15 Nutty Banana Breads With Crunch

I love the way ripe bananas melt into a tender crumb while toasted nuts snap with each bite, so I’ve gathered 15 banana breads that balance soft, sweet cake with crunchy contrasts. Expect walnuts, pecans, almonds, hazelnuts, pistachios and unexpected twists—nut butters, chocolate, coconut and praline finishes—that sharpen flavor and texture. I’ll show practical tips and standout combos that make every loaf worth reaching for.

Walnut-Strewn Classic Banana Bread

This Walnut-Strewn Classic Banana Bread is a moist, tender loaf studded with chopped walnuts for crunch and a warm, nutty flavor; it uses ripe bananas, brown sugar, butter, and a touch of cinnamon to create a comforting, old-fashioned quick bread perfect for breakfast or snack time.

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup (115g) unsalted butter, melted and cooled
• 3/4 cup (150g) brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup (120ml) plain yogurt or sour cream
• 1 cup (120g) chopped walnuts, plus extra for topping

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, salt, and cinnamon in a bowl then set aside, beat melted butter with brown sugar until combined, add eggs and vanilla, stir in mashed bananas and yogurt, fold in dry ingredients until just combined and gently fold in walnuts, pour batter into prepared pan and sprinkle extra walnuts on top, bake for 55–65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Use very ripe bananas (lots of brown spots) for the best flavor, avoid overmixing once you add the flour to keep the bread tender, and store wrapped at room temperature for 2 days or freeze slices for longer storage. This recipe builds on techniques from our Irresistibly Moist collection to ensure reliable, tender results every time.

Almond-Crusted Banana Loaf

This Almond-Crusted Banana Loaf is a tender, slightly sweet quick bread topped with a crunchy almond and sugar crust; ripe bananas and a touch of almond extract deepen the flavor while a layer of sliced almonds and turbinado sugar bakes into a golden, crisp topping that contrasts the soft crumb—perfect for breakfast, tea, or a simple dessert.

• 1 3/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted and cooled
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/4 cup (60ml) plain yogurt or sour cream
• 1/2 cup sliced almonds, plus 2 tablespoons for topping
• 1 tablespoon turbinado or coarse sugar for topping

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, salt, and cinnamon, then set aside.

Beat melted butter with sugar until combined, add eggs, vanilla, and almond extract beating until smooth, stir in mashed bananas and yogurt, fold the dry ingredients into the wet just until combined then fold in the sliced almonds.

Pour batter into the prepared pan, sprinkle the top with extra sliced almonds and turbinado sugar, and bake for 55–65 minutes or until a toothpick comes out with a few moist crumbs, cool in the pan 10 minutes before transferring to a rack to cool completely.

Use very ripe bananas for best sweetness and moisture, avoid overmixing after adding flour to keep the loaf tender, and toast the sliced almonds lightly before folding them in for a deeper nutty flavor if desired.

For a lower-carb variation, substitute almond flour for part of the all-purpose flour to boost almond flour content and add extra nutty flavor.

Pecan-Pecan Praline Banana Cake

This Pecan-Pecan Praline Banana Cake is a moist, tender quick cake that layers banana richness with toasted pecans and a sticky pecan praline topping for crunch and caramelized sweetness; it bakes in a loaf or small bundt and is perfect for brunch, dessert, or afternoon tea.

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/4 cup (60ml) sour cream or plain yogurt
• 1 cup chopped pecans, toasted and divided
• 1/2 cup light corn syrup
• 1/2 cup brown sugar (for praline)
• 2 tablespoons unsalted butter (for praline)
• Pinch of flaky sea salt (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a 6-cup bundt; whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.

Then in a large bowl cream butter with both sugars until light, beat in eggs one at a time and vanilla, fold in mashed bananas and sour cream, gently fold the dry ingredients into the wet until just combined, stir in 3/4 cup toasted pecans, pour batter into prepared pan.

For the praline topping, combine corn syrup, brown sugar, and 2 tablespoons butter in a small saucepan over medium heat until melted and glossy then stir in remaining pecans and remove from heat.

Spoon praline over batter before baking or spread on top during the last 10 minutes of baking for a gooier finish.

