This banana nut bread recipe flavored with brown sugar, vanilla and cinnamon is so absolutely delicious and completely irresistible.
Full recipe with amounts can be found in the recipe card below.
- Brown sugar.
- Baking powder.
- Baking soda.
- Walnuts. Pecans can be substituted.
How to make banana nut bread
- Make the batter: Cream the butter and sugar together until pale and fluffy. I like using my stand mixer for this but you can use electric beaters too. Add the eggs, one at a time, and beat well after each addition. Mash the bananas with a fork then add to the bowl and mix in. Sift together the dry ingredients then add to the bowl and mix in, taking care not to over mix. Fold in three quarters of the walnuts. Transfer the batter to a greased and lined loaf pan (9x5in/23x13cm).
- Make the topping: Combine the sugar, cinnamon and remaining nuts together then sprinkle over the batter.
- Bake: Bake the banana bread for 45-60 minutes or until a skewers inserted comes out clean. Remove from the oven and allow to cool completely before slicing and serving.
Yes, this banana bread freezes very well. Allow to cool completely then wrap well with parchment paper and foil and freeze for up to 3 months. Alternatively, freeze slices individually to make thawing easier.
How long does banana bread last?
If kept in an airtight container, banana bread will last for up to 4 days at room temperature or 7 days in the fridge.
Banana bread recipes
Banana Nut Bread
This banana nut bread recipe flavored with brown sugar, vanilla and cinnamon is so absolutely delicious and completely irresistible.Print Pin Rate Add to Shopping ListGo to Shopping List
- ½ cup butter room temperature
- 1 cup brown sugar
- 2 eggs
- 6 medium bananas (approximately 300g)
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ¾ cup walnuts roughly chopped
For the topping
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ cup walnuts
- Preheat the oven to 180°C/350°F and grease and line a 9x5in/23x13cm loaf pan with parchment paper.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, and beat well after each addition.
- Mash the bananas with a fork then add to the bowl and mix in.
- Sift together the dry ingredients then add to the bowl and mix in, taking care not to over mix. Fold in the walnuts.
- Transfer the batter to a greased and lined loaf pan.
- Combine the sugar, cinnamon and remaining nuts together then sprinkle over the batter.
- Bake the banana bread for 45-60 minutes or until a skewers inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.
Calories: 355kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 182mg | Potassium: 281mg | Fiber: 2g | Sugar: 25g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
Denine D Russell
Made 3 loaves of this delicious bread yesterday.turned out so moist.the strussel topping was the perfect addition.thanks for sharing this recipe.
Hi Ali, would love to try this loaf, but I never have 6 bananas left over as I only ever buy 3-4 at a time since they’re so expensive here in Australia and there’s only the two of us at home these days. I buy my bananas for my morning smoothies, that way I can stretch them out to last me a whole week. Anyway, it sounds so lovely, but will have to give this one a miss until one day “I may” happen to have 6 bananas sitting around just waiting to be baked.:-)
You can absolutely use 3-4. I just like a LOT of bananas in my banana bread. I’ve added a weight as well because your bananas might be much larger then mine?
Hard to believe that all those ingredients are gonna fit in a 9×5 pan.
That’s the only size loaf pan I use. Mine is approximately 4-5inches deep.