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A loaf of banana nut bread with a slice cut off on a rectangular white plate next to a white and blue dish towel.
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5 from 7 votes

Best Banana Nut Bread Recipe

This easy banana nut bread is so moist and delicious! Topped with caramelized nuts and loaded with walnuts and mashed bananas my easy banana bread recipe is a family favorite that tastes great for breakfast or as a snack. A perfect way to use overripe bananas!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Servings: 16
Calories: 235kcal


  • 1 ¾ cups all-purpose flour (210g)
  • 1 tsp baking soda
  • ½ tsp table salt
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter room temperature (115g)
  • ¾ cup brown sugar (150g)
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • ¼ cup plain yogurt (60g)
  • 3 very ripe medium bananas mashed (about 1 ½ cups)
  • 1 cup coarsely chopped walnut (125g)

For the Caramelized Nut Topping:

  • 2 tbsp unsalted butter
  • 2 tbsp maple syrup or honey
  • ½ cup walnuts chopped (60g)


  • Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan. Line the pan with a strip of parchment paper leaving an overhang to easily lift out the bread.
  • Combine flour, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 4 minutes until light and fluffy.
  • Add eggs, one at a time, mixing 20 seconds after each addition.
  • Add vanilla extract and yogurt, mix until incorporated.
  • Add mashed bananas and mix until combined.
  • With a rubber spatula, mix in the flour mixture until just incorporated and no flour pockets remain. Fold in the nuts and transfer the batter to the prepared pan.
  • Make the topping: In a small pan, melt butter over medium heat. Stir in honey (or maple syrup) and whisk to combine. Add chopped walnuts and cook for 1-2 minutes, stirring constantly, until the mixture thickens.
  • Distribute the topping evenly on top of the batter.
  • Bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean. Cover pan with aluminum foil after 30 minutes.
  • Let the bread cool in the pan on a cooling rack for 5-10 minutes. Then lift the bread out of the pan and let cool completely on the rack.


Calories: 235kcal