Banana Nut Bread Without Eggs (Moist & Easy)

What To Love About This Recipe

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.
• Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Buttermilk: This ingredient enhances the moistness of the bread while adding a subtle tanginess. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
• Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread.
• Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.
• All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.
• Baking Powder and Baking Soda: Leavening agents that help the bread rise and achieve its perfect texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.
• Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Pecans: Chopped pecans add crunch and a delightful nutty flavor to every bite. Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas).
• Turbinado Sugar is used for the topping, but you can also use regular brown sugar.

Process Overview: How To Make XXX Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix The Dry Ingredient

Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.

Step 2 – Combine The Wet Ingredients

Mash the ripe bananas in a medium bowl with a fork until completely smooth. Stir the melted butter into the mashed bananas and mix until combined. Add in buttermilk, vanilla, and sugar, and mix until well combined.

Step 3 – Add Dry Ingredients

Add the dry ingredients and mix to incorporate. Mix in pecans and mix until just combined.

Step 4 – Pour Into The Pan and Add The Topping

Pour the mixture into the prepared bread loaf pan. Sprinkle the topping ingredients: turbinado sugar and remaining chopped nuts over the top.

Step 5 – Bake

Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Recipe Tips

Allergy Swaps

• Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.
• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
• Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like \ soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Serving Suggestions

Whether you enjoy a slice for breakfast with a steaming cup of coffee, as a pick-me-up snack during the day, or as a sweet treat after dinner, this banana nut bread is guaranteed to bring a smile to your face and warmth to your heart.

Enjoy a slice of banana nut bread warm out of the oven with a generous smear of butter or cream cheese. Pair it with a cup of coffee or tea for the ultimate cozy experience.

Storing and Freezing Instructions

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.

Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.

Frequently Asked Questions