Homemade Banana Nut Bread
This post may contain affiliate links, please visit our privacy policy for details.
The best Homemade Banana Nut Bread, perfect for using up those overripe bananas! Made with simple ingredients, it’s soft, sweet, and loaded with chopped pecans for the perfect texture. Whether you enjoy it for breakfast, a snack, or even dessert, this recipe will quickly become a staple in your baking routine.
There’s something special about the smell of banana bread baking—it’s warm, comforting, and reminds me of my childhood. This recipe has been passed down in my family for as long as I can remember, and it’s always been our go-to whenever we have ripe bananas that need to be used up.
Over the years, my mom has made a few tweaks, resulting in this soft, nutty version that’s packed with even more flavor. We stick to pantry staples, just like with our Bakery-Style Banana Walnut Muffins, to keep things simple. The result is a loaf that’s perfect for any time of day.
Looking for a twist? Our Cranberry Walnut Banana Bread is another delicious way to use up those bananas and add a bit of tartness to your loaf.
Why This Banana Nut Bread is a Must-Try
- Perfect Use for Overripe Bananas: No waste—just delicious banana flavor!
- Loaded with Pecans: Adds the perfect nutty crunch to every bite.
- Versatile: Enjoy it for breakfast, as a snack, or even dessert.
- Freezes Well: Make a loaf now and save some for later.
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
- All-Purpose Flour
- Salt
- Baking Soda
- Overripe Bananas
- Lemon Juice
- Unsalted Butter
- Sugar
- Eggs
- Pecans
Instructions
- Mix the Dry Ingredients: Whisk the flour, baking soda, and salt together.
- Mash the Bananas: Peel and mash the bananas with the lemon juice.
- Beat the Butter and Sugar: Beat the butter and sugar with an electric mixer until light and fluffy.
- Add the Eggs and Dry Ingredients: Add the flour mixture alternately with the eggs, beginning and ending with the flour.
- Stir in Bananas and Pecans: Mix the mashed bananas in thoroughly, then stir in the chopped pecans.
- Bake: Divide the batter into prepared pans and bake at 325℉/163℃ for about 1 hour, covering after 45 minutes to prevent over browning.
What To Serve With This Banana Bread
Perfect for breakfast, a snack, or even dessert! This banana bread pairs well with almost anything, especially other breakfast/brunch foods. Here is a list to get you started!
Toppings:
- Honey
- Chantilly Cream
- Caramel Sauce
- Chocolate Sauce
- Vanilla Ice Cream
- Whipped Honey Butter
- Salted Butter
Breakfast/Brunch:
- Homemade Blueberry Muffins
- Buttermilk Pancakes
- Blueberry Pop Tarts
- Bacon Cheddar and Chive Sones
- Chocolate Sweet Rolls
- Homemade Granola
When you make this Homemade Banana Nut Bread recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Homemade Banana Nut Bread
Ingredients
- 3½ cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 6 ripe bananas
- 2 teaspoons lemon juice
- 1 cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 5 large eggs, room temperature
- 1 cup pecans, chopped
Instructions
- Heat oven to 325℉/163℃.
- Spray two 9-inch loaf pans (or four 7-inch loaf pans) with baking spray. Set aside.
- In a medium bowl, whisk flour, soda, and salt together. Set aside.
- Peel bananas, place in a medium bowl, and mash them.
- Stir in lemon juice. Set aside.
- Beat butter and sugar until light and fluffy, about 3 minutes. Do not over beat.
- Add flour mixture alternately with eggs, beginning and ending with flour mixture, and beating after each addition. Scrape bottom and sides of bowl as necessary.
- Mix in bananas.
- Stir in pecans.
- Divide evenly into prepared pans.
- Bake for about 1 hour or until bread tests done, covering with foil after 45 minutes to prevent over browning.
Notes + Tips!
- Make Ahead and Freezing Instructions: This banana bread can be made ahead and stored for later! Once baked and cooled, wrap the loaves in aluminum foil or place in a zip top freezer bag or freezer safe container. Freeze for up to 3 months. You can also slice the loaf and freeze individual pieces for a quick snack.
- Nuts: Swap the pecans for walnuts, almonds, or cashews.
- Butter: You can substitute salted butter for the unsalted. Reduce the salt to ⅔ teaspoon.
- Dairy-Free: For a dairy free option, you can substitute coconut oil (solid, not liquid or vegetable shortening.
- Room Temperature Ingredients: Be sure to use room temperature ingredients. Room temperature is about 70℉/21℃.
- Prevent Over-Browning: Cover the loaves with foil after about 45 minutes to prevent to tops from browning too much.
- Check Your Baking Soda: Always check the date of your baking soda to ensure the best rise.
Tools You May Need (affiliate links)
– Still Hungry? –
Here are a few recipes may like!
