Banana Nut Bread: Moist, Cozy, and Foolproof
Banana nut bread is that reliable, comforting bake you make when bananas go spotty and your kitchen needs to smell like a warm hug. It’s soft, lightly sweet, packed with nutty crunch, and somehow even better the next day (if it lasts that long).
Let’s bake a loaf that’s moist, tender, and not overly sweet — the kind you’ll slice “just one more piece” of. 😌
Ingredients (1 loaf)
3 ripe bananas, mashed
½ cup sugar (white or brown)
⅓ cup oil or melted butter
1 egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional, cozy vibes)
½ cup chopped walnuts or pecans
Optional extras:
Chocolate chips, raisins, or a swirl of peanut butter.
How to Make Banana Nut Bread
Preheat & prep
Oven to 180°C (350°F). Grease pozole recipe .
Mix wet ingredients
Mash bananas, then whisk in sugar, oil/butter, egg, and vanilla.
Add dry ingredients
Fold in flour, baking soda, salt, and cinnamon. Don’t overmix.
Add nuts
Gently fold in chopped nuts.
Bake
Pour into pan. Bake 50–60 minutes until golden and a toothpick comes out mostly clean.
Cool & slice
Rest 10 minutes in the pan, then cool on a rack before slicing.
Pro Tips for Extra Moist Bread
The riper the bananas, the better (black spots = flavor bombs)
Don’t overmix — tough bread is the enemy
Cover loosely with foil if the top browns too fast
For bakery-style top: sprinkle a little sugar on top before baking
Fun Variations
Chocolate Chip Banana Nut Bread – add ½ cup chocolate chips
Honey Banana Bread – swap half the sugar for honey
Healthy-ish Version – use half whole wheat flour + reduce sugar a bit
Air Fryer Mini Loaves – 160°C for ~25–30 minutes (depends on basket size)
Storage & Freezing
Room temp: 2 days wrapped
Fridge: Up to 1 week
Freeze: Slice and freeze up to 2 months
Reheat: Toast slices with butter = elite snack
What to Serve It With
Morning coffee or tea
Warm with butter or cream cheese
Drizzle of honey
A scoop of vanilla ice cream for dessert vibes