This simple, wholesome Banana Nut Bread Recipe offers a sweet slice of nostalgia with every bite!
There are a handful of recipes that have been passed down through several generations in my family. Banana nut bread is definitely one of my favorites. It’s such a comforting dish, with a nostalgically sweet scent that always transports me straight to my childhood. As a kid, I used to intentionally not eat the bananas that my mom would set out on the counter (even though I loved adding sliced bananas to my cereal) because I wanted them to get brown and spotty. Whenever the bananas turned this color, I knew it wouldn’t be long until the warm, inviting aroma of banana nut bread baking in the oven would fill the kitchen.
When I became a mom myself, I started adapting my family’s heirloom recipes, trying to use more wholesome ingredients and make healthy swaps where I could. What I love about this banana nut bread recipe is that it’s made with whole-wheat flour and more natural sweeteners than traditional banana bread. Even with these small tweaks, it has the same cozy flavor and fluffy texture that I remember from my childhood.
I love serving it for breakfast or brunch, but it also makes for a flavorful and filling snack or dessert, too. The walnuts give it a great crunchy element, and I love how the sea salt harmonizes with the sweet flavors so that every bite is perfectly balanced!
Is This Banana Nut Bread Healthy?
Though traditional banana nut bread is generally considered a comfort food that’s best enjoyed in moderation, this recipe is definitely on the healthier end of the spectrum. By using whole-wheat flour instead of all-purpose flour, it contains more nutrients, fiber, and protein. Additionally, instead of refined white sugar, it uses coconut sugar, which is less processed and has a lower glycemic index than regular sugar. Instead of oil or butter, this recipe also calls for applesauce as a binding agent, which keeps the fat level to a minimum. Plus, bananas themselves are packed with potassium, and walnuts are rich in omega-3.
While this recipe is already dairy-free, it can easily be made gluten-free by substituting the whole-wheat flour with a gluten-free flour like oat or buckwheat flour. You could also make this recipe vegan by substituting the eggs with either chia or flax eggs (to make one egg equivalent, just mix 1 tablespoon of chia or ground flax seeds with 3 tablespoons of water and let sit for a few minutes).
Easy Banana Nut Bread Variations
While this recipe is incredibly tasty as written, you can definitely play around with it to customize the flavor. For example, instead of walnuts, try using pecans or almonds, or even pumpkin or sunflower seeds. Mix in a cup of chocolate chips to lend a bit more sweetness, or a quarter cup of peanut butter to lend a creamy richness. Adding half a teaspoon of cinnamon would add a warm, spicy element to this banana bread. To give it more fruity flavor, you could also add one cup of blueberries or diced strawberries, or for a tangier twist, add a cup of dried cranberries. You could even give your banana bread a tropical taste with the addition of pineapple, shredded coconut, or diced mangoes.
How Do I Store Leftovers?
Be sure your bread has fully cooled before storing it. To ensure there is no excess moisture, place a paper towel around it before storing it in an airtight container. At room temperature, your bread will be good for up to 4 days and up to 1 week when stored in the refrigerator. You can also freeze your banana bread for up to 3 months in a freezer-safe container. Allow it to thaw overnight in the fridge before serving.
Serving Suggestions
Banana nut bread is delicious on its own, but if you want to jazz it up for a brunch menu, I recommend serving it with Strawberry Chia Jam or Raspberry Curd. It’d also be delicious when paired with this yummy Pecan Butter or Pumpkin Seed Butter to enhance the nutty flavor. If you prefer to enjoy your banana bread with coffee or tea, consider pairing it with a Homemade Caramel-Vanilla Iced Coffee or an Iced Matcha Latte.
For an amazing brunch spread that offers a more complete meal, I highly recommend serving this banana nut bread with Eggs Over Easy, Twisted Bacon, and Avocado Toast.
Ingredients
- 2 cups whole-wheat flour
- 1 1/2 teaspoons baking powder aluminum-free
- 1/4 teaspoon sea salt
- 3/4 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 medium ripe bananas mashed
- 1 cup raw walnuts chopped
Instructions
- Preheat your oven to 350°F. Lightly grease two 8×4-inch loaf pans with a dab of coconut oil or line with parchment paper.
- In a bowl, whisk together the whole-wheat flour, baking powder, and sea salt.
- In a larger bowl, beat together the coconut sugar and applesauce until well combined. Whisk in the eggs one at a time, then stir in the vanilla extract. Blend in the mashed bananas until just mixed, keeping it lumpy for texture.
- Gently fold the dry ingredients into the wet ingredients. Stir until just combined to keep the loaf tender. Fold in the walnuts.
- Pour the batter into the two prepared pans, dividing it equally, and smoothing the tops. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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