Banana Nut Bread With Honey – This is the best banana nut bread on the market and uses only 1 bowl and simple pantry ingredients. You are only an hour away from moist, lightly sweet and fragrant banana bread! If you happen to have a stained banana lying around, this recipe is for you. Like my classic banana bread and family favorite banana bread muffins, it’s just topped with walnuts for a buttery treat.
Today I am very happy to share the best banana nut bread recipe because honestly, I love banana nut bread. Some people like mashed banana bread, others like chocolate chip, but I fall into the nut category (although, to be honest, I’ve never met a banana bread I didn’t like). This is a delicious, versatile, moist banana bread recipe that is almost foolproof. It’s the epitome of comfort and joy, and by the end of the week I always seem to have a spotty banana.
Banana Nut Bread With Honey
I created this recipe with special ingredients to keep it as moist as possible. Mashed bananas, oil, butter and ghee all add moisture to the banana bread, making it still soft and fluffy when baked. Also keep an eye on the clock while you cook it so you don’t overcook it! Overcooked, dark and dry banana bread is not tasty.
Buttermilk Honey Walnut Bread
I use this light brown pan so it doesn’t darken the sides too much. Since the bread usually spends about an hour in the oven, you want to limit how much browning the sides get. If you use a thick, dark metal pan, you will end up with crispy edges. If you like sharp edges, then more power. But, I love soft bread all around, and I find that a light brown loaf pan is the way to go. If you pull your bread out of the pan and it has some crusty edges, let it rest while warm (do not mix with heat) wrapped in plastic wrap for an hour or two. This fixes these edges.
Nuts contain oils, and if they sit in your pantry a little too long, those oils can go rancid. This goes for any nut, not just nuts! If you try a nut right out of the package, you can tell if it has gone bad. (It should have a stronger, neutral flavor.) Since half of this recipe is bananas and the other half is basically walnuts, be sure to use the tastiest and freshest.
This is just a general rule of thumb for any bread recipe. If you want clean and beautiful pieces, wait until it has cooled completely. If you really don’t care, cut it out! Warm banana bread is hard to beat, even if it’s not picture-perfect.
My Banana Walnut Nene recipe obviously calls for walnuts (classic), but check out my adaptation below. See the printable recipe card below for complete recipe details and ingredient measurements.
Pumpkin Honey Cinnamon Swirl Banana Bread
Gradually add the butter to the dry ingredients until combined. Mix in the chopped walnuts by hand. Pour into prepared loaf pan and add more nuts.
Cook until a toothpick comes out clean with a few moist crumbs. Let cool for at least 15 minutes before removing from hot pan.
Do you love bread as much as I do? Check out these recipes: Soft Zucchini Bread Recipe (super easy!), Lemon Poppy Seed Bread, Brownie Chocolate Chip Bread, Easy Bread Recipe, and Seriously The *Best* Popcorn Bread Recipe.
Store uneaten banana bread in a plastic bag or airtight container to keep it moist and soft for as long as possible, usually 4 days on the counter. After that, it’s still nice to eat, and you’ll notice that it’s a little dry.
Classic Banana Bread Recipe
Freezing: Allow the bread to cool completely. Wrap the bread in 2-3 layers of plastic wrap or aluminum foil before storing it in a loaf pan or freezer safe container. Banana bread stays fresh for 3-4 months in the fridge.
A printable recipe card is below. Save / Print / Pin / Bookmark this delicious banana bread! This recipe is worth keeping in your pantry. It’s worth every calorie
The best banana nut bread recipe is moist, sweet and flavorful every time! If you happen to have a stained banana lying around, this recipe is for you.
Calories: 259 kcal | Carrots: 30 g | Protein: 3 g | Fat: 14 g | Saturated fat: 3 g | Cholesterol: 37 mg | Sodium: 147 mg | Potassium: 99 mg | Sugar: 17 g | Vitamin A: 165 IU Vitamin C: 0.1 mg | Calcium: 35 mg | Iron: 1.1 mg
Sourdough Banana Bread
I’m Lauren – a professional recipe developer who spends countless hours perfecting recipes so you can be confident you’re getting exactly what you see. Beautiful, moist, melt-in-your-mouth super simple. Honey, oats and walnuts. It’s perfect to freeze and eat anytime.
You’re going to find yourself with ripe bananas at some point. And if you do, you’ll definitely want to try this recipe!
If you’re a fan of the blog, you’ve probably posted this recipe here. Now, the reason I’m posting this again… it’s just so good!! I made this recipe for about a month and then froze the bread again. As a busy mom of a newborn, this has been my genius for the past week, so I whipped up a quick breakfast or two with Greek yogurt, a drizzle of honey, and extra nuts. Delicious with just a knob of butter! So, I thought I’d share this recipe with some new photos to remind you how great it is and how you should try this recipe!
Not only is this banana bread a great way to use up old bananas, this banana bread makes a great frozen meal, when you’re hungry for breakfast, when you need a sweet snack after a meal, or the perfect accompaniment for tea (yes …I love my tea time snacks!). Unlike your average banana bread… my recipe contains sugar, honey, oats and my favorite… walnuts!
Classic Banana Bread (moist And So Easy!)
Delicious banana bread with honey, oats and walnuts is very simple to make, moist and easy to defrost. It’s perfect to freeze and eat anytime. While made without butter, oil or white flour, this 100% whole wheat banana bread is just as flavorful and moist as my regular banana bread. In this healthy banana bread recipe, replace the butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste testers and readers around the world, this quick bread doesn’t even taste light!
I know I’m obsessed with many different recipes, which might convince you to try a little harder. If I love many people, which one is actually
Whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This bread was a way to get rid of 3 overripe bananas and an accidental bowl of apples. I always make my banana bread with butter and all purpose flour because that’s where all the stuff is hidden. Well, I was proven wrong after 1 bite of this “not good anyway” banana bread.
I had to learn my lesson when I made this Chocolate Banana Chowder with the softest and most delicious whole wheat pizza crust.
Healthy Zucchini Bread Recipe
Plus, this whole wheat banana bread freezes just as well. I love having a loaf of bread in the freezer when I need a homemade breakfast option or a healthy snack for all of us – adults and kids alike. We all love it. (Especially the peanut butter is delicious in every bite!)
Did you know you can puree bananas with an electric mixer? Cut or slice the peeled bananas and place them in a mixing bowl – or use a regular mixing bowl and hand mixer. Start on low, then gradually increase to medium-high speed, and the bananas will break down into mashed bananas. You can use this recipe for banana bread. I also make it for banana cake!
Substitute unsweetened apple butter or oil. I’m also very light-hearted about the added sugars – we really want the banana flavor to shine through here. If you don’t want to add extra sweetener to this healthy banana bread recipe, replace the brown sugar with coconut sugar. To keep this banana bread dairy-free, use non-dairy milk.
Then mix the dry ingredients and add to the wet ingredients. You will need wheat flour, baking soda, cinnamon and salt. I use most of the same dry ingredients in my whole wheat banana nut muffins. Finally, fold in the chopped walnuts. Nuts are whole
My Nana’s Classic Banana Bread
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