flowers, napkin, and book pages

What Kind of Nut To Use

Since this recipe is simply called, “banana nut bread”, I’m sure it leaves you wondering what you could use. Well, the answer is…whatever you want! We use pecans, but anything from walnuts to almonds would be could in this recipe.

How To Store

The best thing about this loaf (other than the taste) is that it stores so well! After the loaves are baked and cooled, you can either slice the loaves and freeze the individual slices, or you could freeze the whole loaf! To thaw, let sit out at room temperature for a few hours.

banana bread on white board with book pages and flowers

Expert Tips

Make sure the eggs and butter are room temperature.
Be sure to cover the loaves about 40-45 minute into cook time with foil. This prevents over-browning while it finishes baking!
This recipe keeps really well.
You can make two large loaves or four smaller ones.
Any nut can be used in place of the pecans. We just prefer pecans.
Check the expiration date on your baking soda before baking.

When you make this Homemade Banana Nut Bread recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Homemade Banana Nut Bread