After all our fun adventures with chocolate chips, cinnamon swirls, and tropical flavors, sometimes you just need to come home to the original. The timeless, unbeatable classic. For me, that is, and always will be, a perfect loaf of Banana Nut Bread.
This is the recipe that started it all, the one that feels like a warm hug from a grandmother’s kitchen. It’s a beautifully simple, no-fail loaf that delivers on every promise. We’re talking about a perfectly moist and unbelievably tender banana bread, warmly spiced with a delicate hint of cinnamon, and generously studded with crunchy, toasted walnuts in every single bite. The top bakes up into a gorgeous, golden-brown crust, making every slice a little piece of heaven.
This is my definitive recipe for the classic banana nut bread that I truly believe is the only one you’ll ever need. It’s the perfect, cozy bake for a quiet weekend morning here in Heek, especially when enjoyed warm with a smear of butter and a hot cup of coffee.
The Timeless Comfort of a Classic
There is a reason banana nut bread is a beloved classic that has graced kitchens for generations. It’s the perfect harmony of simple, comforting flavors and textures. The sweet, fruity banana is the star, the warm spice adds a cozy depth, and the toasted nuts provide a hearty, satisfying crunch that cuts through the softness of the bread.
This recipe is built on my signature, super-moist banana bread base, the one I use for all my best variations. The secret to its perfect texture is a combination of very ripe bananas and a scoop of sour cream or Greek yogurt. But to make this the ultimate classic version, we are focusing on two simple but game-changing details: a hint of warm cinnamon and, most importantly, toasting the nuts. This small, extra step makes a world of difference, deepening their flavor and ensuring they stay perfectly crunchy.
Why This Classic Recipe is a Forever Favorite:
- Perfectly Moist & Tender: Built on my foolproof, ultra-moist base recipe, this bread has the most incredible, soft crumb that stays fresh for days.
- Hearty, Toasty Crunch: Taking the time to toast the walnuts before adding them is a game-changer for flavor and texture.
- Warmly Spiced & Comforting: A subtle hint of cinnamon perfectly complements the sweet banana and toasty nuts, making it extra cozy.
- A Simple, No-Fail Classic: This is a straightforward and reliable recipe that delivers perfect results every single time, making it great for bakers of all levels.
Ingredients & Equipment
For the Banana Nut Bread:
- Walnuts or Pecans: 1 cup (about 115g), whole or halves.
- All-Purpose Flour (Mehl Type 405): 250g (2 cups), plus 1 tablespoon for tossing the nuts.
- Baking Soda (Natron): 1 teaspoon.
- Ground Cinnamon: 1 teaspoon.
- Salt: ½ teaspoon.
- Very Ripe Bananas: 3 large, mashed well (about 1 ½ cups).
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Sour Cream or Full-Fat Greek Yogurt: 60g (¼ cup).
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Light Brown Sugar: 100g (½ cup), packed.
- Granulated Sugar: 100g (½ cup).
- Optional Topping: A few extra walnut or pecan halves.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A baking sheet (for toasting the nuts).
- A large mixing bowl.
Time Estimates
- Prep Time: 20 minutes (includes toasting nuts)
- Bake Time: 55-65 minutes
- Total Time: Approximately 1 hour 20 minutes
Step-by-Step Instructions
A small extra step of toasting the nuts makes a world of difference!
Step 1: Prepare Oven and Toast the Nuts Preheat your oven to 175°C (350°F). Grease and flour your loaf pan, or line it with parchment paper with an overhang. Spread the walnuts or pecans in a single layer on a small baking sheet. Toast them in the preheated oven for 7-9 minutes, until they are fragrant and lightly browned. Let them cool completely, then roughly chop them.
Step 2: Combine the Dry Ingredients In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, cinnamon, and salt. In a small separate bowl, toss the chopped, toasted nuts with 1 tablespoon of the flour mixture. This little trick helps prevent them from sinking to the bottom of the loaf!
Step 3: Combine the Wet Ingredients In a large bowl, mash the ripe bananas. Whisk in the melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract until well combined. Whisk in both the brown sugar and granulated sugar until the mixture is smooth.
Step 4: Fold it All Together (Gently!) Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, fold the batter together just until the streaks of flour disappear. Remember, do not overmix! Gently fold in the flour-coated nuts until they are just distributed throughout the batter.
