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Banana Nut Bread

Banana Nut Bread

Jennie Duncan
The perfect Banana Nut Bread. This recipe is moist throughout and bakes perfectly. It's great for breakfast or brunch!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8 slices
Calories 346 kcal


  • 3 ripe Bananas
  • cup Butter (melted)
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla extract
  • 1 ½ cup All-purpose flour
  • 1 teaspoon Baking Soda
  • teaspoon Salt
  • 1 cup Pecans (crushed)


  • Preheat your oven to 350 degrees F. Prepare a 4x8 loaf pan lightly with non-stick cooking spray and set aside
  • Peel and mash bananas then add to a stand mixer (or a large mixing bowl using a hand mixer). Add in butter, sugar, egg, and vanilla extract. Mix together. 
  • In a separate bowl non-stick together flour, baking soda, and salt. Add this to wet ingredients and whisk together until well combined but do not over mix. 
  • Fold in crushed pecans. Pour batter into your prepared loaf pan and bake for 50-60 minutes or until cooked through. Allow cooling slightly before removing from pan and serving.


How long should I leave the bread in the pan after baking?

To make sure your bread comes out in one peace you want to start with a light non-stick cooking spray before adding the batter. Then after it's baked leaving it I the pan will help keep it a together. I leave mine about 10 minutes before removing it.

How can I tell when my banana bread is done?

Start checking your bread at the 50-minute mark or even 5 minutes before. Insert a toothpick and if it comes out clean you know it is done.

Can you use another type of nut?

I use pecans for this recipe but you could substitute them for walnuts.

How ripe should my bananas be for banana bread?

So how many of you buy bananas and they unfortunately do not get eaten fast enough and start turning brown? Well this recipe is perfect for that circumstance! You do not want to use super ripe or fresh bananas. You want the bananas to have turned a little brown before using them. They are best when they have turned as they add more moisture to the bread and are stronger in flavor. 


Serving: 1sliceCalories: 346kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 250mgPotassium: 89mgFiber: 2gSugar: 26gVitamin A: 277IUVitamin C: 1mgCalcium: 18mgIron: 2mg
Keyword banana bread, banana nut bread
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