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.
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
- 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
- First, using a large mixing bowl, mash the bananas until smooth and creamy.
- Next, whisk in the eggs and then mix in the coconut sugar, maple syrup, coconut oil, and vanilla extract. Set the bowl aside.
- In another large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon. Toss in any add-ins at this time.
- Then, fold the dry ingredients into the wet ingredients while preheating the oven to 325 degrees F.
- Pour the batter into a pregreased loaf pan and top it with nuts or other toppings as desired.
- Finally, bake for about sixty minutes or until lightly brown. Cool before slicing and serving.
***For complete recipe instructions, see the recipe card below.
- You can substitute ½ cup of brown sugar for coconut sugar.
- Also, you can substitute ½ cup of cane sugar for maple syrup.
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.
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.
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
- Use bananas that are nice and speckled. This will ensure that they are nice and sweet.
- 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.
- 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.
- 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.
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
- 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
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.
- Cool completely before serving.