Grandma’s Banana Nut Bread
Straight from my grandma’s kitchen, this banana nut bread recipe is a tried and true family favorite. This quick bread takes 10 minutes to prep, is loaded with mashed bananas and chopped walnuts, and bakes up super moist and dense.
I’ve tasted a lot of banana bread in my lifetime, and I can confidently say this is the best banana bread recipe I’ve ever had.
This recipe has been in my family for decades, and every time I make it, I’m transported back to my grandma’s vanilla-scented kitchen, where I sit at the table munching on a thick slice of warm banana bread slathered with butter.
This banana bread is:
- Made with basic baking ingredients
- Simple and quick to prep
- Packed with intense banana flavor
- Ultra-moist and perfectly dense
- A versatile base banana bread recipe
- Great any time of day – for breakfast, snack, or dessert
Power Ingredients
Avoid dry, flavorless banana bread with two key ingredients that keep each slice moist and flavorful.
- Vegetable Oil: Instead of butter, my grandma’s recipe uses vegetable oil, creating a moist, tender crumb.
- Bananas: The best bananas for banana bread are very ripe (the riper the bananas, the sweeter they are) and spotted brown – the browner, the better.
How to Make Banana Nut Bread
It truly could not be easier!
First up, mash your bananas. I like to use a fork; it doesn’t need to be perfect; totally okay if it’s a little chunky!
Then, whisk together your dry ingredients. Whisk together the sugar, oil, vanilla, and eggs in a separate mixing bowl. Add the mashed bananas to that mixture and mix gently. Finally, add the dry ingredients and fold gently to combine. If using, gently fold in the chopped walnuts.
Divide the batter between two 8-inch loaf pans and bake at 350 degrees until golden brown and a thin knife inserted in the center comes out clean.
Banana Bread Success Tips
For perfect banana bread every time:
- Use the ripest bananas you can find. If you don’t have ripe bananas on hand, try this tip for ripening bananas in the oven from AllRecipes.
- Cover the baking bread with foil. If you notice the tops of the loaves begin to get too dark before the centers are cooked through, cover the loaves with foil about halfway through baking.
- Don’t worry if the bread doesn’t rise much. This recipe is for very dense banana bread and doesn’t make super-high loaves, but it’s one of the things I love most about it. Each slice has an ultra-concentrated banana flavor and is delightfully moist.
- Before storing, let each loaf cool to room temperature. Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 5 days. To freeze, wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Banana Nut Bread Variations
This base banana bread recipe is customizable. Keep total add-ins to about 1 to 1.5 cups.
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
If You Enjoy Banana Bread, Try These Next:
- Ultimate Banana Bread
- Dark Chocolate Chip & Walnut Banana Bread
- Zucchini-Banana Bread
- Peanut Butter-Banana Bread with Chocolate Chips
- Bananas Foster Banana Bread
Watch the Banana Nut Bread Recipe Video:
If you make this banana nut bread recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Grandma’s Banana Nut Bread
Ingredients
- 2 cups (240 g) all-purpose flour
- 1½ teaspoons baking soda
- Pinch salt
- 1 cup (198 g) granulated sugar
- ½ cup (99 g) vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
- 1 cup (113 g) coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
- Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Notes
- Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
- Bananas: Use the ripest bananas you can find; they should be covered in brown spots. The riper the banana, the sweeter the bread, and the moister it will be.
- Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.
- Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.
- Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.
- Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.
- Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.
- Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
- Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
- Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in 2010.
[photos by Ari of Well Seasoned]
This has been my go to recipe the last few years for Banana Bread. Always a hit with whomever I’m sharing with. Thank you so much for the wonderful recipe
Great recipe. Only thing was I had to add more minutes since 35 an 45 wasn’t enough. I did about 60min
Recipe is great. The time to cook is way off. I had these in for over an hour before they were ready.
Very easy and delicious!
Wonderful! Just like my Mom made every Christmas 🎄.
This recipe is so fast, easy and so tasty!
If you had more stars, I would have selected them. This is a gorgeously moist bread that feels too easy to make. I even forgot to add the walnuts into the bowl, so added them to the pan with a few swirls of a spoon. I added ¾ teaspoon of cinnamon and the batter was wonderfully fragrant but it’s additional was beautifully toned into the loaf. It was moist a couple of hours later when I tried it, but waiting until the next morning really gives the bread a chance to take in all the moisture. Thank you thank you!!!
Made these and they came out great!…added a tablespoon of baking powder and it took 21 mins..I think it would have been better at 19mins..but I love it..the overripe bananas made sense as I used less sugar..my kids love these.thabk you so much for the recipe.
After reading your recipe I rather use butter and 2/3 cup of sugar the bananas contain the extra sweetness sometimes I add fresh lemon Julia about 2 teaspoons or I put half the dough in the baking pan and line the with blueberries then add the tensing dough. I also refrigerate after cooling.
The first time I tried this recipe it was a bit dense. The second time I added an egg and used chopped pecans because my wife hates walnuts and it came out perfect. She thought it could be a little sweater, I used ripe bananas, over ripened would’ve probably been sweeter. So if you don’t have time to let your bananas over ripen then just use a little more sugar.
I’m a 53 year-old man who had never made anything like this before. It turned out amazing. I even took my mother a mini loaf of it. She was impressed. My wife loved it, too. I only had 3 very ripe bananas so I also used a cup of apple sauce. My add-ins were walnuts and cranberries. This is a great recipe!!! Thanks so much for sharing it.
The absolute best banana bread I’ve ever had! Thanks for sharing!
I have been making this recipe for a couple years now. I ran out of eggs one day and with them being $8 a dozen I thought is there anything I can do to substitute them. I substituted The eggs with applesauce and it is the most delicious moist banana bread I have ever had in my life.
Great and easy!!!
I really enjoyed this recipe. It’s very good. We used 100% whole grain wheat flour. It was moist and delicious.
Even with foil wrap the exterior gets too dark and dry waiting for interior to bake . I used 2-8” pans and checked them 1/2 way thru . Bottom of loaf especially dark and yes I checked the temperature of the oven it was 350. I will not use this recipe again .
This is the easiest banana bread I’ve made. It turned out great.? Wish I would have made more than 2 loaves! Highly recommend. Yummmy
First time I made it, reminded me of my grandma’s banana bread.
This recipe was absolutely delicious. It was perfectly dense. Perfect amount of nuts. The only thing I changed was I added six bananas instead of four cuz I really like a concentrated’s taste but it was absolutely wonderful. It came out great. I made a loaf for a friend and he also ate his and a whole day.
Such a delicious recipe. Very easy to follow I made a loaf and muffin will defiantly use again. Thank you
Quick and easy! Delicious. I have tried several variations!
BEST Banana Bread recipe I have found. My husband is VERY VERY Pickey about his sweet breads. He LOVED this bread. I used some frozen bananas that I had and made it in the one 9 x 5 bread pan. It did take longer to cook but came out beautifully.
I have been using this recipe for years. It’s perfect! I have used a variety of nuts, depending on what we have in the kitchen. Walnuts are crunchier than pecans. Harder. As for using cranberries or raisins, it can be done.Add a cup. But why? Simplicity is key, or you are ending up with a fruit cake.
Yes added oats and fresh walnuts delicious thank you
Sticks in a greased non-stick pan. Update recipe to not only grease, but to grease and flour. And it would be even better if you used a cut to size parchment paper in the pan.
Use glass (Pyrex) pans. If you don’t have these, buy them! I’ve been using the same ones for decades and never has anything stuck. From banana nut bread to meatloaf to zucchini. Perfect!
Hey Rocco. How are you. Try using whole grain wheat flour and organic ingredients. Also use sunflower oil. Hope your next recipe will be as moist and delicious as ours was.
Thank you, for the recommendation, regarding how much longer to bake if you use a 9 inch loaf pan.
Bread turned out great. ty, :)
Great recipe! I divided sugars between brown and white and I also added 1/2 cup sour cream. It was delicious!
Great recipe….. Except I think it needs more than a pinch of salt. Don’t get me wrong it tastes good, but I think it needs more salt 🧂.
Moist, delishous, and super easy to make. Awesome that you don’t need a mixer.
I love this recipe! Its so easy to make and super moist. My friends rave over it when I make this. Sometimes I make mini loaves to give them. Try toasted coconut for an add in ingredient its really good.
Best recipe I have found in line!, thanks
I used this recipe to make loafs for gifts. If I add craisins to this recipe, how much should I add?
Perfect for gifts
Just made this-recipe made 3 small loaves to give to my neighbors. I added pecans, choc chips, and a little cinnamon
Yum
I made this a few times. It turns out perfect every time!
Great Recipe! Easy to make.
I love this recipe! Its so easy to make and super moist. My friends rave over it when I make this. Sometimes I make mini loaves to give them. Try toasted coconut for an add in ingredient its really good.
Love this recipe so much. My family loves it! I am making more for Thanksgiving. Thank you so much for sharing your recipe
Great recipe
Awesome, Awesome recipe! This turned out so good, my husband has sweet-talked me into making this three times just this past week! It is super, super easy! I made mine with the walnuts. We made a loaf for our neighbors as well and they absolutely loved it!
Delicious and moist
very delicious . recipe is simple and easy to follow. thank you
It’s my very favorite!! I’ve had fun adding my mix-ins. I thank you so much for sharing, this one has a spot in the “family” recipe book!!! Best ever.
Consistently turns out every time! We use GF flour as well! Thank you for sharing
This is a great, well-balanced banana bread – the perfect sweetness and decadence without that gross goopy heaviness inflicted upon some BB loaves. Have baked it in both a regular 8X4 and in 4 mini loaf pans (30min max for those!) and both results are perfect. I did add a bit of spice and a scratch more salt, but am sure it would’ve been just as good w/o those changes. Excellent recipe!
Absolutely delicious!
I made muffins this morning I love the recipe even without nuts. Didn’t need the paper liners either. I like it alot. Used my frozen banana up. Thanks for sharing
This has been my (go to) banana nut bread recipe for the past few years because it’s so delicious. Everyone that’s tried it loves it. I usually send the extra loaf with my husband to work to share with coworkers.
Excellent recipe
Loved it. Now family and neighbors want me to bake them one. Thanks. It was so easy to throw together
Made with whole wheat flour, Delicious !
When I made this according to the instructions, the batter was very thick, almost solid. It was very hard to scoop out and stir. Is this the desired consistency? Or can I add liquid like water or milk to make it more fluid and handleable?
Sorry but I am a noob so please excuse the question.
Simply delicious
We love this recipe. My husband cuts a thick slice and toast it.
ive made this twice already, and let me tell you… it is delicious!!! this recipe is super easy to follow. i definitely would recommend to anyone who isn’t a professional baker.
I only had a 9x 4 so I dumped all my batter in the one loaf pan as suggested but so far it’s been cooking for 2 hours and the middle is still soupy, other than that it will probably work out. Not sure what happened. I feel like this always happens when I make banana bread though and cook time is always longer. I think next time using 2 pans is the way to go.
