Banana Nut Bread

By Maria Lichty

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Quick Summary

Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe.

Banana Nut Bread cut in slices on cooling rack.

You guys know I LOVE banana bread. I have several recipes on our blog. Hello, easy banana bread, chocolate chip banana bread, chocolate banana bread, healthy banana bread…the list goes on.

Well, today I am back with another winning loaf, Banana NUT Bread! I LOVE this recipe, it is banana bread perfection. Hint, there is brown butter involved so you know it’s going to be GOOD:)

There is something so, so comforting about a warm slice of Banana Nut Bread! It makes your whole house smell cozy and everyone just drifts into the kitchen as soon as they smell it.

I really love having a loaf of this bread on the counter for breakfast and snacks! It’s filling and, of course, absolutely delicious. I know you’ll love it, too!

stack of banana nut bread slices.

Best Bananas to Use

There is no such thing as too much brown when you’re making banana bread! Even black bananas can be used for this recipe. Any green on the peel indicates the bananas aren’t ready for bread yet. You want LOTS of brown spots or mostly brown bananas.

If your bananas aren’t ripe enough, you can bake a whole, unpeeled banana in a 300-degree oven for one hour to get them nice and soft. Or you can wait a few days until the bananas are ripe and ready to go!

What Nuts to Use

I am normally not a fan of nuts in baked goods, BUT banana bread is the exception. I love nuts in this banana bread recipe. The nuts pair so well with the brown butter, vanilla, and cinnamon flavors. I like to use pecans but walnuts work just as well. Use your favorite!

banana nut bread batter in bowl with spatula.


  • Butter– You will brown the butter and I am telling you the brown butter is a game changer! The flavor brings out the nutty flavor in the banana NUT bread!
  • Flour– All-purpose flour is the way to go! If you need the loaf to be gluten-free you can use all-purpose gluten-free flour.
  • Baking powder and Baking Soda– I use both for leavening!
  • Cinnamon– Cinnamon brings out the best flavor! Don’t skip it!
  • Salt– Always a must!
  • Bananas– Make sure your bananas are ripe so you get that sweet banana flavor.
  • Dark brown sugar– I like to use dark brown sugar for a deeper caramel flavor.
  • Eggs– Room temperature eggs!
  • Buttermilk– Buttermilk guarantees a super moist loaf of banana bread!
  • Vanilla– Use pure vanilla extract, the good stuff!
  • Chopped Nuts– Don’t forget the nuts! It is banana nut bread! You can use pecans or walnuts.
loaf of banana nut bread on cooling rack.

How to Make Banana Nut Bread

  • Start with a little bit of prep! Turn your oven to 350 and grease a 9×5-inch loaf pan with nonstick cooking spray. Make sure your loaf pan isn’t dark in color or the bread will get too dark.
  • Now we brown some butter. My favorite! Put the butter in a small saucepan over medium heat. Once it’s melted, turn the heat to medium high and continue stirring. You’ll see small golden brown flecks settling on the bottom of the pan and start to smell a really amazing, nutty, caramel scent around the 3-5 minute mark. Once the butter is browned, pour it into a heat-safe bowl and let it cool to room temperature.
  • In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
  • In a large bowl, combine the wet ingredients. Stir the mashed bananas with the dark brown sugar and mix everything until it’s nice and smooth. Stir in eggs, then buttermilk, browned butter, and vanilla and mix until it’s all combined.
  • Add the dry ingredients and mix until just combined, being careful not to over mix. Gently fold in the chopped nuts very last.
  • Now grab your greased pan and pour the batter in! Sprinkle a little turbinado sugar on top along with the remaining nuts.
  • Bake it until golden brown and a toothpick in the center comes out clean! This should take 50-65 minutes. Check on it early on so you can cover the loaf with foil if it’s browning too quickly on top.
  • Once baked, let the bread rest in the pan for 10 minutes, then loosen the edges with a butter knife. Cool it completely on a wire rack before slicing.
banana nut bread cut into slices on cooling rack with tea towel and bananas and nuts in bowl.

How to Store

Store your banana nut bread on the counter in a sealed airtight container for up to 3 days. You can also wrap the cooled bread in plastic wrap.

This is also an amazing recipe for freezing! Wrap loaves well in plastic wrap, then foil and freeze them for up to 3 months. You can also freeze individual slices.

More Banana Bread Recipes

Banana Nut Bread loaf cut into slices and stacked on cooling rack.
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Banana Nut Bread

Super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe.
4.64 from 11 votes


For the bread:

For the topping:

  • 2 tablespoons turbinado sugar
  • ¼ cup chopped pecans or walnuts


  • Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • To brown the butter, put butter in a small saucepan and melt over medium heat. Once melted, turn up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool to room temperature.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, combine the mashed bananas with the dark brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the buttermilk, browned butter, and vanilla extract and mix until combined.
  • Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 2/3 cup of the chopped nuts.
  • Pour the batter into the prepared loaf pan and sprinkle turbinado sugar and remaining chopped nuts over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes. Check early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top gets too dark, you can loosely cover the loaf with foil and finish baking.
  • Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.


Calories: 294kcal, Carbohydrates: 38g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 164mg, Potassium: 245mg, Fiber: 2g, Sugar: 20g, Vitamin A: 303IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 1mg
Keywords banana, banana bread

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.64 from 11 votes (9 ratings without comment)

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  1. Just made your pecan brown butter banana bread, but took out of oven & it was sunk in the middle. I had it covered & it was done
    Haven’t tasted it yet, it’s now at the 10 minute cooling stage. Why do you think it sunk? I used gluten flour, everything else the same.

    1. It probably was the gluten free flour. Did you over mix? That might have done it too.

  2. 5 stars
    Just made this Banana Nut Bread this morning & it is delicious! I used walnuts & baked it 63 minutes & it came out awesome! My suggestion is that you brown the butter at the same time you take out the eggs & buttermilk, bc it takes a while for the butter to cool. Makes life a quarantine a little bit better!

  3. I made the Banana Nut Bread this afternoon and honestly it is delicious! I added to it 1/4 tsp nutmeg and I used sour cream since I didn’t have the buttermilk and it turned out to be amazingly delicious and moist. Thank you for the amazing recipe

  4. 5 stars
    Yum! Absolutely delicious and a definite recipe keeper! Not sure if my sugar was not turbinado or maybe just about too old, but it didn’t form the “crust” I was expecting. Not a game changer, at all.