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Home » Healthy Desserts » Best Banana Nut Bread (no mixer)

Best Banana Nut Bread (no mixer)

Updated August 29, 2022  |  by Jillian  |  6 Comments

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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

best banana bread recipe
A picture collage of the finished recipe with text overlay for Pinterest.

This is the Best Banana Nut Bread that’s soft, moist, and slow-baked. Your whole house will smell like a bakery shop! I added coconut sugar instead of brown sugar–which gives it a nice smokiness. Lastly, you do not need special equipment like a hand-mixer to make this recipe.

This bread costs approximately $8.13 to make. It makes eight servings, which works out to be about $1.02 per serving.

If you have more bananas to use up, try this Banana Date Shake and these Banana Chocolate Chip Cookies. 

A hand picking up a piece of the finished Banana Bread.

What I love most about banana bread is that it is so versatile. Add chocolate chips, dried fruits, nuts, or nothing at all! It’s all good to me.

If you have spotty bananas, use them up with this Banana Nut Bread before the bananas go bad! This bread is moist with the perfect balance of naturally sweet banana and cinnamon flavor. It is a quick bread that can be made year-round. 

Ingredients and Estimated Cost

Recipe Cost: $8.13
Per Serving Cost: $1.02
  • 2 cups unbleached organic flour – $0.38
  • 1 teaspoon baking soda – $0.01
  • ½ teaspoon kosher salt – $0.01
  • ½ teaspoon ground cinnamon – $0.02
  • ½ cup walnuts – $0.78
  • 3 eggs – $0.51
  • 3 bananas – $0.60
  • ¾ cup coconut sugar – $1.44
  • ½ cup pure maple syrup – $2.66
  • 3 Tablespoons coconut oil – $0.36
  • 2 teaspoons vanilla extract – $1.36

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

How To Make Banana Bread Without a Mixer

  1. First, using a large mixing bowl, mash the bananas until smooth and creamy. 
  2. Next, whisk in the eggs and then mix in the coconut sugar, maple syrup, coconut oil, and vanilla extract. Set the bowl aside. 
  3. In another large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon. Toss in any add-ins at this time. 
  4. Then, fold the dry ingredients into the wet ingredients while preheating the oven to 325 degrees F. 
  5. Pour the batter into a pregreased loaf pan and top it with nuts or other toppings as desired. 
  6. Finally, bake for about sixty minutes or until lightly brown. Cool before slicing and serving. 

***For complete recipe instructions, see the recipe card below.

The batter in the bread tin before it's baked.

Recipe Variations:

  • You can substitute ½ cup of brown sugar for coconut sugar.
  • Also, you can substitute ½ cup of cane sugar for maple syrup. 

Storage Tips

SERVE: Serve warm or at room temperature. 

STORE: Store the bread in an airtight container at room temperature for up to one week. 

FREEZE: Wrap the banana bread tightly in plastic and then place it in a Ziploc storage bag. It will stay fresh in the freezer for up to three months. 

The finished Banana Nut Bread made without a mixer in the bread pan.

Recipe FAQs

Can you make banana nut bread out of frozen bananas?

Yes, you can! That’s exactly what I did. I used one fresh and two frozen. When doing so, make sure to nook it in the microwave for about 2-minutes. Then, allow all the excess ice to melt and drain the liquid. Simple as that.

What happens if you put too much banana in banana bread?

It may be tempting to add in an extra banana or two to the recipe, but don’t do it. Too many bananas can cause the bread to become too heavy in the middle, making it difficult to cook evenly. If the bread does not cook evenly, it will become soggy inside instead of light and moist.

Tips For Making The Best Banana Nut Bread

  1. Use bananas that are nice and speckled. This will ensure that they are nice and sweet.
  2. Position the rack in the center of the oven. Grease and flour the loaf pan before adding the parchment paper. Then once more, after the parchment paper has been placed. This will ensure nothing sticks. 
  3. Low and slow is the key. Bake at a low temperature of 325°f. Otherwise, the outside will be done while the inside is still gooey and uncooked. 
  4. Before mixing in any “add-ins” like nuts or chocolate chips, dust them generously with baking soda or flour before adding them to the batter. This will ensure an even distribution though-out the banana bread. 
A close up picture of the slices of Banana Nut Bread on top of each other.