This was so easy and so delicious! I didn’t have a 2nd 8″ pan so I used the rest for muffins and added chocolate chips to that batch. Both were so good!! This will be my new go-to receipe!! Thank you for sharing!!
This is best banana nut bread I have made for my family, they all enjoyed it.
Best Banana Bread I’ve ever made. Excellent!
The recipe is very good.
Can’t wait til it’s done..
Tried these banana nut bread muffins today. They were delicious! Came out perfectly! I would highly recommend them.
Super good!
I followed the recipe step by step and my banana bread turned out perfect! First time making banana bread and it was delicious! My daughter asked if I could make her some. Just like it says, it didn’t rise much because it’s a dense bread. Absolutely delicious! I definitely will make this again but will add blueberries. Yummy!
It was delicious and moist. I half the recipe and baked for 30 min. And use white and light brown sugar. Will make it again and again👍🏼
The only modification I made was adding some walnuts and sadly this recipe did not taste good. Took about 45 minutes to cook all the way through.
There’s no way a 9×5 loaf pan could cook for 55 minutes. I pulled mine out of a 350F oven after 35 minutes and it was overcooked.
I take it back, it’s black on the edges and uncooked in the middle ☹️
Can I substitute granulated sugar with brown sugar?
Yes you can!
I’ve made this recipe several times it always turns out delicious. Pecans really make a difference.
This recipe is GOOD. I thought it odd that it doesn’t call for milk but it doesn’t need it. It definitely needs to be separated into 2 loves otherwise the middle won’t cook. I will definitely be using this recipe again.
Made two loaves today. Love the banana bread. Nice and light with good flavor. I added cinnamon.
Should it rise?
It’s not
Just making sure
your recipe is spot on, very moist. I’ve had 2 pieces tonight.
i did do one thing different, I put !/2 cup light brown sugar and 1/2 white.
Thank you for this recipe
All the recipe books we have called for shortening so I searched online, “Grandma’s” is generally assured. It’s 4th of July, came out perfect, even shy one “naner”. I imagine zucchini is much the same, so next time.
“A sure fire winner”
My thanks,
Christopher Tuttle
My go receipe for banana nut bread. Everyone loves it!
Easy to make and it tastes great.
Absolutely devine!
It looks good but no the ingredients don’t have measurements so no way to make it
Yes, they do – they’re further down the page. Keep scrolling down and you’ll see the measurements 😊
Love this banana bread. Have made it with nuts and with chocolate chips.
DId you have to flour the chocolate chips first? I find that if I don’t, they all fall to the bottom. Thanks !!
I have heard that before. But that is good to know. Thanks for the tip
Meant I haven’t heard that
Awesome and utterly delicious. Easy to make.
Loved it! Simple easy n tasty
I really like this banana bread. I have make it several times and sometimes add chocolate chips and nuts. Also make it into muffins.
Have made this several times and love it. Sometimes add chocolate chips and nuts.
Best Banana Bread Recipe I tried. I added 2/3 cups of chocolate chips and baked it until it reached 205 degrees (I’m not much good with toothpicks)
I just made this recipe as muffins. I used pecans and followed the recipe exactly. It is the most delicious banana nut bread I have ever made, or tasted! Thank you for sharing!
I was wondering if it would be good with pecans, so glad to see I can do pecans instead!
Next time I will try Pecans
This recipe is outstanding! I made this recipe today for my son-in-law. He said it was the best he has very tasted. I used three mini loaf pans. He requested a little cinnamon, so I added that for him. I also added a quick streusel topping.
This is a quick and easy recipe that is a breeze to have on hand for any occasion. It will definitely become my go to recipe for banana bread.
I just made this yesterday and it is so good. And my son and co workers loved it too. Thank you for a great recipe. :-)
So good and so easy to make it has been a real hit with friends and family
First time making banana nut bread and I absolutely loved this recipe!! I didn’t have two 8” pans so I used my 9” pan and if actually read the notes she clearly states if you’re using a 9 inch pan then it will need to be cooked longer, and it might get a little dark on the top and not be cooked all the way in the middle then to put foil over it and cook it for a little longer which I see from reading the comments, some people did not do. So that’s what I did and it came out perfectly. I got so many compliments from it and I’ve even made it again because I love this recipe so much and this lady basically made this recipe for dummies so if you can’t figure it out then sorry to say you’re a dummy.
Superb. The best recipe I’ve had.
Fabulous. This will be by go to whenever I’m in the mood for bananna bread. It made 1 8in and 2 minis. The 2 minis took 35 min and the 8 in 55 minutes. Great advice to tent it with foil. It was moist and delicious. I did tweak it a little i.e added 1/2 C brown sugar, Cinnamon and used 1/4 C butter and oil.
Love this recipe! Not the healthiest but definitely the best!
My first banana nut bread and it turned out great! Everyone loved it!
Could not find the ingredients.
What did you have problems
finding? Each ingredient is
simple and basic, should be
easy to find. Your inability to
find an ingredient should have
no bearing on the rating of the
recipe.
Couldn’t find them in the recipe?? Couldn’t find them at the store?? It’s unclear, and the ingredients are right in the post. This is a great recipe and shouldn’t be downgraded because you had a question.
This is a really great recipe. I’ve tried mixing it up different ways and one of my favorites is to split the sugar between brown sugar and white sugar and mixing walnuts and chocolate chips or just walnuts.
Wow, delicious!
I added a brown sugar, butter, flour crumble to the top. And chopped walnuts inside. Made 3 smallish oval loaves. Definitely remove from pan after about 5 minutes.
You seemed to have legt out what temp the oven should be on.. or sid i miss it in the recipe
Hi Mart, It’s the first sentence in step #1 (350 degrees F).
Turned out great! Recommend if you make muffins to take out of pan to cool
I made this because I didn’t have butter. Easy and simple recipe. I don’t have a loaf pan so I used a 9 x 9 pan. Thanks so much for sharing
Brown eyed Baker,
I tried to make your recipe, but I got disenchanted by all your ads. Some of your ads were even covering the recipe itself! Please don’t put your viewers through this, I won’t be back and most likely quite a few won’t either once they try to get your recipe.
Anita
We’re sticking around because she has to monetize all of these wonderful, free recipes somehow. This is her job. She’s not your family member doing it all for free.
If you can’t navigate a few ads then I’m pretty sure the problem is you Anita dear. Bless your heart. We are so glad to say goodbye.
You could just jump to the recipe and hit print. Problem solved.
Used maple extract instead of vanilla and added a pinch of ginger and nutmeg along with the cinnamon. Sprinkled Chia seeds on the top of bread for added nutrition. I also used chopped walnuts in the mix. Turned out delicious.
Fast, easy & great flavor plus texture
I used one 8 inch
and one 9 inch pan all I had. Of cause put a little more batter in the 9 inch. Both turned out just perfect!!!! Baked them for 40 minutes.
Made it a few times now easy simple and very moist.
Perfect !! it’s moist n delicious ,I didn’t have regular walnuts so I use Black Walnuts it’s so delicious. Thanks for sharing!
I know why this recipe has 5 stars! It’s because it is delicious! It is so easy to make. I made one with walnuts and the other one without nuts, and both came out moist and delicious!
This always turns out well for me. Yes, I agree, it tastes like an old fashioned banana bread I(I always make muffins with it) and that is exactly what I was hoping for! Thanks for another lovely recipe!
Do not attempt to use a 9″ loaf pan as the instructions say. I now have an overbaked, mostly dried out loaf of bread because the center wouldn’t bake through. The flavor is also very bland for banana bread. A waste of ingredients as I can’t see us actually eating this.
This is a terrific recipe! I have now made it several times, sometimes with pecans, other times with walnuts. Really, almost over- ripe bananas are best.
If you have cream cheese go for it! I like it even more than frosting.
This is NOT for Two Loaves – I took a picture but it won’t let me upload it. This amount of batter filled 1 8×4 pan 3/4 of the way to the top.
Had some frozen ripe bananas and was looking for a bread recipe. Followed the directions exactly with added walnuts. Made 2 loaves. My daughter took one to school and the staff is in love with it! Very moist and delicious. Will definitely make again!
I just made this recipe. Baked it in a cake pan and added milk chocolate chips. It was wonderful, though i could have baked it less. About 4-5 minutes less.
Can you use a bundt pan and how long would it take to bake it
The best yum!!
Only had one banana so used 1\4 recipe and made 18 mini muffins in my toaster oven. Came out perfectly and delicious. Added walnuts and chocolate chips.
No nuts but did not effect the great teast. Love it . used brown sugar instead of white. Looks nice and dark not pail. Thanks
Excellent – I made the bread for my mom. It made the two loaves so I had enough to share with my grandchildren as well. Excellent! I followed the receipt as written!
This recipe is so simple and delicious. This recipe is definitely a favorite.
I have tried many different recipes, but this was the BEST. So moist and porous.
Also, Since my husband is allergic to eggs, I substituted 2 tablespoon flaxseed powder mixed with 4 tablespoons warm water, and it turned out great as well 👍 Definitely a keeper.
I’ve yet to try your recipe; however, I know that it’ll be great. You’re one of the few people who provide ingredient weights, not just cups & not just “4 medium bananas”. Cooking is a recipe. Baking is a science. I’m a professional cook & baker & have been making food for 50+ years. Weighing ingredients is superior for a multitude of reasons. Thank you for your site!
I followed the recipe precisely and this banana bread is outstanding. I am baking challenged. Other online recipe have been dry and without flavor. This is the best!
Thank you for sharing!
flavor good. didn’t rise a bit
The baking soda in this recipe makes no sense, as there is no acidic ingredient in this cake that the soda can neutralize. As a result, the soda leaves a bit of a weird taste. I should have used baking powder instead, but wanted to give the original recipe a try.
Can only recommend to use baking powder instead.
I followed the recipe precisely and was quite disappointed. The loaf turned out very dry. Had to put butter on each slice to be able to enjoy it. Something in this recipe is very off. Also, one cup of nuts is way too much. Try using half a cup! Probably needs more oil, too.
So yummy! I made muffins and they are perfectly moist and delicious. Thanks for a great recipe!
Really bad, and really really dry. I dropped it off with a homeless person as I didn’t want it to go to waste. That homeless person probably threw it away after one bite. What in world? This is the best you guys could come up with? Come on.
Delicious!!!! Moist and delicious 🤤 first time making banana bread and I love the results….highly recommended.
Idk how this is 5 star unless feedback is moderated and taken down for giving honest feedback. I followed the recipe precisely and it was dry and tasted like it was missing sugar…its a huuuuge no for me
Just the recipe I needed.
This is my “go to” Banana Nut Bread recipe. So easy and delicious! Thank you for sharing.
