Description
This classic Banana Nut Bread is moist, tender, and loaded with ripe bananas and crunchy walnuts. It’s the perfect treat for breakfast, brunch, or dessert—comforting and easy to make.
Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup butter, softened
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1/4 cup milk
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs
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1 1/2 cups mashed very ripe bananas (about 3 bananas)
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1/2 cup chopped walnuts
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1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C).
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Grease the bottom of a 9×5-inch loaf pan.
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In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy.
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Add eggs, one at a time, beating well after each.
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Stir in mashed bananas, milk, and vanilla.
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In a separate bowl, combine flour, baking soda, and salt.
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Stir flour mixture into banana mixture until just blended.
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Fold in chopped walnuts.
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Pour the batter into the prepared loaf pan.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
Notes
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For extra moisture, use overripe bananas with plenty of brown spots.
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You can substitute walnuts with pecans or leave them out for a nut-free version.
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Wrap leftovers tightly to keep the bread fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: banana bread, banana nut bread, Betty Crocker, classic banana bread, quick bread, dessert