Banana Nut Bread is an easy banana bread recipe, perfect for those last minute guests or lazy weekend breakfasts. Made with ripe bananas, pecans, and cinnamon this homemade bread is so airy and moist. 

Banana Bread can be made with or without nuts, or made into banana nut crunch muffins. Either way, it will be a family favorite for years to come!

Overhead shot of sliced loaf of Banana Nut Bread


Ingredients in Banana Nut Bread

Bananas: You’ll want bananas that are spotty and brown with a little bit of yellow. Ripe bananas have more sugars and are sweeter, the perfect addition to this bread.

Butter & Shortening: This banana nut bread uses a combination of shortening and butter. Shortening has a higher fat content (and melting point) so it makes a more tender bread. The addition of butter is for flavor. You can use all butter in this recipe if you prefer but I would suggest trying it with shortening too, the results are great!

Nuts: You can use any kind of nuts in this recipe, my go to is pecans or walnuts.

Overhead shot of Banana Nut Bread recipe ingredients

How to Make Banana Nut Bread

  1. Mix the butter/shortening with sugar until fluffy. This incorporates air into the mixture for a tender bread.
  2. Mix dry and wet ingredients (per recipe below) just until combined. Fold in nuts.
  3. Spread into a loaf pan and top with cinnamon sugar pecans. Bake about 1 hour.

Two pictures of Banana Nut Bread batter in a loaf tin, one with nuts on top

Tip for Baking Moist Bread

Banana nut bread is considered a ‘quick bread’ because there is no yeast.To keep it moist, here are a few tips and tricks:

  • Use very ripe, soft bananas, they’re extra sweet and moist and impart the most ‘banana-y’ flavor!
  • Have ingredients at room temperature before beginning.
  • Butter tastes great, but shortening produces a softer crumb.
  • Gently fold in the wet and dry ingredients with a spatula and be careful not to ‘overstir.’ A light, fluffy bread that goes into the pan comes out airy, moist, and beautiful!

Overhead shot of Banana Nut Bread fresh out of the oven in a loaf pan

To Store

Banana nut bread will last at room temperature about 4 or 5 days. Keep it wrapped tightly in a cooler space on the counter.

Can I Freeze Banana Nut Bread?

This banana nut bread recipe is a champion for freezing and can be frozen, thawed, and served (without anyone noticing!) for about 2 to 3 months.

Wrap it tightly in plastic wrap and then seal in a freezer bag with the date on it. To save freezer space, slice in 1 inch slices and layer in a zippered bag and place the bags flat in the freezer. Once they are frozen, stack them neatly. This also allows you to thaw only the portions you need.

Have More Bananas?

Overhead shot of sliced loaf of Banana Nut Bread
4.96 from 63 votes↑ Click stars to rate now!
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Easy Banana Nut Bread

This quick & easy banana nut bread recipe is perfect for those last minute guests or lazy weekend breakfasts.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12


  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • cup sugar
  • ¼ cup butter
  • ¼ cup shortening
  • 2 eggs
  • 1 cup mashed bananas about 3 medium
  • cup pecans or walnuts, chopped
  • 1 tablespoon flour


  • 2 tablespoons pecans
  • 1 teaspoon sugar
  • 1 teaspoon butter
  • teaspoon cinnamon


  • Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8x4 loaf pan.
  • Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
  • With a hand mixer on medium, combine sugar, butter and shortening in a medium bowl until fluffy. Add eggs and mix well. Stir in mashed bananas.
  • Add dry ingredients and mix just until combined. Toss nuts with remaining tablespoon of flour and fold into batter.
  • Pour into prepared loaf pan and top with topping. Combine topping ingredient and sprinkle over loaf.
  • Bake 55-65 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.
4.96 from 63 votes

Nutrition Information

Calories: 253 | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 236mg | Potassium: 103mg | Fiber: 2g | Sugar: 13g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Ronda, I haven’t tried mini loaves but I would check them around 25 mins with a toothpick to see if it comes out clean and go from there.

    1. Hi Kendall, the 1 1/2 cups of flour is added in step 2 with the other dry ingredients. The 1 tablespoon of flour is used in step 4 to toss the pecans in. This stops them from sinking to the bottom of the pan.

  1. The texture and height of the bread were great. Unfortunately it was barely sweet. Maybe brown sugar or an additional sweetener would give it a sweet bread flavor.3 stars

  2. Recipes look great and easy on a limited budget. Going to try Banana Nut Bread with pecans and dried cranberries for some zing!.

    1. This is probably the best banana nut bread. I have tried many recipes and they are always dry. This one is very moist and has great banana flavor. I added a teaspoon of vanilla and doubled the cinnamon. VERY GOOD5 stars

      1. I am using Himalayan salt instead of the regular salt and I’m going to add 2 teaspoons of vanilla extract. Should be yummy!! And I will sprinkle the cinnamon on top as well and make a swirl.

  3. My son and I made December goals and one of them was to try a new recipe for baking. We decided to go with your recipe. It’s in the oven right now and our house smells AMAZING, I have no doubt that it will taste just as amazing as it smells. Definitely a fun, easy and cheap recipe. Thank you so much.5 stars

  4. going to try this today! Is there much difference in using all purpose/baking soda/salt as opposed to using Self rising Flour? does it change much? To me just more simple to use Self Rising? but maybe there’s something i dont know lol5 stars

      1. Did you get an answer about using self rising flour? I’ve thawed frozen bananas…should I use same amount?

  5. I made this today as a Sunday treat! The best use of over ripened bananas! So easy to make and so delicious! Thank you so much, Holly!5 stars