Banana Nut Bread Recipe

This homemade Banana Nut Bread Recipe is so easy to make and a great way to use up overripe bananas. The banana bread using buttermilk is so moist, flavorful and loaded with walnuts and dried fruit. With step-by-step photo instructions, it’s a foolproof recipe.

Banana nut bread loaf sliced on a board with bananas on the side.

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Banana bread-

This soft banana bread recipe truly is the BEST recipe. It uses most ingredients that are already in your pantry and refrigerator. The sweet bread loaf with buttermilk is loaded with bananas and combined with nuts and your favorite dried fruit. This is the perfect recipe for baking during cooler weather.

How to make the BEST Banana Nut Bread Recipe-

  • Line bread pan with parchment paper and grease with baking spray.
  • Combine the dry ingredients in a medium bowl.
  • In a separate bowl, beat the eggs and sugar until creamy.
  • Mash bananas. TIP: I don’t mash them to a puree because we like little chunks of bananas here and there. Mash bananas to desired personal consistency.

Step by step instructions on preparing the banana nut bread recipe.

What kind of nuts do I add to Banana Bread-

Add walnuts or pecans to the bread if desired. TIP: The nuts may be left out completely if you don’t like nuts.

What dried fruit do you add to Banana Bread-

Add raisins, craisins, cherries or any other dried fruit to the bread. Chop fruit into smaller pieces, if desired.

Can I substitute the buttermilk?

  • TIP: If you don’t have buttermilk, you can substitute buttermilk by combining 1/4 cup sour cream with 1 tsp vinegar.

Banana nut bread loaf with walnuts and bananas. Chocolate drizzle and powdered sugar on top of the bread.

How long does Banana Nut Bread stay Fresh?

This banana bread will stay fresh up to 3 days in an airtight container at room temperature and up to 5 days if refrigerated.

Can I freeze Banana Bread?

Yes, you can freeze banana bread. Once baked, cook the bread completely. Wrap in plastic wrap and then foil and freeze bread. The bread will stay fresh 2-3 months in the freezer.

To enjoy, thaw bread in the refrigerator or at room temperature. Reheat bread in the oven or microwave if warm bread is desired.

Other great BREAD recipes to try:

Banana Nut Bread Recipe
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Banana Nut Bread Recipe. Banana bread with buttermilk loaded with bananas, walnuts and dried fruit. Amazing sweet bread loaf. 

Course: Bread, Dessert
Cuisine: American
Keyword: banana nut bread
Servings: 8 servings
Calories: 388 kcal
Author: Valentina's Corner
Ingredients
  • 2 large eggs
  • 1 cup granualted sugar
  • 3 ripe bananas
  • 1/4 cup buttermilk
  • 1/4 cup canola oil
  • ½ tsp vanilla extract
  • 1 3/4 cups all-purpose flour, sifted
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup walnuts, chopped
  • 1/3 cup dried fruit
  • 1 tsp powdered sugar, optional
  • 1/4 cup chocolate, melted, optional
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease a 9"x5" inch bread pan.

  3. In a small bowl, combine flour, cinnamon, baking soda, and baking powder. Set aside.

  4. In a large bowl, on medium speed, beat sugar and eggs until creamy, about 2 minutes.

  5. With a fork, mash the bananas. Add bananas, buttermilk, oil, and vanilla to sugar/egg bowl. Give it a quick mix.

  6. Add flour mixture and mix.
  7. Fold in nuts and dried fruit.

  8. Pour mixture into bread pan.

  9. Bake in a preheated oven at 350°F for 30 minutes. Turn heat down to 325°F and bake another 25-30 minutes.
  10. Remove bread from the oven. Cool about 10 minutes and remove from pan. Allow the loaf to cool completely.

  11. If desired, dust bread loaf with powdered sugar and drizzle melted chocolate, optional.

  12. ENJOY, friends.

Nutrition Facts
Banana Nut Bread Recipe
Amount Per Serving
Calories 388 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Sodium 110mg 5%
Potassium 308mg 9%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 36g
Protein 6g 12%
Vitamin A 2%
Vitamin C 4.7%
Calcium 5.7%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION DISCLAIMER

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Valentina's Corner

Show 6 Comments
  • Tatyana M 09/03/2015, 9:52 pm

    Hi Valya
    I made this recipe like 3 times in one week. My 6 kids love this banana bread. Recipe is a keeper. Thank you so much for your Blog. God Bless You n ur beutiful family. Tanya M.

    • admin 09/04/2015, 12:34 am

      Tatyana, Good job mamma!!.:) Finding something kiddos like can be a challenge. We are oh so happy your family enjoyed this bread. 6 kiddos?, what a blessing. 🙂 Thank you for the feedback.

  • Ivanka 02/24/2015, 12:16 am

    Valya thank you for sharing my recipe!!;) I tweak it almost everytime I bake it as well… lately I’ve been experimenting with coconut oil and wheat germ. I don’t feel as guilty eating it;) Keep up the good work! Love trying new recipes!!!
    -Ivanka

    • admin 02/24/2015, 3:26 pm

      Ivanka, Mmm. What a good idea with coconut oil, you’re so smart.. Thank you for sharing the recipe with me..

  • Julie 02/15/2015, 12:05 am

    Valechka,
    Thank you for sharing this recipe.. Made it twice already.. Too bad I can’t share my pics. But the results I’ve got were amazing!
    It all started with too much ripe bananas…

    • admin 02/15/2015, 6:41 pm

      Julechka,
      Thank you soo much. I truly appreciate it!. So glad there is a way to use up those ripe bananas. I Hate throwing food away, there are soo many starving people in the world that would love that banana that just went bad:/.. You need to get an Instagram account. 🙂 We would all LOVE to see your creations;). {I love this recipe cause it’s so easy, our oldest son makes it all the time!!:o)…}

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