Looks delicious
This IS my mom’s recipe. Very cool to see others who use the same. She has been gone 26 years and each time I make it, she is right there with me. Turns out perfect every time. Not sure what happened to others who did not have a good experience with the recipe.
This was my first time making banana nut bread and this was the perfect recipe. I have more bananas at home that need to be used, I will be making more bread tonight!
This was the most simple and best tasting banana bread I have made and I have made many recipes !
Would it be okay to replace the nuts with chocolate chips? Would I have to do anything else. I’ve made this recipe before and love it but don’t wanna do the nuts this time!!
You absolutely can! No need to make any other modifications.
I made muffins and they were delicious. I used brown sugar instead of white and added a bit of baking powder as well..
So easy-I followed the recipe and it turned out great!
Amaaaaazing! Thank you!
So delicious and moist
It was delicious very moist I added extra nuts on top grandma new what she was doing. O
Easy, quick and teal some good stuff ☺️
Very good and moist. I used a 9 inch pan and cooked for approximately 65-70 minutes.
Thank you for giving a approx time for the bread in a 9 inch pan …very helpful I’ve been keeping on eye on mine as its in the oven baking now …its brown on top but still raw in middle and its at about 45 mins …I did cover it with foil so it doesn’t brown too much. Thumbs up Thank you
This recipe worked out great! Thank you for sharing. My family and I enjoyed the loaves and the muffins. So good!!
Its good. I used 1/16th teaspoon of Cream of tartar to insure and increase leavening as tartaric acid is 1 of a few acids associated with bananas. But bananas start losing their acids and increase in sweetness as they turn to old bananas. No taste difference and a little less dense bread. But the addition of Tartar turns baking soda to baking powder. I’d say whatever. Pick your poison theres nothing wrong with a dense banana nut bread and baking soda on its own seems to be a common theme in old banana nut bread recipes, so its not way off base, or counterfeit.
I make this double batch of bread each year about now. Its the best and easiest!
It’s not a great recipe because baking soda requires an acid to leaven. Baking powder is a better option. Also, mix your nuts into the dry ingredients, so they won’t fall to the bottom in the oven.
There are better recipes available.
Hi, Jen. Could I use self-rising flour for this banana nut bread recipe?
I was so disappointed with the taste and the texture. Wish I would have used brown sugar and butter.
Very disappointed. I didn’t like the taste… should have used brown sugar. The outside was crusty and I didn’t overbake it because the center was perfect. However, I didn’t like the texture. Not sure if it is even worth freezing!
Loved the recipe. I was looking for a two-loaf recipe and one that didn’t contain yogurt or sour cream. Adding vegetable oil is the best trick to make cakes and loaves moist and tender. I added half brown sugar, half white sugar, and tablespoon of molasses and pumpkin pie spice. This made the banana bread taste more like gingerbread. I did this because it’s December and it’s beginning to look a lot like Christmas!!! Thank you so much for the recipe!
This recipe is delicious! I made it last night and my husband loved it. I did not use two loaf pans, but used only one. It made a large loaf. Thank you for suggesting that you should begin checking it five minutes before the time it is done because it was done early. I noticed on another of your Banana Nut Recipes that you suggested using brown sugar. I did not see that suggestion until after I had already made this. I will try that next time. Thank you so very much for sharing!
I made twice already in 2 weeks baked in 9×13 pan also added 1/4 top of cinnamon and 1 more egg came out great cooked it for 20 minutes
Very good was supposed to be 5 stars 1st comment I made
I made this today and did add the cinnamon and it was so delicious. I made one 8in loaf and two mini loaves. I will definitely be making this again very soon! Thank you for sharing your Grandma’s recipe.
Delicious and easy
Just made this recipe cut it in half for one loaf!! Turned out so good!! Thank you!!
Most compliments I’ve ever had with this recipe!
Excellent recipe. Only change I made was to toast the walnuts before chopping (I always toast nuts before adding them to a recipe) and I baked it in one of those “4 mini loaves connected” baking pans. The perfect amount of batter, baked to perfection in 35 minutes. Super tender, moist, intense banana flavor. The mini loaves make it easy to share too💕. Next time for a variation I think I will add lemon juice and zest to the batter and top with some lemon glaze after baking.
Thanks Michelle!
Excellent recipe! I tried making BB twice before, FAILS both times. I swore I would never attempt to make it again. Well guess who had 4 ripe bananas and some extra time yesterday? Yep, I made it, and it came out perfect and moist. Thank you for this recipe!
Ma’am, I used this recipe before and it is the best one out there. Thank you for sharing, and God Bless you.
Used Gluten-free flour, brown sugar instead of white & added 2T Baileys to batter. Made into muffins. Soaked in Baileys after cooking. Let evaporate and enjoyed!
Quick and easy recipe!
It was supposed to be 5 stars. And again thank you.
Are the measurements the same with gluten-free flour ??
Hey, I’m a guy that doesn’t bake. However, I can read directions and follow them. I have never baked banana nut bread in my entire life.
It’s a great way to use those bananas that sit on the counter and don’t get eaten quick enough. That’s why I thought about making this bread.
Anyway, simple recipe for a fantastic banana nut bread. Highly recommend.
This banana bread is so delicious, it is super easy which is is perfect for me since I don’t bake very often. I found that the next day just slice and put in the microwave for about 7-8 seconds and it tastes like you just baked it.
Sorry but this did not work for me. As a number of other commenters stated, this turned way over brown on the outside and raw on the inside. What a waste of time and money. I can’t imagine how there can possibly be so many good reviews on this recipe.
It’s possible that your oven might need to be re-calibrated!
Temps could be off. I say that because a similar situation happened to me. After doing some research on how to test temps in oven, I found that my oven was off by 35 degrees. So I calibrated my oven and now I don’t have those issues any longer. I hope this helps. 😊
I LITERALLY just pulled mine from the oven. I noticed this also after only 40 mins. I thought it might be because I had doubled the recipe and had 2 breads in the oven. I dropped the rack to the 2nd lowest spot (I have 7 levels) and I laid a piece of parchment on top of them. I left it in for 10-15 more minutes. It stopped the browning and let it bake without burning(I also sprinkled the tops with more walnuts….definitely didn’t want those.burning!!!) I hope this helps for next time
I love this recipe!!! Thank you for sharing it.
Simple ingredients which most of us have on hand. Easy to read instruction. Alternate ideas for add- ins. The muffins were delish!
This was amazing! My first time and it turned out great 😊 followed the instructions completely!
I made Grandma’s banana nut bread.. I tripled the recipe. After thirty five minutes I checked then at forty five minutes again. I covered with foil.. One is done, The other two after inserting toothpick and sharp knife came out very doey. I have them in the oven still it’s been one hour. Did I overfill the pants? I hope they don’t burn. Any suggestions. Could I put them in the microwave to finish cooking the middle?
Baking more than one pan at the same time will change the temperature distribution in the oven, unless you have an air-forced oven you’d need to bake one pan at a time, or rotate the pans location halfway through baking time. Microwave might work but you’d have to take the bread out of the pan to do that, lol.
“I have made the banana bread 6 times, since people have asked me for the recipe and I tell them “browneyedbaker” I used the cinnamon as suggested and it is fantastic. Thanks Michelle
i used King Author Gluten free flour
Wife LOVED it
(she cant eat wheat flour)
ps theres not much I try to cook that she really likes !
and ,of course ,I ate my share.
thanks
ron and bethany
Did not change a thing! It turned out perfect! Thanks for the tip on covering 1/2 way with foil. Very helpful because it seems the middle never gets done unless you brown the top too much.
Hopefully a great recipe😃
This is my go to Banana Nut Bread recipe. We love it!
I’m so, so happy to hear that!! My grandma would be thrilled :)
Looks so delicious. My kids gonna love this.
I made it 2xs in one week for my mom she loves it! The best recipe I have ever tried and it’s staying…. Thank you very much and thank you for sharing.
Wow. I would love to try it.
Oh wow, that sounds delicious! I have fond memories of my grandma baking banana nut bread – it always smelled so good and tasted even better. I’d love to make it for my family and give them a taste of nostalgia.
This Banana Nut Bread is AWESOME. I have made Banana Breads for years and love my recipes, but yours is SCRUMPTIOUS. I have made yours twice, once with no nuts and once without. Love both.
Love this recipe. I make the muffins and bread and both are awesome. I freeze them and still as good as if you just took out of oven. Thank you.
I’m making this for the second time it’s amazing, It’s in the oven as I type.
This is the best banana bread recipe I have ever found! Everyone who has ever tried it raves about how moist and full of banana flavored goodness it is. It is super easy to throw together and crazy delicious!!
My family asks me to make it frequently. The chocolate chip idea threw me until I tried it. Now I only make it using the large dark chocolate chips. It is incredible!!
Thank you so much for sharing!
Love, love, love this recipe, bread was moist & oh so good. I made mine with chocolate chips!!!
Can this be done as one loaf in a 9×5 pan?
The ingredient quantities listed here are nearly identical to the ATK’s Classic recipe which calls for a single 9″x5″ pan. I’ve made and have used that recipe many times as it’s easy and good.
I’ve been making a variation of this for years. I’ve always used them as gifts so I have about dozen of small loaf pans and I use macadamia nuts. Need to slice it warm and spread cream cheese on the slices.
I’ve made about 24 loaves of this amazing recipe over the last year and give most of it as presents. My family and friends just love it, as do we. So happy to find this wonderful banana bread recipe. Thanks
Easy. Made one loaf and 12 muffins. Added chocolate chips in muffins for the grands.
Delicious
Well I have used this recipe so many times I keep adding to it now I add 1tbl of cinnamon 1/2 cup craisins 1/2 cup dried dark cherries 1 cup black walnuts 1teaspoon of yeast dissolved in 2tbl. Spoon of warm water or a couple tbl spoons of sour dough starter it gives it little lift. Since you add the cherries and craisins you might have to bake it a little longer until a fork comes clean yummy yummy
I have 5 grand children under the age of 12 they will devourer two loaves of this in less than 10 minutes ha ha no kidding.
This is
This is the best banana nut bread recipe that I always use my family and grandkids love it.
Your blog is awesome! I’m new to baking and I’ve tried a lot of your recipes. I made banana bread a week ago and it was delicious.
I made the banana bread, it was ok but nothing special.
This is my favorite recipe! I get a lot of compliments on this recipe. It is very moist and it makes two loaves. I have posted my loaves of bread on Facebook and received much praise.
This banana bread came out perfect. I did add chocolate chips and walnuts. Delicious!
Made a couple of changes: half whole wheat flour, granulated Splenda, and added 1/4 cup water (the WW takes more liquid).
Delicious!
Will definitely make again.
Absolutely scrumptious!
Very good flavor. I used a processor to smoothie bananas with the oil and then just hand mixed the ingredients. My oven must run hot as the bread was a bit over-done at the 35 minutes. I will do again at 325 degrees. But no one complained- it is a good recipe
your grandma’s resipe is the best ty for sharing it my family love it your grandma a great baker I bet
Love it so moist and use it as gifts all the time
Yum! Just like my grandmothers. As we say at my house, “a keeper recipe”.