Bake 55–70 minutes until a skewer inserted into the center comes out with moist crumbs (avoid touching praline), cool in pan 15 minutes then transfer to a rack.

Let the cake cool slightly before slicing so the praline sets and use very ripe bananas for best moisture.

If praline becomes too hard, warm slices briefly in the microwave to soften the topping.

This recipe pairs especially well with banana chocolate chip variations for an extra layer of flavor and texture.

Hazelnut-Chocolate Chunk Banana Bread

This Hazelnut-Chocolate Chunk Banana Bread is a tender, nutty loaf studded with toasted hazelnuts and generous chunks of dark chocolate that melt into pockets of richness; it balances banana sweetness with a toasty crunch and a hint of espresso for depth, baking in a 9×5-inch loaf pan and making a great breakfast treat or dessert when slightly warm.

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon espresso powder or instant coffee granules (optional)
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1/4 cup (60ml) sour cream or plain yogurt
• 1 cup chopped toasted hazelnuts, divided
• 1 1/4 cups dark chocolate chunks or chopped dark chocolate, divided

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Whisk together flour, baking powder, baking soda, salt, espresso powder, and cinnamon in a bowl then set aside.

In a large bowl cream butter with both sugars until light and fluffy, beat in eggs one at a time and vanilla.

Fold in mashed bananas and sour cream.

Gently fold the dry ingredients into the wet until just combined then stir in 3/4 cup chopped toasted hazelnuts and 1 cup chocolate chunks.

Pour batter into prepared pan, sprinkle remaining hazelnuts and chocolate chunks over the top.

Bake 55–65 minutes until a skewer inserted into the center comes out with a few moist crumbs (avoid touching surface nuts/chocolate).

Cool in pan 15 minutes then transfer to a rack to cool completely.

Tip: Use very ripe bananas for maximum moisture and sweetness, toast hazelnuts to deepen flavor and chop chocolate into varied sizes so some melts into gooey pockets while larger chunks give texture.

This recipe adapts well for a lighter twist using Greek yogurt in place of sour cream for added protein and tenderness.

Coconut and Macadamia Crunch Banana Bread

This Coconut and Macadamia Crunch Banana Bread is a tropical take on classic banana loaf, featuring shredded coconut and crunchy macadamia nuts folded into a tender, banana-scented batter with a crisp coconut-macadamia topping; it bakes in a 9×5-inch pan and makes a lovely breakfast or an island-inspired dessert.

• 1 3/2 cups (195g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/3 cup (80ml) plain yogurt or sour cream
• 3/4 cup sweetened shredded coconut, plus 2 tablespoons for topping
• 1 cup chopped macadamia nuts, divided (about 6 ounces)
• 1/2 teaspoon ground cinnamon (optional)
• Zest of 1 lime (optional, for brightness)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl then set aside,

in a large bowl cream butter with both sugars until light, beat in eggs one at a time and vanilla,

fold in mashed bananas, yogurt and lime zest,

gently fold dry ingredients into wet until just combined then stir in 3/4 cup shredded coconut and 3/4 cup chopped macadamias,

pour batter into prepared pan and sprinkle remaining coconut and macadamias on top,

bake 55–65 minutes until a skewer inserted into center comes out with a few moist crumbs,

cool in pan 10–15 minutes then transfer to a rack to cool completely.

Tip: Use very ripe bananas for best flavor and moisture; toast the macadamias and coconut lightly to deepen flavor and scatter slightly larger nut pieces on top so the loaf has a pleasing crunchy contrast. The secret to extra-moist banana bread is using very ripe bananas and a bit of yogurt or sour cream to keep the crumb tender and perfectly moist.

Pistachio-Berry Banana Loaf

Bright and fragrant, this Pistachio-Berry Banana Loaf combines ripe bananas with crunchy pistachios and a swirl of sweet-tart berries for a loaf that’s at once nutty, fruity and tender — perfect for breakfast, brunch or an elegant snack. The loaf uses ground pistachios folded into the batter and whole chopped pistachios for texture, while a quick berry compote or thawed frozen berries are swirled through the top before baking to create ribbons of color and flavor.

