20 Delicious Banana Nut Bread Recipes Everyone Loves

Craving something sweet, comforting, and irresistibly delicious? Look no further! Our roundup of 20 Delicious Banana Nut Bread Recipes Everyone Loves is here to satisfy your baking desires. Whether you’re a seasoned baker or just starting out, these recipes promise to fill your home with the warm, inviting aroma of banana nut bread. So, grab your mixing bowls and let’s dive into these mouthwatering creations that are sure to become family favorites!

Classic Banana Nut Bread

Hey, you know those overripe bananas sitting on your counter? They’re about to become the star of your kitchen with this classic banana nut bread recipe. It’s moist, nutty, and just the right amount of sweet—perfect for breakfast or a snack.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted butter (I like unsalted for control over the saltiness)
• 1 teaspoon baking soda (the magic fluff-maker)
• Pinch of salt (balances the sweetness)
• 3/4 cup sugar (white or brown works, but brown adds a nice depth)
• 1 large egg, beaten (room temp blends better)
• 1 teaspoon vanilla extract (the good stuff makes a difference)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup chopped walnuts (toast them for extra crunch and flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract, stirring well.
6. Gently fold in the flour until just combined—overmixing leads to tough bread.
7. Fold in the chopped walnuts, saving a few for the top if you like.
8. Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts on top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kind of amazing how this banana nut bread turns out so tender and flavorful, right? Try slicing it thick and toasting it with a smear of butter for an extra cozy treat.

Chocolate Chip Banana Nut Bread

Oh, you’re going to love this Chocolate Chip Banana Nut Bread. It’s the perfect mix of sweet, nutty, and oh-so-comforting. Plus, it’s a great way to use up those bananas that are just a little too ripe.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted butter (I like unsalted for control over the saltiness)
• 1 tsp baking soda (a must for that perfect rise)
• Pinch of salt (balances the sweetness)
• 3/4 cup sugar (white or brown works, but brown adds a nice depth)
• 1 large egg, beaten (room temp blends better)
• 1 tsp vanilla extract (the real stuff makes a difference)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup chopped walnuts (toast them for extra flavor)
• 1/2 cup chocolate chips (I prefer semi-sweet for balance)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Stir in the sugar, beaten egg, and vanilla extract.
6. Gently fold in the flour until just combined (overmixing leads to tough bread).
7. Fold in the walnuts and chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Here’s the deal: this bread is moist, packed with flavor, and those chocolate chips? They’re little pockets of joy. Try serving it warm with a dab of butter or as is with your morning coffee. Heavenly.

Vegan Banana Nut Bread

Sometimes, you just need a slice of something sweet, comforting, and totally plant-based to start your day right. This vegan banana nut bread is your go-to, packed with ripe bananas and crunchy walnuts for that perfect bite.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (extra virgin gives a nice flavor)
• 1/2 cup maple syrup (pure, for that deep sweetness)
• 1/4 cup almond milk (unsweetened keeps it balanced)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1 3/4 cups all-purpose flour (I like to sift it for fluffiness)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1/2 tsp cinnamon (adds a warm spice note)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth with a few lumps for texture.
3. Whisk in the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
4. Sift in the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
5. Gently fold the dry ingredients into the wet until just combined; overmixing leads to tough bread.
6. Stir in the chopped walnuts, saving a handful to sprinkle on top for a pretty finish.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Sprinkle the reserved walnuts over the top and bake for 50-60 minutes, or until a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this banana nut bread is moist, fragrant, and just sweet enough. Try it toasted with a smear of almond butter for an extra indulgent breakfast.