More Naturally Sweetened Recipes

  • Gluten-Free Waffle Recipe
  • Chocolate Chip Pecan Cookies
  • Almond Joy Chia Pudding
  • Chocolate Coconut Butter Cups
  • Vegan Chocolate Truffles
  • Apple Pancakes with Cinnamon Maple Syrup
  • Copycat Pink Dragonfruit Refresher Drink
  • Almond Flour Pumpkin Cake Balls
  • Granola Bar Recipe
  • Cinnamon Plum Chia Pudding
Slices of the finished Banana Walnut Bread stacked on top of each other.

Best Banana Nut Bread Recipe (no hand-mixer!)

Recipe Cost 8.13
Serving Cost 1.02
Course Breakfast
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 people
Recipe Cost $ 8.13
Serving Cost $ 1.02
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The Best Banana Nut Bread that's soft, moist, and slow-baked. Your whole house will smell like a bakery shop!
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Ingredients
 

DRY INGREDIENTS

  • 2 cups unbleached organic flour plus more for dusting the pan
  • 1 tsp baking soda
  • ½ tsp kosher salt do not use iodized
  • ½ tsp ground cinnamon
  • ½ cup chopped walnuts, plus more for the top

WET INGREDIENTS

  • 3 eggs at room temperature
  • 3 speckled bananas very ripe
  • ¾ cup coconut sugar
  • ½ cup pure maple syrup
  • 3 Tbsp coconut oil melted
  • 2 tsp vanilla extract

Instructions

MIX WET INGREDIENTS:

  • In a large mixing bowl, add the bananas and mash until smooth and creamy (I mash them really, really well, until they almost turn into thick smoothie-like consistency).
  • When ready, add the eggs, whisk well until a homogenized mixture forms.
  • Next, add the coconut sugar, pure maple syrup, melted and cooled coconut oil, vanilla extract, and mix well. Set aside.

MIX DRY INGREDIENTS:

  • In a separate large mixing bowl, add the flour, salt, baking soda, and cinnamon and whisk to combine. Now it the time to add in the nuts (or any other add’ ins) toss and coat evenly. Set aside.

COMBINE AND BAKE:

  • Add the dry ingredients to the wet ingredients and gently fold until well combined. Set the batter aside to rest for 10-minutes (this is an important step). Preheat the oven to 325 °f.
  • When ready, transfer the batter to a pregreased (I used coconut oil) and floured 9 x 5 loaf pan lined with parchment paper that has also been greased and floured. Top the batter with nuts or other toppings.
  • Transfer the pan to a preheated oven and bake for 60 minutes or until lightly brown, and a toothpick inserted into the center of the loaf comes out clean.

TO FINISH:

  • Cool completely before serving.

Notes

How long does banana bread last? Seal in a large plastic bag for up to 3 days at room temperature to freeze for up to 3 months.
Don’t have coconut sugar? Use ½ cup brown sugar instead.
Don’t have pure maple syrup? Use ½ cup cane sugar instead.

Equipment

Measuring cups and spoons
Liquid measuring cup
mixing bowls
Whisk
9×5-inch bread pan

Nutrition

Serving: 1large sliceCalories: 373kcalCarbohydrates: 62gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 61mgSodium: 338mgPotassium: 293mgFiber: 3gSugar: 28gVitamin A: 119IUVitamin C: 4mgCalcium: 47mgIron: 2mg

Did you make this recipe?

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posted in: $10 Recipe, Dairy Free, Dairy-Free Recipes, Healthy Desserts, Naturally Sweetened, Vegetarian

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    Comments & Reviews

  1. Shadi says

    Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!

    Reply
  2. Amanda Wren-Grimwood says

    I really love the crunch of the extra walnuts on the top with the moist cake inside.

    Reply
  3. Ieva says

    This is one of the best banana bread recipes out there! Beautifully moist, with the lovely crunch of walnuts! What I really like about it is that it tastes just as delicious a couple of days after too!

    Reply
  4. Andrea says

    Love how quickly this delicious banana bread comes together.

    Reply
  5. Nic says

    Okay this banana bread was so fabulous!! We ate it up and have since made another loaf! Absolute perfection, my new go-to recipe.

    Reply
  6. Brittany says

    I love banana bread. I tied to make banana bread a few times in the past but it it turned out mushy and wet in the middle. I will try this recipe. Thank you for the tips!

    Reply

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