Kathy's Banana Nut Bread
Easy banana nut bread with Vietnamese cinnamon, raisins, and nuts. Tips for moist crumb, topping, and storage.
When our children were small, we ended up with a lot of bananas that were too ripe. So, I experimented and created my own recipe for banana nut bread. The girls still love it.
Submitted by: Kathy from Louisville, KY, USA
Yield: 1 large loaf pan
- Use very ripe bananas and fold in nuts and raisins last for best texture.
- Preheat oven to 350°F and bake in a 9x5 loaf pan about 60 minutes; test with a toothpick.
- Toss raisins in a little flour to stop sinking and sprinkle cinnamon-sugar on top for a crusty finish.
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Preparation Instructions:
Preheat oven 350°
Combine flour, baking powder, salt and soda.
In separate bowl, melt butter and add sugar, eggs, and bananas. Add to flour mixture and mix well.
Add raisins and nuts last. Pour into well greased large bread pan. Sprinkle cinnamon and sugar topping over dough.
Bake approximately 60 minutes, or until center is done. Remove from oven and let stand in pan 10 minutes. Then remove from pan to cool on wire rack.
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More About This Recipe
If you sprinkle a little flour on raisins, it will keep them from sinking to the bottom.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
How much Vietnamese cinnamon should I use and can I substitute it?
Use 1 to 2 teaspoons as the recipe suggests. Vietnamese cinnamon has a stronger, sweeter flavor, so start with 1 teaspoon if you prefer a mild taste. You can substitute regular ground cinnamon 1:1, but expect a milder spice profile.
What pan should I use and how long does it take to bake?
A standard 9x5 loaf pan works well. Bake at 350°F for about 60 minutes. Begin checking at 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
How ripe should the bananas be?
Use very ripe bananas that are soft with brown or black spots on the peel. They mash easily and give the best sweetness and moisture.
How do I keep raisins from sinking to the bottom?
Toss the raisins in a tablespoon or two of flour before folding them into the batter. The light dusting helps them stay suspended while baking.
Can I omit or replace the nuts?
Yes. Omit nuts for a nut-free loaf or replace them with chocolate chips, pumpkin seeds, or extra raisins. If using nuts, toasting them first adds more flavor.
How can I prevent the bread from turning out dry?
Avoid overmixing the batter once the wet and dry ingredients are combined. Check the bread early to prevent overbaking. You can add 2 to 4 tablespoons of sour cream or yogurt to increase moisture if needed.
Can I reduce the sugar or use a substitute?
Yes. You can reduce sugar to 3/4 cup or swap granulated sugar for an equal amount of brown sugar for deeper flavor. If you use liquid sweeteners like maple syrup, reduce other liquids slightly and watch for faster browning.
How do I store or freeze the banana bread?
Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze wrapped loaf or slices for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.
How much Vietnamese cinnamon should I use and can I substitute it?
Use 1 to 2 teaspoons as the recipe suggests. Vietnamese cinnamon has a stronger, sweeter flavor, so start with 1 teaspoon if you prefer a mild taste. You can substitute regular ground cinnamon 1:1, but expect a milder spice profile.
What pan should I use and how long does it take to bake?
A standard 9x5 loaf pan works well. Bake at 350°F for about 60 minutes. Begin checking at 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
How ripe should the bananas be?
Use very ripe bananas that are soft with brown or black spots on the peel. They mash easily and give the best sweetness and moisture.
How do I keep raisins from sinking to the bottom?
Toss the raisins in a tablespoon or two of flour before folding them into the batter. The light dusting helps them stay suspended while baking.
Can I omit or replace the nuts?
Yes. Omit nuts for a nut-free loaf or replace them with chocolate chips, pumpkin seeds, or extra raisins. If using nuts, toasting them first adds more flavor.
How can I prevent the bread from turning out dry?
Avoid overmixing the batter once the wet and dry ingredients are combined. Check the bread early to prevent overbaking. You can add 2 to 4 tablespoons of sour cream or yogurt to increase moisture if needed.
Can I reduce the sugar or use a substitute?
Yes. You can reduce sugar to 3/4 cup or swap granulated sugar for an equal amount of brown sugar for deeper flavor. If you use liquid sweeteners like maple syrup, reduce other liquids slightly and watch for faster browning.
How do I store or freeze the banana bread?
Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze wrapped loaf or slices for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.
Greg, this recipe is good for a regular brad loaf pan.
It would be nice if there was a size of the pan listed. What is large to you may not be what is large to me.
Some time ago I saw a banana nut bread recipe that had some diced dried apricots in it. I baked it a few times and it was fantastic. The apricots give a real flavor boost and a pick-me-up for your pallet compared to the sweet banana bread. Try it, you’ll like it.
Some freeze fried strawberries or raspberries are also good flavor bombs in banana bread. Nuts.com has great freeze dried fruits.
This is the best banana bread I have ever made. I really like the cinnamon and even added a dash of nutmeg. I am making it for the second time this week right now! 😀
It was so good! I made two in the same day so my boyfriends mom could try it, I even ordered an amazing bread pan just to make this in! its wonderful & I will use this recipe ALOT! :D
I made the recipe when my family was visiting I made it in the morning for breakfast and let me tell you EVERYONE even my sister in law was inperssed and asked me for the recipe.The next morning everyone asked me to made the bread again. I now make it every Sunday morning for my family We all sit at the table and enjoy the banana nut bread, This is the first time since the kids were young that we sit down for breakfast. Thank you for a wonderful recipe I have tried many before but never have they been as good as yours.I always add 2 more bananas we really love the real bananas in the mix.
THIS BANANA BREAD IS GREAT.
PERFECT IS THE ONLY WORD TO DESCRIBE.
NOW IS MY BANANA BREAD.
THANK YOU KATHY
I liked this recipe very much! I made it in a bundt pan, and used an extra banana, and got a very nice, moist banana bread. I have also tried it using the apple pie spice blend instead of cinnamon, and that also came out very well. If you use a bundt pan, check the bread starting at 40 mins (it cooks faster).