Gluten-Free Banana Nut Bread

Deliciously moist and packed with flavor, this gluten-free banana nut bread is your new go-to for a quick breakfast or a cozy snack. You’ll love how easy it is to whip up, even on your busiest mornings.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 2 large eggs (I prefer room temp eggs here for a smoother batter)
• 1/3 cup melted coconut oil (extra virgin olive oil is my go-to, but coconut oil adds a nice subtle flavor)
• 1/4 cup honey (for that natural sweetness)
• 1 tsp vanilla extract (because everything’s better with vanilla)
• 1 3/4 cups gluten-free flour blend (I use a mix with xanthan gum for better texture)
• 1 tsp baking soda (to get that perfect rise)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1/2 cup chopped walnuts (for that crunchy contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, mash the bananas with a fork until smooth. Tip: A few small lumps are okay for texture.
3. Whisk in the eggs, melted coconut oil, honey, and vanilla extract until well combined.
4. Add the gluten-free flour blend, baking soda, and salt to the wet ingredients. Stir until just combined. Tip: Overmixing can lead to dense bread.
5. Fold in the chopped walnuts gently.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Wonderfully moist with a tender crumb, this banana nut bread is a delight with a smear of almond butter or a drizzle of honey. Toast a slice for breakfast, and you’re in for a treat.

Whole Wheat Banana Nut Bread

Zesty mornings call for something wholesome and comforting, and that’s exactly what this whole wheat banana nut bread brings to your table. You’ll love how it fills your kitchen with a cozy, nutty aroma while baking.

Ingredients

• 1 1/2 cups whole wheat flour (I swear by King Arthur for its consistency)
• 3 ripe bananas, mashed (the spottier, the sweeter!)
• 1/3 cup melted coconut oil (extra virgin gives a subtle tropical hint)
• 1/2 cup honey (local if you can, for that floral touch)
• 1 egg, room temperature (it blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 1 tsp baking soda (freshness matters here)
• Pinch of salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of coconut oil works wonders.
2. In a large bowl, mix the mashed bananas, melted coconut oil, honey, egg, and vanilla extract until well combined. Tip: A fork works great for mashing and mixing.
3. Gently fold in the whole wheat flour, baking soda, and salt until just combined. Overmixing leads to tough bread, so easy does it.
4. Stir in the chopped walnuts, saving a handful to sprinkle on top for a pretty finish.
5. Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts on top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 45 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when it’s fully cooled, but who can resist a warm slice?

Moist, nutty, and just sweet enough, this bread is perfect with a smear of almond butter or a drizzle of honey. Try toasting a slice for breakfast—it’s a game changer.

Banana Nut Bread with Maple Glaze

Deliciously moist and packed with flavor, this banana nut bread with maple glaze is the perfect treat for any time of day. You’ll love how the sweetness of the bananas pairs with the crunch of walnuts, all topped off with a smooth maple glaze.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly before mixing)
• 3/4 cup brown sugar (pack it tight for that rich flavor)
• 2 large eggs, room temperature (they blend better this way)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp salt (balances the sweetness just right)
• 1/2 cup chopped walnuts (toast them first for extra crunch)
• 1/4 cup pure maple syrup (the real deal for that glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter, brown sugar, eggs, and vanilla extract until well combined.
4. Gently fold in the flour, baking soda, and salt until just mixed—don’t overdo it.
5. Fold in the chopped walnuts, saving a few for topping if you like.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
7. While the bread cools, warm the maple syrup slightly for easier drizzling.
8. Drizzle the maple glaze over the cooled bread and sprinkle with reserved walnuts.

Crumbly yet moist, this banana nut bread is a delight with its rich banana flavor and the subtle sweetness of maple. Serve it warm with a dollop of whipped cream for an extra special treat.