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/3 cup (80ml) plain yogurt or sour cream
• 1/2 cup finely ground shelled pistachios (about 2.5 oz / 70g)
• 3/4 cup chopped shelled pistachios, divided
• 3/4 cup fresh or frozen berries (blueberries, raspberries or a mix), lightly macerated with 1 tablespoon sugar
• Zest of 1 lemon (optional)

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, baking powder, salt and lemon zest in a bowl then set aside, in a large bowl cream butter with both sugars until pale and fluffy, beat in eggs one at a time and vanilla, fold in mashed bananas and yogurt, gently fold dry ingredients and ground pistachios into wet until just combined then stir in 1/2 cup chopped pistachios, pour batter into prepared pan, drop spoonfuls of macerated berries over the top and gently swirl with a knife, sprinkle remaining chopped pistachios on top and bake 55–65 minutes until a skewer inserted into center comes out with a few moist crumbs then cool in pan 10–15 minutes before transferring to a rack to cool completely.

Tip: Use very ripe bananas for best moisture and sweetness, briefly pulse some pistachios in a food processor for a coarse meal (not too fine) to keep texture, and if using frozen berries thaw and drain excess juice to prevent streaks of too-wet batter. This loaf can be made slightly higher in protein by swapping some butter for Greek yogurt or adding a scoop of protein powder to the dry ingredients.

Peanut Butter Swirl With Toasted Peanuts Banana Bread

This Peanut Butter Swirl With Toasted Peanuts Banana Bread marries moist banana loaf with ribbons of creamy peanut butter and a crunchy toasted peanut topping for a sweet, nutty treat ideal for breakfast or snacks; the batter is enriched with peanut butter and studded with chopped toasted peanuts while a softened peanut butter swirl runs through the top for pockets of rich flavor and a glossy finish.

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/3 cup (80ml) plain yogurt or sour cream
• 1/2 cup creamy peanut butter, plus 2 tablespoons warmed for swirling
• 1/2 cup toasted chopped peanuts, divided
• 1/2 teaspoon cinnamon (optional)
• Pinch of nutmeg (optional)

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together flour, baking soda, baking powder, salt and spices in a bowl then set aside.

In a large bowl cream butter with both sugars until pale and fluffy then beat in eggs one at a time and vanilla.

Fold in mashed bananas, yogurt and 1/2 cup peanut butter, gently fold dry ingredients into wet until just combined then stir in 1/3 cup toasted chopped peanuts.

Pour batter into prepared pan, dollop warmed 2 tablespoons peanut butter over the top and use a knife to create a swirl, sprinkle remaining chopped peanuts on top and bake 55–65 minutes until a skewer inserted into center comes out with a few moist crumbs then cool in pan 10–15 minutes before transferring to a rack to cool completely.

Tip: Use very ripe bananas for best moisture and sweetness and be careful not to overmix the batter to keep the loaf tender;

warm the peanut butter slightly so it swirls more easily and toast peanuts until fragrant but not burnt for best flavor.

This loaf is one of the Irresistible Banana Bread favorites to bake today.

Cashew-Caramel Drizzle Banana Bread

This Cashew-Caramel Drizzle Banana Bread combines moist, ripe-banana loaf with a buttery, slightly salty cashew-caramel that soaks into the top and creates crunchy, nutty pockets; the batter folds in chopped roasted cashews for texture while a glossy homemade caramel is drizzled and dotted before baking for a sweet, sophisticated finish perfect for brunch or dessert.

• 1 3/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups mashed very ripe bananas (about 3 medium)
• 1/3 cup sour cream or plain yogurt
• 3/4 cup roasted cashews, roughly chopped, divided
• 1/3 cup caramel sauce (store-bought or homemade) plus 2 tablespoons reserved for drizzling
• 1/4 teaspoon fine sea salt (plus a pinch for finishing)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, salt, and cinnamon in a bowl and set aside, cream butter with both sugars until light then beat in eggs one at a time and vanilla, fold in mashed bananas and sour cream, stir in 1/2 cup chopped cashews, gently fold dry ingredients into wet until just combined and scrape into prepared pan, warm 1/3 cup caramel until pourable and drop spoonfuls over batter then swirl lightly with a knife, sprinkle remaining cashews on top and dot with reserved 2 tablespoons caramel, bake 50–60 minutes until a skewer shows a few moist crumbs, cool in pan 10 minutes before transferring to a rack.

