If you’ve got overripe bananas on the counter, it’s time to bake a loaf of Banana Nut Bread! This bread is moist and tender with big banana flavor and crunchy walnuts, and the goodness of whole wheat white flour and no refined sugar. It’s so easy to make and comes together in just one bowl!

Banana nut bread sliced on a cutting board

I almost always have overripe bananas on my counter, which leads me to think that I buy an excessive amount on purpose.

Sometimes I freeze them for my banana smoothies, but most of the time they don’t make it to the freezer.

I love utilizing them in recipes like my banana waffles and banana breakfast cookies, and of course Banana Nut Bread is always a good idea.

This is a healthier version with whole wheat white flour, no refined sugar and minimal oil, but nobody will know that it’s healthy unless you tell them.

The crumb is moist and tender, and the toasty walnuts add a crunchy texture for the perfect contrast.

This is the only banana bread recipe that you’ll ever need because it hits all the marks. 🙂

Loaf of banana nut bread sliced

Why you’ll love this recipe:

  • This banana nut bread recipe yields a loaf that’s moist and tender with big banana flavor and crunchy walnuts on top.
  • It’s got the goodness of whole grains, no refined sugar and minimal oil.
  • It’s super easy to make and comes together in one bowl.
  • It keeps for 5 days or may be frozen for up to 3 months.

Recipe ingredients

Banana nut bread recipe ingredients

Ingredient notes

  • Bananas. For the best possible flavor, use very ripe, brown, spotted bananas. Two large or three medium bananas will yield 1 cup of mashed banana.
  • Whole wheat white flour. This flour lends all of the fiber and nutrients of whole wheat flour without making the banana nut bread too dense. It may be substituted with the same amount of all purpose flour, or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Coconut sugar. Sub with granulated or packed brown sugar if you prefer.
  • Coconut oil. May be substituted with your favorite oil.
  • Milk. Use your favorite dairy or non-dairy milk.
  • Walnuts. Sub with your favorite nuts or omit altogether if desired.

How to make banana walnut bread

This recipe is extremely easy to make, and comes together in just one bowl.

Pro tip: The riper, or more brown and spotted your bananas are, the sweeter they will make your banana bread.

See the recipe card below for full instructions.

How to make banana nut bread
  1. Whisk together the eggs, coconut sugar and oil vigorously until frothy.
  2. Add the mashed banana, milk and vanilla and whisk until combined.
  3. Add the baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk until combined.
  4. Add the flour and stir until just incorporated.
  5. Pour the batter into a greased loaf pan and press the walnuts into the top.
  6. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the center comes out almost clean.
Loaf of banana nut bread on a cooling rack

FAQs

How ripe do bananas have to be for banana nut bread?

The more brown and spotty your bananas are, the sweeter they are, which translates to a better tasting banana nut bread.

Can I substitute pecans for walnuts in banana bread?

Not a fan of walnuts? Sub them with pecans in this banana nut bread. They can also be omitted altogether if you have a nut allergy.

How do I know if my banana bread is done?

The bread will be golden brown and set, and a toothpick inserted into the center will come out clean or with very few moist crumbs.

Recipe notes

  • Pro tip:  The riper, or more brown and spotted your bananas are, the more flavor they add to your bread. 
  • All oven temperatures vary, so check for doneness after 50 minutes of baking time.
  • Whole wheat white has all the fiber and nutrition of whole wheat flour without making the banana nut bread too dense. It may be substituted with the same amount of all purpose flour, or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Customize this recipe with your favorite nuts or omit altogether, or add blueberries or chocolate chips if desired.
  • Enjoy banana nut bread within 5 days or freeze for up to 3 months.
Slices of banana walnut bread on a cutting board

More banana recipes you’ll love!

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Banana nut bread sliced on a cutting board

One Bowl Banana Nut Bread

One Bowl Banana Nut Bread is moist, delicious and made with the goodness of whole wheat white flour and no refined sugar! It comes together in one bowl and it's freezer friendly!
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Ingredients

  • 2 large eggs lightly beaten
  • 3/4 cup coconut sugar substitute this with granulated or brown sugar
  • 1/3 cup coconut oil or your favorite
  • 3/4 cup milk your favorite dairy or non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 large bananas mashed (about 1 cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon optional
  • 1/4 teaspoon salt
  • 1 3/4 cups whole wheat white flour see notes for substitutions
  • 1/2 cup walnut pieces

Instructions 

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds. Add the milk, vanilla, and bananas and whisk until well combined.
    2 large eggs, 3/4 cup coconut sugar, 1/3 cup coconut oil, 3/4 cup milk, 1 teaspoon vanilla extract, 2 large bananas
  • Add the baking powder, baking soda, cinnamon, and salt to the wet ingredients and whisk until incorporated, then stir in the flour until just combined, being careful not to over mix.
    1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 3/4 cups whole wheat white flour
  • Pour the batter into the prepared loaf pan and spread evenly. Top the batter with the walnuts and press in slightly.
    1/2 cup walnut pieces
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out fairly clean with moist crumbs. Cool completely on a wire rack, then slice, serve, and enjoy!

Notes

  • Pro tip:  The riper, or more brown and spotted your bananas are, the more flavor they add to your bread. 
  • All oven temperatures vary, so check for doneness after 50 minutes of baking time.
  • Whole wheat white has all the fiber and nutrition of whole wheat flour without making the banana nut bread too dense. It may be substituted with the same amount of all purpose flour, or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Customize this recipe with your favorite nuts or omit altogether, or add blueberries or chocolate chips if desired.
  • Enjoy banana nut bread within 5 days or freeze for up to 3 months.

Nutrition

Serving: 1slice, Calories: 259kcal, Carbohydrates: 34g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 39mg, Sodium: 222mg, Potassium: 189mg, Fiber: 3g, Sugar: 12g, Vitamin A: 103IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in October 2016. Step by step photos have been added, and the text has been modified to include more recipe information.

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