Spiced Banana Nut Bread

Zesty mornings call for something warm and comforting, and this Spiced Banana Nut Bread is just the ticket. You’ll love how the spices mingle with the sweet bananas and crunchy nuts—it’s like a hug in every bite.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted butter (I use unsalted for control over the saltiness)
• 1 tsp baking soda (fresh for maximum rise)
• Pinch of salt (sea salt adds a nice crunch)
• 3/4 cup sugar (white or brown, depending on your mood)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 cup chopped walnuts (toasted for extra flavor)
• 1 tsp cinnamon (because it’s not spiced without it)
• 1/4 tsp nutmeg (a little goes a long way)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt until well combined.
5. Add the sugar, egg, and vanilla extract, stirring until the mixture is uniform.
6. Gently fold in the flour, being careful not to overmix—this keeps the bread tender.
7. Sprinkle in the cinnamon and nutmeg, then fold in the walnuts for that nutty crunch.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: this bread is moist, fragrant, and packed with texture. Try it toasted with a smear of cream cheese for a next-level breakfast.

Banana Nut Bread Muffins

Very few things beat the smell of banana nut bread muffins wafting through your kitchen on a lazy weekend morning. You’ll love how these muffins bring a cozy, homemade feel to your table with minimal fuss.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness matters here, so check the date)
• 1/4 tsp salt (a pinch more if you’re into that salty-sweet vibe)
• 1/2 cup unsalted butter, melted (let it cool a bit so it doesn’t cook the eggs)
• 3/4 cup brown sugar (packed tight for that deep molasses flavor)
• 2 large eggs (room temp blends smoother, trust me)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chopped walnuts (toasted first for a nuttier crunch)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl, mix the melted butter and brown sugar until smooth. Tip: A fork works great here.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla. Tip: Don’t overmix to keep the muffins tender.
5. Fold the dry ingredients into the wet mix until just combined. Tip: A few lumps are okay; they’ll disappear while baking.
6. Gently stir in the toasted walnuts.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Look for golden tops.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Absolutely delightful, these muffins are moist with a perfect crumb and packed with banana flavor. Try them warm with a dab of butter or a drizzle of honey for an extra treat.

Banana Nut Bread with Cream Cheese Swirl

You know those lazy Sunday mornings when you crave something sweet but not too indulgent? This banana nut bread with a creamy swirl is your answer.

Ingredients

• 2 cups all-purpose flour (I like to sift it for a lighter texture)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 3/4 cup brown sugar (packed for that molasses depth)
• 2 large eggs (room temp eggs mix better, trust me)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup chopped walnuts (toast them for extra crunch)
• 4 oz cream cheese, softened (go full-fat for the best swirl)
• 1/4 cup granulated sugar (for the cream cheese swirl)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
6. Gently stir in the chopped walnuts. Tip: Reserve a few to sprinkle on top for a nice presentation.
7. In a small bowl, mix the softened cream cheese, granulated sugar, and a splash of vanilla until smooth.
8. Pour half of the banana batter into the prepared loaf pan. Dollop half of the cream cheese mixture on top, then swirl with a knife. Repeat with the remaining batter and cream cheese.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Warm slices reveal a moist crumb studded with nuts, while the cream cheese swirl adds a tangy contrast. Try it toasted with a smear of butter for breakfast or as an afternoon pick-me-up with coffee.

Healthy Banana Nut Bread

Zesty mornings call for something sweet yet wholesome, and that’s where this Healthy Banana Nut Bread comes in. You’ll love how easy it is to whip up, and the aroma? Absolutely divine.

Ingredients

• 3 ripe bananas (the spottier, the sweeter!)
• 1/3 cup melted coconut oil (extra virgin is my favorite for its subtle flavor)
• 1/2 cup honey (local if you can, for that extra touch of sweetness)
• 2 eggs (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 3/4 cups whole wheat flour (for that hearty texture)
• 1 tsp baking soda (freshness matters here)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of coconut oil works wonders.
2. In a large bowl, mash the bananas with a fork until smooth. Little lumps are okay for texture.
3. Whisk in the melted coconut oil, honey, eggs, and vanilla extract until well combined. Tip: If your honey is thick, warm it slightly for easier mixing.
4. Gently fold in the whole wheat flour, baking soda, and salt. Overmixing leads to tough bread, so stir just until the flour disappears.
5. Fold in the chopped walnuts, saving a handful for sprinkling on top for that bakery-style finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial for the perfect slice.