Step 5: Bake Pour the batter into your prepared loaf pan and smooth the top. If you like, arrange a few nut halves decoratively on top of the loaf. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but no wet batter. If the top is browning too quickly, you can loosely tent it with foil.
Step 6: Cool Completely Let the banana nut bread cool in the loaf pan on a wire rack for 15 minutes. Then, lift it out using the parchment overhangs and let it cool completely on the wire rack before slicing.
Notes, Tips & Variations
- Toasting the Nuts is a MUST!: I know it’s an extra step, but I promise it’s worth it. Toasting nuts deepens their flavor, makes them crunchier, and removes any raw or waxy taste. It’s the difference between a good banana nut bread and a great one.
- Stop the Sink: Tossing your chopped nuts in a little bit of the dry flour mixture before folding them in is a classic baker’s trick. It helps them grip the batter and stay suspended throughout the loaf instead of all sinking to the bottom.
- Nut-Free Version: If you have a nut allergy or just prefer it plain, you can simply omit the nuts to make a delicious, classic banana bread.
- Other Warm Spices: Feel free to add ¼ teaspoon of nutmeg or allspice along with the cinnamon for an even warmer, cozier spice profile.
The Best Classic Banana Nut Bread Recipe
Ingredients
- 1 cup 115g walnuts or pecans, toasted and chopped
- 2 cups 250g all-purpose flour, plus 1 tbsp
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large very ripe bananas mashed
- 115 g ½ cup unsalted butter, melted
- 60 g ¼ cup sour cream or full-fat Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 100 g ½ cup light brown sugar
- 100 g ½ cup granulated sugar
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a loaf pan. Toast the nuts for 7-9 minutes until fragrant. Let cool, then chop.
- Mix Dry: In a medium bowl, whisk together 2 cups of flour, baking soda, cinnamon, and salt. In a small bowl, toss the chopped nuts with the remaining 1 tbsp of flour.
- Mix Wet: In a large bowl, mash bananas. Whisk in melted butter, sour cream, eggs, and vanilla. Whisk in both sugars.
- Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in the flour-coated nuts.
- Bake: Pour the batter into the prepared pan. Top with extra nut halves if desired. Bake for 55-65 minutes, until a toothpick comes out with moist crumbs.
- Cool: Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Toasting the nuts before adding them is a crucial step for the best flavor and texture.
- Tossing the nuts in a bit of flour helps prevent them from sinking to the bottom of the loaf.
- For a plain banana bread, simply omit the nuts.
Frequently Asked Questions (FAQ)
1. What kind of nuts are best for banana bread? The two classic and most popular choices are walnuts and pecans. Walnuts have a slightly more robust, earthy flavor that pairs beautifully with banana. Pecans are a bit sweeter and more buttery. Both are fantastic! The most important thing is to toast them first.
2. How do I keep my nuts from sinking to the bottom of the bread? It’s a simple but effective trick! After you chop your toasted nuts, toss them in a tablespoon of the dry flour mixture from the recipe until they are lightly coated. This helps them “grip” the batter and stay suspended throughout the loaf as it bakes, instead of all sinking to the bottom.
3. Do I really need to toast the nuts first? I know it feels like an extra step, but I promise it is 100% worth it. Raw nuts can sometimes have a soft, waxy texture and a mild flavor. Toasting them for just a few minutes in the oven wakes them up, making them much crunchier and deepening their nutty flavor significantly. It makes a huge difference in the final product.
4. How ripe should my bananas be for this recipe? The riper, the better! You are looking for bananas that are well past their yellow stage and are heavily speckled with brown or even mostly black. These bananas are much sweeter, have a more intense banana flavor, and are softer, which contributes to a very moist loaf.
Back to the Delicious Basics
Sometimes, the simple classic is exactly what you need. I hope this recipe for the perfect, timeless Banana Nut Bread brings a little bit of warmth and comfort to your kitchen. It’s a recipe to be treasured and passed down. If you bake a loaf, I would absolutely love to hear about it in the comments below!
For more cozy baking classics, be sure to follow me on Pinterest and Instagram. There’s nothing better than a thick, warm slice of this bread with a generous smear of butter and a hot cup of coffee. Enjoy!