Banana Nut Bread

5 stars (3 reviews)

I'm sharing my top tips for how to bake up the best, most perfectly moist banana nut bread with just 2 bananas! You won't believe how easy and practically foolproof this recipe is to make tender and flavorful banana bread for an anytime treat that everyone loves.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Servings: slices

Calories: 294kcal

Author: Sommer Collier

Ingredients

2 very ripe bananas (2 large or 3 small) 1 1/2 cups smashed
1 cup granulated sugar
8 tablespoons butter (1 stick) melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup shredded coconut
3/4 cup chopped nuts almonds, pecan, walnuts…

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease and flour a 9x5 loaf pan. (1 1/2 quart capacity) Thoroughly smash the bananas.
Set out a large mixing bowl. Use a spatula to mix the sugar and melted butter together. Then add the smashed bananas, eggs, and vanilla extract. Mix until combined.
In a separate bowl, whisk together the dried ingredients: flour, cinnamon, baking soda, and salt. Gently stir the dry mixture into the wet. Stop immediately after mostly combined. DO NOT overmix the batter.
Add the coconut and chopped nuts. Use a spatula to gently fold them in by hand.
Pour (scoop) the batter into the loaf pan. Bake for 55-70 minutes. Check the bread at 55 minutes by inserting a toothpick in the middle of the bread – when it comes out MOIST but no batter is clinging to it, take the bread out of the oven (a few crumbs on the toothpick are fine.) Allow the bread to cool for 10 minutes in the pan, then flip it out onto a cooling rack. Cool completely before cutting.

Video

Notes

Pro Tip - This 2 banana bread recipe is best with super sweet, super overripe bananas that are dark brown. But if you only have yellow ripe bananas, no worries! Check out our quick and easy steps for how to brown the bananas in the oven.
Storing Leftovers - Transfer the bread to an airtight container or wrap tightly in plastic wrap, and store at room temperature for up to 5 days.
Freezing - Moist banana bread is great to freeze! Let it cool completely before wrapping tightly in plastic wrap - plus a layer of aluminum foil for extra protection - and transfer to an airtight plastic ziploc freezer bag. Freeze for up to 3 months, and thaw in the fridge overnight when ready to enjoy.

Nutrition