Rich in flavor with a moist, tender crumb, this banana nut bread is a delight. Try it toasted with a smear of almond butter for an extra protein kick.

Banana Nut Bread with Walnuts

Sometimes, you just need a slice of something sweet, comforting, and downright delicious to start your day—or heck, to end it. That’s where this banana nut bread comes in, packed with crunchy walnuts and the perfect amount of sweetness.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool a bit before mixing)
• 1 cup sugar (white or brown works, but brown gives a deeper flavor)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real stuff makes a difference)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp salt (balances the sweetness just right)
• 1/2 cup chopped walnuts (toasted for extra crunch, if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray or butter does the trick.
2. In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay for texture.
3. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined. Tip: Mixing by hand keeps the batter from overworking.
4. Gently fold in the flour, baking soda, and salt just until no dry spots remain. Overmixing is the enemy of fluffy bread.
5. Fold in the chopped walnuts, saving a handful to sprinkle on top for that bakery-style finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts over the batter.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 55 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing warm bread is tempting, but patience gives cleaner slices.

Lusciously moist with a tender crumb and pockets of crunchy walnuts, this banana nut bread is a hug in loaf form. Try it toasted with a smear of butter or as the base for a next-level banana bread pudding.

Banana Nut Bread with Pecans

Perfect for those overripe bananas sitting on your counter, this banana nut bread with pecans is a cozy, comforting treat that’s easier to make than you might think. You’ll love the crunchy pecans and the moist, tender crumb.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly so it doesn’t cook the eggs)
• 2 large eggs, room temperature (they mix into the batter more evenly)
• 1 tsp vanilla extract (the real deal makes a difference here)
• 1 cup granulated sugar (you can reduce to 3/4 cup if you prefer less sweet)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid a dense loaf)
• 1 tsp baking soda (fresh for the best rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup chopped pecans (toasted for extra flavor, if you have time)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray or butter works fine.
2. In a large bowl, mash the bananas with a fork until smooth. A few small lumps are okay for texture.
3. Stir in the melted butter, eggs, and vanilla extract until well combined. Tip: Mixing by hand keeps the batter tender.
4. Add the sugar, flour, baking soda, and salt to the wet ingredients. Fold gently until just combined. Overmixing leads to tough bread.
5. Fold in the chopped pecans, saving a handful to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved pecans over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover loosely with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when it’s fully cooled.

The bread is wonderfully moist with a crisp, nutty crust. Try it toasted with a smear of cream cheese or as a base for French toast for a decadent twist.

Banana Nut Bread with Almond Flour

Perfect for those overripe bananas sitting on your counter, this banana nut bread with almond flour is a game-changer. You’ll love how moist and flavorful it turns out, with a nutty crunch in every bite.

Ingredients

• 3 medium overripe bananas (the spottier, the better for sweetness)
• 3 large eggs (I prefer room temp for easier mixing)
• 1/4 cup honey (local if you have it, for a touch of floral sweetness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups almond flour (blanched for a finer texture)
• 1 tsp baking soda (fresh to ensure a good rise)
• 1/2 tsp sea salt (I like the subtle crunch)
• 1/2 cup chopped walnuts (toasted for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with a bit of olive oil or butter.
2. In a large bowl, mash the bananas with a fork until smooth, with just a few small lumps for texture.
3. Whisk in the eggs, honey, and vanilla extract until well combined. Tip: If your honey is thick, warm it slightly for easier mixing.
4. Add the almond flour, baking soda, and sea salt to the wet ingredients. Stir until just combined—overmixing can make the bread dense.
5. Fold in the chopped walnuts gently, saving a few to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved walnuts on top.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s tempting, but cutting too soon can make it crumble.

Rich with banana flavor and a hint of honey, this bread is wonderfully moist with a satisfying crunch from the walnuts. Try it toasted with a smear of almond butter for an extra nutty treat.