I’ve made this recipe for several years and it always comes out perfect!
Wouldn’t use anything else.
I have made this recipe a few times now. Great recipe. Last time I made it I had 3 large very ripe bananas and found out I didn’t have all the ingredients the recipe called for so I melted some coconut oil instead of vegetable oil, no vanilla so I used coconut rum and used 1/2 cup of walnuts and 1/2 cup toasted coconut. I also added 1/2t. baking powder Fantastic bread! I use 3 small loaf pans instead of 2 bigger ones since I like to freeze some for later. My old recipe is history.
Solid, solid recipe for those of us who rarely bake. I’ve used this recipe a few times and, as my friends will attest, the results are incredibly delicious.
Side note: I needed to use up some bananas and was about to make this bread, but found that I had only about a half cup of sugar. I used that, and augmented it with another quarter cup of medium brown sugar- this is now my favorite way to make it.
Love this recipe! I’ve made it many times and it is by far my favorite, and now only, way to make banana bread. I also find it hilarious that some who rate it low stars, and complain about it, admitted they changed the recipe. I follow the recipe exactly, and it comes out perfect every time. Thank you!
This is the second time I have made this recipe and I think it is great.
I have made this Recipe many times and Love it. Instead of the Vegetable Oil and Salt, I use a stick of melted Salted Butter. It Always turns out perfect. I do make sure that eggs are whisked well before adding them and that the Bananas are not too Chunky.👍
Love this recipe! Use it all the time! Bread comes out perfectly!
My Family absolutely loves this Banana Nut Bread and it is my favorite to bake during the Winter Months. The Recipe is eazy peezy!
Absolutely scrumptious!
Are the loaf pans supposed to be full? Mine are half way full
Can I use canola oil instead of vegetable oil.
Thank you
Loved your recipe. Reminds me so much of my Grandmother ‘s recipe. Really easy and taste so good.
I have made 5 loaves and it is amazing. We are now sending them out as Christmas gifts to our loved ones.. 5 stars indeed. thanks so much.
Very moist and delicious
I have made this recipe many times. I’ve always used pecans since I’m allergic to walnuts. I’ve also made it with dates, turns out fabulous. I love this recipe.
Tried this recipe and it is super fast and absolutely delicious!! I wished I had made more. I did muffins for easy to go and lunch box. They were perfect. You must try this one it is a must.
Easy to make and smells yummy. Got Little too done but that was my fault. No where to post a pic
I made this for breakfast today. It turned out perfectly!
I didn’t have loaf pans, but used an 8 x 8 pan.
Thank you for sharing the recipe.
Cyn,
Houston, Texas
I won’t be serving this to my family tomorrow (Thanksgiving), that’s for sure. I followed the directions to the letter. But the batter was so thick that I had to add a little milk to it to thin it out. When I put it in the oven, it was the right consistency for banana bread.
Also, 1 cup of nuts is just way too much. I wanted to stop at 1/2 a cup but decided to press on with the recipe and see what happens. I had to stop at 3/4 of a cup because it was just too many nuts.
At 350 degrees, which should have been the right temperature, it got dark on the outside very quickly and uncooked on the inside. That may be a problem with my oven, I don’t know. I just moved into a new house and the stove is still new to me. Anyway, at 45 minutes, I realized I either had to reduce the temperature of my oven or I was going to have burnt banana bread on my hands.
It just finished cooking, and the inside is perfect, but the outside is rock hard. I can’t yet say if it tastes good or not, but I know I won’t be serving it at my family gathering. I guess I can cut the crust off and serve it to my husband for breakfast. He’ll eat anything!
So so so good!!! I will forever use this recipe! Thank you for using your gift to spread love to others!
Very moist and tasty! Made banana bread, banana nut bread, banana nut with milk chocolate chips and banana peanut butter chocolate chip all turned out wonderful.
Great recipe. I didn’t have any vegetable oil so I used coconut oil. Came out moist and delicious. Also threw in a little toasted coconut along with toasted pecans that I had left over.
Great , quick and delious
Best and easiest ever!
I have been making this recipe for a few months now and the kids love it!
I add either nutmeg or allspice, and sub pecans for walnuts. This recipe is super easy to make and comes out consistently every time I make it.
My husband said this was his favorite banana bread EVER!
Oh my gosh! This is my first time making banana bread myself. It is so amazing! I usually do not like banana bread, but now I know I can make one that I love! Thank you for sharing your Grandma’s recipe! I will now pass it on! (P.S. I made one with walnuts and one with walnuts and chocolate chips) YUM!
Going to make them first thing in the morning thank you
Thank you for your sweet story and it’s great that you have those memories for I’m even a great grandma now and I hope mine have such good thoughts of me you were very blessed!
It was like the one my mom used to make. I added a cup of zucchini and some pumpkin seeds. I had lots zucchini to use up.
I use this recipe frequently! I love it! It turns out perfectly. Thank You!
The best banana bread. Grandma new what she was doing. Thank you!!!!!
FYI – Just made this and halved the recipe because I only have one bread pan – Princess House glass. I will need to make the full recipe next time in order to fill the pan.
This is my go to banana bread recipe! I absolutely love it and it’s a hit with my family every time I make it. Thank you!
This will be the 2nd time I make this bread in a month. Love it.
Excellent Definitely 5 Stars. Really Quick, Simple and Fantastic Results. Nothing better than Grandma’s Cookn. Thanks
Seems very simple I will be trying it.
Excellent recipe! Easy, moist, delicious! Thanks for the post.
Absolutely my go-to recipe for banana nut bread! Everything else pales in comparison.
So easy and delicious. My new go to for banana bread. Added a streusel to muffins.
This is the best banana nut bread I have ever made. It is delish and very easy to make.
Made it definitely a winner so quick and easy thanks.
can i use baking powder instead of baking soda
I’m not a baker but my boyfriend loves banana nut bread so I decided to give this recipe a shot. So good and proud of myself. I will definitely be making again. And for those that are complaining that it doesn’t fill the pans, maybe you should read the entire article. She clearly states that it doesn’t. Reading is fundamental lol.
Made this for the first time. So easy to make and the results were delicious. Great taste and very moist. We love it. Even my son in law. Sorry was gone before I thought to take a picture. You’ve given so many good sounding recipes I wish I had time to make all of them
Thank you and God bless.
made the recipe but changed just a tad because of comments, added 1/4C more flour and 1/4c buttermilk and then instead of loaves, I made cupcakes. 23 minutes with convection oven. CAME OUT SPECTACULAR! Made 12 muffins.
I don’t know the first thing about baking, but I gave it a shot. I substituted for coconut oil, king arthur fake sugar, left out the nuts and added stevia sweetened chocolate chips. Both times I put one batch in a single 4×9 and it took 45-1h to cook. This recipe is great, and it’s super easy for a noob like myself.
I have tried so many banana nut bread recipes and I FINALLY FOUND MY FAVORITE !!! Thank you !!! I actually did the muffins this time and they are perfect 🥰
I made
Tried this banana cake the other day, it was very easy and tasted good :)
I’m fixing to make your Grandmothers recipe; Thank you do much for sharing it! I’m sure it will be delicious! Any more recipes please share; I will send you some of my Moms; she was a great cook, especially baking! Thank You Again!
Glad that I found this when searching for exotic banana bread recipes. Looks Yum!
I always add 2 cups of cranberries (fresh or frozen work equally well) to banana bread. With that addition, my original CranBanan recipe wrapped up more compliments than ever before! If your family doesn’t like the tart zing of whole cranberries as much as my family and friends do, cut them in half before gently stirring them in. You can still butter the slices, but it won’t be missed if you don’t!
The best recipe by far!
This is the easiest and best by far than any other banana nut bread I’ve ever made or had anywhere !!
This is delicious! Definitely a winner. I’ve made this several times and it’s always a hit. 1 loaf regular and 1 loaf with chocolate chips. I have my 3 set of loaves this week in the oven now for a request from a family member. I always end up with beautiful full loaves ( that don’t last very long LOL ) Thanks for sharing this. ❤️
Simple and delicious my family love it
Not enough for two loaves! And I used an extra handful of flour!
I just made 2 loaves, used chopped pecans. 1 loaf was just nuts, the other I put 1/2 cup chocolate chips in. Smells amazing and I can’t wait to try both! Thank you for the email with this recipe!
My secret to super banana nut bread: toss in a handful of chopped dates. Mind blown!
Can I brown sugar instead of granulated sugar?
Yes!
Love your grandma’s banana bread! I made it yesterday and it’s even better today….really moist and yummy!
Thanks for your awesome and easiest recipe. :)
Love this recipe. It’s great that recipe is for two loaves. If your house is like mine one loaf is eaten whole uts still warm. Lol
can I use one pan for this recipe?
Hi Joanne, You could, it will take quite a bit longer to bake, so I would tent with foil partway through so it doesn’t brown too much.
Recipe is great. Instructions to use two pans has got to be a mistake. Recipe followed as per instructions, not enough ingredients to sufficiently fill both pans. Thankfully I read the reviews before baking and opted for 1 pan. Otherwise I’m sure it would’ve been a waste of ingredients 😉😅
Thank you for the recipe! This banana nut bread was amazing, This look sso good………
Your recipe was really good.
Thank you😊
Your Recipe was to easy to make a not professionals. Thank you.
It passes the three (3) “E”‘s test – Easy! Excellent! Economical!
Going to use min pans. How long do I need to cook them? Have a pan that I can cook 8 at one time.
I lost my best ever Banana Nut Bread recipe. I searched through enough recipes to make a single cook book of Banana Nut Bread variations. Then I found Grandma’s Banana Nut Bread and finally found what I had loss. Never a bad review from family, friends or Automehcanic. Thank you for sharing.
Super moist and exacting recipe. Even a man can do this.
It makes four pans of the mini pans from Walmart.
Great for gifts.
I have been making banana nut bread for 50 years—-why I decided I needed to try a new recipe is a mystery–and a big mistake! The loaves came out barely 2 inches tall and the bottoms were too brown. Going back to my old recipe.
P.S. My oven has been calibrated, so can’t blame that.
Can I get your recipe for banana nut bread?
It called for two pans, it was so small in Hight. I need a better recipe. Anyone?
Hi can I have your banana nut bread recipe please. Thanks
I’m not a chocolate chip in banana bread fan so I add butterscotch chips instead. Now it is a family favorite.
Awesome bread! Best banana nut bread recipe I’ve tried. Everybody who tries it, loves it. I never have any left to freeze! I divide it and bake in tiny loaf pans, perfect for individual servings to hand out at the office. Thanks for sharing the recipe.
Absolutely delicious! I made it this morning! Thank you for sharing this recipe!
Sorry,
I found the recipe! Thank You I will try it right now!
