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Walnuts add crunch and tangy sharpness in this healthy banana nut bread recipe. Use very ripe bananas with lots of brown spots, or even black bananas, as they will provide more sweetness. The banana nut bread is tender, with a caramelized crust.

EatingWell.com, February 2023


Credit: Photographer: Jennifer Causey, Food stylist: Ruth Blackburn

Recipe Summary

15 mins
1 hr 45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.  Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on long sides.

  • Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, salt and nutmeg together in a small bowl.

  • Beat sugar and butter in a large bowl with an electric mixer on medium speed until the butter is lightened in color and fully incorporated into the sugar, 3 to 5 minutes. Add eggs, 1 at a time, and beat until combined, about 1 minute, stopping to scrape down sides as needed. Add oil and vanilla; beat until combined, about 1 minute. Beat in bananas until combined, about 1 minute. Add yogurt and the flour mixture alternately, in batches, beating until just combined, about 30 seconds per batch.  

  • Use a spatula to fold in 1/2 cup walnuts. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup walnuts evenly on top. Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes.

  • Remove from oven and let cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to remove the bread from the pan. Cool completely on a wire rack, about 30 minutes.


To toast chopped nuts, place nuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.


Parchment paper

Nutrition Facts

1 slice
201 calories; protein 3g; carbohydrates 24g; dietary fiber 2g; sugars 13g; added sugar 9g; fat 11g; saturated fat 3g; mono fat 4g; poly fat 4g; cholesterol 31mg; vitamin a iu 142IU; vitamin b3 niacin 1mg; vitamin c 2mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 33mg; vitamin k 3mg; sodium 127mg; calcium 19mg; iron 1mg; magnesium 25mg; phosphorus 67mg; potassium 147mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g; niacin equivalents 2mg; selenium 8mcg.