Banana Nut Bread

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This super moist banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.

Banana Nut Bread
Banana Nut Bread

Banana Nut Bread is one of my favorite quick breads, and trust me, this recipe will not disappoint! In my family, we call this the “Best Ever Banana Nut Bread.” Make sure your bananas are extra ripe for best results. If you wish, you can leave the nuts out to make it nut-free. For variations, try this Blueberry Banana Bread or this Gluten Free Banana Bread recipe.

banana nut bread slices with walnuts

I make this recipe whenever I have ripe bananas on my counter that need to be used up. This recipe makes two loaves, so I usually freeze one for later. You can swap the walnuts for pecans if you wish. If banana bread is more your thing, then omit the nuts all together.

My daughter loves banana bread, so it’s the perfect breakfast. You can make it ahead and eat it during the week. Leftover bread can also be sliced and frozen.

This healthy banana nut bread recipe uses about half the sugar and butter than most recipes. The applesauce replaces the usual oil, and egg whites have fewer calories than whole eggs. There are only 104 calories per slice.

Tips and Variations for this Banana Bread recipe:

  • Swap the walnuts for any nut you like or omit them entirely.
  • Use extra ripe bananas for best results. They should have black spots and be very soft.
  • For best results, avoid over-mixing the batter. Over-mixing can cause breads to be tough or gummy.
  • You can halve the ingredients to make one loaf.
  • You can turn this bread into banana muffins by baking the batter in muffin tins. Just decrease the bake time to 20-25 minutes and check for doneness with a toothpick.

How To Keep It Moist:

To keep banana nut bread moist, it’s important to store it correctly. You can keep the bread out overnight in an airtight container. Banana bread lasts for up to seven days in the refrigerator, or you can freeze it up to three months.

How To Freeze:

Slice the cooled bread, tightly wrap the slices individually, and then freeze. Transfer slices to a gallon-size bag and label with the name and date. To eat, remove from the freezer and let it thaw or microwave a few seconds.

How To Make Banana Nut Bread

Banana Nut Bread
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4.88 from 86 votes
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Banana Nut Bread

104 Cals 1.5 Protein 19.5 Carbs 4 Fats
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 26 slices (makes 2 loaves)
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
This super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.


  • 7 ripe medium bananas, 22 oz (2 2/3 cup) mashed chunky with fork
  • 1/2 cup 4 oz unsweetened apple sauce
  • 2-1/2 cups 13.5 ounces unbleached all purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter, 2 oz, softened
  • 1 cup (6 1/2 oz) light brown sugar
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 3 oz 3/4 cup chopped walnuts
  • baking spray


  • Preheat oven to 350°F. Grease two 8x5 inch loaf pans with baking spray.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer. Add egg whites, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add 1/3 of the flour mixture and blend at low speed until combined, add another 1/3 of the flour and blend at low speed, add remaining 1/3 of flour mixture and the bananas and blend at low speed until combined. Do not over mix. Fold in the walnuts.
  • Pour batter into loaf pans and bake on the center rack for 50 to 52 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.



Serving: 1slice, Calories: 104kcal, Carbohydrates: 19.5g, Protein: 1.5g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 100mg, Fiber: 1g, Sugar: 10.5g
WW Points Plus: 3
Keywords: banana nut bread, banana nut bread recipe, best banana nut bread recipe, easy banana nut bread, recipe for banana nut bread

Photo credit: Jess Larson

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  1. This banana bread turned out great! I halved the recipe to make 1 loaf. I made the blueberry banana bread version by SkinnyTaste the other week, but this one is my new favorite! I’ve been following and cooking mainly SkinnyTaste recipes for the past 2 months with my recent Gestational Diabetes diagnosis. It’s been a life saver for making low carb/sugar meals for me and my family!

    PS- I couldn’t get the butter, brown sugar, egg whites, applesauce, and vanilla extract to get “thick”. After a few minutes of just mixing that portion and nothing changing, I moved on to mix with the dry ingredients. Thankfully everything turned out delicious!

  2. I wish some of your baked breads didn’t make two loaves. I only want one loaf but assume I can’t just cut the recipe in half.

  3. Very disappointed in this banana bread. I’ve made it twice and both times the bottom layer was gummy. I don’t know how to fix it.

  4. Amazing recipe.  I did make a couple changes and it still turned out great, so I thought I’d share them.

    I did 1.5 cups all purpose flour and 1/3 cup vanilla protein powder in place of the full amount of just flour.

    I did 2 whole eggs instead of 4 egg whites.

    AND 😬😬😬😬😬 I just added all of the ingredients to my stand mixer and mixed them—30 seconds on low, scrape the bowl, 45 seconds on high, and done.  It turned out magnificent, even without the meticulous detail to mixing.

    I baked as muffins for 20 mins total.

  5. I made half the recipe and put it in muffin tins. I followed the directions and it turned out perfectly, very moist. I will be making this again, a great treat!

  6. Do you have the macros for this recipe without the nuts?

  7. I made this with 3 bananas, and added a pouch of my kids Cinnamon Applesauce to it (to make up for the lack of a banana), along with a 1/4 tsp. of butter nut flavor, and omitted the nuts. I made it in muffin tins, and they came out moist and good. Will make again!

  8. Moist and delicious!

  9. I’ve made this recipe before, as muffins, but it was so long ago that I’d forgotten, until today when I dropped 4 bananas and HAD to use them. I thought about this recipe and this time made bread and used both pecans and walnuts (half and half). It was absolutely delicious and super moist. It was quite dense and didn’t rise as much as I’d liked but that didn’t matter. I cut the recipe in half to make one loaf.

  10. FYI, I know it’s obvious to add the bananas in the wet bowl, but you do not have that in the instructions. I was following the recipe so closely, step by step, I almost did not add the mashed bananas. May want to add that to the mixing of wet ingredients.

  11. I made this again, as written, except with all white whole wheat flour. It was slightly denser and every bit as moist and delicious.

  12. I cut the recipe in half and used muffin tins to make a dozen perfect sized muffins. This recipe was super easy, ingredients were simple, and is a great option for a lighter banana bread! I will definitely make it again. 

  13. I can’t find the recipe for just plain banana bread

  14. I have made this so many times ! Love it, this time I made 1/2 recipe… only had 3 bananas… I subbed Greek non fat yogurt for the applesauce (we were out) but here’s the best part:
    I baked it in my donut pans! Made 12 , with a little batter left over. I put the batter in a zip bag, cut comer , and piped it into the pans… easy. 
    Love your recipes so much!

  15. Dear Gina,
    Love your recipes! I only made one loaf cutting all ingredients in half. Should this loaf rise to the depth of the pan? Mine only rose to half of the pan”s depth plus a little. What am I doing wrong? Could it be I was not to Pack the brown sugar? Or maybe my wet ingredients were not thick enough? I double checked and I did use baking soda as was listed. It still tasted great!
    Thanks Linda.

  16. Could I have the ingredients just for one loaf please?