Haven’t tried this because no Amounts of each product listed! I make mine with Shoretning, turns out Excellent!
Thank you
Will try it when I get full recipe 💞
Good recipe
Soooo it baking soda and not baking powder?
This is now my favorite banana bread recipe. I was leary at first, because I love a b-bread with cinnamon, cloves, etc. However, this recipe gives such a banana-y flavor and moist texture that it’s a total win.
Maybe it’s all me and not at all the recipe, but I really struggle with overbaking the bread or muffins; even just slightly makes them dry throughout. But they’re still delicious!
Thank you so much. Eversince I found your recipe I can not stop making it and my parents love this for beakfast and afternoon company with their tea. It comes perfect everytime and it is one of the best tasting cakes I have ever ate.
Thank you for sharing your wonderful story & this delicious recipe. I like to cook, but I usually don’t bake very often. When I first started getting the ingredients together, my 13 year old stepson swore he did not care for banana nut bread at all. Around 10 minutes after I put the loaves in the oven, the sweet smell brought him back to the kitchen. I convinced him that he should try a small bite for me. I had sprinkled a little cinnamon & sugar on the tops before baking, & after they rested 10 minutes, I put a small smear of butter on a slice while it was still warm for him- he’s on his second serving now! My 3 other teens fell in love with this recipe as well. 💋
This is wundiifill, thank uoun thanks granmaa
I have one of each bread pan…glass and the aluminum, which is best to use? Can I use just one pan for this recipe?
I am excited to make the bread. this isn’t the first one, but this seems to be easy and I prefer moist banana nut bread.
Lol, I love to eat it while it is still warm with cream cheese and my cup of coffee. Can’t wait!
Hi Deb, Either will work, but I prefer aluminum/metal for my baking. Enjoy!!
The recipe was so good especially with some butter!! Would make again!
Can I use chocolate chips instead of nuts?
Yes, absolutely!
I had 3 bananas and added in 1/2 cup of brown sugar, also I used butter instead of oil and this recipe was amazing!!
did you use 1/2 c of brown sugar and 1/2 c white sugar? Or 1/2 c br. and 1c white sugar
I am also curious about this! And 1/2 cup of melted butter I assume? I don’t always have oil but I ALWAYS have butter on hand. Lol
This banana nut bread was amazing, I”ve never made any banana nut bread , and sorry I can’t send a picture it’s all gone. My family loved it !! Thank you !!
Thanks for sharing! What a satisfying snack to to make and share!
This look sso good! I might throw in some chocolate chips too!
This was absolutely amazing! I made a first-time-baker mistake and thought I could use olive oil instead of vegetable oil. It turned out disgusting. BUT THEN…I followed the recipe precisely and it turned out wonderfully!
Question: do we leave the bread out or refrigerate it? I put the remainder in Ziploc bags, but I’m not sure if I should just leave it on the counter.
Thanks!
Hi Crystal, I’m so glad you liked it! You can leave it out at room temperature for a few days, or keep it in the fridge for up to a week.
Awesome recipe! I can’t be specific on how many mini loaves were made because my husband and I were stuffing our faces of these delicious breads as they cooled. =] I added close to 2 cups of mashed banana, and each loaf came out perfectly soft and moist. This is my new go-to banana nut bread recipe. Thank you for sharing it.
This is the easiest and best banana bread recipe I have found.
It’s really good . Moist and cooked up nicely. It’s a dark but I may if cooked a a bit to long . But very good . Thx
This is my new go to banana bread recipe. It is so easy, minimal ingredients and by far the best tasting. Thanks for all that you share.
Thanks Michelle, looks yummy.
Amazing banana bread. Love love love! I gave this recipe to my mum and she took her banana bread to work and everybody love. Thank you for great recipe.
I have a question. Will one batch of this fill 5 of those mini bread pans? Or how many will it fill?
It will fill up 4 nicely.
These sound DIVINE!
I never made banana bread but I made this recipe two days straight it turned out great it is very most will make it again. I don’t have Instagram or Facebook so you get my email only
I tryed this recipe and i was a little skeptical at first but it came out beautifully and it was one of the best tasting and moist banana nut breads i have ever made or had.the only one I have ever had that even compare’s was my mother’s and she passed away 25 years ago.I don’t think it could get any better.
Just take your time and follow the instructions and it will come out DELICIOUS.
Made grandmas banana bread & it was yummy delicious we cannot go wrong with grandma’s recipes 💜💜
Im not much of a baker to begin with. My first time making Banana Nut Bread, I used your recipe and it DID NOT disappoint. I used unsalted butter instead of oil. Everything turned out just fine in my cast iron loaf pans. The top of the bread was sweeter, but I think that’s a “me” problem. I’m going to try substituting unsweetened applesauce and Stevia, just to satisfy my curiosity.
Thank you for the recipe.
This was my 1st try at recepi it is remarkable. The top of bread really sweet, yet crunchy. I can’t wait until tomorrow morning so that I may enjoy with a hot cup of java yaaassssss honey.
I visit your blog to read about your family and get GREAT recipes. I feel like I have gotten to know you through this medium. I gravitate to recipes and food, and I have made many of your posted recipes. They fit my tastes. So I am very appreciative of what you do, and know how much time it takes you to do it.
Sending good thoughts to you and your family.
I put a little chopped apple in mine. Made it even more moist and flavorful also half brown sugar half white. MMMM GOOD!!!
I can’t wait to try. Love family recipes.
My banana bread gets very dark around the edges. Any ideas why?
Thank you Michelle and bless your heart! My grandkids will be visiting on Thursday for the first time this year! Let the memories begin. :) Thank you for sharing your recipes and your stories of Grandma’s house with us. You have inspired me. The banana bread is flavorful and moist. Next up I am going to try the pepperoni bread. We have never had it before. I can’t wait to spring baked goodies on my grand kids.
Hi, Michelle. This recipe looks fabulous (can never have too many great banana bread recipes!).
Hi Michelle,
Bless you!!!
Hi Michelle, I made your Grandma’s recipe yesterday for the second time. The first time that I made it, I went the muffin route. However, yesterday I made the recipe as a loaf, and me and my DH both enjoyed it just as much as we did the first time that I made it. DELICIOUS!!! And so very moist! Please keep those wonderful family recipes coming. Be well, and take care.
Bread is the perfect comfort food.
I’ve made and eaten A LOT of banana bread over my lifetime. This recipe is good, great even, but definitely not mind blowing as is. I’d like a lil more flavor! I think it would benefit greatly from more salt 1/2 tsp+ and like others have mentioned, subbing in some brown sugar. Happy to have tried this out, it’s a good and easy base recipe!
I typically use Tyler Florence’s recipe that calls for melted butter, but I’m low on butter, so I landed on this recipe. Maybe my issue is going from butter to oil? Butter *does* taste better than oil. Hmmmm
I’m down to just 2TBS of salted butter in the fridge… Sad, I know… But hey, it’s just enough to slather on a slice or two of this banana bread :)
Thank you for detailing how many cups of mashed banana the recipe requires — I can never figure out what a “small” versus a “medium” banana yields, and have ended up with an overly wet batter in other recipes. One and a third cup was just the right amount! And it came from one large and two medium’ish bananas, go figure.
Substituted all brown sugar for white, for an extra moist bread. Lovely.
This is the best Banana bread ever!!! I’ve made it three times now .. the grandchildren love it.
I made this and did not care for it. It was not sweet at all, tasted like oil. I do not recommended this recipe. So disappointing.
Then you didn’t make it right! Don’t be negative because you didn’t follow directions!
It was so easy to make. I only needed to add the love. So nice and moist. It was a hit!! Thank you for sharing. 🥰
Hi Michelle,
I just made this delicious banana bread (with mixed nuts: walnuts, hazelnuts, cahews, almonds) – it’s the best I’ve had so far.
I am in Germany – where banana bread is not that big. But I was craving it for days, and I have been torn between your “ultimate banana bread” and this one. But since I only had 5 small bananas, I went for the grandma version. It’s wonderfully simple and has none of the flaws that other banana breads have. So thank you very much for sharing! I really like your website, I’ve been visiting it for years. Love from Europe – Cora
This is a really easy recipe and the banana bread is delicious. I added chopped pecans instead of walnuts and reduced the sugar to 3/4 cup instead of 1 cup, and it came out great. As I don’t want it to be too sweet, next time I might use 1/2 cup of sugar. My 2nd loaf had chocolate chips in 1/2 of it, plus still had the chopped pecans. It came out great, too. Sorry, I don’t do instagram.
I made this. I knew when I poured it into pans that it was messed up. But thought maybe I was wrong. I wasn’t. This might make one loaf . Now I have two miniature burned loaves and wasted ingredients.
I followed this recipe exactly, except I used 1/2 stick of butter instead of oil. I also did not divide up the mixture into 2 loaf pans. I just cooked for 60min and put foil on for the last 30min. This is a very tasty and easy to follow recipe! Thanks for sharing grandma’s goodies! Lol
Very good recipe. Easy and delicious. I altered couple ingredients. Still bake time and sizes for pans right on key.
Anytime I need a new recipe I start my search with a hundred year old recipe or gandmas and this one has not failed me. I have been using this one for a while now. I have not experimented too much other than oils and chocolate chips. 1 cup is a bit much for chocolate chips because we go with muffins so I cut it to 2/3 cup. This recipe makes 15 muffins if you like bigger muffins and fill them over 3/4 full.
We used canola oil. I can taste it in the finished product. Should I use less or try a different type of veggie oil?
Hmm I’ve never tasted the actual oil. I would perhaps try a different type.
SO YUMMY!! I put everything into one pan and baked it for about an hour and it was amazing!! Thank you for this recipe!! <3
I just made your Grandma’s recipe for Banana Walnut Bread this afternoon. However, I decided to go the muffin route, and they are absolutely delicious. I took the recommendation of one of your other posters and used 1/2 cup granulated sugar and 1/2 cup brown sugar. I also added 1/2 cup of chopped walnuts and a 1/2 cup of milk chocolate chips. I also added a 1/4 teaspoon of cinnamon, and I doubled the amount of the vanilla extract to 2 teaspoons. I have made Banana Walnut Bread several other times, but I think that the canola oil definitely adds the moisture to the finished product that butter does not seem to do. Thanks so much for passing this along to us, Michelle!
I just made this Walnut Banana Bread tonight and it turned out AMAZING!!! Thank you for sharing a family recipe. That was very generous and kind of you. I have just enough bananas left to make another batch tomorrow to give away and share. During these times, its extra important to be showing our Love and generosity to one another.
Up early bean making banana bread forever. I’ve tried all of the recipes and yours is the best! Oil is the key. It’s not as moist when you use butter
Rather then using two 8×4 pans, can I use a bigger loaf pan to make one big loaf?
Hi Jan, I’m not sure how well that would work out since it would need to bake for a much longer period of time. If you do, I would suggest tenting with foil from the get-go so it doesn’t get too dark.
