Banana Nut Bread
This banana nut bread is incredibly moist, made with brown butter and buttermilk. Pecans or walnuts add the perfect crunch. Try this easy recipe!
Since Bananas is on the menu, Coconut Banana Bread, Chocolate Banana Bread, Banana Bread with a Cinnamon Sugar Topping, or Banana Cinnamon Chip Bread with Cinnamon Sugar Topping fit right alongside it.
Why This Banana Nut Bread Is My Go-To
I’ve baked a lot of banana bread over the years, but this banana nut bread stands out. The browned butter gives it a nutty depth that pairs perfectly with the pecans or walnuts. While it bakes, the kitchen smells cozy and caramel-like. I keep a loaf on the counter for breakfast and snacks, it’s that good.
Why You’ll Love This Moist Banana Bread
- The browned butter adds a rich, nutty flavor you can’t get any other way.
- Buttermilk makes the crumb extra tender and moist.
- Chopped nuts on top and inside give every bite a satisfying crunch.
Key Ingredients for Brown Butter Banana Bread
- Bananas: Use overripe bananas with lots of brown spots for maximum sweetness and moisture. They should be very soft.
- Butter: Browning the butter is key, it adds a nutty depth that makes this banana bread with nuts special. Use unsalted so you control the salt.
- Buttermilk: The acid in buttermilk keeps the bread tender and moist. If you don’t have it, make a quick substitute with milk and lemon juice.
Kitchen Tools for This Pecan Banana Bread
- 9×5-inch loaf pan
- Small saucepan for browning the butter
- Medium and large mixing bowls
- Whisk
- Spatula
- Cooling rack
- Toothpick for testing doneness
Tips for Making the Best Banana Nut Bread
When browning the butter, watch for small golden flecks on the bottom of the pan and a nutty aroma. That’s your cue to remove it from the heat immediately so it doesn’t burn. Let it cool to room temperature before mixing with the other wet ingredients.
Use very ripe bananas, the darker the better. They mash easily and provide natural sweetness and moisture. Don’t overmix the batter once you add the dry ingredients, or the bread will turn out tough. Stir just until no streaks of flour remain.
Check the bread for doneness starting at 50 minutes. If the top is browning too quickly, loosely cover the loaf with foil. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Easy Banana Nut Bread Variations to Try
You can swap the pecans for walnuts, or leave the nuts out entirely for plain banana bread. If you’re in the mood for something sweeter, fold in a cup of chocolate chips. Light brown sugar works in place of dark brown sugar, though dark gives a deeper caramel flavor. For a gluten-free version, use a 1:1 all-purpose gluten-free flour blend.
How to Serve Banana Bread with Nuts
Serve this moist banana bread warm with a pat of butter or a smear of cream cheese. A drizzle of honey or maple syrup is nice too. It’s great with a cup of coffee for breakfast or as an afternoon snack. For dessert, top a slice with whipped cream or a scoop of vanilla ice cream.
How to Store Leftover Banana Nut Bread
Store the banana nut bread in an airtight container at room temperature for up to 3 days. Wrapping it tightly in plastic wrap also keeps it moist.
How to Freeze Walnut Banana Bread
To freeze, wrap the cooled loaf tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. You can also freeze individual slices the same way. Just thaw one when you want it.
Best Ways to Reheat Banana Nut Bread
Microwave a slice for a few seconds or warm it in a low oven until heated through. This brings back the fresh-baked texture.
Banana Nut Bread FAQs
Can I use frozen bananas?
Yes, thaw them first and drain any excess liquid. Mash them well before adding to the batter. The texture will be fine.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for 5 minutes until it curdles, then use it as buttermilk.
Can I make this nut-free?
Absolutely. Simply omit the chopped nuts. The banana bread will still be moist and flavorful. You might want to add a little extra turbinado sugar on top for crunch.
Why brown the butter?
Browning the butter cooks the milk solids, creating a nutty, caramel-like flavor that complements the bananas and nuts. It’s a simple step that adds a lot of depth.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. The bread should be golden brown and the edges pulling away from the pan. Start checking at 50 minutes.
Recipe
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.
Ingredients
- 0.5 cup unsalted butter, cut into tablespoon pieces
- 1.75 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp kosher salt
- 3 medium ripe bananas, mashed
- 0.75 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 0.25 cup buttermilk, at room temperature
- 2 tsp pure vanilla extract
- 0.667 cup pecans or walnuts, chopped
- 2 tbsp turbinado sugar
- 0.25 cup pecans or walnuts, chopped
Instructions
- 1
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- 2
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.
- 3
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- 4
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.
- 5
Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 2/3 cup of the chopped nuts.
- 6
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.
- 7
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.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Oven Baked, vegetarian
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