Tip: Use very ripe bananas and room-temperature ingredients, warm the caramel slightly so it ribbons easily, and toast cashews briefly (watch closely) for extra flavor while avoiding overmixing the batter.

Sunflower Seed and Oat Crunch Banana Bread

This hearty Sunflower Seed and Oat Crunch Banana Bread is a wholesome twist on classic banana loaf, combining mashed ripe bananas, rolled oats, and a crunchy mix of toasted sunflower seeds and a touch of brown sugar for caramelized texture; it’s lightly spiced with cinnamon and a hint of nutmeg, made moist with yogurt and oil, and finished with extra seeds and oats on top for a rustic, satisfying slice perfect for breakfast or snacks.

• 1 1/2 cups (190g) all-purpose flour
• 3/4 cup rolled oats, plus 2 tablespoons for topping
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/3 cup (70g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup neutral oil (vegetable or canola) or melted coconut oil
• 1/2 cup plain yogurt or sour cream
• 1 1/4 cups mashed very ripe bananas (about 3 medium)
• 1 cup roasted sunflower seeds, divided (about 3/4 cup chopped + 1/4 cup whole for topping)
• 1 teaspoon vanilla extract

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

in a bowl whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg,

then in a separate large bowl beat the brown and granulated sugars with eggs until combined, whisk in oil, yogurt, mashed bananas, and vanilla,

fold wet ingredients into dry until just combined then fold in 3/4 cup chopped sunflower seeds,

scrape batter into prepared pan, sprinkle remaining seeds and 2 tablespoons oats over the top,

bake 50–60 minutes until a thin skewer inserted in center comes out with a few moist crumbs,

cool in pan 10 minutes then transfer to a rack to cool completely.

Tip: Use very ripe bananas for maximum sweetness and moisture, toast the sunflower seeds briefly in a dry skillet until fragrant to boost nuttiness, and avoid overmixing the batter to keep the loaf tender.

Spiced Banana Bread With Candied Walnuts

This Spiced Banana Bread with Candied Walnuts is a warmly spiced, moist loaf studded with crunchy caramelized walnuts; ripe bananas and a touch of brown sugar give deep banana flavor while cinnamon, ginger, and a pinch of cloves add complexity, and a glossy sprinkle of candied walnuts on top provides a sweet, crunchy finish that’s perfect for breakfast or an afternoon treat.

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup (100g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup neutral oil (vegetable or canola) or melted butter
• 1/2 cup plain yogurt or sour cream
• 1 1/4 cups mashed very ripe bananas (about 3 medium)
• 1 cup walnuts, divided (1/2 cup chopped into batter + 1/2 cup halved for candying)
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter and 2 tablespoons granulated sugar for candying walnuts

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves in a bowl,

then in a separate large bowl beat brown and granulated sugars with eggs until combined,

whisk in oil, yogurt, mashed bananas, and vanilla,

fold wet into dry until just combined then fold in 1/2 cup chopped walnuts,

scrape batter into prepared pan, top with candied walnut halves, and bake 50–60 minutes until a skewer comes out with a few moist crumbs;

to candy the walnuts, melt 1 tablespoon butter in a skillet over medium, add 1/2 cup walnut halves and 2 tablespoons sugar, stir until sugar melts and coats nuts, spread on parchment to cool before topping the loaf.

Tip: Use very ripe bananas for best sweetness and moisture, toast walnuts briefly before candying for deeper flavor, and avoid overmixing the batter to keep the loaf tender.