I did use 1 loaf pan…I baked for 60 min. at recommended temp. I put foil on for the last 30 min. I hope this helps
Ooh! Your grandma’s bread looks so good! I love the walnut/banana combination. Thank you for the muffin instructions too!
You are right, I’m reading a thrilled banana recipe in grand ma’s kitchen. I am loving with here. I am going to make it soon.
This loaf was delicious. It’s become my favorite banana loaf recipe. I made a couple of modifications to suite my taste (1/2 cup ea of white and brown sugar, and 1/2 tsp grated nutmeg). Thank you for sharing.
I love the idea of half white and half brown sugar. I’ll give your idea a try when I try this recipe ,
Thanks.
LOVE banana bread!
Great recipe loved by all, so simple to make and tasty.
Looks delicious. To get a higher loaf do you think you could do in 1 loaf pan?
Thanks
I have not tried that, but you would need to bake it for a significantly longer period of time.
Loved the banana bread recipe! It tasted amazing! 😄
I replaced oil with 1/2 stick butter as I din’t have vegetable oil. Would love to try more recipes!
I’m wondering if you could bake the entire batter in one loaf pan to get a taller loaf? It probably would change the bake time a bit. I have a 9x4x4 pan that I think would do the job well and also a 9×5 that would probably work as well. What are your thoughts on baking one loaf from this recipe?
This recipe is very similar to my mom’s. It’s so dense I sometimes use it to make banana bread French toast! Decadent, but delicious.
Oh, I also used raw sugar when I baked this last weekend, will again today.
Interesting you use oil instead of butter. I have a super old cookbook that I use any time I make banana bread…I’ll have to try it with oil to see what the difference is. I always put some cinnamon in as well. Adds some extra flavor and a splash of vanilla always too. Love the Grandma recipes. Hope you share more😊
I lost the recipe I had used for years. I found this one and used it last week one, and am getting ready to use again in a few mins.
Excellent recipe!
I substituted unsweetened applesauce for the oil, and added 1 tsp cardamon.
Thank you for sharing!
It was my first time making banana nut bread and it turned out great! I will use this recipe again, co workers also love it :).
It was very easy and simple to make. It’s really good. But it doesn’t have enough flavor to it. Next time I would use another banana and maybe some brown sugar.
I made a few tweaks to mine but they still came out wonderful and delicious. This recipe is almost exactly like my grandma’s. May she rest in peace. First one I have found that is the closest. Thank you.
The recipe is really easy to make with the things around the house.
I tried your banana nut bread and my husband really liked it. Easy to make and doesn’t take long. I will be making it again.
Hello! I baked this today and it turned out okay, but I’m confused s why there is no baking powder in the recipe to help it raise higher.
Family loved it came out and tasted just like my mom’s used to only thing I did different is a coarse chopped up the nuts ….
This is not 2 loaf bread unless you like it dry and very flat tasting.. I don’t know how people can get 2 loaves of bread out of 2 cups of flour and two eggs Plus 3 bananas. No way does it rise enough and not enough flavor with three bananas. I tried to make this recipe 4 different times came up with the exact same as the first which was very dry little to no flavor. It’s a very easy recipe to follow. I did change a few things which made it much tastier and moist. I used 5 bananas 1/2cup Brown sugar 1/4milk teaspoon cinnamon cut down the flour made ONE it was delicious to say the least. I would rather get one excellent then 2 dried out breads
Love this easy and delicious recipe! I’m making two loaves so I can share one with neighbors. BEB is always my go-to for great recipes!
This worked out perfectly. Very delicious. Used grandmas’s old glass bread pans and I’m glad I used two. They are the perfect size, especially for 2 people, now I can freeze one for later. Not too sweet. I used pecans instead of walnuts and I did have to use tin foil for the additional 5 minutes it took to cook (50 minutes). Will definitely make again.
Love this recipe. Added butterscotch chips instead of walnuts for a change of pace. Yum! The loaf was gone very quickly. I’ll be making this recipe again and again.
Hello, can I substitute the granulated Sugar with coconut sugar?
Hi Steph, I have not done that, but I’ve seen others do it in other banana bread recipes. If you try it, let me know how it goes.
We love this recipe! My preschool age boys and I have made it several times!
Great banana bread! We swapped the walnuts for chocolate chips (bc we were emotional) and loved it! Highly recommend.
Can I use canola oil?
This is a lovely recipe BUT. it is Not a 2- loaf recipe! Do not try to make a recipe with only 2 eggs and 2 cups of flour into two loaves!
I made the Banana bread and it was perfect. I made one large loaf @ 325c for an hour. I will make this again and again. Thank you…
Love this recipe and so do family and friends! It’s easy to make and always yummy!
I loved this recipe ! The bread was moist and delicious . I used pecans instead of walnuts but otherwise followed the recipe. This will definitely be my “go to “ recipe for banana nut bread from now on.
This recipe is wonderful! Banana bread is one of my favorite things to bake!
YUM, I love baking banana bread with my sons… we will have to try this recipe!
YUM!!!! Tastes just like my grandmothers!!! Against advice I put it all in a larger loaf pan put additional nuts on top baked 325 for almost an hour and it was perfection!!! I will make it again. I like a larger bread size slice like my grandma used to make. And that is what I got!!! Thank you soooooo much for the recipe.
I have cake flour and bread flour at home. Could I use either or a mix instead of AP for this recipe?
Cheers
Hi Halima, I think a 50/50 combo of the two should work!
This is the BEST banana bread! It has become my go-to recipe!
Love banana bread, I had a similar recipe but couldn’t find it. I tried yours, it was pretty much the same. It was delicious. Thank you!
Thanks for sharing such a special recipe! Love the flavors and how easy it is!
This banana bread has seriously the BEST flavor and is so moist. Thanks for sharing such a great recipe!
this was so easy to make and not a lot of sugar . I did cover it with foil the last 10 min. thanks for the tip. this was the best banana nut bread I have ever had. this one is a keeper. no more wasted bananas for me. will have to walk a extra few miles this week. I ate the whole loaf.
My mom makes this every week. I look forward to a slice with my coffee every time we visit! So delicious!
I’ve been at home recovering from a hysterectomy for almost 8 weeks and going stir crazy so I started going through my old Pins and bookmarks and making things my co-workers are going to be very sad I’m not going to be baking anymore lol anyway I made 4 loaves of this for my 9 member squad and within 20 minutes of dropping it off my phone was blowing up telling me how amazing my crack bread was, and begging for more that’s truely the highest compliment .
Grandma’s recipes are always the best and this is no exception. Perfectly dense and sweet!
Love this bread. It is just the right amount of sweet, it is moist, it is even a nice light texture, not too dense like some banana breads I’ve made in the past. It’s just the best ever.
I have my grandma’s recipe, but since the last time I made it, I misplaced it! I used your recipe this morning and it’s a pretty good runner up to Grandma’s!! :) I omitted the walnuts just as I do with her’s. I doubled the recipe and loaves came out perfect at about 41 minutes. Thanks!
Did this messed up on baking soda i put in baking powder but fixed my boo left out salt aņd added baking soda turned out good
This has become my favorite banana bread recipe. So easy, but the big surprise for me was that there’s no butter, yet it’s very moist and flavorful! I also love that I don’t need to use a mixer.
Made this banana nut bread and it was so good. Needless to say it did not last long enough to put any away for a rainy day. Thank you for sharing.
I made this today and I was pleasantly surprise it really taste I will be making again .It was not overly sweet..I also cut the recipe in half because I only wanted 1 loaf.
I baked two loaves according to your recipe. I didn’t have any baking soda on hand so I substituted 6 teaspoons of baking powder. It was out of this world! I used bananas that I had for a few days. I am going to bake two loaves this evening and try to do everything exactly the same, as it was perfection! Thank you for sharing this heavenly recipe.
My banana bread came out perfect! First of all, I had all the ingredients and I loved that I just had to use a whisk and spoon to mix. It was so easy. Just like the video. It is so moist and everyone loved it! I was happy to use it since my son is lactose intolerant and your recipe called for oil instead of butter.
Thank you!
Very easy recipe, and delicious.
I made this today and it was delicious , will definitely be making it again.
Is it just me? This didnt come close to making 2 loaves?
I only got one loaf, but my pan was a bit bigger. I think smaller loaf pans would make two.
Omg so delicious..i made a double batch. Everything at room temp.and let sit 10 min before baking in convection oven.it was gone in 10 hrs lmao.
I used apple sauce instead of oil I hope they turn out ok in the oven now..
I made this banana bread with and without walnuts and ohhh si easy and delicious, thank you and best of all no mixer needed yesssss ❤
Delicious recipe for banana nut bread! I enjoyed how easy the recipe was to follow. Will make it a permanent recipe.🍞👍😊
I would like to make one loaf and then some muffins. How do I adjust the oven temp and time for muffins? Thank you
Hi Dolly, I would keep the temperature at 350 degrees, but start checking the muffins around 20 minutes or so and go from there. Enjoy!
I made this for Christmas, and took it over to my sister house fr Chrstmas. Everyone loved it. Thans, and Happy New Year
You’re welcome, so happy to hear it was a hit! Happy New Year!
Made Grandma’s banana bread today, it turned out exceptionally tasty and soft. Thank you very much for the recipe.
This banana bread tastes just like my grandmother used to make! It is so easy and so moistdelish!
Awww yay!
Can you add cranberry’s or any other fruit to this recipe ?
Hi Tami, Yes definitely!
Recipe turned out just as it says. Dense and moist. Not very sweet, which I like and delicious with butter. I might add some chocolate chips next time for a sweeter batch.
This is a moist, delicious bread, with just the right amount of sweetness. So happy to find this recipe.
This is by far the best banana bread I have ever tasted! I made 2 loaves and gave 1 to a friend! Wish I didn’t now. I will definitely make this again!!!
Kid tested kid approved. I have some pretty picky kids that absolutely love pumpkin muffins. I used to make banana muffins for them and they love them until I tried a totally different recipe that involved a yellow cake mix from that time on they would not eat a banana muffin until today. I was told that I should make these banana muffins instead of pumpkin muffins because these are so yummy in their words
Yay! I definitely understand how it feels to get approval from picky kids!
Was looking for a banana bread recipe that was good and not too time consuming. I stumbled upon this recipe and thought sounds simple enough. I love this recipe. It is delicious. I actually made two batches. One plain and one with chocolate chips. I had planned on adding walnuts but found my walnuts weren’t any good. Kind of glad they weren’t because just the chocolate chip added was the bomb. The true test will be if the kids will eat them.
Hi Betty, Thanks so much for taking the time to come back and leave a review; I’m so thrilled you enjoyed my grandma’s banana bread and love your addition of chocolate chips!
Could this be made in one bundt pan?
Thanks
Gail Scudieri
Hi Gail, I think you’d need to double the recipe to bake in a traditional Bundt pan.