Banana Nut Bread with Coconut

Guess what? There’s nothing quite like the smell of banana nut bread wafting through your kitchen, especially when it’s got a tropical twist with coconut. This recipe is your ticket to a moist, flavorful loaf that’s perfect for breakfast or a snack.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly so it doesn’t cook the eggs)
• 3/4 cup granulated sugar (you can adjust this down to 1/2 cup if you prefer less sweet)
• 2 large eggs, room temperature (they mix in better this way)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid a dense loaf)
• 1 tsp baking soda (fresh for the best rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup chopped walnuts (toast them first for extra crunch and flavor)
• 1/2 cup shredded coconut (I use unsweetened to keep it from being too sugary)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
3. Mix in the sugar, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the banana mixture, stirring just until incorporated.
5. Fold in the walnuts and shredded coconut with a spatula, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, tent it with foil halfway through baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s tempting, but cutting into it too soon can make it crumble.

What you’ll love about this bread is how the coconut adds a subtle chewiness against the soft crumb, while the walnuts bring a nice crunch. Try serving it toasted with a smear of cream cheese for an extra indulgent treat.

Banana Nut Bread with Honey

Mmm, there’s nothing quite like the smell of banana nut bread baking in the oven, especially when it’s sweetened with honey. This recipe is a cozy hug in loaf form, perfect for those overripe bananas you’ve been eyeing on the counter.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted butter (I like to use unsalted for control over the saltiness)
• 1/2 cup honey (local if you can, for that extra flavor punch)
• 1 egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tsp baking soda (freshness matters here)
• Pinch of salt (just a pinch to balance the sweet)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter, honey, egg, and vanilla extract until well combined.
4. Sprinkle the baking soda and salt over the mixture and stir to incorporate.
5. Add the flour in batches, folding gently to avoid overmixing—this keeps the bread tender.
6. Fold in the chopped walnuts, saving a few for the top if you like a pretty finish.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: If the top browns too quickly, tent it with foil.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s hard, but waiting ensures it slices nicely.

Rich with banana flavor and a hint of honey, this bread is moist with a delightful crunch from the walnuts. Try it toasted with a smear of cream cheese for a next-level breakfast treat.

Banana Nut Bread with Cinnamon

Hey there! If you’re craving something cozy and comforting, this banana nut bread with a hint of cinnamon is just the ticket. It’s perfect for those overripe bananas sitting on your counter, and trust me, the cinnamon adds a warm little hug to every bite.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted butter (I like to use unsalted for control over the saltiness)
• 1 tsp baking soda (a must for that perfect rise)
• Pinch of salt (to balance the sweetness)
• 3/4 cup sugar (white or brown works, but brown adds a deeper flavor)
• 1 large egg, beaten (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1/2 cup chopped walnuts (toast them first for extra crunch)
• 1 tsp ground cinnamon (because everything’s better with cinnamon)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract, stirring well.
6. Gently fold in the flour until just combined—overmixing leads to tough bread.
7. Fold in the chopped walnuts and cinnamon.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Every slice of this banana nut bread is moist, packed with banana flavor, and has a delightful crunch from the walnuts. Try it toasted with a smear of butter or as a base for your morning yogurt bowl—it’s versatile like that.

Banana Nut Bread with Oats

Ah, banana nut bread with oats—it’s like a hug in a loaf pan, perfect for those overripe bananas sitting on your counter. You know the ones I’m talking about, right? This version adds a hearty touch with oats, making it just a bit more wholesome without skimping on flavor.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly so it doesn’t cook the eggs)
• 3/4 cup brown sugar (packed, because that’s how we roll)
• 2 large eggs (room temp blends better, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 cup old-fashioned oats (plus a handful for sprinkling on top)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup chopped walnuts (toasted for extra flavor, if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay for texture.
3. Stir in the melted butter, brown sugar, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, oats, baking soda, and salt. Tip: Sifting the baking soda prevents clumps.
5. Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the bread tender.
6. Fold in the chopped walnuts, then pour the batter into the prepared loaf pan. Sprinkle the top with extra oats for a rustic look.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s hard, but waiting ensures it slices nicely.