Almond Joy–Style Banana Bundt

This Almond Joy–Style Banana Bundt takes classic banana bread flavors and dresses them up with shredded coconut, toasted almonds, and chocolate for a cake-like loaf with a glossy chocolate drizzle; ripe bananas and brown sugar keep it moist while a touch of coconut oil and sour cream add richness, and a sprinkle of flaked coconut and chopped almonds give crunch and texture reminiscent of the candy bar.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 cup (100g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup neutral oil or melted coconut oil
• 1/2 cup sour cream or plain yogurt
• 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
• 1 teaspoon vanilla extract
• 3/4 cup sweetened shredded coconut, divided
• 1/2 cup chopped toasted almonds, divided
• 3/4 cup semisweet chocolate chips (plus 2–3 tbsp for drizzle)
• 1–2 tablespoons milk or cream for chocolate drizzle
• Butter or oil for greasing and 1–2 tablespoons flour for dusting pan

Preheat oven to 350°F (175°C), grease and flour a 10–12-cup Bundt pan thoroughly and toast almonds and 1/2 cup shredded coconut briefly until fragrant.

Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl, then in another bowl beat sugars and eggs until combined before whisking in oil, sour cream, mashed bananas, and vanilla.

Fold wet into dry until just combined then gently fold in 1/2 cup shredded coconut, 1/3 cup chopped toasted almonds, and 3/4 cup chocolate chips.

Pour batter into prepared pan, smooth top, and bake for 45–55 minutes until a skewer inserted near the center comes out with a few moist crumbs, cool 10 minutes in pan then invert onto a rack to cool completely.

When ready to finish, melt the remaining chocolate chips with 1–2 tablespoons milk or cream until glossy and drizzle over the cooled bundt, then sprinkle with remaining toasted coconut and chopped almonds for garnish.

Store wrapped at room temperature up to 3 days or refrigerate for longer keeping slices at room temperature briefly before serving.

Maple-Pecan Browned Butter Banana Loaf

This Maple-Pecan Browned Butter Banana Loaf takes the cozy warmth of browned butter and the caramel notes of pure maple syrup, folding them into ripe bananas and a tender crumb studded with toasted pecans; a touch of cinnamon and a light sprinkle of flaky sea salt on top deepen the flavors, while a maple glaze adds shine and extra sweetness—perfect for breakfast or a comforting dessert.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 cup (100g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (113g) unsalted butter (to be browned)
• 1/3 cup pure maple syrup, plus 2 tbsp for glaze
• 1/2 cup sour cream or plain yogurt
• 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
• 1 teaspoon vanilla extract
• 3/4 cup chopped toasted pecans, divided
• Flaky sea salt for finishing (optional)

Brown the butter in a light-colored skillet over medium heat, swirling until it foams and turns golden with nutty aroma, then remove from heat to cool slightly; whisk the browned butter together with the maple syrup, sour cream, eggs, mashed bananas, and vanilla in a large bowl.

In another bowl combine flour, baking soda, baking powder, salt, cinnamon, and sugars, fold the wet into the dry until just combined and gently fold in half the toasted pecans, pour the batter into a greased and floured 9×5-inch loaf pan and bake at 350°F (175°C) for 50–60 minutes until a skewer comes out with a few moist crumbs, cool 10 minutes in the pan then transfer to a rack.

Whisk 2 tablespoons maple syrup with a little powdered sugar if desired to make a thin glaze and drizzle over the cooled loaf, then sprinkle with remaining toasted pecans and a pinch of flaky sea salt; store wrapped at room temperature up to 3 days or refrigerate for longer, bringing to room temperature before serving.

Toasted Sesame and Honey Banana Bread

This Toasted Sesame and Honey Banana Bread balances nutty toasted sesame flavor with warm banana sweetness and a sticky honey glaze; sesame oil and toasted sesame seeds are folded into a tender, slightly dense crumb with a hint of ginger and lemon zest for brightness, then finished with a glossy honey-sesame drizzle and extra seeds for crunch and presentation.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground ginger (or 1/2 tsp ground ginger + 1/2 tsp cinnamon)
• 1/3 cup (70g) granulated sugar
• 1/3 cup (65g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, melted and cooled
• 2 tablespoons toasted sesame oil (plus extra for brushing)
• 1/4 cup honey, plus 2 tablespoons for glaze
• 1/2 cup plain Greek yogurt or sour cream
• 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup toasted sesame seeds, divided
• Flaky sea salt for finishing (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, reserve 1 tablespoon toasted sesame seeds for topping.

