One Bowl Banana Nut Bread

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. 🙂

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

• 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.

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.

Recipe FAQs

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.

More banana recipes you’ll love!

• Banana chia pudding
• Blueberry Banana Baked Oatmeal by Live Well Bake Often
• Gluten-free banana bread
• Healthy banana muffins
• Healthy blueberry banana bread
• Oat flour pancakes
• Overnight steel cut oats
• Peanut butter banana oat bars
• Peanut butter banana muffins