I love this recipe! I just prefer mine a bit sweet so I doubled the sugar. It turned out delicious. I used muffin pans instead of loaf pans. Muffins were more convenient for my husband’s lunch box.
I made this recipe a few days ago, using only half of the ingredients to make one loaf. The instructions were perfect and easy to follow. During the baking process, our kitchen was filled with a lovely and intoxicating aroma. Our glass loaf pan wasn’t ideal (prefer metal), so we definitely watched for over-browning on the sides. It was really hard to wait for the loaf to cool properly, so we cut into it while still slightly warm and slathered Kerry Gold Irish Butter on our slices. WOW, so delicious. So here it is, a few days later, and I am making another loaf! I think this would freeze very well. Can’t wait to bring this to a pot luck party at work. Thanks for a sharing your excellent family recipe.
Hi Paula, I’m so glad you enjoyed my grandma’s banana bread! Thanks so much for stopping back to share your review!
Can you use dates?
Hi Norine, dates would be delicious!
It’s very delicious but made it in a 9 x 9 pan enjoyed it very much
I haven’t made banana bread in years, so I was looking for a killer recipe. In this one I found a recipe that used less sugar than most, so, since my GF has a slight digestive issue with sugar, I gave it a try. It is an EXCELLENT recipe to keep on hand! True, the next time I make it, I will undoubtedly tweak it in some small way (don’t ALL of us experiment a bit?), but it could not be a better way to begin! Thank you for providing this recipe!
Great- baked for 1 hour 30 minutes could use more sugar i used an electric oven and used frozen bananas.
This is my first time making banana bread, and it turned out fantastic! I only have 9/5 inch loaf pans, so I made them in 4 mini loaf pans (baked at about 45 minutes). My mom, who is a big baker and never had luck with banana cake or bread said that this was the best she ever had. Thanks for the great recipe!
This turned out absolutely delicious!! I baked this in one king Arthur tea loaf pan (equivalent to a 9 by 5 loaf pan) and it turned out perfect and had a good height to it!
This looks so tasty. I’m going to try making this because my usual recipe for banana bread has turned out dry and crumbly the last two times I made it. Your’s looks so moist and delicious.
I just made this recipe, doubled it and used 1 3/4 c sugar, added 2 tsp cinnamon and 3/4 tsp ground cloves.
It is fantastic! Moist and flavorful with a really nice texture. Thank you for sharing it.
This look so delicious, this is the best of the best banana nut bread I have ever had. Will be making this a recipe for my family. Thank Michelle.
Delish!!
I cannot wait for it to cool off so I can make this. I have an obsession with banana nut bread; and it has to be banana nut bread. If it’s just plain banana bread I want nothing to do with it. It’s a constant battle between my dad and I. I found a recipe for banana bread previously, but i have yet to master that one. Grandmas know what they’re doing so I know this one will be outstanding.
I teared up reading this, Michelle. I miss my grandparents so much. This bread looks awesome and I can’t wait to try it.
Awww, I hear you, me too. xo
So I’m not a commenter or even really a blog person. Yours is seriously the only blog I read faithfully and in truth I do it less for the recipes (which are good) but more because I enjoy how your personality and your love for what you do shine through every post you write. Posts like this one though are my favourite. Love and food and memories are so interconnected and I feel like I know your family in a small way from what you share with us. Thank you for enriching my life with a taste of yours
Thank you so incredibly much for taking the time to leave such a wonderful and thoughtful comment. You made my day!
Hi,
We have nut allergies in our family… so my question is, can I leave the nuts out or will it affect the bread because it has a whole cup in there or is there something I could substitute that would still work ??
I really like the new format…
I really appreciate any & all help Thanks
Hi Abby, You can totally omit the walnuts without an issue, I’ve done it before! Thank you for the kind words :)
This looks really yummy!
Oh how I concur with you about those memories from grandma’s house! My grandparent’s house was my favorite place on earth growing up, and times spent there are my fondest and most cherished childhood memories. No bake cookies and red and black current jams are simple food memories from her house.
My plans for today included making banana bread, so this was a timely post. I think I will give this version a try rather than my go-to recipe. Since this is a lower loaf, do you think the batter could be put into one loaf pan rather than two? Probably would have to bake longer . . . .
Hi Michelle, If you put all of the batter into one pan, it would take a REALLY long time to bake, and I fear the outside might be way too dark by the time the middle is cooked through.
There’s really not much better than a kitchen that smells like freshly baked banana bread! This one looks so perfectly simple and delicious :)
Do you toast and/or chop the walnuts before adding?
Hi Carolyn, I chop them, usually never toast them, but you definitely could!
I have made this many times and it always turns out awesome! I had a recipe years ago from one of my Mom’s old cook books, which sadly the ex stole. As another reviewer noted the picture got me to try it. Not pale, nice and dark looked similar to my favorite and this recipe did not disappoint! I’m going to make it again this evening adding some coconut as I have a Jamaican student staying with me this summer. I know I’ll love ,I can say that I have never made a “Brown Eyed Baker” recipe that didn’t turn out delicious! Thanks Michelle, you’re awesome!
I’m so happy you enjoyed this, my grandma would be so happy! :)
It’s my first time I cook a banana bread. I chose this recipe, because of the nuts.
It turned out so perfect…love it.
Would it store better in the fridge? ( I wrapped it in plastic foil not to get hard.)
Thank you for sharing.
You re doing a great job!
Hi Ramona, I’m so glad you liked it! I keep mine at room temperature.
So far my favorite! It is easy,moist and delish!
Why does it my banana nut bread turn so dark brown?? And I only put it in for 45 mins
Mine turned out dark too. Used sunflower oil. Still came out great, but much darker . Did the oil have anything to do with it? Also, can you use less oil? Seems like a lot. Thanks!
Good and easy recipe. Thanks for the storing advice as well :)
Hello! Just like the many other comments on here your recipe is amazing and perfectly simple. Thank you for sharing! I just made this and I did the four mini loaves and I just sprinkle cinnamon sugar on top, super delicious! I’m actually also looking for an amazing chocolate chip muffin/bread. I’ve tried a couple recipes and they are all sub par. My hubby is a plain jain and I want to make him as happy as I am with banana nut bread! Any suggestions?
Hi Katie, I was just wondering whether sugar has to be added to the recipe since the bananas are already sweet? If so, is caster sugar okay to use instead of granulated sugar? I really cant wait to try this out! Thanks in advance. :)
Yes, you do still need to add the sugar. I think caster sugar would be okay as long as it’s not superfine icing sugar.
Thanks for the reply. Now then l reliased that l put Baking powder instead of baking soda. Will this mistake make a diffence?
From the photo, your cake looks light and mine is densed.
Ahh yes, that definitely would have done it!
Hi! First time to make Banana bread and just out from oven. I am new in baking, I put in 8×4 & 9×5 loaf pan which l only have. It seemed to have only partially rose. Where could i have went wrong? Is the dry and wet ingredients just mix well or the wet ingredients need to be beat longer time? Can I next time put in one 9×5 loaf pan only? Thanks
Hi Kin, As you can see from the photo, the bread doesn’t rise terribly high. However, if it didn’t rise at all, make sure that your baking soda is fresh.
This looks amazing… Can you use whole wheat flour instead of white?
Hi Michal, I have not tested it using whole wheat flour, so unfortunately I can’t say for sure how it might affect the recipe.
Well, I gave it a try – I didn’t even bother tweaking the recipe because of the difference in flour – and it was delicious! Both pans were literally gone in one day… Thanks!
Came back to thank you for sharing your grandmama’s delicious banana bread recipe. I cut the recipe in half and baked muffins in my convection toaster oven. I did tweak the flavor a bit with rum extract and brown sugar, hope you don’t mind me saying. It’s a nicely adaptive recipe that way. Thanks to you and G’ma!
I made this a couple of days ago, substituted coconut oil for the canola and pecans for the walnuts. Turned out great and it was super easy. Thank you for your wonderful recipes!
I am allergic to nuts, if I leave out the walnuts from this recipe will it affect the thickness of the dough or the baking time? Thx.
Hi Val, I think you could leave the walnuts out without adversely affecting the recipe. Enjoy!
This is absolutely delicious! My four year old daughter and my one year old daughter are both obsessed with it. I have to make this every week, and I’m not even kidding. it is so moist and just perfect!
I’m making this again and I don’t remember the first time making it into 2 loaves, but that’s exactly what I need!
If I wanted to add peanut butter, do you have an idea of how much I should add? Just enough for flavor, but not so much to overpower the bananas.
bahaha…. I just found this https://www.browneyedbaker.com/2013/01/23/peanut-butter-banana-bread-recipe-chocolate-chips/
on your site :) Guess I’ll use this one and double the ingredients to make 2 loaves
It was so quick and easy I couldn’t believe it! Turned out beautifully , I did have to cover it with tin foil because it started to brown too much. Tasted x10 better the next day! Thank you so much for sharing!!!!
Fantastic!! Tastes better after resting for a few hours :) thanks for the recipe!
I was wondering if I could use coconut oil instead of vegetable oil. Thanks!
Hi Cristina, I think you should be able to make that substitution without a problem, though I’ve never tried it. Let me know how it goes!
O.M.G.! This was SUPER-EASY and THE BEST Banana Nut Bread I’ve ever made and ate! I modified the recipe for just one loaf, due to I only had one pan, and cut the sugar in half. Then, Voila! Awesome Banana Nut Bread, soft, light & moist… And like everybody says, the next day the taste got even better! Thank you so much for sharing your grandma’s recipe!
Looks yummy! Ok to make in one 9 x 5 x 3 inch pan? How high would you fill pan with batter?
No, you can’t make the entire recipe and use one 9×5-inch pan, it would overflow. You’d need to cut the recipe in half.
I made 4 mini loaves late Thursday & they were gone by Friday afternoon! I only got 3 pieces, my kids ate the rest! More are in the oven now. Delicious!
I’m planning to make mini loafs with the recipe. Any suggestions in cooking time. Should I bake it at the same temp? Any suggestions appreciated :)
Hi Elsa, I’ve never made mini versions of the bread, but you would bake it at the same temperature, just reduce the baking time. It all depends on the size of the loaf pans you are using; I would compare to the standard size and cut down the baking time by the same percentage.
Thanks for the recipe! I made one regular loaf and split the remainder in 2 mini loaf pan with the remaining batter. Ended up being 10oz of batter for each loaf. Baked at same temp for 20 mins. I checked it, covered w foil and baked ten more minutes. Turned out great! I’ll be making 28 mini loaves next week for my husbands office :)
I made this today my banana bread came out perfect it was not too sweet I just added some ground cinnamon and nutmeg. Did not use and nuts or chocolate chip. I use my electric cake mixer to mash the banana
Hi this is a wonderful recipe, my compliments to you and your grandma. I have gavr this recipe a go but have 2 questions. I baked in a glass loaf pan it got very dark on the bottom and sides but the top was perfect. Seeing as foil wouldn’t help my case what would u suggest. And can i put 2 batches in one loaf pan?