This banana nut bread with oats is moist, slightly chewy from the oats, and packed with nutty goodness. Try it toasted with a smear of cream cheese or as is with your morning coffee for a real treat.

Banana Nut Bread with Yogurt

Ready to bake something that feels like a hug in loaf form? This banana nut bread with yogurt is your ticket to a cozy kitchen moment, perfect for those overripe bananas sitting on your counter.

Ingredients

• 1 1/2 cups mashed bananas (about 3 medium, the spottier, the sweeter!)
• 1/2 cup plain yogurt (I love using Greek yogurt for extra richness)
• 1/3 cup melted butter (let it cool a bit before mixing)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real deal makes a difference)
• 1 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup sugar (I sometimes do half brown for a deeper flavor)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp salt (balances the sweetness just right)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the mashed bananas, yogurt, melted butter, eggs, and vanilla extract until well combined.
3. In another bowl, sift together the flour, sugar, baking soda, and salt. Tip: Sifting prevents lumps and ensures even mixing.
4. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing leads to tough bread, so a few lumps are okay.
5. Stir in the chopped walnuts, saving a handful to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s hard, but waiting ensures it slices neatly.

Perfectly moist with a tender crumb, this banana nut bread is a delightful balance of sweet and nutty. Try serving it warm with a dollop of yogurt or a drizzle of honey for an extra special treat.

Banana Nut Bread with Applesauce

You know those days when you’re craving something sweet but not too indulgent? That’s exactly when this banana nut bread with applesauce comes to the rescue.

Ingredients

• 2 cups all-purpose flour (I like to sift it for extra fluffiness)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/4 tsp salt (a pinch more if you’re into that)
• 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
• 3/4 cup brown sugar (pack it tight for that molasses kick)
• 2 large eggs (room temp blends better, trust me)
• 1/2 cup applesauce (unsweetened keeps it balanced)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup chopped walnuts (toast them for a deeper flavor)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Tip: This takes about 3 minutes—don’t rush it.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the applesauce and mashed bananas until just combined. Tip: Overmixing leads to dense bread.
6. Gradually fold in the dry ingredients. Then, gently stir in the chopped walnuts.
7. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ultimate comfort in every slice—this bread is moist, nutty, and just sweet enough. Try it toasted with a smear of cream cheese for a next-level breakfast.

Banana Nut Bread with Dark Chocolate

Perfect for those overripe bananas sitting on your counter, this banana nut bread with dark chocolate is a game-changer. You’ll love how the chocolate melts into the bread, creating little pockets of joy in every bite.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly so it doesn’t cook the eggs)
• 2 large eggs, room temperature (they mix better this way)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup granulated sugar (you can adjust, but this is the sweet spot)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 3/4 cup dark chocolate chunks (because chips are overrated)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray or butter works wonders.
2. In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay for texture.
3. Stir in the melted butter, eggs, and vanilla extract until well combined. Tip: Mixing by hand keeps the batter tender.
4. Add the sugar, flour, baking soda, and salt to the wet ingredients. Fold gently until just combined. Overmixing leads to tough bread.
5. Fold in the walnuts and dark chocolate chunks. Save a handful to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts and chocolate on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms.

Deliciously moist with a crunchy top, this banana nut bread is a dream. Try it toasted with a smear of peanut butter for an extra indulgent treat.

Conclusion

Absolutely, this roundup of 20 Delicious Banana Nut Bread Recipes is a treasure trove for anyone looking to bake something wonderfully comforting and flavorful. Whether you’re a seasoned baker or just starting out, there’s a recipe here that’ll surely become a favorite. Don’t forget to try them out, share your top picks in the comments, and pin your must-bakes on Pinterest. Happy baking!

Bella Bacinos