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Banana Nut Bread

March 22, 2022 by Susanne Leave a Comment

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Banana Nut Bread is an easy bread recipe that makes a sweet moist loaf of bread that if full of mashed bananas and pecans. This recipe is perfect for a delicious snack or quick breakfast. It’s also a great gift for friends and family!  

Slices of Banana Nut Bread staked together on a white counter top.

Banana are great for making delicious recipes. I love how versatile they are, you can use them to make something savory like this  Banana Bread Baked Oatmeal or something sweet like this No Churn Banana Split Ice Cream.  

How to make Banana Nut Bread: 

Ingredients: 

  • over ripe bananas
  • pecans
  • vanilla extract 
  • all purpose flour
  • baking soda
  • unsalted butter 
  • granulated sugar
  • brown sugar 
  • salt 

Measured ingredients needed to make Banana Nut Bread in clear glass bowls and aluminum measuring spoons on a white counter top.

Equipment: 

  • mixing bowls
  •  whisk, rubber spatula or flat wooden spoon 
  • measuring cups and spoons
  • parchment paper 
  • 9×5 loaf pan 

Instructions:

  1. Preheat oven to 350 degrees. 
  2. Spray a 9×5 inch loaf pan with non-stick cooking spray or line  with parchment paper.  Leave a couple inches of excess  parchment paper over the edges of the loaf pan so you can easily remove the bread from the pan. 
  3. Mash the over-ripe bananas fork until completely smooth, set aside. 
  4. In a medium mixing bowl whisk together flour, baking soda, and salt, then set the mixture aside.
  5. In a large mixing bowl, combine together the butter, granulated sugar, and brown sugar, eggs, and vanilla.
  6. Add the mashed bananas to wet mixture and stir until well combined.Collage image showing step by step directions for steps 3-6
  7. Slowly mix in the dry mixture to the wet ingredients. Stir until just combined. Over mixing the ingredients will make the Banana Nut Bread dry. No one wants dry banana bread! 
  8. Add the pecans by folding them in gently.
  9. Spread the batter evenly into the prepared loaf pan. Sprinkle more chopped pecans over the top of the of the batter. 
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  11. Let the bread rest in the pan for 5 minutes before removing bread from pan transferring to a cooling rack.
  12. Allow bread to cool completely before slicing and serving. 

 

Variations and Substitutions : 

  • Swap the pecans for walnuts or use a 1/2 cup of each. 
  • Want less nuts in your bread? Reduce the amount of nuts to a 1/2 cup.
  • Add a 1/2 cup of chocolate chips for a little extra sweet flavor in the bread.
  • For a healthier sweet touch try a 1/2 cup of raisins. 
  • Turn this recipe in BANANA NUT MUFFINS! Pour the batter into a lined or grease muffin pan and bake for 20-25 minutes at 350 degrees F. Check for doneness with a toothpick.

Banana Nut bread in a loaf pan just from the oven sitting on a white counter next to a blue and white check napkin.

How to store: 

Room Temperature: Wrap completely cooled banana bread in plastic wrap of foil and keep it on the counter for up to three days.

Refrigerator: Store completely cooled, sliced bread in a gallon zip top bag for up to five days. 

Freezer: Tightly wrap the loaf in a few layers of plastic wrap when the loaf is fully cooled. Place it into a plastic freezer bag or a sealed container and freeze for up to 3 months. When you’re ready to enjoy the bread again, thaw it- wrapped or unwrapped- in the refrigerator or at room temperature.

Two slices of banana bread with a pat of butter on a small white plate next to forks on a white counter.

My tips for this recipe: 

  • Don’t over mix the ingredients! When combining the wet mixture into the dry mixture stir it until it is just combined. Also gently fold the nuts into the batter. I recommend using a flat wooden spoon or rubber spatula for stirring.  
  • Be careful to not over-bake the bread. It goes without saying baking the bread too long will burn it BUT you can also bake it too long without burning it. I recommend checking the bread  inserting a toothpick in in the center at 40 minutes. If the toothpick does not come out clean then bake for an additional 5-10 minutes. The recipe should be done somewhere between 40-50 minutes. 
  • Preheat your oven for 20 minutes to help ensure even baking. Your oven will most come to 350 degrees in less time but allowing the oven more time to warm up will allow it to reach even temperature throughout allowing the bread to cook more evenly. 

Banana Nut Bread stacked on a small white plate.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all! 

Susanne 

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Banana Nut Bread

Banana Nut Bread is an easy bread recipe that makes a sweet moist loaf of bread that if full of mashed bananas and pecans. This recipe is perfect for a delicious snack or quick breakfast. It’s also a great gift for friends and family!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Banana Nut Bread, Banana Pecan Bread, Homemade Bread
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 258 kcal
Susanne Susanne

Ingredients

  • Ingredients:
  • 1 ½ cup all-purpose flour
  • ½ tablespoon baking soda
  • ½ cup unsalted butter room temperature
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 3 overly ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 1 cup pecans coarsely chopped + extra for topping

Instructions

  1. Preheat oven to 350 degrees Grease a 9x5-inch loaf pan or line with parchment paper, leaving excess over the sides to easily remove the baked bread.
  2. Mash the bananas with a fork.
  3. In a medium bowl, combine the flour, baking soda, and salt. Whisk and set aside.
  4. In a large mixing bowl, combine together the butter, granulated sugar, and brown sugar, eggs, and vanilla.
  5. Add the mashed bananas to the wet mixture. Mix well.
  6. Slowly blend in the flour mixture to the wet ingredients.
  7. Gently fold in the pecans.
  8. Spread the batter evenly into the prepared loaf pan. Sprinkle more chopped pecans over the top of the bread
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  10. Let the bread rest in the pan for 5 minutes before removing bread from pan transferring to a cooling rack.
  11. Allow bread to cool completely before slicing and serving.

Recipe Notes

To make BANANA NUT MUFFINS! Pour the batter into a lined or grease muffin pan and bake for 20-25 minutes at 350 degrees F. Check for doneness with a toothpick.

Don’t over mix the ingredients! When combining the wet mixture into the dry mixture stir it until it is just combined. Also gently fold the nuts into the batter. I recommend using a flat wooden spoon or rubber spatula for stirring.

Be careful to not over-bake the bread. It goes without saying baking the bread too long will burn it BUT you can also bake it too long without burning it. I recommend checking the bread inserting a toothpick in in the center at 40 minutes. If the toothpick does not come out clean then bake for an additional 5-10 minutes. The recipe should be done somewhere between 40-50 minutes.

Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes

Nutrition Facts
Banana Nut Bread
Amount Per Serving (1 slice)
Calories 258 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 48mg16%
Sodium 247mg11%
Potassium 175mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 299IU6%
Vitamin C 3mg4%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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