Hi Angela, This happened to a family member of mine as well; I think it’s the virtue of the glass pans, which are made to create browning all around. If you can get metal loaf pans, I would, otherwise you might try reducing the oven temperature by 25 degrees and see if that helps.
I would not put a double batch in one regular-size loaf pan, as it might spill over.
I just pulled my banana bread out of the oven and they turned out great! I added a sprinkle of chocolate chips and pecans instead of walnuts but the bread is amazing. my father in law and husband can’t keep their hands off of it. I am so glad there is two loaves!!! Thank you for sharing your recipe and your story. Oh and the cream cheese spread. . . . PERFECT!
I never make banana bread with nuts (my kids won’t eat it, if I do). I just put this in the oven and I made mine with chocolate chips – THAT they will eat! LOL :)
can’t wait to try it!
I made your grandmother’s recipe today and it was totally a hit! My husband, kids, inlaws and I loved it! It was very moist, I have tried several banana bread recipes and this is by far the best one, so I have it bookmarked, thank you!
Aw, this is so great to hear! My grandma would be so happy! :)
Your blog is absolutely amazing!,.. I am new to baking and I’ve been trying lots of your recipes. I made the banana nut bread a week ago and it tasted delicious. But I had one problem though!!.. My crust became sticky … after cooling down.. Please let me know if I am doing something wrong with my batter
Hi Shruthi, Did you cover the loaf before it was completely cool? If so, this would have trapped some moisture and caused the top to get a sticky residue.
OMG , this was absolutely gorgeous, .
I actually took two slices of the bread and slathered them with hazelnutspread and sliced bananas and then grilled it like a panini. I could not stop eating :) Best breakfast i had in a long long time.
Hi Michelle! Thank you so much for your blog, I love all of your recipes. So far I have made the Chocolate chip cookies, the peanut butter chocolate chip oatmeal cookies and your grandma’s banana bread. All of them turned out amazingly well and all of my family and friends said that they were the best I’ve ever baked – they also can’t wait for me to make them again. I will try making as many of your recipes as I can and hope that you keep posting more! Thank you again.
I have made this bread countless times and I absolutely love it! My friends also love this recipe. I wanted to know if I could make this recipe into mini muffins? I’m sure all you would have to do is decrease the bake time, but do you have any idea how long I should bake them for? Thanks!
Hi Abby, I’m so glad you love this bread! I have never done mini muffins, but I would suggest starting to check it around the 8 minute mark to make sure they don’t overbake.
this is the best of the best banana nut bread I have ever had!!! I dont ever write reviews but this recipe was so delicious I felt compelled to write. It reminds me of my Grandmas bread. It was so easy to make and held up great. Will be making this a family recipe for my kids. thanks!!1
Aw, I’m so happy to hear this! It’s my grandma’s old recipe, and she has since passed, so I love that I can share her love of food through my site and that others enjoy her recipe as much as I do!
I left my two pans in the oven for exactly 45 minutes (and let cool for a few hours in the pan on the counter) and the loaves turned out perfectly. I received the best compliment from my coworker — “just like mom used to make”. Thanks for such an easy, delicious recipe!
I love this bread! I normally don’t even like banana bread, but this was fantastic! I halved the amount of nuts and only put nuts into one pan, so the second pan was sans-nuts. Both were delicious! Thanks so much!
Hi. My husband loves banana bread. I will try baking it this weekend. However, the loaf pan I have is only one 9″ x 5″. Would that work if I put the batter into the loaf pan and the rest into muffin tins? Thanks for your help ;)
Yes, you could definitely do that!
This recipe is great!! I don’t usually like banana breads, but this is really good bread. Thank you so much !
Emily
Wow! This is banana bread is very moist, and has a nice, dense texture. It is so full of rich, banana flavor. I added a tsp of cinnamon to add a little kick. I also left it in the oven for 20 more min to fully bake. Thank you for sharing your delicious recipes. I am an avid food blog reader and your recipes are, by far, the best. Thanks again for sharing!
This is the best banana bread I have ever made. I was at my Grandma’s house (what a coincidence, huh?) when I first made this recipe. I was really craving banana bread and I came across this recipe. The first time I made it, it came out perfect!! If you are looking for the most easy, simple, and delicious recipe for banana bread, you should definitely try this one!!! Thanks soooo much Brown Eyed Baker!!!
Going to the store in the morning to get all of the ingredients! Look forward to making it for desert with all of the kids in the afternoon!! Thanks!!!
I made this today.,,,amazing! Thank you for sharing!
Just ate a slice fresh from the oven! Extremely moist. I tossed in a tsp of cinnamon with the dry ingredients. Thank you!
What a delish recipe! I made 2 batches on Sunday.. Super simple! The loaves had amazing flavor and were perfectly moist! This is definitely my new ‘go to’ everyday recipe! THANK YOU for sharing! :)
Made this last night with my 4 year old and not only was it super easy, it turned out great. Love how moist it was (that is the problem with some other banana recipes I’ve tried). And the banana flavor really comes through. The only bad thing is that we only had 2 bananas so could only make one loaf. :( Guess what we are having for breakfast? :)
One of my friends made these and they are delicious! But does the type of oil matter in the recipe? Thanks!
Hi Dana, I would recommend vegetable or canola oil.
My husband doesn’t really care for banana nut bread, so I will have to eat it all by myself (darn!). Being pregnant, I bought bananas for breakfast and of course they went bad before I ate them all, so I am using them to now make this delicious looking bread. Can i possibly save enough unbaked bread for the other loaf in the fridge so I have time to eat the other loaf? I don’t want to waste!
Hi Monica, I would actually recommend baking both loaves and freezing the second one until you are ready to eat it. The batter won’t stay fresh in the fridge. Just wrap with plastic wrap and foil before freezing!
Hi! :) I love your recipes. My husband is on weight watchers, and I’m struggling to find a flavorful recipe that isn’t over loaded with too much fat, etc.
You wouldn’t happen to know the fat, protein, fiber and carbohydrate grams in this recipe would you? I’d love to convert it to a points plus recipe that my hubby can enjoy from time to time.
Thank you so much! :)
Hi Kacey, I do not know the nutritional content of the recipe, sorry!
I just made this! It’s fab. I was searching online for a good recipe and all your stuff look so delish so I said why not try yours. I will try another recipe then. :D
Thank you! I’ve never had a banana nut bread come out as delicious! The batter made great mini-muffins as well. Thanks again!
So glad you loved, and great to know they make awesome mini muffins!
Sometimes there’s nothing better than warming up a slice of banana bread and slathering butter all over it! Yum!
I love a good banana bread, however I’d have to do it without nuts. Looks amazing :)
Wow, sounds delicious. I like banana muffin, your banana nut bread must taste good. Thank you for your recipe. Also, the picture of “Banana Nut Bread” reminds me the German black bread.
Banana nut bread is one of my favorites… I am especially fond of slathering peanut butter on it, as well. Your recipe looks divine!
Ah, this does look delicious. Unfortunately, I can’t get my family to wrap their arms around it like I do. Bananas and peanut butter; yes. Maybe I’ll try your recipe and see if that goes over any better. It looks delicious (I’m afraid I’ll end up eating the whole loaf).
This is the best banana bread recipe I’ve tried. Thank you.It comes amazing.
Pili – so happy you loved this!
YUM!
Quick tip: I add 1/2 tbs of pumpkin pie spice to my banana nut bread and it adds just a little bit of sass :)
Stephanie, awesome tip! I am going to try some pumpkin pie spice next time, perfect for fall!
I love banana bread. Thanks for sharing your grandma’s recipe!
I loved my grandma’s cooking but sadly don’t have any of her recipes. Thanks for sharing your grandma’s recipe for banana bread. It looks yummy!
This banana bread looks so good. I would have to make it minus the nuts as my son is allergic. I am going to make a loaf this weekend, maybe tomorrow a.m.? Looks so good. i want a slice right now.
I love grandma recipes! And I love everything banana. The bread does look perfect.
Sounds delicious! I’m planning on making banana muffins this weekend. Have you ever tried using this recipe for muffins?
Hi Lynn, I have never made this recipe into muffins. If you do, I’d love to hear the results. These are my all-time favorite banana muffins:
https://www.browneyedbaker.com/2008/01/09/banana-muffins-2/
I’m with you. Peanut butter on EVERYTHING, especially banana bread. I like this recipe, thanks!
I think that there as many banana bread recipes as people on the earth. Everybody has their favorite, like your Grandma’s recipe. We had a banana bread bake off in our family. Your recipe looks like a winner.
Sounds delicious! I’d have to leave out the nuts, but goodness does this sound like it would be incredible with cream cheese! Yum!!
Yummy. I love banana bread too! They are also good made as muffins. The cream cheese idea is a good one. Thanks for sharing.
This looks so good…full of nuts, just the way I like banana bread to be. Very nice height and texture too.
I don’t know how anyone could have leftovers. I eat half a loaf the first day! by myself! :D
Grandma stories are the best! And thanks for the cream cheese idea…I bet that works great on pumpkin bread, too!
DE-LISH! And spreading cream cheese on it is my favorite. Thanks for the recipe :)
I’ve been looking for a good banana bread recipe to replace the one of my mom’s that I lost. Instead of oil, it called for Spry. I think that was a type of Crisco back in the day. Your grandma’s recipe looks similar both in the picture and the ingredients. I’ll have to give it a try. Thanks.
If there is any leftover by the weekend, try some slices dipped in eggs and milk, then fried ala French Toast . . . OMG, this is amazing!
Oh wow, that sounds amazing! I never would have thought of making banana bread into French toast – super suggestion, I can’t wait to try it! Thank you!
This looks delicious! Have you seen the Cook’s Illustrated version of banana bread lately? It’s very labor intensive, but it’s worth it!
You know, I just saw a version of it on another blog, and it does look time-intensive. I haven’t tried it, perhaps I will, but I doubt anything will replace my grandma’s recipe as my all-time favorite :)
Oh I wish I wasn’t allergic to bananas, that looks so tasty! :)
Your banana bread looks delicious! It looks just like my grandmother’s. I just posted a tribute to her using her classic banana bread recipe too. Grandmothers are so special. :)
I love breakfast breads like this. Of course, I eat them any time of day. They are always so moist and yummy :)
I loved baking banana bread with my Grandma too – it’s one of the first things I ever learned to bake! Your Grandma’s recipe looks very moist and delicious :)
I’ve tried so many banana bread recipes it’s ridiculous, but since Grandmas always know how to bake, I think I’ll try yours too! Would it be sacrilege to leave out the nuts since my kids won’t eat them?
Not at all Kristina! The best part of baking from scratch is making things completely adaptable to your own tastes. Go for it sans nuts :)