Crafted with a touch of maple syrup and crunchy pecans, this recipe for Banana Nut Bread offers a delightful twist on the classic recipe.
Perfect for any occasion, this easy quick bread promises simplicity and irresistible flavor in every bite.
Take a look at our selection of easy dessert ideas for even more tasty quick breads and muffin recipes to enjoy.
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With just a few basic ingredients and minimal effort, you can transform those overly ripe bananas into a moist, flavorful loaf that's perfect for breakfast, snack time, or dessert.
Whether enjoyed plain, with nuts, or even chocolate chips, banana bread embodies comfort and satisfaction in every slice. Try my Easter Banana Bread made with leftover Easter candy...yum!
Quick Tip
For a unique twist, consider baking your banana nut bread in mason jars. Be sure to read through the instructions at the end of the post for a creative way to prepare this recipe!
Or try making Banana Nut Muffins!
Table of Contents
- Quick Tip
- How to Ripen Bananas Quickly
- Reader Review
- What Nuts go in Banana Bread?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Combine the dry with wet ingredients
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Banana Nut Bread in a Mason Jar
- Recipe FAQ
- Storing, Freezing and Thawing Tips
- More Recipes to LOVE!
- 📖 Recipe Card
- 💬 Comments
How to Ripen Bananas Quickly
Here are some helpful tips for ripening bananas quickly...because there are times we need a ripe one immediately to use in a recipe like this yummy quick bread.
- If you need to ripen bananas quickly for a recipe, place the amount needed in a brown paper bag.
- Or you could simply place the bananas near other ripened bananas in a bowl.
- Do not place bananas in direct sunlight.
- If you slice a banana to use in a fruit salad, you should sprinkle the slices with some fresh lemon juice to prevent the bananas from turning brown.
Reader Review
Delicious! I needed a quick banana nut bread recipe for brunch tomorrow, this was easy to make and very moist with lots of wonderful flavor. I wasn't sure about the maple syrup but I enjoyed it very much. I will be filing this recipe along with my favorites. Thank you!
- Rebecca Nazario
⭐⭐⭐⭐⭐
What Nuts go in Banana Bread?
The most common nuts used in banana bread are walnuts and pecans. These nuts add a delicious crunch and nutty flavor to the bread.
However, you can also use other nuts like almonds, hazelnuts, or even macadamia nuts for variation.
Feel free to use your favorite nuts or a combination of different ones to suit your taste preferences.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Chocolate Chips: Add chocolate chips for a decadent twist.
- Walnuts: Substitute pecans with walnuts for a different nutty flavor.
- Almond Extract: Add a splash of almond extract for a subtle almond flavor.
- Greek Yogurt: Replace some of the butter or oil with Greek yogurt for added moisture.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large bowl, whisk together flour, baking soda, and salt then set aside.
Step 2: Peel and slice the banana. Place the banana slices into a medium sized bowl. Use either the back of a fork or a potato masher to mash the bananas into the consistency you want for the banana bread.
Combine the dry with wet ingredients
Step 3: Mix together the brown sugar and eggs. Add vanilla, maple syrup, and melted butter, mix again. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined, being careful not to overmix. Then, gently fold in the chopped pecans.
Step 4: Pour the batter into a 9.5x5 size loaf pan that's been sprayed with non-stick baking spray.
Baking Instructions
Step 5: Pour the batter into your loaf pan and bake 50-60 minutes in a preheated 350 degree oven. Tent the pan with foil for the last 20 minutes or so, to avoid too much browning on top. Let the bread cool, and then serve.
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Banana Nut Bread in a Mason Jar
A fun twist on a traditional loaf of banana bread is to bake the batter in mason jars. You need to use wide mouth mason jars in order for this to work correctly.
- Prepare the batter as directed in this recipe. Then pour the mixture into wide mouth mason that's been sprayed with non-stick baking spray.
- Make sure you only fill the jars ½ way to the top and do NOT put the lids on. You also need to keep the rims clean by wiping off any batter that gets on them. Using a wide mouth funnel helps tremendously!
- Place the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.
Once you remove the jars from the oven, place the lids and rings on top while the bread is cooling. As the jars seal, you'll hear a light ping sound. You can store the mason jars in the refrigerator for about a week or even freeze them for a few months!
Banana Nut Bread in a Mason Jar makes a great gift too!
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To store half a banana, wrap the cut end in plastic wrap or place it in an airtight container and refrigerate for up to 2 days. For longer storage, peel and freeze it in a sealed bag—perfect for smoothies or baking later.
To ripen bananas quickly, place them in a brown paper bag with an apple or ripe banana to speed up the process—this traps ethylene gas and helps them ripen in a day or two. For an even faster method, bake unpeeled bananas on a baking sheet at 300°F for 15–20 minutes until the skins turn black and the fruit softens.
Storing, Freezing and Thawing Tips
Storing: Place the loaf bread in an airtight container or wrapped in foil at room temperature for 2 days or in the refrigerator for up to a week.
Freezer: Allow the bread to completely cool before wrapping well in plastic wrap or aluminum foil. You can freeze the banana bread for 3-6 months.
Thawing: Defrost the loaf overnight in the refrigerator or at room temperature. For a fun treat, warm a slice up in the microwave!
More Recipes to LOVE!
Homemade Blueberry Muffins another easy basic recipe that's ready in minutes! My Berry Trifle Cake in a Mason Jar is great for entertaining and my Bisquick Zucchini Bread is another delicious quick bread recipe.
📖 Recipe Card
Banana Nut Bread Recipe
Ingredients
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 medium bananas
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- ¼ cup butter melted
- 1 cup chopped pecans
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, baking soda, and salt then set aside.
- In another large bowl, mash bananas, then add brown sugar, and mix.
- Add in eggs, mix again until just incorporated.
- Add vanilla, maple syrup, and melted butter, mix again.
- Slowly add the dry ingredients to the wet, mixing as you add and mix until just incorporated, careful not to over-mix.
- Gently stir in chopped pecans.
- Pour the batter into your loaf pan and bake 50-60 minutes in a 350 degree preheated oven.
Sandra says
I like the maple syrup touch. I am going to try with chocolate chips next time. Because of so many bananas it is very moist so I have kept it in the fridge.
Lois says
I’m so glad you enjoyed the maple syrup addition — it adds such a nice flavor! Chocolate chips sound like a delicious idea for next time. And yes, with all those bananas it does turn out extra moist, so keeping it in the fridge is a great call. Thanks so much for leaving a 5-star review!
Rebecca Nazario says
Delicious! I needed a quick banana nut bread recipe for brunch tomorrow, this was easy to make and very moist with lots of wonderful flavor. I wasn't sure about the maple syrup but i enjoyed it very much. I will be filing this recipe along with my favorites. Thank you
Lois says
I've been making this for years and it never fails. Thank you for visiting and leaving a great review!
color switch says
Wow really interesting article, may later be able to share other helpful information are more interesting. Thank you!