Classic Homemade Banana Bread with Nuts

This classic banana bread is everything a homemade loaf should be: golden and lightly crisp on the outside, tender and moist on the inside, and filled with rich banana flavor in every bite. Made with ripe bananas, warm cinnamon, and crunchy nuts, this loaf is perfect for breakfast, afternoon coffee, or a comforting homemade treat any time of day.

One of the secrets to great banana bread is using bananas that are very ripe. The darker the peel, the sweeter and more flavorful the bread will be. This recipe comes together easily with simple pantry ingredients and requires no special equipment, making it ideal for both beginner and experienced bakers.

Why You’ll Love This Banana Bread

Moist, soft crumb with a lightly crisp crust
Naturally sweetened by ripe bananas
Balanced flavor with a hint of cinnamon
Crunchy texture from walnuts or pecans
Freezer-friendly and perfect for make-ahead baking

Ingredients

1¾ cups (225 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup (120 g) walnuts or pecans, coarsely chopped
2 large eggs, lightly beaten and at room temperature
½ cup (113 g) unsalted butter, melted and cooled
1½ cups mashed ripe bananas (about 3 large bananas)
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C) and position the oven rack in the center. Generously grease a 9 × 5-inch loaf pan with butter or nonstick spray. Line the bottom of the pan with parchment paper to ensure easy removal after baking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. Stir in the chopped nuts and set aside.
In a separate bowl, mash the ripe bananas until smooth. Add the beaten eggs, melted butter, and vanilla extract, then whisk until the mixture is well blended.
Create a well in the center of the dry ingredients and pour in the banana mixture. Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients just until combined. The batter should be thick and slightly lumpy. Avoid overmixing, as this can result in a dense loaf.
Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon.
Bake for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bread cool on a wire rack for about 10 minutes. Carefully remove the loaf from the pan and allow it to cool completely before slicing.

Serving and Storage Tips

Serve warm or at room temperature, plain or with a light spread of butter
Store tightly wrapped at room temperature for up to 3 days
Refrigerate for up to 1 week
Freeze whole or sliced for up to 3 months; thaw at room temperature before serving

This homemade banana bread is a timeless recipe that never goes out of style. Simple, comforting, and full of flavor, it’s a loaf you’ll come back to again and again.