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Banana Nut Bread

When life gives you overripe bananas make Chef Emily Ellyn’s Banana Nut Bread! This is super-moist buttery banana bread with a rich nutty brown sugar flavor. You will soon be finding excuses to have overripe bananas and in-turn an excuse to enjoy banana bread for breakfast, brunch, or a sweet snack!

Prep Time: 10 minutes

Cook Time: 45 – 60 minutes

Yield: 1; 9×5-inch loaf pan



  • 1/2 cup buttermilk

  • 1 teaspoon baking soda
  • 1/2 cup butter, softened

  • 1/2 cup white granulated sugar

  • 1/2 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup mashed overly ripe bananas (about 3 bananas)
  • 1/2 cup chopped walnuts, or sub pecans


Preheat oven to 350ºF. Grease a 9×5-inch loaf pan and set aside.

Pour baking soda into buttermilk. Set aside.

In the bowl of an electric mixer, beat together butter, white granulated sugar, and brown sugar until light and fluffy, about 4 minutes. Add eggs and mix until well incorporated.

In a medium-sized bowl whisk together flour, salt, cinnamon, cloves, and ground ginger.

Carefully add dry ingredients and buttermilk mixture to the butter-sugar mixture alternating until just folded in and then add bananas and beat on medium until all ingredients just come together, no more than a minute on medium speed.

With a rubber spatula fold in the chopped walnuts. Pour into prepared pan.

Bake for 45 minutes then check to see if cooked through with a wooden pick or cake tester.

Let the loaf of bread cool for at least 15 minutes before trying to remove from pan.