Of all the versions I’ve tried, this is the absolute BEST banana nut bread recipe ever, and this recipe + video will show you how to make it for your family.

Why This is the Best Banana But Bread

I’ve never been a fan of banana bread until I created this version. I’ve tried so many recipes throughout the years and have never found one that struck my fancy. Of course I know there are many great recipes out there that I’ve never seen. This one is just the first one I’ve found that my family and I love! None of us have ever loved a banana bread until this one. It really is unique and delicious!

This Banana Bread Texture is Fabulous

The texture of both the inside and outside of this banana bread is unlike any I’ve ever eaten. The inside is ultra moist and dense, and the walnuts complement it perfectly. The outside crust is similar to the consistency of a chewy sugar cookie. It is amazing!

This Banana Bread Recipe Makes a Double Portion

I love that this recipe makes two standard size loaves of banana bread. You can eat one, freeze one. Or better yet, you can eat one, share one. There is likely no one who wouldn’t be thrilled to receive a loaf of banana bread. You can also make miniature loaves of this bread, as you can see me doing in the photo and video. 

What Size Pan is Best for Banana Bread?

In this post, the bread pans I used are one standard and three miniature.  Cook’s Illustrated recommends the 9 x 5 x 3 inch loaf pan for its banana bread recipe. This size loaf pan translates to a 1.25 pound loaf pan. I just purchased two of these USA loaf pans in this exact size here. I’ve been wanting USA pans for years and decided to go ahead and buy them. They are currently on back order, likely because so many people are now making bread.

Can You Freeze Banana Bread?

This bread is absolutely its best an hour or two after being pulled from the oven. But since it makes two loaves, you will likely want to freeze one at some point. Banana bread freezes well if wrapped in a freezer ziplock and air is removed as much as possible. Freeze up to 6 weeks. Thaw on the counter for several hours before serving.

Keep an Eye on the Oven During Baking

It is super important to watch this bread closely during baking. Since oven temperatures vary, and since pan sizes vary, watching this bread after the first 20 minutes is important. I have the following tips to keep the bread from baking on the outside but not being cooked completely on the inside.

• Tent the bread if it browns too quickly. Tenting is basically laying a piece of foil loosely over the bread for the latter part of baking. 
• Reduce oven temperature if needed. If your oven runs on the hot side, I would adjust to 325˚F at the outset.

If you want to make another version of this bread, you can try my strawberry nut bread recipe. It is my all time favorite bread, and it spurred my idea for this banana nut bread version.

In the video below, I show how to make this bread + tips for best results.

Healthier Version of this Banana Bread

I recently made a few tweaks to this recipe to make it even more moist, flavorful, and a bit healthier! Instead of regular oil, I use avocado oil for a healthier, non-inflammatory option. And if you’d like to add a little extra protein, I recommend using Kodiak Protein Oats.

To create an even richer texture, I incorporate both buttermilk and sour cream, which make the bread incredibly moist. I also use a combination of white sugar and maple sugar for extra depth of flavor. It truly makes such a difference! I’ll include the details for both recipe variations below.

If you make this bread, I’d love to hear from you! I love getting comments from readers. :-) As always, thanks so much for stopping by. Blessings to you and yours!!!