Banana Nut Bread

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If you are new a baking bread and you’re looking for an easy recipe to start with, you’ve found the perfect one right here.

You just can’t believe how simple it is to make this classic loaf of bread. This has become a tradition of ours every Thanksgiving morning. It’s wonderful fresh out of the oven, but it reheats so easily, too. And it requires no proofing (dough rising), so it’s quick and easy!

A loaf of banana nut bread with a couple slices that have been cut on a rectangular white serving dish.

How to Make Banana Nut Bread

As mentioned, this banana nut bread recipe is really very simple to make, but the results are heavenly.

We love using our stand mixer to bring the batter together, but an electric hand mixer, or even wooden spoons and some good elbow grease will work, too!

This bread is perfect to get the kids involved. It’s fun and so easy!


The Ingredients You Will Need

The key ingredients are butter, sugar, flour, baking soda, baking powder, salt, vanilla extract, and of course bananas!

We love throwing in some chopped maraschino cherries and chopped pecans for added texture, taste, and color.

EXPERT TIP: You’ll need to make sure your butter is softened. But don’t worry if you’ve forgotten to set your butter out to get nice and soft. Click here to learn how you can soften butter quickly before baking.

The batter for banana nut bread in a mixing bowl with a wooden spoon inserted into the middle.

Another classic holiday brunch dish we love to serve is our Banana Caramel French Toast Casserole.

But, let us tell you, nothing beats a delicious banana nut bread fresh out of the oven.

EXPERT TIP: Any kind of rectangular loaf pan will work. We often use our ceramic loaf pan, but metal pans distribute heat more evenly, and produce nicely browned, and evenly cook loaves of bread. Glass dishes will work, but we find ceramic and metal works best.

Bread batter being transferred from a mixing bowl into a metal loaf pan.

How To Serve and How To Store

This bread is really amazing served fresh out of the oven. But, it also stays fresh and moist for days. Simply wrap in foil or plastic wrap and leave on the counter.

A slice reheats perfectly for about 5 seconds on HIGH in the microwave. Be sure to have plenty of softened butter on hand to serve with the warm bread.

The recipe can easily be doubled or even tripled. We often freeze a loaf or two for up to 2 months.

A freshly baked loaf of banana nut bread

When To Serve Banana Nut Bread

As mentioned, we love serving this bread to guests during the holidays.

But, honestly, any time of the year it is so nice to just heat up a slice and add a little smear of butter.

It’s perfect for breakfast, brunch, or even snack time!

A loaf of banana nut bread with a couple of slices cut sitting on a white serving dish.

This bread checks all the right boxes, especially during the busy holiday season: Quick, easy, delicious, and heart-warming.

It’s perfect for the beginner baker, but it’s so good, everyone will think you’re a master baker!

Warm up a slice, slather on some softened butter, and cuddle up with a cup of hot coffee or cocoa. Now, that’s good living.

A person smearing softened butter onto a slice of banana nut bread.

Ready to make the simplest, yet one of the most delicious loaves of bread in the world? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A loaf of banana nut bread with a couple slices that have been cut on a rectangular white serving dish.

Banana Nut Bread

Delicious banana nut bread. Yum.
5 from 2 votes
Print Pin Rate
Course: Brunch
Cuisine: American
Keyword: Baking, Banana, Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 316kcal


  • tbsp unsalted butter room temp
  • cup sugar
  • 1⅓ cup all-purpose flour
  • ¾ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 large eggs lightly beaten
  • 1 cup bananas ripe, mashed (about 2)
  • ½ cup chopped pecans
  • ½ cup Maraschino cherries diced, optional


  • Preheat oven to 350°F and butter a 9"x5" loaf pan.
  • In a large mixing bowl, beat the butter and sugar on high for a couple of minutes.
  • In a separate large bowl, whisk together the flour, salt, baking soda, and baking powder.
  • Beat the flour mixture into the butter/sugar cream mixture.
  • Slowly beat in the eggs.
  • Fold in the bananas, pecans, and cherries.
  • Pour into prepared loaf oven.
  • Bake in the oven for 45 to 60 minutes. Test with a toothpick. After inserting, it should come out clean. That's when it's done.
  • Cool slightly on a rack. Remove from pan and slice. Serve warm or at room temperature.


See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel. 
This recipe can easily be doubled or tripled.  
Wrap the bread in plastic wrap or foil.  It can stay on the counter for up to 5 to 6 days and will keep in the refrigerator for 7 to 10 days.  The bread freezes beautifully for up to 2 months. 
Slices can be reheated in the microwave on HIGH for just a few seconds.  


Calories: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: -17g | Cholesterol: 67mg | Sodium: 317mg | Potassium: 147mg | Fiber: 2g | Sugar: 25g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2021! 


  • 5 stars
    Merry Christmas Kris & Wesley.
    With this recipe, I’ll be Barb the “fancy girl” because half of my cherries are going to be green! What a great alternative for a Christmas morning breakfast bread those of us who aren’t big fruitcake or stollen lovers.
    And speaking of feeling fancy, this bread is just screaming for a dusting of powdered sugar, a.k.a. snow on Christmas morning.
    Thanks for yet another delicious idea.

  • Hello! Any adjustments needed for my elevation at 6500 feet? Love watching you guys: you are full of life and love!

    • Hi Angie! Unfortunately, we’re not big experts in high-altitude baking. I believe you should increase the temperature by about 15°F and decrease the baking time by about 15 to 20 minutes. I did find an article that is pretty comprehensive in high-altitude baking. Take a quick read through this. Banana nut bread is a pretty basic quick bread that you should be okay with going with the recipe as is, but take a look here, and see what she has to say. And you thank you so much!! We are SO SO thrilled you are enjoying our recipes and videos! That means so much to us! Good luck and we hope wherever you are, you have a breathtaking view to enjoy that warm banana nut bread!!!! xoxo Kris & Wesley

  • 5 stars
    I LOOOOOOVE you guys and your recipes. This bread turned out fantastic. I’m bringing it to the family this weekend to see if it’s Christmas morning worthy – I think so!

    • Judy!!!! Yay!!!!! We are so so happy you love the bread! It’s such a wonderful bread to serve on Christmas morning. We hope the family loves it, too!! Keep us posted! Much love, Kris & Wesley

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