In a large bowl whisk melted butter, sesame oil, honey, yogurt, eggs, mashed bananas, vanilla, and lemon zest until smooth.

Then in another bowl sift together flour, baking soda, salt, ginger, and both sugars.

Fold wet into dry just until combined and gently stir in 3/4 of the toasted sesame seeds.

Pour into the pan, sprinkle the remaining seeds on top, bake 50–60 minutes until a skewer comes out with a few moist crumbs.

Cool 10 minutes in pan then transfer to a rack.

Warm 2 tablespoons honey with 1 teaspoon sesame oil and brush over the warm loaf for a glossy finish and sprinkle a pinch of flaky sea salt.

Store wrapped at room temperature up to 3 days or refrigerate and bring to room temperature before serving.

Cranberry-Pistachio Banana Bread

This Cranberry-Pistachio Banana Bread combines ripe bananas with tart dried cranberries and crunchy pistachios for a moist, slightly nutty loaf brightened by orange zest and a touch of maple; it’s studded with fruit and nuts, lightly spiced with cinnamon, and finished with a simple honey-orange glaze that brings everything together.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/3 cup (70g) granulated sugar
• 1/3 cup (65g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, melted and cooled (or neutral oil)
• 1/4 cup maple syrup or honey
• 1/2 cup plain Greek yogurt or sour cream
• 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 3/4 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped (plus extra for topping)
• Flaky sea salt for finishing (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

in a large bowl whisk melted butter, maple syrup (or honey), yogurt, eggs, mashed bananas, vanilla, and orange zest until smooth,

in another bowl whisk flour, baking soda, salt, cinnamon, and both sugars,

fold wet into dry just until combined then gently stir in cranberries and 3/4 of the chopped pistachios,

pour batter into the prepared pan, sprinkle remaining pistachios on top and bake 50–60 minutes until a skewer comes out with a few moist crumbs,

cool 10 minutes in the pan then transfer to a rack.

Warm 2 tablespoons honey with 1 teaspoon orange juice and brush over the warm loaf for a glossy finish, sprinkle a pinch of flaky sea salt if desired, and store wrapped at room temperature up to 3 days or refrigerate and bring to room temperature before serving.

Tip: If your dried cranberries are very chewy, soak them for 5–10 minutes in warm water or orange juice then drain and pat dry to prevent them from pulling moisture from the batter.

Chocolate Hazelnut Crunch Banana Bread

This Chocolate Hazelnut Crunch Banana Bread turns ripe bananas into a tender, chocolate-studded loaf with swirls of chocolate-hazelnut spread and a crunchy toasted hazelnut topping; it’s rich but balanced by banana sweetness and a touch of espresso to deepen the chocolate notes, baked until just set and sliced to reveal pockets of melty chocolate and nutty crunch.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/3 cup (70g) granulated sugar
• 1/3 cup (65g) light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, melted and cooled (or neutral oil)
• 1/4 cup sour cream or Greek yogurt
• 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
• 1 teaspoon vanilla extract
• 1 tablespoon strong brewed espresso or 1 teaspoon instant espresso powder
• 1/2 cup chocolate-hazelnut spread (plus extra for swirls)
• 3/4 cup chopped roasted hazelnuts (plus extra for topping)
• 1/2 cup semisweet chocolate chips
• Flaky sea salt for finishing (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk melted butter, sour cream, eggs, mashed bananas, vanilla and espresso until smooth, in a separate bowl whisk flour, baking soda, salt and both sugars, fold wet into dry until just combined then gently stir in chocolate chips and most of the chopped hazelnuts, pour half the batter into the pan, dollop spoonfuls of chocolate-hazelnut spread and use a skewer to swirl, add remaining batter and repeat with a few more dollops and a final gentle swirl, sprinkle remaining hazelnuts on top and bake 50–60 minutes until a skewer inserted comes out with a few moist crumbs, cool 10 minutes in pan then transfer to a rack.

Tip: For best crunch and flavor toast the hazelnuts in a dry skillet or 350°F oven until fragrant then rub in a towel to remove skins, and if using very gooey chocolate-hazelnut spread warm it briefly to make swirling easier.